Cook I

SUMMARY

The primary purpose of the Cook I position is to provide semi-skilled service in preparation and delivery of food. Accurately prepares assigned food items from standardized recipes. Clean equipment and area following established procedures. Operate food service equipment with supervision. Perform related activities as required. Attend scheduled meetings and training as assigned. Issue and inventory food items. Participate in inventory/cost control in designated area. Perform computer-related activities as required.

JOB SPECIFIC COMPETENCIES

Productivity Responsible for any short-order cooking assignments in the venue, completes assigned tasks as scheduled. Is present and on time for all assigned meetings.

Safety & Sanitation Thoroughly cleans and sanitizes equipment and work area daily. Makes daily rotations of stored food items, utilizing FIFO. Reports spoiled or poor quality food items to supervisor. Safely operates equipment. Distributes leftover food items according to procedures and records all product transactions. Performs daily inventories of all leftover items, discarding unusable items. Reuses or returns to storage useable leftovers.

Recipe Compliance Prepares food items from standardized recipes w/100% accuracy. Issues food items with 100% accuracy to the venue. Prepares and inventories assigned food items in bulk. Accurately reviews all computer-generated information for content and makes reports to the supervisor.

Other duties as assigned. May be moved to new locations and/or shifts as operations dictate. Cross training may also involve shift changes.

WORKING CONDITIONS

Frequency

Deadlines
Working on uneven/slippery surface
Wearing Protective Equipment
Shift Work

Occasionally 11-33%
Constant 67-100%

PHYSICAL DEMANDS

Frequency

Weight

Arm/Hand Steadiness
Bending/Stooping
Carrying
Eye/Hand Coordination
Handling
Keyboarding
Lifting
Pushing/Pulling
Reaching
Sitting
Standing
Wrist Motion
Visual Acuity
Walking
Visual Color Discrimination

Constant 67-100%
Frequent 34-66%
Frequent 34-66%
Constant 67-100%
Constant 67-100%
Rarely1-2%
Frequent 34-66%
Frequent 34-66%
Frequent 34-66%
Occasionally 11-13%
Constant 67-100%
Constant 67-100%
Constant 67-100%
Frequent 34-66%
Constant 67-100%

50+ lbs

50+ lbs
50+ lbs

COGNITIVE DEMANDS

Appropriate Behavior
Attention to detail
Comprehending
Following Instructions
Interpersonal Skills
Mathematical Skills/Reasoning
Multitasking
Oral Communication
Organizing
Reading Skills/Comprehension
Responding in emergency situations
Written Communication

One year related experience in a high volume food service environment or equivalent culinary education or successful completion of the Dining Services Apprentice Program .

It is the policy of The University of Texas MD Anderson Cancer Center to provide equal employment opportunity without regard to race, color, religion, age, national origin, sex, gender, sexual orientation, gender identity/expression, disability, protected veteran status, genetic information, or any other basis protected by institutional policy or by federal, state or local laws unless such distinction is required by law. http://www.mdanderson.org/about-us/legal-and-policy/legal-statements/eeo-affirmative-action.html