Supervises and participates in activities of Cooks and other personnel engaged in preparing and cooking foods.
Reads menu to estimate food requirements and plans meals accordingly.
Plans menus with the responsibility for substituting items when necessary. Receives and checks foods and supplies for quality and quantity and to insure proper handling and storage. Supervises the cleaning, sanitary conditions and up-keep of all kitchen supplies and equipment, including proper storage and distribution of food items. OR in operating complex machines. Requires understanding and using business or trades vocabulary or basic arithmetic to perform standard operating procedures.