Determines food quantities, prepares estimates of time, labor and materials to be used on assigned tasks. Responsible for assuring optimal quality of food throughout preparation and service. Protects equipment, utensils, food and other items of inventory from contamination, spoilage and pilferage. Provides guidance and training to subordinate personnel. The intent of this list of primary duties is to provide a representative summary of the major duties and responsibilities of this job.
Incumbents perform other related duties assigned.
Specific duties and responsibilities may vary based upon departmental needs. Three years in commercial or institutional cooking. Thorough knowledge of and skill in applying the procedures and standards of quality and quantity food selection, food preservation, meal service and portion control. General knowledge of principles and practices of sanitation and safety in cooking areas. Safe Food Handling and Sanitation Certification may be required.