High school diploma or GED preferred. Preference will be given to those with food service experience. Must possess basic everyday living skills, the ability to read, write legibly, add, subtract, and spell correctly in order to follow and understand supervisor’s directions, orders). Must possess effective verbal communication skills. Ability to follow written and oral directions (understand proper food handling and use of equipment). Ability to work under pressure, within time constraints and with minimal supervision. Previous kitchen experience is desirable. Ability to work cooperatively with others.
Equipment used to perform the essential duties of the job include: Food preparation equipment (cooking utensils, ovens, steamers, food warmers, mixing equipment, meat slicer, kitchen utensils, measuring devices), telephone, calculator, and copy machine.
Seventy-five percent (75%) of the time is spent standing, hearing, and low fingering. Over fifty percent (50%) of the time is spent medium carrying, using near vision, and medium lifting (objects weighing 20-40 lbs.), medium carrying (objects weighing 20-40 lbs.). About twenty-five percent (25%) of the time is spent walking, bending/-twisting, talking, low lifting (objects weighing 10 lbs. or less), low carrying (objects weighing 10 lbs. or less), low pushing/pulling (objects weighing 10 lbs. or less), and medium pushing/pulling (a lever requiring 25 lbs. of force to move). Ten percent (10%) of the time is stooping, reaching, feeling, using far vision, high lifting (objects weighing 50-80 lbs.), high carrying (objects weighing 50-80 lbs.), and high pushing/pulling (a cart with a load of 100 lbs. or dragging objects weighing 60 lbs.). Required in unusual or non-routine situations, sitting, kneeling, crouching, climbing (using legs and feet), and balancing.