EDUCATION/EXPERIENCE
High school diploma or equivalent preferred
At least 1 year of experience in a professional kitchen area preferred
Miniumum of working knowledge of culinary terms
Minimum of basic knowledge of culinary techniques and ability to execute recipes in a timely manner. Preferred solid knowledge of culinary techniques and ability to work all stations in assigned kitchen.
Food safety certification from recognized authority (ServSafe certification, etc.)
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to speak effectively before groups of customers or employees of the organization.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
CERTIFICATES AND LICENSES
Must be able to obtain and maintain appropriate and applicable licensing.
