Must be familiar with the operation of food service equipment; Must have a working knowledge of food sanitation and knows acceptable techniques in handling and service of food to guests. Supervises other cooks and ensures proper techniques and procedures are followed on a daily basis. Bakes, roasts, broils, grills, steams all types of food product. Has responsibilities during tray line assembly process. Must help maintain floors clean and must assist with overall kitchen cleanliness. Consistently demonstrates a concern for cleanliness of work area. Knows how to lift properly and how to avoid careless kitchen related accidents. Has common kitchen safety knowledge. Wash certain items by hand, such as pots and pans. Plans ahead and sets up for the next day by prepping and planning accordingly. Communicates effectively with Supervisors/Managers pertinent information.