• Cooks and prepares various finished dishes based on recipes approved by the Food Services Dietitian or administration to be served in school cafeterias. • The person measures the temperatures of prepared foods, refrigeration equipment, or ovens at regular intervals with calibrated thermometers. • Assists in the direction and performance of cleaning and sanitizing equipment and kitchen area used in food preparation; trains other volunteers/ personnel to maintain sanitary conditions. • Cuts, cleans, and prepares raw foods or partially prepared foods for cooking.

• Measures and weighs foods and ingredients and performs necessary computations to determine the proper amounts to be used. • Reviews and pulls inventory needed for menu preparation; defrosts ingredients according to food safety guidelines and menu requirements. • Assesses leftover food products for disposition and discards or stores properly. • Assists in maintaining storeroom records of usage and delivery to account for goods on hand. • Consult with Kitchen Manager to find solutions to problems in preparing and serving meals. • Assists the manager in the operation of kitchen and performs management duties in manager's absence.