Overview


+ Responds appropriately to the special needs of each group served specific to age, language, gender, culture, religion/spirituality, economic background, education or literacy, development or cognitive disabilities, physical and developmental disabilities.

+ Employee aids in the orientation, on-the-job training and in-service education programs for food service personnel.

+ Prepares food as per standardized recipes using a variety of cooking utensils and equipment.

+ Plan and/or participates in planning menus, special functions, and utilization of foods and leftovers.

+ May develop and standardize recipes.

+ Follows diet extensions / portion control in accordance with planned menus and standardized menus.

+ Tests cooked foods by tasting and smelling. Inspects trays for attractiveness and palatability, temperature of foods, and adherence to individual diet requirements.

+ Receives supplies/equipment...