Cooks/prepares a variety of menu items including cooked-to-order grill items, main dishes, side dishes, sauces, soups, meats, vegetables and snacks, according to nutrition, sanitation and food safety standards.
Bakes a variety of items including cookies and pastries, according to nutrition, sanitation and food safety standards.
Interprets, follows, converts and/or adjusts assigned recipes as needed.
Operates a variety of food preparation and service equipment including stovetops, ovens, grills, slicers and mixers.
Maintains work areas in a safe, sanitary and clean manner.
Demonstrates sensitivity to and understanding of historically minoritized groups and participates in professional development activities to increase cultural competency to enhance equity-minded practices within the District.
Requirements :
Institutional cooking and food preparation practices and methods.
Standard principles of nutrition, sanitation and food safety as it relates to institutional food preparation.
Safe and proper operation of equipment used in a commercial kitchen.
Food storage techniques and rotation of perishable foods.
Practices and techniques of customer service.
Mathematics, measurements and weights applicable to assigned duties.
Point-of-sale systems and cash handling.
Recordkeeping regarding food inventory and food safety.
Practices and procedures of lead work direction and employee training.