Selection Criteria: |
Typically having two to three years of experience in a high-volume, scratch cooking, food preparation and service. Demonstrated knowledge of kitchen equipment and tools. Proven ability to accurately perform mathematical functions, including fractions. Demonstrated experience handling multiple duties and completing assigned tasks accurately and timely. Must cite examples of planning, executing and maintaining assignments from start to finish. Proven experience working effectively within a team. Must provide examples of working with others under difficult situations towards a desired outcome. Must cite examples of effectively handling customer needs and providing excellent service.
Demonstrated experience adapting and demonstrating flexibility associated with changes to policies, procedures, processes and staffing levels. Proven ability to effectively communicate through the use of a head set radio, both speaking and listening. Demonstrated experience operating, cleaning and servicing kitchen equipment, i.e., mixers, slicers, knives, etc.
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Work Setting: |
Ability to stand continuously, walk, reach, bend, push, pull, climb, balance, stoop, kneel, crouch, crawl and lift a maximum of 35 lbs. unassisted and 50 lbs. assisted. Ability to make substantial repetitive movements (motions) of the wrists, hands, fingers, arms, shoulders, hips and waist. Frequent exposure to noise, dirt, odors, temperature extremes, and potentially hazardous tools and equipment.
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Educational Requirements: |
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Computer Skills and Knowledge of Hardware & Software Required: |
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Certifications & Licenses (i.e., Series 6 & 63, CPA, etc.): |
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Position Demands: |
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