Skills: Moderate reading and writing skills; proficient interpersonal relations and communicative skills; ability to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less; manual dexterity; ability to follow written and oral instructions and procedures. Plan food production to coordinate with meal serving hours so that meals are served according to posted schedules and so that excellence, quality, temperature, and appearance of food are preserved.