At least an educational level typically acquired through completion of high school and at least four years of experience overseeing a variety of quantity cooking and food preparation tasks equivalent to a Cook, including three years equivalent to a Cook E6 or two years equivalent to a Cook 7; OR an associates degree or higher in dietetics; food services management; hotel, restaurant and institution management; or human nutrition and at least two years of experience overseeing a variety of quantity cooking and food preparation tasks, including one year equivalent to a Cook E6. At least four years of experience in quantity food preparation such as can be attained in a hotel, restaurant, or institution, excluding taverns, lounges, and fast food enterprises, including two years equivalent to a lead worker cook; OR an associates degree or higher in food services management, human nutrition, dietetics, or hotel, restaurant and institution management AND at least three years of experience in quantity food preparation such as can be attained in a hotel, restaurant, or institution, excluding taverns, lounges, and fast food enterprises equivalent to a lead worker cook.