A qualified candidate possess the following:
Knowledge of the principles of basic food preparation and safety, cash collection, sanitation, and customer courtesy and hospitality.
Ability to follow basic recipes, combine ingredients, and prepare all assigned foods.
Knowledge of proper techniques for measuring the volume of dry, liquid, and fat ingredients.
A basic understanding of recipe construction.
Skill in measuring and weighing ingredients to adjust recipe yields according to standard procedures.
Ability to comply with proper safety and sanitation procedures, work independently and as a team member, and operate a computerized cash register system and other food service equipment.
This position does not have a positive education requirement.