EXAMPLES OF ESSENTIAL DUTIES AND RESPONSIBILITIES: Prepare, cook, and/or reconstitute a variety of main dishes, including soups, casseroles, meats, sandwiches, fowl, fish, potatoes, vegetables, gravies and sauces; Verify recipes; measure quantities needed; Operate mechanical kitchen and bakery equipment, such as blenders, mixers, grinders and slicers; Prepare dough for baking; Prepare steam tables on serving lines; Prepare, serve, sell and keep serving lines supplied with food and refills as necessary; Prepare, reheat, and/or cook a variety of ready-to-serve food products; Store leftover foods and bakery products; Perform kitchen clean-up work; Keep daily records of foods and bakery products cooked, served, shipped, and discarded; Assist Food Service Lead in ordering ingredients and supplies; Assist in work assignments of others as established by Food Service Lead; Assist in receiving and storage of food and bakery products; and. KNOWLEDGE AND ABILITIES: Knowledge of the methods of quantify food preparation in a timely manner, with a minimum of waste; Knowledge of basic weights and measures used in food preparation; Ability to use bakery, cooking, and other food service equipment and utensils; Ability to follow health and safety rules and regulations pertaining to food establishments; Ability to follow recipes, procedures, and/or oral and written instructions; Ability to conduct inventories; Ability to provide work direction as assigned; Ability to establish and maintain effective working relationships with others; and.