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.
Supervision is not the primary responsibility of the job. Responsibility includes training, instructing, scheduling, and reviewing work and recommending hiring and disciplinary actions to a higher level of authority. Distinguishing Features Differs from the Cook II class which is full performance as a lead cook for a specific production area or shift. Differs from the Food Service Supervisor II class which is responsible for the supervision of multiple work units. Oversees the cleanliness and sanitation of the work area and kitchen in order to maintain department according to standard.