​ESSENTIAL FUNCTIONS:

​Cook and prepare food according to approved menus.

​Direct activities of workers who assist in preparing and serving meals.

​Clean and inspect equipment, kitchen appliances and work areas to ensure cleanliness and functional operation.

​Take inventory of supplies and equipment.

​Work with Food Service leadership or Dietitian to ensure menus are varied, nutritionally balanced and appetizing.

​Perform and coordinate food production, cleaning, maintenance, and inventory control activities.

​Ensure compliance with established policies and procedures, quality standards, cost parameters, and appropriate regulatory requirements.

​EDUCATION/EXPERIENCE/SKILL REQUIREMENTS:

​High school diploma or equivalent preferred.

​Additional education or training in the culinary field preferred.

​Two or more years’ experience in food service role in preparing food for institutions, such as school, hospital or cafeteria preferred.

​LICENSES/DESIGNATIONS/CERTIFICATIONS:

​ServSafe Certification or similar food safety certification, where required by the state, facility.

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