Cook

Provides assistance in all dining services functions as directed or instructed by the Dietary Manager, in accordance n'ith the faciliQ'’s policies and procedures, federal, state and local standards, guidelines and regulations. Assists in providing the resident with a nourishing, well balance meal.

 

Qualifications

Required

• Ability to read and »'rite English
• Current Food Seo5ce Handlers Card.
• Ability to withstand temperature changes from heat of the kitchen or the cold of the freezers.
• Abili5' io safely transpon hot pans from range or ovens to the steam table and be able to maneuver in the kitchen and walk-in freezer and cooler.
• Ability to identib' chemicals, and properly use and dilute them.
• Acceptable references.
• Physical Requirements:

 

1. Free of communicable disease.
2. Meet community policies and procedures regarding necessary physical health.

e) Meet the following criteria: Criteria = 0 - Not ai all

I - Occasionally' (J% - 33%) 2 - Frequently (34% - 66%)

3 - Continuously (67% - 100%)

 

Bending/stooping = 2 Reaching above shoulder = 2 Pushing/pulling = 2

Standing/walking = 3

Sitting = 0

 

Lifting:

10-35 lbs. = 2

36-70 lbs. = 1

71-100 lbs. = I

 

The criteria for bending/stooping, pushing/pulling and standing/walking must be met to be employed because they

are essential functions and elements of the job.