CULINARY WORKER General Statement of Duties: Performs routine manual anddomestic job duties in a food service operation including: cooking,cleaning and serving food. The basic purpose of this work is to performcooking tasks and assist with cleaning and food serving work as needed.Performs related work as required. Duties and Responsibilities: Cooksfood in large quantities by following recipes and standard operatingprocedures. May be required to perform display cooking as assigned.Reads computer generated recipes and menus for the preparation of simplemeals. Cleans cooking equipment, work areas, food areas, counters,floors, food carts, trays, furniture, utensils, dishes, pots and pans byscraping, hand washing and machine washing. Peels, chops, washes andcooks foods for simple dishes. Transports food to and from storageareas, loads food carts, transports food to serving areas and servesfood to diners. Assists other food services staff with the preparationof more complex dishes. Roasts, fries, boils, broils and seasons meats,fish, poultry, vegetables and other foods required for daily meals.Measures and mixes ingredients according to recipes. Uses kitchenutensils and equipment to prepare soups, salads, desserts, dressings,gravies, sauces, and stews. Operates cutlery, grinders and slicers toprepare and portion food for cooking. Evaluates food for quality,quantity, appearance, temperature and taste by tasting and observing todetermine proper freshness, preparation and portioning. Stores foods insanitary storage areas and at proper temperature to prevent spoilage.Communicates with Cook I, Cook II and Cook III employees to report foodand menu problems. Makes coffee. Separates and removes trash andgarbage, and places them in designated containers. RequiredQualifications: Ability to cook a variety of simple meals and to assistin the preparation of more complex dishes. Ability to perform displaycooking. Knowledge of approved sanitary methods and procedures for thehandling and serving of food. Knowledge of approved sanitary methods andprocedures for the care and use of kitchen, dining room and food serviceequipment. Ability to use kitchen, dining room and food serviceequipment. Ability and stamina to perform manual tasks including:standing for long periods of time, lifting and carrying heavy objects,and working under conditions of seasonal high and low temperatures.Ability to follow simple oral and written instructions. Ability toprovide training, work assignments and functional supervision to studentemployees. Ability to give oral and/or written instructions in preciseand understandable manner. Ability to establish rapport, maintainharmonious working relationships and deal effectively with customers andagency personnel from varied ethnic, cultural and/or economicbackgrounds. Willingness to work varied shifts and irregular hoursincluding weekends, holidays and nights. Willingness to work underexposure to the hazards of wet and slippery floors, seasonal high andlow temperatures and sharp surfaces. Ability to read and understandrecipes. Willingness to communicate with customers while performingdisplay cooking. Qualifications Acquired on Job: Knowledge ofdepartmental, University, and state rules, regulations, policies,procedures, and guidelines relating to area of assignment and ability toapply them to unit activities. Knowledge of the operation of specializedequipment associated with assigned work. Minimum Entrance Requirements:Two (2) years cooking experience in the hospitality trade. Licenseand/or Certification Requirements: Incumbents must be certified as foodhandlers within 90 days of the appointment start date through arecognized program approved by the University (i.e. ServSafe)