Cook II

The Cook II is responsible for assisting the Cook IV and Cook III in meal production. Must be able to work independently and meets standards of Performance Work Statement and Certification requirements. PT/FT $18.00hr, schedules vary (must have open availability for early mornings, nights, weekends, holidays) Must be able to pass government background check

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ensures
  all operational and safety procedures are properly followed, maintaining a clean and safe work area.

• Responsible for food production in areas of:

• Grill area – Setup and meal production

• Establish proficiency with required documentation including:

• WSC (Work Services Corporation) 1005 Storeroom Requisition Form.

• CFS (Corporate Food Service) Production Log

• CFS Master Menu

• Recipe Cards

• Understands and follows knife safety.

• Maintains sanitation standards to ensure food safety and compliance with Performance Work Statement and Food Code in the areas of:

• Line service area

• Salad preparation area

• Kitchen work areas and equipment
  utilized
  for meal preparation.

• Responsible for maintaining all temperatures during preparation and serving of products
  and can
  fill out Temperature Log Sheets for
  applicable
  position.

• Performs line-serving duties as required:

• Performs required temperature checks on service line products

• Ensures cleanliness of line and surrounding area, including floor.

• Assists in product replenishment when required.

• Responsible for maintaining area during meal to standards of Performance Work
  Statement (
  PWS).

• Maintains professional conduct in accordance with
  WSC
  Policy.

• Performs other job-related duties as required by management.

Competencies

• Active Listening

• Giving full attention to what other people are saying.

• Taking time to understand the points being made.

• Asking questions as appropriate

• Not interrupting at inappropriate times.

• Service Orientation

• Thoroughness

• Time Management

• Teamwork Orientation.

• Attention to detail.

• Independent Worker

Supervisory Responsibility

No Supervisory Responsibility

Work Environment

• Occasionally
  :

• Exposed to Extreme Temperature Weather
  related
  Heat/Cold

• Frequently:

• Exposure to significant Heat and Cold from Kitchen related equipment

• Exposed to Loud noises.

• Exposed to
  vibration from Mechanical
  tools
  .

• Exposed to Wet conditions.

• Exposure to public interaction

• Rarely

• Exposure to cleaning chemicals

Equipment

• Brooms, Mops, and Vacuum

• Grills, Fryers, and Ovens

• Industrial Food Preparation and Sanitation Equipment

Physical Demands

While performing the duties of this job, the employee is:

• Occasionally:

• Climbing stairs/ladder

• Lifting up
  to 60 pounds

• Frequently:

• Use hands
  to finger
  handle or feel.

• Grasping and Handling

• Repetitive Motion

• Walk, Stand, Reach, Lift, Bend, Kneel, Stoop, Climb and Crouch

• Lifting and carrying up to 40 pounds

• Constantly:

• Stand

• Walk

• Balance

• Eye/Hand/Foot Coordination

• Rarely:

• Sitting

• Computer use

While performing the duties, the employee is required to lift weight or Exert Force:

• Occasionally

• Up to 60 pounds

• Frequently

• Up to 40 pounds

• Constantly

• Up to 10 pounds

Position Type/Expected Hours of Work

20-40 hours per week, varies; will likely work nights, weekends, and holidays

Travel

No travel is expected for this position.

Required Education and Experience

• Ability to complete and maintain the
  ServSafe
  Food Handler's Annual Certification.

• Successful completion of the
  Cook I
  Certification.

• No required education level
  specified
  .

• Able to safely operate food preparation equipment as outlined in the Cook I
  Training
  and Certification Form.

• Able to perform basic mathematical functions.

• Able to identify and properly use cleaning products and chemicals.

• Understand rules, procedures, and use of personal protective equipment.

Preferred Education and Experience

• High school graduate or GED.

• Work Experience as
  Cook I
  or Industry Equivalent.

• 2 years of Grill Cook experience.

Licenses/Work Authorization/Security Clearance

• Drug Screen.

• WSC Background checks

• Ability to obtain DBID Military Clearance

AAP/EEO Statement

WSC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, gender, gender identity, sexual orientation, age, status as a protected veteran, among other things, or status as a qualified individual with a disability.