Purpose for thePosition: To prepare, season, andcook soups, meats, vegetables, desserts, and other food stuff for consumptionin the restaurant. Essential Functions: 1. Reads menu to estimate food requirements and orders food from supplier or procures it from storage. 2. Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles. 3. Measures and mixes ingredients according to recipes, using variety or kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, graves, desserts, sauces, and casseroles. 4. Bakes, roasts, broils and steam meats, fish, vegetables, and other foods. 5. Adds seasoning to food during mixing or cooking, according to personal judgment and experience. 6. Observes and tests food being cooked by tasting, smelling and piercing with a fork to determine that it is cooked. 7. Carves meat, portions food on serving plates, adds gravies, sauces, and garnishes servings to fill orders. 8. May supervise other cooks and kitchen employees. 9. May wash, peel, cut and shred vegetables and fruits to prepare them for use. 10. May butcher chickens, fish and shellfish. 11. May make bread, rolls, cakes, and pastry. 12. May price items on the menu. 13. All other duties as assigned by a manager or supervisor. Skills and Abilities: Skillfully use hand tools or machines neededfor your work. Read recipes of items to be prepared. Measure, cut, or otherwise work on materials orobjects with great precision. Use arithmetic or shop geometry to figureamounts of material needed, dimensions to be followed and cost of materials. Picture what the finished product will looklike. Accept responsibility for the accuracy of thework as it is turned out.