An employee in this class has final responsiblity for all food preparation in a state institution, including the requisition and distribution of all food supplies. In the absence of a dietitian, the employee is responsible for the preparation of all menus.
Supervision is received from the dietitian or administrative head of the institution.
Supervises and directs inmate workers and food preparation so that adequate meals are provided to all residents. Ensures that adequate inventories exist, so that the dietetic needs of the residents are met. Develops and enforces sanitation and safety procedures, to ensure that agency requirements are met. Assists dietitian or institutional administrator with preparation of all budget and food service planning to ensure that operational needs are adequately represented. Thorough knowledge of modern principles and practices of large-scale food preparation.