The ability to perform a variety of culinary tasks and to exercise experience in the areas of grill cooking,  

Main entrée production, vegetable production, baking, and cold food production.  

The ability to read and follow standardized recipes for all production areas.  

Working knowledge of equipment, product, and methods of preparation in an institutional kitchen. 

• Follows proper infection control standards, washes hands and wears gloves.
• Follows uniform policy according to policy and procedures.
• Uses appropriate PPE per policy
• Understands how to operate, clean and sanitize all food service equipment.
• Uses all equipment as intended by the manufacturer, and reports defects/malfunctions promptly following department procedures. 

• High School graduate or GED preferred.  
• Culinary training preferred.
• 3 years experience as a cook performing food production tasks in an institutional setting preferred