All onsite food service equipment including stoves, ovens, steam-jacketed kettles, tilt skillet, broiler, steam table, grill, deep fryer, slicer, Buffalo Chopper, mixer, food carts, dish racks, cleaning equipment and hazardous chemicals used in cleaning and sanitation. This position requires the knowledge and abilities in institutional food production normally acquired with two or more years of similar work experience in production cooking, plus a solid understanding of cooking principles, menu substitutions and modified recipes for all commonly prescribed diets.