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.
Involves functional leadership responsibility. This level may also involve limited administrative responsibility such as participating in the evaluation of work performance. Distinguishing Features Differs from the Cook I class which is full-performance work preparing less complex entr es and side dishes for full meal preparation. A Cook I prepares menu items such as one or two step recipes. Differs from the Food Service Supervisor I class which is primarily supervisory in nature involving more human resources and management work.