Cook 1

What does a Cook 1 do?

Operates commercial/standard kitchen equipment to cook foods, mixes salads, makes desserts, dressings & breads, prepares hot & cold beverages & special menu foods, slices meat & cheese, makes sandwiches, assembles fruit plates & relish trays & cleans & cuts vegetables & meats before cooking & mixing.

Sets up food lines; portions food on serving lines; sets up trays & carts; packs food for delivery to dining areas & storage.

Cleans work area, equipment & utensils.

DODD Core Values:

To help Ohioans with developmental disabilities, DODD has embodied the following core values that focus on the experience of our customers, the people we serve, and their families:

• Kindness & Empathy- All interactions are based on genuine care and concern for all involved. We listen to those we serve, our partners, and each other.
• Collaboration- We engage with each other and our partners with openness and trust.
• Transparency- We are accessible and visible in our business practices.
• Quality Innovation- The services we deliver are value-added and promote excellence.
• Inclusiveness- Cultivate an environment that embraces diversity and ideas at every level of interaction. Our systems and processes are designed to ensure that every person is treated equally, and every voice is heard fairly.
• Accountability- We conduct ourselves professionally and will manage taxpayer dollars responsibly.

Ohio is a Disability Inclusion State and strives to be a Model Employer of Individuals with disabilities. The State of Ohio is committed to providing access and inclusion and reasonable accommodation in its services, activities, programs and employment opportunities in accordance with the Americans with Disabilities Act (ADA) and other applicable laws. To request a reasonable accommodation due to disability, please contact ADA Coordinator Renae Wallace at 614-752-3011 or by email at EEO-DiversityAffairs@dodd.ohio.gov

Formal education in arithmetic that includes addition, subtraction, multiplication & division; 3 mos. trg. or 3 mos. exp. in food preparation, sanitation & storage & use of food service equipment in institutional, school or restaurant setting.

• Or equivalent of the Minimum Class Qualifications for Employment noted above.

UNUSUAL WORKING CONDITIONS:

Exposed to varying temperatures (e.g., freezers; hot ovens) & sharp utensils; may work early or rotating shifts &/or weekends; may be exposed to hostile consumers, residents or youths &/or infectious diseases.

Job Skills: Food Services

Technical Skills: Customer Service, Equipment Operations, Food Safety Inspection, Occupational Safety, Regulatory Compliance

Professional Skills: Attention to Detail, Collaboration, Teamwork