Working knowledge of food products, supplies, equipment, methods, and techniques used in food preparation and cooking. Must be able to read, write, and follow directions. Ability to perform simple math functions. Ability to communicate effectively verbally.
Prepares foods in accordance to the dietary guidelines and menu specifications and performs quality controls including sampling foods to make sure taste & texture are acceptable. Implements just in time and/or batch cooking to preserve food quality. Ensures that all meals are served at the appropriate temperatures and times. Ability to present foods in a visually pleasing manner.
Conforms to all safe food handling, storage, and sanitation methods in accordance with the current local, state, and federal guidelines. Prepares food according to the recipes and directions provided by the Kitchen Manager and/or the Director. Demonstrates knowledge and understanding of portion control and can identify proper portion utensils. Follows standardized recipes; measures and weighs ingredients according to instructions; assembles food and other supplies necessary to prepare recipes.
Is familiar with the use and care of all kitchen equipment (including but not limited to steamer, meat slicer, large kettles, ovens, dishwasher, and microwave). May be asked to act as cashier during meal service. Serves meals prepared to students and staff with enthusiasm and a positive attitude. Maintains a clean and sanitary work environment by practicing a clean as you go technique.
Maintains accurate account of each sale, receives cash & Automatic Payment; checks, maintains daily roster, and balances drawer against register tape and cash out slip at the end of the day. Is knowledgeable of appropriate use of products, daily menus, specials, promotions and current pricing.