MINIMUM QUALIFICATIONS: EITHER: (A) Graduation from a regionally accredited or New York State registered college or university with an Associate's degree in Food Service Administration, plus one (1) year of paid full-time or part-time equivalent experience in the preparation and cooking of a complete menu of foodstuffs for consumption on a large scale for a restaurant, hotel or institution, other than short order or fast food; OR, (B) Graduation from high school or possession of a high school equivalency diploma, plus three (1) years of paid full-time or part-time equivalent experience in the preparation and cooking of a complete menu of foodstuffs for consumption on a large scale for a restaurant, hotel or institution, other than short order or fast food, OR, (C) An equivalent combination of training and experience as defined by the limits of (A) and (B) above. FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS: The successful candidate should possess the following attributes: Good knowledge of the proper methods for preparing, cooking and serving quality food in large quantities and for storing and preserving food.