Uses the appropriate following equipment: broilers, ovens, deep-fat fryers, slicers, choppers, steamers, steam kettles, tilt fry kettles, mixers, robo coup, pumping station, and miscellaneous small equipment such as knives, paddles, whips, etc. In this role, the successful candidate is responsible for performing work of moderate difficulty in preparation of various menu items which involves a variety of cooking operations as instructed by immediate supervisor or designee.