Clean and operate salad bars, stoves, ovens, mixers, steam tables, slicers, graters and other food service equipment; dispense food in proper proportions, keep food, milk or supply counts; store food, assist in the rotation and storage of food and supplies; restock condiments, food items and paper goods before, during and between servings; observes safe and sanitary procedures and practices; maintain the kitchens in a safe, clean and orderly working environment. Read and follow recipes; mix, chop, slice, wash and assemble food and food ingredients; make up serving trays and count, measure, prepare and serve as directed; may operate a cash register, receive, count money, keep records, routine forms and production records.