1. | Plans, implements and supervises work of area -- salad preparation; fruit, juice and dessert distribution area; special diet kitchen, patient service areas; vegetable preparation area, storage areas. |
2. | Estimates supply and production requirements. |
3. | Inventories, stores, and rotates supplies according to accepted standards. |
4. | Prepares written report of inventories. |
5. | Follows accurately written standardized recipes. |
6. | Operates equipment required. |
7. | Instructs and supervises subordinate personnel in all methods, equipment and techniques required. |
8. | Receives training in techniques, methods and equipment used in cooking, butchering or baking. |
9. | Maintains cleanliness of area. |
1. | Thorough knowledge of all techniques, methods and equipment required in area. |
2. | Ability to instruct and supervise subordinate personnel in techniques, methods and use of equipment required. |
3. | Ability to plan, implement and direct work of area. |
4. | Ability to comprehend and follow oral and written instructions accurately. |
5. | Ability to inventory supplies, estimate supply and production requirements and accurately distribute foods. |
6. | Ability to learn the techniques, methods and equipment used in cooking, butchering or baking. |
7. | Ability to observe and teach safety and sanitation standards and precautions. |
8. | Ability to count and total moderate sums accurately. |