KNOWLEDGE OF: Principles, procedures, and equipment used in the storage, care, preparation, cooking, and equipment used in the storage, care, preparation, cooking, and dispensing of food in large quantity; kitchen sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment, and work areas; food handling sanitation; food values as well as nutritional and economical substitutions within food groups; principles of effective supervision and instructing and working with assistants and helpers from the resident population; food accounting and keeping records and preparing reports. ABILITY TO: Communicate at a level required for successful job performance; prepare and cook all food groups and use appropriate equipment; judge food quality; plan work schedule and prepare and follow menus, recipes, and formulas; determine food quantities necessary for groups of varying size; instruct and work with assistants and helpers from the resident population; keep records and prepare reports; analyze situations accurately and adopt an effective course of action.