• Prepares meals that require a short preparation time. Reads food order or receives verbal instructions and prepares food items according to dietary requirements, recipe guidelines and quality standards. • Prepares foods by operating a variety of kitchen equipment according to recipe guidelines and specifications. Tastes products, reads, menus, estimates food requirements, checks production and maintains food freshness and quality. • Maintains records in order to accurately plan and monitor production requirements. Requisitions supplies and equipment as needed. • Cleans and sanitizes workstations and equipment and follows all department and regulator rules and procedures • Follows Hazard Analysis Critical Control Point (HACCP)/ServSafe procedures to ensure proper sanitation and safety standards. Records and maintains HACCP records according to established department guidelines. • Demonstrates stewardship through inventory and food waste control. • Cross trains and covers other Food & Nutrition Services (FNS) areas as needed.