Food preparation and supervising kitchen management work involving large scale food preparation and service at a State institution. Class incumbent may function either as kitchen and food service manager in a medium sized institution or as head cook in a large institution. Supervision over lower level cooks, food service workers, and other staff, residents or inmates is present. Incumbents generally may consult with a supervisor or dietician on kitchen or menu problems.
Work is reviewed for conformance to institutional and health standards and regulations.
May integrate food production of the institution into the master menu plan. Prepares requisitions for commodities and equipment. Assists in preparation of budget requests for food service division. Establishes and maintains food and equipment cost controls. Instructs assistants, residents or inmates in the proper methods and techniques of food preparation, cooking and serving and in the observance of modern sanitary conditions in all phases of food handling.