Description Under daily supervision of the General Manager, the position of the Cook/Dishwasher is responsible for preparing all food items in an expedient manner to specifications; and cleaning dishes, pots. pans, and public areas of the building. He/she is also responsible for keeping the floor dry and free of debris. Essential Functions: 1.Prepare: food in accordance lo specifications. 2.Keep station. stocked before, during and after shifts. 3.Set up stations 4.Keep floors at work area free of debris and spills. S. Maintain cleanliness in the work station. 6.Wash dishes and take trash out to the dumpster. 7. Prep dough and other products for upcoming shifts. Requirements Physical Requirements: l. Have constant need (66%- 100% of time) to stand without the benefit of support while cooking and cleaning. 2.Haw frequent need (33%-66% of time) to walk around the kitchen. 3.Have frequent need (33%-66% of time) to bend/stop/squat while taking items off bottom shelves; cleaning floors and walls; and lading shelves. 4. Have frequent need (33%-66t% of time) to push and pull equipment while performing cleaning duties. 5. Have frequent need (33%-66% of time) to reach above shoulders when reaching for items stored above the shoulder level and while changing light bulbs. 6.Have frequent need (33%-66% of time) to grasp/grip glasses, serving plates, trays, and utensils; and while preparing food. 7.Have frequent need (33%-66% of time) for finger dexterity for such things as writing, gripping, cleaning, and turning off and on lights. 8.Have occasional need (1%?33% of time) to operate dishwasher. 9.Have occasional need (1%- 33% of time) to lift/carry object weighing between 75 and 51 pounds and frequent need (33%- 66% of time) to handle objects weighing 50 pounds or less. Vision Requirements: l . Rave frequent need (33%-66% of time) to be able to see detail while cooking and preparing food; and while cleaning dishes. l.Have constant Need (66%-100% of time) to be able to see beyond arms length in order to see personnel and cleaning area. Hearing Requirements: 1.Have constant need (66%?100% of time) to be able to hear other personnel in order to communicate effectively. Speaking Requirements: l. Have constant need (66%-100% of time) to be able to speak with other personnel in order to communicate effectively.
Associated topics: cocinera, cocinero de la parrilla, commercial kitchen, complimentary, cutter, food prep, food preparation, lunch, restaurant cook, roasting