QUALiFiCATiONS To perform the job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. - Must be a minimum of 18 years of age. - High school diploma or G.E.D preferred. - Associate’s/Technical Degree in Culinary preferred. - 2 Years of related experience or equivalent combination of education and experience. - Moderate food knowledge consisting of Cook Level 1 plus sauce, soup, stock production, seasonings, cooking styles, and techniques, plating presentation and components, grades of meats, produce, dairy products, etc. based upon the USDA standards. - The position requires math skills as well as the ability to measure, and estimate, and the ability to multi task, posses proper knife skills, basic food knowledge inclusive of specifications (size, shape, color, package size, weight) as defined by hiring management. - Position requires scheduling flexibility, may be required to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs. - Must be able to demonstrate and ensure that daily work performed is conducted within HACCP, NSF, OSHA, local department of health guidelines. - Ability to read, write and speak English required. - Strong customer service and interpersonal skills are required. - Ability to work as part of a team and to promote cooperative approach between departments. - Ability to work unsupervised. 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. - Frequent brisk walking, climbing stairs, bending, lifting, stretching, reaching, kneeling, squatting, and standing for long periods of time. - Working in small, confined areas, with floors, which are or may become slippery in the process of conducting work activities. - Walking and/or standing 95% of the time. - Lifting from 75 to 100 pounds to stack, store or move materials, supplies and equipment. - Push and pull carts and equipment weighing 250 pounds. - Enter walk-ins of -10 degrees to working conditions of 110 degrees WORK ENViRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function. - While performing the duties of this job, the employee mostly works inside the building. The employee is regularly exposed to airborne particles, toxic fumes and/or chemicals. - The noise level in the work environment is loud. - Exposure to bright lighting. - Exposure to unrestricted second-hand smoke