- Oversees production of food prepared and/or served by cooks and kitchen staff or by volunteers or inmates
- Plans or assists in the planning menus
- May order and receive and account for food and supplies
- Prepares main dishes, salads, deserts, and bakery goods
- Ensures that the dining area and kitchen and all equipment are kept clean and ingood working order
- Serves food to clients
- Oversees and assists in cleaning the kitchen area upon completion of foodpreparation
MINIMUM QUALIFICATIONS
Through Knowledge of:
- The principals, procedures and equipment used in the storage, care, preparation,cooking and dispensing of food in large quantities
- Kitchen sanitation and safety measures used in the operation, cleaning and care ofutensils, equipment, and work areas
Skill & Ability to:
1. Organize work and meet meal schedules
- Read, understand and follow recipes
- Prepare and serve nutritional foods
- Judge the quantities of food required and to prepare it with a minimum of waste
- Keep records and prepare reports.
