A. Education – High school diploma or equivalent preferred. Must be able to read and use math at a level sufficient to prepare food using recipes/instructions. ServSafe certification strongly preferred. Based on state contractual requirements, ability to obtain ServSafe certification maybe required as a condition of continued employment.
B. Experience - Six months' experience in volume cookery with experience in food preparation techniques, as well as sanitation and safety procedures required.
C. Skills - Must be able to read recipes and perform mathematical calculations to assure proper portions and inventory control. Basic knowledge of nutritional and sanitary guidelines in food preparation and delivery. Maintain effective working relations with supervisory personnel, co-workers, ability to project a positive, concerned image to staff and clients.
D. Physical Demands - Able to stand/walk for long periods of time. Ability to regularly lift/move up to 50 pounds while stocking shelves and pulling food for preparation. Must be free of communicable diseases as required by the state to the extent that knowledge is attainable under federal law.
E. Other- Must maintain an appropriate and valid state driver's license. Must meet criminal background check requirements and pre-screening for employment.