Assessment
for potential full-time hires for bcds
| Position | Type of Assessment | ||
| General Service Workers | None | ||
| Utility Workers | None | ||
| Cashier | Cash handling | ||
| Food Service Worker | Pages 1-2 of the culinary evaluation Equipment identification Food identification Knife handling |
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| Cook's Helper | Pages 1-3 of the culinary evaluation Equipment identification Food identification Knife handling |
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| Second Cook | Pages 1-5 of the culinary evaluation | ||
| First Cook | Pages 1-8 of the culinary evaluation | ||
| Chef | All pages of the culinary evaluation |
Assessments are standardized, objective measurements of skill levels that should be compared to a desired benchmark.