Primary Purpose:

Prepare and serve appropriate quantities of food to meet menu requirements.  Maintain high standards of quality in food production, sanitation, and safety practices. 

Special Knowledge/Skills:

Ability to understand food preparation and safety instructions

Working knowledge of kitchen equipment and food production procedures

Ability to operate large and small kitchen equipment and tools

Ability to perform basic arithmetic operations

Working Conditions:

Mental Demands/Physical Demands:

Continual standing, walking, pushing, and pulling; frequent stooping, bending, kneeling, and climbing (ladder), moderate lifting and carrying; moderate exposure to extreme hot and cold temperatures.

Substitutes may be called early in the morning to work the same day.  A certain number of days or hours cannot be guaranteed.