Job Description & Requirements
1) Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel and purchases or requisitions foodstuffs and kitchen supplies: Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.
2) Specifies number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs.
3) Supervises noncooking personnel, such as KITCHEN HELPER , to ensure cleanliness of kitchen and equipment.
4) Purchases foodstuffs, kitchen supplies, and equipment, or requisitions them from PURCHASING AGENT.
5) Trains new workers.
6) Performs other duties as described under SUPERVISOR Master Title.
7) May meet with professional staff, customers, or client group to resolve menu inconsistencies or to plan menus for special occasions
