Well developed communication skills are required. The work requires moderate physical exertion. The work environment involves hazards, risks or discomforts typical of working with or around machinery with exposed moving parts, irritant chemicals, heavy equipment or abusive or hostile clientele and patients. Exposure to disagreeable weather conditions and extreme levels of temperature, ventilation, lighting and sound are normal. Protective clothing or gear and specific safety standards or procedures may be required.
Serious injury is possible.
Distinguishing Features Differs from the Cook II class which serves as full performance work as a lead cook preparing multi-step, complex entrees. Differs from the Baker class which is full performance bakery work preparing pastries, breads, and related food products. Differs from the Meat Cutter class which is full performance meat cutting. Prepares and cooks food and nutrients to meet special dietary needs. Cleans and sanitizes work area and equipment in order to maintain kitchen according to standard.