Demonstrates knowledge and skills necessary to provide services based on the physical, psychosocial, educational, safety, and other related criteria appropriate population in his/her assigned area Maintains required core competencies. Complies with set Policies and Procedures (i.e. name tag, dress code, parking, smoking, etc.) Follows timed activity schedules. Has knowledge of the use of preparation equipment. Makes decisions concerning the appropriate use of equipment (size, type, etc. to accomplish the work assignment). Knows the basic principles of quality and quantity food cooking. Working knowledge of café-specials, weighing meats and proper food storage. The Food and Nutrition Supervisor knows and practices proper safety and sanitary techniques such as: maintaining habits of personal cleanliness and safe work practices; sanitary handling of food and proper storage techniques; cleaning, sanitizing and maintenance of equipment; maintaining work areas in an organized and sanitary manner; proper disposal of wastes; checking temperatures of foods to be served; Reporting to Food Service Director any signs of safety or sanitation hazards (such as food spoilage, equipment in need of repair, fire hazards, etc.) Acts as Leader in the absence of the Food Production manager within the Department. Prepares menu items daily.