MINIMUM QUALIFICATIONS:
Education: High School Diploma or GED.
Experience: No formal cooking experience necessary; Must have the
desire to learn the art of cooking and new recipes.
Knowledge: Knowledge of company policies and procedures after completion of
orientation. Department policies, procedures and recipes after (90)
day probationary period.
Skills & Abilities: Must exhibit a positive attitude and have the ability to handle a
stressful, fast paced environment. Must be able to resolve
situations as they present themselves and be able to think quickly
to resolve them with good judgment. Must be able to prioritize and
handle several tasks at one time with constant interruptions. Must
have excellent interpersonal communication skills. Must be able to
work any day/shift, holidays and weekends.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by
an employee to successfully perform the essential functions of this job. Reasonable
accommodations may be made to enable individuals with disabilities to perform the
essential functions.
? Stand/walk for 90% of a shift.
? Lift and carry 30 pounds while performing the following: bending, squatting,
kneeling, reaching, twisting and rotating as required.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an
employee encounters while performing the essential functions of this job. Work in close
proximity with co-workers in a confined area. Warm conditions and hazard of burns and
cuts. Noise and smoke level is moderate.
