RESPONSIBILITIES
I. JOB SUMMARY/RESPONSIBILITIES
Performs a variety of duties involving the preparation and production of cold food items. Food items include but not limited to salads, sandwiches, cold plates, garnishes, dressings and special foods for catering. Works closely with the Head Pantryworker.
II. TYPICAL PHYSICAL DEMANDS
Essential: standing, walking, stooping/bending, twisting body, finger dexterity, seeing, hearing, lifting and carrying usual weight of 15 pounds up to 30 pounds, pushing/pulling usual weight of 50 pounds up to 200 pounds, reaching above, at and below shoulder level, repetitive arm/hand motions, static gripping of an object for prolonged periods, frequent gripping of an object. Frequent: speaking. Occasional: kneeling, squatting. Operates kitchen utensils.
III. TYPICAL WORKING CONDITIONS
Exposure to cold temperatures from refrigerator. Exposure to electric current from equipment, detergent and cleaning chemicals.
IV. MINIMUM QUALIFICATIONS
A. Education/Certification and Licensure:
1.High school diploma or academic background to demonstrate ability to speak, read, write and understand English both orally and in writing.
2.Vocational training for cold food preparation preferred.
B. Experience:
1.Six months experience as a Food Service Worker or equivalent vocational training.
2.Experience as a pantry worker preferred.
Equal Opportunity Employer/Disability/Vet
