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Follows a menu to prepare and cook meats, fish, poultry, sauces, starches, soups, vegetables and other foods according to proper preparations methods. May require, familiarity with a variety of the food operation concepts, practices, and procedures, to be able to rely on experience and judgment to plan and accomplish designated goals. Performs a variety of complicated tasks in the diverse food production systems, such as grilling, sauté, baking, poaching, roasting, and deep frying. May lead and direct the work of others. May report directly to a supervisor or manager. A wide degree of creativity and latitude is expected.
Graduation with a high school diploma or GED.
Graduation from a standard senior high school or the equivalent and any combination of education and/or experience related to the summary of duties totaling 1 1/2 years.
Knowledge of local health department requirements pertaining to sanitation and food safety Criteria.
Knowledge of cooking/food service methods.
Knowledge of kitchen equipment and the ability to follow and read recipes for menu items as well as requested items.
Interpersonal, problem-solving, and decision-making skills.
Ability to communicate both written and verbally in the English language.
Ability to functions in a kitchen setting and to prepare meals.
Position limited to 28 hours a week. Schedule may vary.
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