ESSENTIAL FUNCTIONS: Manages the food service operation and prepares food service staff by introducing menus and teaching food presentation techniques, assigning and scheduling staff and following up on work results. MINIMUM QUALIFICATIONS: An Associate's Degree or equivalent in Culinary Arts, Dietetics, Food and Nutrition, Food Preparation, Food Science, Home Economics, Institutional Food Service, or Nutritional Science and one year of institutional cooking experience, which includes line or functional supervision is required. OR A High School Diploma or GED equivalent and five years of institutional cooking experience, which includes one year in a line or functional supervisory role required. SUBSTITUTION: Above the high school level one year of college education in Culinary Arts, Dietetics, Food and Nutrition, Food Preparation, Food Science, Home Economics, Institutional Food Service, or Nutritional Science may be substituted for two years of institutional cooking experience and vice versa. LICENSES OR
CERTIFICATES: A valid Regular Driver License is required.
|
