1. Knows Basic food preparation techniques; including receiving, storage, preparation, and holding of food ítems and utilization of leftovers. Demonstrates familiarity with dietary restrictions and modified diets. 2. Prepares cooks and utility aides schedule in the absence of the lead cook. Completes cooks and utility aides performance appraisals and competencies in the absence of the lead cook. 3 Demonstrates working knowledge of food service sanitation; uses accepted techniques in handling, preparation, and service of food items to patients, employees and guests. Performs sanitation inspections of the foodservice department. 4. Maintains and demonstrates knowledge of Food Service department policies and procedures. Assists the lead cook in the supervision of cooks in order to ensure proper production. Informs cooks of recipe or procedure changes. 5. Demonstrates the ability to perform simple calculations and to adjust standardized recipes. Consistently follows standardized recipes accurately. Consults with lead cook, supervisor, or dietitian on matters of preparation/production uncertainty.