DescriptionSummary:Responsible for the preparation of quality food in a dining food service environment or catering operation. Responsibilities include the efficient operation and maintenance of all kitchen equipment, the execution of all department standards concerning food handling, cleanliness, safety and personal appearance. Duties also include coordination of production and food product presentation, quality control, and assisting the training of others in complex recipe preparation.Requirements:Experience and knowledge of institutional food production.Understanding of food specifications including meat buyer?s guide, USDA produce, poultry and frozen specifications as well as weights and measures to