Food Service Specialist I (Cook)

Must have a working knowledge of standard operating procedures in a food service operation. Must have knowledge of applicable regulations relating to sanitation and safety. Must have working knowledge of the use of utensils, machines and equipment needed to prepare, cook, serve and distribute food. Must have the ability to follow oral and written instructions and to communicate with co-workers and staff. Must have the ability to supervise students of all ages. Must have knowledge of cost control and knowledge of the importance of proper food preparation, cooking, storage and distribution.