Occ SummaryLevel ILevel IIservice.Perform a variety of routine and intermediate tasks in thepreparation of foodstuffs; interpret recipes, cook and assemble largequantities of food for hospitalcafeterias and/or patient food
Perform a wide variety of intermediate andcomplex tasks in the preparation of foodstuffs; interpret recipes, cookand assemble largequantities of food for hospital cafeterias and/or patient food service;assume lead worker duties asdirected.Work PerformedLevel Idirected.equipment.Level IIstandards.
*Assemble ingredients to prepare foods according to standardrecipes;measure,weigh, portionand label according to established guidelines; read and interpretinstructions.
*Set up and prepare supplies and equipment for daily food preparationto include ovens, ranges,grills, fryers, broilers and steam units.
*Operate and monitor properfunctioning of equipment toinclude blenders, meat slicers, mixers and choppers; follow all safetyprocedures for usingequipment and chemicals; clean and sanitize equipment after use.
*Prepare food items accordingto instructions andrecognized safe food handling practices;monitorand observe food during the cooking process; regulate temperaturesand/or timing of cooked foods.
*Detect and report improperly prepared food or food that does not meet
Performall of the duties and responsibilities of Level IPrepare entrees, casseroles, special dishes and complex food itemsrequiring multiple steps andsequences during preparation.
*Read, interpret, and review instructions for possible errors relatingto specified quantities,ingredients, proportions or mixtures; refer inaccuracies to supervisor.
*Take appropriate correctiveaction for improperfunctioning of *Assist supervisor in trainingemployees; provide instructions and guidance as needed; assumes leadresponsibility forassigned work asKnowledge, Skills and AbilitiesLevel ILevel IIemployees
Ability toread and write English
Abilityto understand and follow instructions, to interpret recipes, to usefractions to modify proportionsand to mix, measure and/or prepareingredients.
*Ability to demonstrate safe food handling practicesand to follow safety procedures for using equipment and chemicals.
*Ability to troubleshoot equipmentmalfunctions.
*Ability to provide instructions and train other
Level CharacteristicsLevel II Involves more complex preparations of foodstuffs and morereview for possible errors.Serves as lead worker and trainer of other employees asdirected.Duke University is an Affirmative Action/Equal Opportunity Employercommitted to providing employment opportunity without regard to anindividual's age, color, disability, gender, gender expression, genderidentity, genetic information, national origin, race, religion, sex,sexual orientation, or veteran status.
Duke aspires to create a community built on collaboration, innovation,creativity, and belonging. Our collective success depends on the robustexchange of ideasan exchange that is best when the rich diversity ofour perspectives, backgrounds, and experiences flourishes. To achievethis exchange, it is essential that all members of the community feelsecure and welcome, that the contributions of all individuals arerespected, and that all voices are heard. All members of our communityhave a responsibility to uphold these values.
Essential Physical Job Functions:Certain jobs at Duke University and Duke University Health System mayinclude essential job functions that require specific physical and/ormental abilities. Additional information and provision for requests forreasonable accommodation will be provided by each hiring department.
Level IWork requires one year institutional food preparationexperience.Level II Work requires two years institutional foodpreparation experience.
Degrees, Licensures, Certifications