Food Handlers-Commercial Kitchen (3010CB V1) Competency-Based

Legacy Foundation Corporation- Life Skills Training Academy

Registered 2026

California (OA)

Documents

Individual state requirements may vary. Please contact your local apprenticeship office to ensure this version is suitable to your state’s requirements.

Work Process Schedule

Work Process Content

On the Job Training

Anonymous

Skills

Equipment Operation & Maintenance: Safely operate kitchen equipment (ovens, mixers, slicers, dishwashers, fridges); perform maintenance checks; report malfunctions; and keep all equipment clean and operational per safety and manufacturer guidelines.

Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Calibrate thermometers and check temperature gauges on ovens and fridges.
Clean and sanitize machines daily, ensuring no buildup of grease or residue.
Use cutting tools and blenders with care, following lock-out/tag-out or safety protocols.
Report any hazards or mechanical issues to the kitchen supervisor.
Store equipment properly after use to avoid damage or workplace injury.

Clean food preparation areas, facilities, or equipment.

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.

Food Safety & Sanitation: Inspect facilities, equipment or supplies to ensure conformance to standards.

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Wash hands thoroughly before handling food, after breaks, and after handling raw items.
Sanitize prep areas, utensils, and equipment regularly throughout shifts.
Monitor and record food temperatures to ensure compliance with safety standards.
Label and date all stored foods following “first in, first out” (FIFO) procedures.
Dispose of expired, spoiled, or contaminated food products immediately.
Follow all safety signage and use PPE (gloves, aprons, hairnets, masks) as required.

Food Preparation & Handling: Assist in preparing, portioning, and packaging food per recipes; handle ingredients carefully to maintain quality; and support chefs by keeping prep areas stocked and organized.

Measure, chop, mix, and portion food items according to instructions.
Weigh and assemble ingredients for batch preparation.
Assist in cooking, baking, or reheating items under supervision.
Wrap, label, and store prepared food properly to maintain freshness.
Maintain awareness of allergens and dietary restrictions in food handling.
Follow preparation timelines to ensure readiness for meal service or catering.

Serve food or beverages.

Portion, arrange, and garnish food, and serve food to waiters or patrons.

Cook foods.

Turn or stir foods to ensure even cooking.
Season and cook food according to recipes or personal judgment and experience.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Prepare relishes and hors d'oeuvres.

Check quality of foods or supplies.

Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

Maintain food, beverage, or equipment inventories.

Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

Coordinate activities of food service staff.

Coordinate and supervise work of kitchen staff.

Assist chefs or caterers with food or drink preparation.

Substitute for or assist other cooks during emergencies or rush periods.

Prepare foods for cooking or serving.

Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.

Record operational or production data.

Keep records and accounts.

Estimate supplies, ingredients, or staff requirements for food preparation activities.

Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.

Order materials, supplies, or equipment.

Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.

Plan menu options.

Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.

Prepare breads or doughs.

Bake breads, rolls, cakes, and pastries.

Cut cooked or raw foods.

Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.

Determine prices for menu items.

Plan and price menu items.

Waste Management & Environmental Safety: Maintain clean, organized work areas; separate and dispose of waste per recycling and sanitation protocols; and prevent pests through proper storage and waste control practices.

Empty trash bins regularly and replace liners.
Keep floors, drains, and sinks clean and dry to avoid hazards.
Follow procedures for grease disposal and hazardous material handling.
Participate in end-of-shift cleaning duties, including sweeping, mopping, and sanitizing surfaces.
Maintain awareness of energy and water conservation practices in the kitchen.

Teamwork & Communication: Collaborate with chefs, supervisors, and staff for efficient kitchen flow; communicate clearly about orders, prep, and safety; and support a culture of respect, cleanliness, and accountability.

Participate in daily pre-shift briefings to understand production goals.
Assist teammates during high-volume service periods.
Notify management of supply shortages, spills, or safety hazards immediately.
Maintain positive communication with front-of-house or service teams.
Support cross-training efforts to enhance overall team performance.

Compliance & Continuous Improvement: Maintain valid Food Handler Certification; comply with health inspections, audits, and SOPs; and participate in ongoing training and skill development.