Do you have one year of high-volume commercial or institutional food service work with primary responsibility for cooking?
Yes
No
2.
If you answered "yes" to question 1, tell us where you received your high-volume food service work experience in a commercial or institutional food service setting. Identify your employer, and the number of customers served on a daily basis. Include your job title, dates of employment, and the number of hours worked per week. If you responded "no" to question 1, please indicate "N/A" below.
3.
If you answered "yes" to question 1, list the variety of menu entrees you have prepared along with your job title and responsibilities, and indicate the number of customers served on a daily basis.