Job Summary Prepares food in accordance with standardized recipes and instructions of the Executive Chef or Sous Chef.Minimum Qualifications Education: High School/GED Preferred or Three years institutional cooking experience.License & Certifications: Food Handlers Certification Work Experience: 2 years food preparation. High volume food preparation preferred.Equipment Operated: Oven, Steam Cookers, Meat Slicer, Deep Fat Fryer and GrillCommunication skills: Writing/Composing (Correspondence/Reports)Other Skills: MathWork Schedule: Weekends, Flexible