WORK Lead cooking work. An employee in this class is responsible for all cooking in a medium-sized institution. In a large institution the incumbent directs all kitchen employees on one shift.
Supervision is received from a chief cook, dietitian, or administrative supervisor.
Plans and independently directs the preparation of meals on a large scale including all foods on the assigned shift. Estimates food needs. Requisitions and receives foods to prepare meals in accordance with menu. Plans and directs the canning of fruits and vegetables for use in the institution. Directs the food service and the cleaning and maintenance of the kitchen equipment.