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New-Car Prep Mechanic

Inspects and services new automobiles on delivery to dealer or customer, and makes minor repairs or adjustments to place vehicle in salable condition, using hand tools, portable power tools, and specification sheets. : Inspects vehicle for obvious damage and missing major components. Records discrepancies and signs acceptance slip for each vehicle delivered. Inspects vehicle for loose or misaligned items, such as trim, doors, and hardware, and positions defective items according to specifications, using hand tools. Starts engine and drives automobile to test steering, brakes, transmission, and engine operation. Activates power equipment, such as electric windows, seats, radio, horn, lights, and directional signals to ensure specified operating standards. Washes car and vacuums interior. Inspects surfaces to detect minor chips and scratches in paint and touches up imperfections, using brush applicator and factory-supplied matching paint. Installs optional equipment specified by customer or dealer, such as outside mirrors, rugs, and seat covers, using hand tools. Installs standard components, such as hubcaps and wiper blades, using hand tools. Pours antifreeze into radiator according to seasonal requirements. Polishes car to remove preservative coating and road film accumulated during transit. May spray undercoating material on vehicle, using spray gun. May tune engine, using mechanic's tools and test equipment. May install or repair major mechanical, hydraulic, or electromechanical equipment, such as radios, air-conditioners, power steering units, and power brakes, using mechanic's hand tools.

General/Institution Cook

Prepares, seasons, and cooks soups, meats, vegetables, desserts, and other foodstuffs for consumption in eating establishments. Reads menu to estimate food requirements and orders food from supplier. Prepares soups, salads, gravies, desserts, sauces, and casseroles. Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods. Adds seasoning to foods during mixing or cooking, according to personal judgment and experience. May supervise other cooks and kitchen employees. : Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles. Measures and mixes ingredients according to recipe, using variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers. Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked. Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders. May wash, peel, cut, and shred vegetables and fruits to prepare them for use. May cut, trim, and bone meat prior to cooking. May bake bread, rolls, cakes, and pastry. May price items on menu. May oversee work of patients assigned to kitchen for work therapy purposes when working in psychiatric hospital. May specialize in preparing and serving dinner for employed, retired, or other persons.

Short Order Cook

Prepares food and serves restaurant patrons at counters or tables. Takes order from customer, and cooks foods requiring short preparation time, according to customer requirements. Completes order and may serve customer.: Accepts payment and makes change, or writes charge slip. Carves meats, makes sandwiches, and brews coffee. May clean food preparation equipment and work area. May clean counter or tables.

Cook Short Order

Cook Specialty

Prepares specialty foods according to recipe and specific methods applicable to type of cookery.: May serve orders to customers at window or counter. May prepare and serve beverages, such as coffee, tea, and fountain drinks. May be required to exercise showmanship in preparation of food, such as flipping pancakes in air to turn or tossing pizza dough in air to lighten texture. May be designated according to food item prepared.

Line Cook Kitchen

Prepares, seasons, and cooks food on menu from station aboard passenger vessel: prepares sauces, dressings, puddings, or relishes to be served with dish. Gives directions for setting up station so that food, garnishes, and service equipment are arranged in serving order. Portions and places food on plate, and arranges garnishes on plate. Must be certified as food handler and as cook by us coast guard. May be required to hold life boatman certificate. May be designated according to station as cook, station, grill; according to meal prepared as cook, station, breakfast; or according to food prepared as cook, station, roast; cook, station, soup and fish.

Prep Cook

Assists workers engaged in preparing foods for cafeterias, hotels, restaurants, or ready-to-serve packages.: Performs a variety of kitchen duties. Washes, peels, cuts, and seeds vegetables and fruits. Cleans, cuts, and grinds meats, poultry, and seafood. Dips food items in crumbs, flour, and batter to bread them. Stirs and strains soups and sauces. Weighs and measures designated ingredients. Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator. Stores foods in designated areas, utilizing knowledge of temperature requirements and food spoilage. Cleans work areas, equipment and utensils, segregates and removes garbage, and steam-cleans or hoses garbage containers. Distributes supplies, utensils, and portable equipment, using hand truck.

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