Communicates in a timely manner with line and cooks regarding food amounts on hand. Plans baking or preparation schedules to assure time tables are met. Assures all preparations for meals have been completed. Maintains sanitation and safety techniques in operation and cleaning of all equipment. The intent of this list of primary duties is to provide a representative summary of the major duties and responsibilities of this job.
Incumbents perform other related duties assigned.
Specific duties and responsibilities may vary based upon departmental needs. Two years in institutional or commercial food service which involved the preparation or serving of food. Safe food handling and sanitation certificates may be required. Employees appointed to this job class may be required to work Saturdays, Sundays and holidays.