ESSENTIAL DUTIES AND RESPONSIBILITIES: Prepare, cook, and/or reconstitute a variety of main dishes, including soups, casseroles, meats, sandwiches, fowl, fish, potatoes, vegetables, gravies and sauces; Verify recipes; measure quantities needed; Operate mechanical kitchen and bakery equipment, such as blenders, mixers, grinders and slicers; Prepare dough for baking; Prepare steam tables on serving lines; Prepare, serve, sell and keep serving lines supplied with food and refills as necessary; Prepare, reheat, and/or cook a variety of ready-to-serve food products; Store leftover foods and bakery products; Perform kitchen clean-up work; Keep daily records of foods and bakery products cooked, served, shipped, and discarded; Assist Food Service Lead in the planning and directing the preparation and serving of food. PHYSICAL ABILITIES: Standing and walking for extended periods of time; moderate lifting up to 35 pounds; dexterity of hands and fingers to operate kitchen equipment; pushing or pulling objects, food trays and carts weighing up to 35 pounds; reaching overhead, above the shoulders and horizontally; bending at the waist; and seeing to assure proper quantities.