Cook

Starting Pay $15.00

ESSENTIALS OF JOB:
1. Prepares all food items to order, following standard recipes and procedures within specified
time limits. (constantly)
2. Responsible for all aspects of food preparation. (constantly)
3. Understand and comply with HACCP. (constantly)
4. Clean, sanitize, organize, and maintain equipment. (constantly)
5. Fills in other positions, such as dishwasher, as needed to ensure smooth operation of kitchen
facilities. (frequently)
6. Notify Supervisor/Manager immediately with any concerns with overall operations of the
department. (occasionally)
7. Must be able to commit the time necessary from an attendance and punctuality standpoint to
accomplish the above specified Essentials of Job. (constantly)
Contributes to the ongoing process of establishing and meeting departmental and BCS goals and
objectives. Participate in utilizing customer feedback to measure and improve effectiveness of service
level.
The above statements are intended to describe the general nature of the essential functions and level of
work being performed. They are not intended to be an exhaustive list of all responsibilities, duties and
skills required; other duties may be performed as assigned. This job description will be reviewed
annually and may be revised as needed. In addition, all BCS employees are expected to:
Support and participate in the Life Enrichment program.
Maintain a clear, safe and unobstructed work area, practice habits, and utilize appropriate safety
equipment.
Help train and give guidance to other BCS employees.
Promote teamwork and cooperative effort.
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Follow all BCS policy and procedures.
Provide customers with the highest quality products and service.
Understand and apply quality improvement processes.
Promotes superior customer service.
MINIMUM REQUIREMENTS:
EDUCATION: Must be able to read English. Must have food handler’s certificate. Must be able
to make simple math calculations. Proficient in the operation of commercial kitchen equipment.
PHYSICAL/SPECIAL DEMANDS:
1. Visual acuity to prepare and read menus, recipes and instructions.
2. Must move throughout the facility for an entire shift.
3. Must lift or move up to 50 lbs. or more with assistance, occasionally; 25 lbs., frequently; 10
lbs., constantly.
4. Must be able to position self to reach floor level to six feet from the floor.
5. Must be able to grasp, lift, hold, move and position up to 50 lbs.
6. Must be able to push/pull up to 200 lbs.
7. Must have adequate hearing to respond to timers, phone orders, etc.
8. Must be able to exert 30-50 foot pounds of force to push/pull stock cart.
9. Must be able to withstand exposure to smoke, steam, high temperatures, humidity, and
extreme cold.
10. Must be able to communicate effectively.