Follows a menu to prepare and cook meats, fish, poultry, gravies, cereals, soups, vegetables and other foods for service in an institutional setting. May require a high school diploma or its equivalent and at least 4 years of experience in the field or in a related area. Familiar with a variety of the field's concepts, practices, and procedures. Relies on experience and judgment to plan and accomplish goals. Performs a variety of complicated tasks. May lead and direct the work of others. May report directly to a supervisor or manager. A wide degree of creativity and latitude is expected.
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