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Methods of preparing, cooking and serving food in large quantities.
Inventory methods and practices.
Nutritional requirements of school-aged children.
Standard liquid and dry measurements.
Sanitation and safety practices related to cooking and serving food.
Storage and rotation of perishable food.
HACCP---Hazard Analysis of Critical Control Points
District Wellness Policy
ABILITY TO:
Plan, organize, supervise and participate in the preparation, cooking, baking and
serving of a variety of foods in quantity.
Supervise a centralized or senior high/elementary school cafeteria.
Prepare and serve food in large quantities.
Operate commercial kitchen equipment and appliances.
Train and supervise assigned staff.
Prepare reports and maintain records.
Lift, carry, push and pull heavy containers of food and materials up to 50 lbs.
Requisition appropriate amounts of food and materials.
Estimate food quantities needed and order correct amounts for economical food
service.
Follow health and sanitation requirements.

#IND

Methods of preparing, cooking and serving food in large quantities.
Inventory methods and practices.
Nutritional requirements of school-aged children.
Standard liquid and dry measurements.
Sanitation and safety practices related to cooking and serving food.
Storage and rotation of perishable food.
HACCP---Hazard Analysis of Critical Control Points
District Wellness Policy
ABILITY TO:
Plan, organize, supervise and participate in the preparation, cooking, baking and
serving of a variety of foods in quantity.
Supervise a centralized or senior high/elementary school cafeteria.
Prepare and serve food in large quantities.
Operate commercial kitchen equipment and appliances.
Train and supervise assigned staff.
Prepare reports and maintain records.
Lift, carry, push and pull heavy containers of food and materials up to 50 lbs.
Requisition appropriate amounts of food and materials.
Estimate food quantities needed and order correct amounts for economical food
service.
Follow health and sanitation requirements.

#IND