•Prepares foods, salads, and desserts; cooks or bakes a variety of items.
•Supplies unit with meat, fish or fowl as ordered; cuts and prepares meat, poultry or fish.
•Cleans and prepares foods using tools such as knives, slicers and peelers and equipment such as ovens and steamers; follows written diet orders.
•Operates dishwasher; gathers, cleans, stacks and hand washes or scours pots, pans, dishes, silverware and other cooking and baking utensils.
•Removes refuse from kitchen area; sweeps mops and scrubs kitchen, dining and storage areas.
•Labels, loads and delivers food carts or trays; picks up trays after use.
•Defrosts and cleans refrigerators, walk-in coolers and related equipment.
•Operates state-owned cars, vans, and/or other motorized transportation.
Education and Experience requirements at this level consist of three years of experience in a commercial or institutional food service or an equivalent combination of education and experience, substituting one year of vocational or technical school training in food preparation for the required experience.
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