Cook - Sporting Clays Grille - Full-Time Food Service Summary Prepares food for Sporting Clays Club House patrons at counters or tables by performing the following duties. Essential Duties and Responsibilities include the following. Other duties may be assigned. Prepares, portions, assembles and cooks food requiring short preparation time. Completes order from steamtable. Cleans food preparation equipment and work area. Requisitions supplies daily. Restocks supplies for incoming shift. Assists in food preparation for main kitchen when needed. Responsibilities The new PA food Code is now in effect and REQUIRES you to do the following: Disease Reporting (Chapter 46.111; 46.112; 46.114) -Report to the Person-In-Charge (PIC) if you have been diagnosed with, exposed to, have suffered from, caused an outbreak involving, been exposed to an outbreak involving or have personal contact with anybody diagnosed with: -Salmonella typhi -Shigella spp. -Shiga toxin-producing Escherichia coli -Hepatitis A virus -Report to the PIC if you are experiencing acute stomach distress accompanied by any of the following: diarrhea; fever; vomiting; jaundice; sore throat with a fever or any other disease transmittible through food. -Report to the PIC if you have any cuts or discharges on your hands or arms. In most cases, a glove or finger-cot covered with a glove will be an appropriate corrective measure. -You must comply with any exclusions or restrictions imposed by the PIC. All of the above applies to individuals who have been made offers of employments within a food facility. Personal/Hygienic Practices (Chapters 46.131-137; 46.151-152) -Keep you hands, arms and fingernails clean by washing them vigorously using handsoap, rinsing thoroughly and drying thoroughly with clean towels (minimum 20 seconds.) -Wash your hands and arms in an approved handwashing sink. Do not use food preparation sinks, utility sinks or warewashing sinks for handwashing. -Wash your hands and arms -Do not wear fingernail polish or artificial nails unless wearing gloves. -Do not wear jewelry (except a wedding band) while around exposed food. -Wear clean outer clothing (clean aprons, whites, etc.) while handling food. -Do not use tobacco in any form in food preparation/storage areas. -Do not drink beverages in food preparation areas unless from closed cups. -Do not work with exposed food if you have persistent sneezing, coughing or running eyes or nose. -Wear hair and beard restraints when engaged in food exposed areas. NO BAREHANDED CONTACT WITH READY-TO-EAT FOODS - USE SUITABLE UTENSILS, DELI TISSUE OR SINGLE USE GLOVES! Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience. Experience is preferred but not necessary. Language Skills Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other staff members of the organization. Mathematical Skills Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance. Reasoning Ability Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Physical Demands The physical demands described here are representative of those that must be met by a staff member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the staff member is regularly required to stand; use hands to finger, handle, or feel; talk or hear and taste or smell. The staff member is frequently required to walk. The staff member is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl. The staff member must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, depth perception and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those a staff member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the staff member is regularly exposed to moving mechanical parts such as a slicer. The staff member is frequently exposed to wet, slippery floors and extreme heat from a hot grill or french fryer. The noise level in the work environment is usually moderate.