Prep Cook - Kennedy Services
Hagerstown, MD 21740
About the Job
- Prepares food items such as vegetables, salads, meats and beverages by baking, frying, broiling, steaming and mixing in accordance with recipes and dietetic guidelines;
- Applies food service principles and methods related to food handling, proper food storage and temperature control;
- Operates kitchen equipment and appliances, such as mixers, cookers, ovens, stoves, toasters, coffee urns, microwaves and related equipment;
- Cleans and maintains utensils and work area in accordance with applicable safety and sanitary standards;
- Protects equipment, utensils, food and other items from contamination, spoilage and pilferage;
- Keeps records of supplies used and number of persons served;
- May train, assign and review the work of Dietary Workers or Food Service Assistants in cooking techniques;
- Performs other related duties.
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Two years of experience in food preparation at a public or governmental establishment, such as a restaurant, hospital or comparable institution involving the cooking of meats and vegetables and the preparation of salads and beverages.
- Candidates may substitute graduation from an accredited vocational/technical high school with a major in food service or a related field for the required experience.
- Candidates may substitute U.S. Armed Forces military service experience as a non-commissioned officer in Culinary classifications or Food Services specialty codes in the Equipment Services and Facilities field of work on a year-for-year basis for the required experience.
Knowledge, Skills, and Abilities:
- Knowledge of proper storage, preparation and serving of food;
- Knowledge of the cleaning and care of utensils and equipment;
- Ability to prepare and cook food;
- Ability to perform arithmetic computations;
- Ability to follow menus and recipes;
- Ability to operate food equipment, appliances and utensils;
- Ability to measure by weight and by volume;
- Ability to follow production schedules and maintain records and reports;
- Ability to instruct and supervise workers engaged in food preparation;
Two years of experience in food preparation at a public or governmental establishment, such as a restaurant, hospital or comparable institution involving the cooking of meats and vegetables and the preparation of salads and beverages.
- Candidates may substitute graduation from an accredited vocational/technical high school with a major in food service or a related field for the required experience.
- Candidates may substitute U.S. Armed Forces military service experience as a non-commissioned officer in Culinary classifications or Food Services specialty codes in the Equipment Services and Facilities field of work on a year-for-year basis for the required experience.
Knowledge, Skills, and Abilities:
- Knowledge of proper storage, preparation and serving of food;
- Knowledge of the cleaning and care of utensils and equipment;
- Ability to prepare and cook food;
- Ability to perform arithmetic computations;
- Ability to follow menus and recipes;
- Ability to operate food equipment, appliances and utensils;
- Ability to measure by weight and by volume;
- Ability to follow production schedules and maintain records and reports;
- Ability to instruct and supervise workers engaged in food preparation;
Source : Kennedy Services