Sets up food service, kitchen, or salad area facilities, equipment, and utensils, under detailed instruction and, in accordance with specific area needs, checks food temperatures and/or prepares areas for daily operations; may operate cooking or bakery equipment as assigned. -Follows prescribed procedures for setting up hot and cold food lines; ice cream, yogurt, and/or ice machines; and chooses proper utensils, setting the steam line to the appropriate temperature for menu items.