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Assists with all culinary functions in the kitchen. Assists in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan menu items, order supplies, and keep records and accounts.
Graduation with a high school diploma or GED.
One year of experience in food production or any combination of education and experience related to the Summary of Duties totaling one year.
Knowledge of basic food production, including meat cooking procedures.
Knowledge of basic kitchen operation.
Knowledge of local health department requirements pertaining to sanitation and food safety.
Knowledge of ingredients needed for food preparation.
Knowledge of food preparation procedures and equipment.
Skills in grilling, sauteing, and general food preparation.
Skills in handling knives.
Skills in interpersonal, problem-solving, and decision-making.
Ability to read, write and calculate recipe extensions.
Ability to follow and read recipes for menu items as well as requested items.
Ability to communicate both written and verbally.
Ability to perform multiple functions in a kitchen setting.
Under “Reference’s Letter” Please list a minimum of three contacts. References may be contacted at some point during the screening and selection process.
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