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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 from an accredited institution with an associate’s degree plus one year of experience in a related field or any combination of education and/or experience related to the position classification summary totaling a minimum of three years.
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.
Skill in grilling, sauteing, and general food preparation.
Skill in handling knives.
Skill 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.
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