Job summaryPrepares food in accordance with standardized recipes and instructions of the executive chef or sous chefMinimum qualifications: Education: High School/ GED preferred or three years institutional cooking experienceWork experience: 2 years food preparation. High volume food preparation preferred.License & Certifications: Food Handlers CertificationEquipment Operated: oven, steam cookers, meat slicer, deep fat fryer and grillCommunication Skills: writing/composing (correspondence/reports)Other Skills: MathWork schedule: weekends, Holidays, Flexible, Overtime