Estimate food preparation amounts for the purpose of meeting projected meal requirements and minimize waste; prepare standardized menus using various specialized equipment and cooking utensils, under the guidance of the supervisor for inmates/wards daily meals; evaluate prepared foods for flavor, appearance and temperature for the purpose of providing items that will be accepted by inmates/wards and staff and to meet required health and legal standards of operation; inspect food items and/or supplies for the purpose of verifying quantity and specifications of orders, assisting with inventory records and ensuring availability of items and/or complying with mandated health standards; maintain a sanitary environment, including work materials and food items, for the purpose of ensuring a safe and sanitary area and complying with required health and legal standards of operation; prepare food for cooking according to established recipes using the appropriate cutting tools and machines; weigh and measure ingredients for the preparation of meals in order to provide the correct amounts needed in recipes, to ensure quality control and consistency of products; works independently preparing food to ensure meals are served on time; clean kitchen and kitchen equipment to ensure safety and health codes are maintained; read menu to estimate food requirements and retrieve needed amounts from food storage area; prepare, cook and serve food and beverage items for the purpose of ensuring the delivery of items that meet mandated nutritional and health standards; take count of meals served and utensils used in serving food; adjust controls to regulate temperature of ovens, broilers, and grills to cook food; measures and mixes ingredients according to recipe, using a variety of kitchen utensils and equipment; cook food (e.g., bakes, roasts, broils and steams) meats, fish, vegetable and other foods for inmate/ward consumption; prepare meals for individuals requiring special diets; prepare food and beverage items (prepared and/or from scratch) for the purpose of providing an effective food and nutrition services program/meals for students and staff in accordance with established health/nutrition guidelines and in compliance with state and federal regulations and laws; clean kitchen equipment, dishes and utensils and maintain kitchen and dining area in a sanitary state; prepare documentation (e.g., records and reports) for the purpose of maintaining and providing required department and program record requirement.

• Experience:
• One year of experience in preparing, cooking, and serving meals in large quantities (up to 75 to 125 meals, two to three times per day).
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• Education:
• Completion of formal or informal education sufficient to assure successful job performance.