DUTIES AND RESPONSIBILITIES (NOT ALL INCLUSIVE) · Prepares special diets according to prescribed instruction; · Prepares and seasons various types of food; cooks food, prepares or supervises the preparation of special diets according to instruction from the dietician or other supervisors; · Supervises and assists in setting of tables and serving of meals; · Assists the dietician of Kitchen Manager in estimating food needs and in the requisition of supplies; · Instructs food service worker in the preparation of food for cooking; · Maintains sanitary conditions in kitchen and lunchrooms; · Operates large gas and electric cooking ranges, and ensures that they are properly used and maintained; · Performs related work as required. KNOWLEDGE, ABILITIES AND SKILLS · Considerable knowledge of the equipment, utensils and materials used in preparing and serving large quantities of food; · Knowledge of the care and cleaning of kitchen equipment; · Knowledge of the practices and techniques of large-scale kitchen equipment; · Ability to direct the work of a small groups of food service workers engaged in the preparation of food, cleaning kitchen and dining areas; · Ability to read write and comprehend written materials associated with the performance of the job; · Ability to follow both oral and written instructions; · Ability to establish and maintain effective working relationships with all persons contacted in the course of the work; · Ability to work long hours while standing; · Skill in cooking a wide variety of foods; · Good physical condition sufficient to permit working long hours in the kitchen and the performance of moderately heaving (at least 70lbs) lifting; EDUCATION AND EXPERIENCE • Completion of the 12th Grade or GED • One (1) year experience in cooking foods • Possession of or ability to qualify for a food handler’s health certificate |