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
	Cook's Helper		Pages 1-3 of the culinary evaluation Equipment identification Food identification Knife handling
	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.