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200 Quick Road
Minimum Qualifications Three years of experience in large food service operation, offering a full range menu serving at least 300 meals daily, including one year experience in the supervision of subordinate employees or working inmates or patients. Completed academic work in a degree program for food management, or hotel management with a concentration in food preparation, may be substituted on a year for year basis, up to a maximum of two years, for the non-supervisory experience.
Duties Description Prepares and cooks a variety of foods such as meats, fish, vegetables, fruits, salads, and baked goods in the kitchen of a state institution. Usually supervise a kitchen staff in meal preparation and cooking, and also in the cleaning of the kitchen and pantry areas, including sanitizing kitchen facilities, utensils and equipment.
Typically responsible for the preparation of an entire meal on an assigned shift or for a specific type of cooking, such as range cooking, baking or dessert cooking, also may be the primary person directly involved with food preparation.
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