Primary Purpose:

Prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of

quality in food production, sanitation, and safety practices.





None specified


Special Knowledge/Skills:

Ability to understand food preparation and safety instructions

Working knowledge of kitchen equipment and food production procedures

Ability to operate large and small kitchen equipment and tools

Ability to perform basic arithmetic operations





Major Responsibilities and Duties:

1. Prepare quality food according to a planned menu of tested, uniform recipes.

2. Serve food according to meal schedules, departmental policies, and procedures.

3. Practice and promote portion control and proper use of leftovers.

4. Supervise storage and handling of food items and supplies. Maintain a clean and organized storage area.

5. Operate tools and equipment according to prescribed safety standards.

6. Follow established procedures to meet high standards of cleanliness, health, and safety.

7. Keep garbage collection containers and areas neat and sanitary.

8. Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.

9. Maintain personal appearance and hygiene.

10. Promote teamwork and interaction with fellow staff members.


Supervisory Responsibilities:



Equipment Used:

Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, sharp cutting tools, oven, dishwasher, and food and utility cart.


Working Conditions:

Mental Demands/Physical Demands/Environmental Factors:

Continual standing, walking, pushing, and pulling; frequent stooping, bending, kneeling, and climbing

(ladder), moderate lifting and carrying; moderate exposure to extreme hot and cold temperatures.