The Cook is responsible for preparing food items and maintaining and cleaning the kitchen work area. This position is governed state and federal laws and institution policy.
Gathers, weighs, measures, and mixes ingredients according to recipe directions.
Prepares special/modified diet meals, as prescribed by physician.
Washes and cuts fresh vegetables for cooking or for salad bar use.
Loads food carts for delivery to on site units and unloads and cleans food carts after meals.
Operates food preparation equipment such as: blender, chopper, mixer, oven, stove, deep fryer, grill, slicer and food grater.
Cleans work area and equipment by sweeping and mopping floors, washing cooking utensils, counters, tables and appliances, rinsing dishes, and loading/unloading dishwashing machine.
Inspects food preparation and serving areas for safe and sanitary food handling practices.
Performs other duties as assigned.
KNOWLEDGE, ABILITIES, AND SKILLS:
Knowledge of food preparation and cooking methods. Knowledge of sanitation and safety requirements of a food service facility. Ability to understand and follow recipes and oral instructions. Ability to operate food preparation equipment and utensils. Ability to read, write, and follow instructions.
MINIMUM EDUCATION AND/OR EXPERIENCE:
The formal education equivalent of a high school diploma.
CERTIFICATES, LICENSES, REGISTRATIONS:
Must possess a State Health Certificate.
Additional requirements determined by the institution for recruiting purposes require review and approval by the Arkansas Division of Higher Education.
OTHER JOB RELATED EDUCATION AND/OR EXPERIENCE MAY BE SUBSTITUTED FOR ALL OR PART OF THESE BASIC REQUIREMENTS, EXCEPT FOR CERTIFICATION OR LICENSURE REQUIREMENTS, UPON APPROVAL OF THE QUALIFICATIONS REVIEW COMMITTEE.
Back to Classification and Compensation