Prepares and cooks food as assigned utilizing standardized issues from Ingredient Control. Handles and prepares food in accordance with established sanitary and safety regulations. Ensures that food is palatable and appetizing in appearance. Meets meal schedule and avoids waste. Responsible for proper care and cleaning of equipment.

Minimum Education and Experience Requirements:

• High school diploma or equivalent preferred.
• Required to read, speak, write, perform simple arithmetic calculations and understand and follow written and oral instructions.
• Two years of cooking experience in commercial foodservices required.
• On-the-job training is also provided under close supervision.
• Must be able to cook a variety of foods in large quantities; be familiar with seasonings; and have knowledge of cooking characteristics of various meats, vegetables and starches.