Qualified applicants will have:
1. Knowledge of large-scale food preparation.
2. Knowledge of large-scale Institutional Food Service.
3. Knowledge of training techniques.
4. Knowledge of quantity and quality control of recipes.
5. Knowledge of sanitation standards.
6. Knowledge of basic food service bookkeeping procedures.
7. Ability to instruct facility workers in food production and serving techniques.
8. Effective oral, written, and interpersonal communication skills