COOK

-Abide by payroll policies, procedures (punch in/punch out), Meals and Rest Periods policy and Springboard Hospitality Rules of Conduct.
-Demonstrate a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for team members as well as guests.
-Read and abide by all the regulations and rules of conduct stated in the associate handbook.

These are what the job requires:

Education: High School education or equivalent; Food service certification

Experience: Experience required by position is from one to two full years of full employment in a related position with this company or other organization(s).

Skills and Abilities: Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.

Requires an ability to work as a team member and an ability to communicate with kitchen staff.

No. of team members supervised: None_____ team members

Hours Required: Thirty-Two to forty hours over a five-day period; scheduled days and times may vary based on need

PHYSICAL ENVIRONMENT

Lifting/Pushing/Pulling/Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.

All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment- 75% of the time.

No Lifting/Pushing/Pulling/Carrying Required.

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Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often.

Bending at the knees does become necessary when using the lower oven for cooking- 5 - 10 times a day.

No Bending/Kneeling Required.

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Mobility Describe the type(s) of mobility required to include distances and % of time involved.

Full range of mobility and the ability to travel 30 - 50 feet on a regular basis throughout the day.

Stationary Position

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Continuous Standing

During preparation, during service hours or during expediting usually all day.

No Continuous Standing Required.

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Climbing Stairs: Up to approx.______steps______% of____________

(time period)

Ladders: Up to approx.______feet______% of_____________ (time period)

X No Climbing Required.

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Driving Describe type of vehicle, distances, % of time involved and frequency.

X No Driving Required.

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Work Environment Inside: 100 % of 8 hours _

(time period)

Outside: _____% of _______________ (time period)

Describe any abnormal temperature exposures:

Hearing Critical X Moderate Minimal

Explain: Need to hear equipment timers and communicate with other staff

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Vision X Critical Moderate Minimal

Explain: Must be able to see that product is prepared appropriately

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Speech Critical Moderate X Minimal

Explain: Only enough to communicate with staff

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Literacy Critical X Moderate Minimal

Explain: Must be able to read use records and all special requests

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Chemicals/Agents Describe any chemicals/agents to include what they are, warnings and frequency of use.

Solitaire and grease cutter used occasionally for cleaning

No Chemicals/Agents Used.

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Protective Clothing Type:

Approx.% of (time period)

X None Required.

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Equipment Operation List type of equipment and frequency of use.

Ovens, fryolator, knives, buffalo chopper, and other kitchen /culinary equipment throughout the day

None Required.

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Other Considerations

None.