To execute this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
High school diploma or GED.
Minimum of one year professional cooking work experience, demonstrating the ability to perform the essential functions of this job.
Knowledge of sanitation and safety procedures common to large-quantity food service operations, and understanding of FIFO method with reference to food storage.
Ability to read and comprehend procedures, calculate arithmetic and complete forms.
Familiar with public health regulations, required food temperatures, use of thermometers, and danger zones.
Effective communication and organizational skills.
Proficient in use of standardized recipes, expansion/contraction of recipes, yields and temperature control.
Proficient in Microsoft Office Suite and related business software used to maintain accurate records.
Physically able to regularly lift up to 50 pounds.
Available to work flexible days/hours, including evenings and weekends, to meet program needs.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, employee is regularly required to stand, walk, push, pull, lift, and move moderate to heavy objects, up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Working conditions include hazards, typical of institutional kitchens such as hot surfaces, sharp objects, electrical equipment, and wet floors. Frequent and extended exposure to temperature extremes (from hot oven to freezer) and hot, spattering grease. Handling of potentially hazardous cleaning supplies.
Note: The statements herein are intended to describe the general nature and level of work being performed, but are not to be seen as a complete list of responsibilities, duties, and skills required. Also, they do not establish a contract for employment and are subject to change at the discretion of Fresno EOC.