Supervises and instructs kitchen helpers assigned to preparation processes and directs the use of kitchen equipment. Independently prepares food items. Researches recipes and reviews preparation methods. Serves as luncheon cook. Participates in the maintenance of high sanitary conditions and attends meetings as required.
Hours vary to include days, evenings, and weekends.
Cultures, isolates, identifies and maintains microbial cultures. Carries out growth curves, determines colony and forming units of bacteria in cultures. Determines effect of enzymes on the viability of sporeformers and mycrobacteria under various incubation conditions. Maintains laboratory work areas, equipment and inventories. Weighs samples and mixes solutions for wet-chemistry analyses.