PRIMARY PURPOSE:

Responsible for the preparation, service and sale of food in sufficient quantities while maintaining required nutrition and quality. Ensure timely preparation to meet service schedules, and handle food in accordance with sanitary standards.  Enforce standards of recipes and of portion control, to prevent food waste and assure high quality productions, and care/cleanliness of equipment. Maintain a high standard of quality in food production, service, sanitation and safety practices.

QUALIFICATIONS:

Education/Certification:

Must have some formal or on-the-job training in food preparation

Must have a current Health Card

Special Knowledge/Skills:

Ability to understand instructions for food preparation, safety procedures, safe food handling and sanitation

Must be able to read, write and follow oral and written instructions

Must be able to perform simple calculations and accurately count money and make change.

Must be familiar with foods and preparation methods

Working knowledge of kitchen equipment

Patient and calm demeanor with students, staff and others

Experience: Experience in the food service industry desired

One to two years training and experience in quantity food preparation preferred

 Schedule: 180-work day schedule