| Job Summary: Under general supervision, helps prepare meals in cafeterias, dining halls or other eateries. Under direct supervision prepares food items according to menus and numbers of portions to be served. Receives and stores food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas. Carries food supplies, equipment, and utensils to and from storage and work areas. Weighs or measures ingredients. Uses manual and/or electric appliances to clean, peel, slice, and trim foods. Washes, peels and/or cuts various foods to prepare for cooking or serving. Informs supervisors when supplies are low or equipment is not working properly. Cleans galley equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation. Removes trash and cleans kitchen garbage containers. Trains and assists new employees. Assists in other kitchen departments as time permits. Ability to work occasional weekend hours. Required Qualifications: REQUIRED: General knowledge at the high school level. Working knowledge of preparation methods and practices for a variety of foods. Considerable knowledge of basic kitchen sanitation methods and food safety practices. Ability to interpret and follow oral and written instructions. Ability to read and interpret recipes and calculate necessary quantities of ingredients. Ability to learn to operate institutional kitchen equipment. Ability to coordinate both preparation and timing for menu food items. Ability to maintain acceptable standards of personal hygiene. Ability to work in safe and efficient manner. Preferred Qualifications: Previous related experience. Working Conditions/Physical Demands: Requires a great deal of seizing, holding, grasping, turning, picking, pinching, lifting, or general use of the hands, fingers, arms, back, shoulders, and legs. Requires extended periods of standing and/or walking throughout various kitchen areas and facilities. May be required to lift, push, turn, or move very heavy food commodities up to 50 pounds. Work is conducted primarily within an institutional kitchen or production area but also includes service areas, storage areas, and dining areas. Areas will include extremes such as loud or repetitive noise, cold or freezing temperatures, high temperatures from grills, fryers, ovens, steamers, etc., noxious fumes, and slippery floor surfaces. Salary Plan: HR Salary Grade: HR FLSA: Non-Exempt Campus: Bloomington Department: BRADFORD WOODS (BA-BRAD-IUBLA) |
