Standard
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Definition of Standard
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Example(s) of Technical Standard
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General Duties
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- Have the ability to perform sufficiently, kitchen, dining room, and classroom activities and procedures
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- Adapt rapidly to changing environments and/or stress.
- Serve and clear tables where guests are seated
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Physical Abilities
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- Ability to stand and exert well-paced mobility around the kitchen labs, storage areas and dining room for up to five hours.
- Ability to lift up to 40 pounds.
- Ability to control and utilize dexterity in a coordinated manner
- Demonstrate physical ability sufficient to maneuver in small spaces (including standing, walking, bending, and range-of-motion of extremities)
- Demonstrate sufficient gross and fine motor abilities
- Perform repetitive tasks while standing for extended periods
- Follow and Maintain the National Restaurant Association's ServSafe and Sussex County Health Department's sanitation standards for safe food handling.
- Demonstrate kitchen safety
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- Lift pots, pans, and other cooking equipment
- Write, type, utilize knife skills, operate equipment, and serve hot or cold food and beverages with both upper extremities simultaneously
- Perform safe and effective kitchen duties, and respond to unexpected situations promptly
- Remove supplies from storage racks above head at standard height.
- Operate machinery and equipment safely and efficiently.
- Safely use knives for food preparation and other commercial cooking, baking, or serving utensils & equipment.
- Safely handle hot foods
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Critical Thinking
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- Demonstrate ability to clearly and effectively speak, read, comprehend, and write English
- Demonstrate ability to hear information
- Demonstrate ability to adapt to a changing environment and display flexibility
- Demonstrate sensitivity to multicultural/multilingual needs.
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- Communicate verbal/written orders to colleagues
- Hear and respond to kitchen emergencies
- Adjust recipe amounts and cooking times for quantity changes
- Produce food products according to time parameters indicated
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Interpersonal/ Intrapersonal Skills & Behaviors
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- Demonstrate ability to tolerate demanding workloads effectively under stress.
- Demonstrate ability to maintain professional composure in a variety of scenarios.
- Demonstrate professional conduct and appearance while maintaining positive relationships with instructors, classmates, visitors and guests.
- Demonstrate ability to represent 51吃瓜 Culinary Institute as a positive ambassador of our programs and the college.
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- Participate in team projects with other students.
- Provide assistance to fellow students and instructors when requested.
- Maintain a cooperative spirit while working in a hot, crowded environment.
- Respect and care for clients whose appearance, condition, beliefs, and values may conflict with your own.
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Visual Ability
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- Demonstrate sufficient visual acuity
- Demonstrate sufficient depth perception and peripheral vision for safe kitchen practices.
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- Acquire information from instructions, documentation, invoices, and sales tickets
- Visually differentiate ingredients and materials
- Read temperatures, pressure gauges, safety labels and warnings
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Auditory Ability
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- Demonstrate sufficient auditory acuity
- Demonstrate ability to verbally communicate and interact with faculty and peers.
- Demonstrate sufficient hearing to ensure a safe environment
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- Hear the instructor鈥檚 voice in a noisy kitchen/lab environment.
- Hear food preparation and equipment alarms.
- Be aware of sounds from various equipment and personnel.
- Ability to respond quickly in case of emergencies
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Environmental Tolerance
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- Demonstrate ability to function safely in a typical kitchen environment
- Demonstrate ability to wear Personal Protective Equipment, or P.P.E. for extended periods of time during kitchen duties.
- Demonstrate ability to tolerate extreme conditions for prolonged periods of time
- Demonstrate sensitivity and ability to protect self and others from environmental risks and hazards.
- Demonstrate awareness and tolerance to allergens within a kitchen environment
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- Wear gloves, aprons, and uniforms
- Tolerate artificial lighting, air conditioning, dust and odors, residue from cleaning products, noise, congested workplace, moving between extreme heat (100藲F), and extreme cold (0藲F).
- Express awareness and tolerance to latex, food and other allergens, including but not limited to chemical and mundane
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Important Considerations
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Additional Abilities
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These standards are not an exhaustive list of skills or abilities and reflect the minimum requirements for success in a commercial kitchen and learning environment.
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Valid Driver鈥檚 License
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Some programs may require students to possess a valid driver's license to operate vehicles
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Drug Testing
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Most employers will conduct pre-employment drug tests
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Background Checks
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Some employers may perform background checks to verify criminal history
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Physical Limitations
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Students with physical limitations may need reasonable accommodations to meet technical standards, which should be discussed with the program
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