Essential Functions of Positions Related to Culinary Arts Ability to stand, use hands, fingers, dexterity, and lift up to 10 pounds continuously, walk, work in extreme heat, hear and listen, reach with hands and arms, and lift up to 25 pounds frequently, sit, stoop, kneel, crouch, work with chemicals, work around noise, work in dirt, dust, work in extreme cold, occasionally operate kitchen equipment safely, determine the cleanliness of dishes, food contact surfaces, and kitchen area, comply with Minnesota Food Code in food preparation, and maintain appropriate inventory of food and supplies. Position Responsibilities Employees must be able to perform these essential functions with or without reasonable accommodation: • Research and prepare culturally appropriate ethnic recipes • Plan menus in conjunction with the dean one week in advance of a planned meal • Budget and purchase food supplies as needed, in accordance with guidelines set by Concordia Language Villages • Prepare and serve meals with the assistance of the other kitchen staff • Schedule, supervise, and provide feedback to kitchen staff • Uphold and enforce sanitary requirements in the kitchen, in keeping with state regulations for health and safety • Record menus, recipes, and kitchen policies, and report challenges and suggestions at the end of the employment period.