TOWNSHIP OF

WEST MILFORD JOB DESCRIPTION

DATE PREPARED: April, 2016

JOB TITLE: Seasonal Cook

DEPARTMENT: Department of Community Services and Recreation

REPORTS TO: Director and Program Coordinator, CSR

STATUS: P/T – Seasonal

SCHEDULE: Varies; approximately 30 hrs/wk

1. SUMMARY

Under supervision, is responsible for preparing and cooking food, serving food, washing stations

and maintaining sanitary health standards in a kitchen environment. Must have the ability to

inventory product and maintain inventory of product for sale.

2. SUPERVISORY RESPONSIBILITIES

None.

3. PHYSICAL DEMANDS AND WORKING CONDITIONS

Kitchen

Frequently required to stand, walk, talk, hear, sit, and balance.

Ability to regularly use hands to handle, feel, or operate objects, tools or controls and to

reach with hands and arms.

Frequently must lift, move and carry up to 10 pounds and occasionally up to 25 pounds.

4. ESSENTIAL FUNCTIONS

The duties listed below are intended only as illustrations of the various types of work that may be performed. The

omission of specific statements of duties does not exclude them from the position if the work is similar, related or a

logical assignment to this position.

Opens and closes facilities.

Prepares daily foods including but not limited to vegetables, fruits, meats and dry goods.

Checks facilities to be used, assuring they are in satisfactory condition.

Ensures sanitary health standards are met through washing and regular maintenance.

Assists in the maintenance of records and completion of reports.

Responds quickly and appropriately to potentially hazardous situations; reports all incidents

and accidents according to established procedures.

Will be required to learn and utilize various tools and kitchen appliances used by the

Community Services and Recreation Department.

5. KNOWLEDGE, SKILLS AND ABILITIES

Ability to establish and maintain effective working relationships with participants, associates

and the public.

Knowledge of procedures used in preparing and cooking foods to preserve their flavor and

nutritional values and to ensure quality of preparation.

Knowledge of the use, adjustment, and care of food service equipment used in large scale

food preparation.

Ability to carry out directions and to learn quickly from instructions and demonstrations.

Ability to prepare and cook vegetables, fruits, meats, poultry, fish, and soup, and to make

pastries, cakes, puddings, and other food items.

Ability to carry out measures needed to attain health and sanitary standards for food

preparation, and to ensure clean, orderly, sanitary, and safe working areas.

Ability to make estimates of quantities and menu requirements.

Ability to take orders and to adjust to emergencies.

Ability to read, write, understand and communicate in English sufficiently to perform duties

of this position. American Sign Language or Braille may also be considered as acceptable

forms of communication.

6. EDUCATION, EXPERIENCE AND SPECIAL REQUIREMENTS

Education/Experience: One (1) year of experience as a cook involving the areas of food preparation

and processing including but not limited to cooking, baking, meat cutting, pot washing, dishwashing,

and the serving of food in a commercial or institution kitchen.

Special Requirements: A driver’s license valid in the state of New Jersey. Reliable transportation is required.