| Job Title |
Kitchen Supervisor |
| Job Description |
Supervises And Coordinates Activities Of Food Preparation,
Kitchen, Pantry, And Storeroom Personnel And Purchases Or
Requisitions Foodstuffs And Kitchen Supplies: Plans Or
Participates In Planning Menus, Preparing And Apportioning
Foods, And Utilizing Food Surpluses And Leftovers. Specifies
Number Of Servings To Be Made From Any Vegetable, Meat,
Beverage, And Dessert To Control Portion Costs. Supervises
Noncooking Personnel, Such As Kitchen Helper (hotel & Rest.)
318.687-010, To Ensure Cleanliness Of Kitchen And Equipment.
Supervises Cook (hotel & Rest.) 313.361-014 And Tastes, Smells,
And Observes Food To Ensure Conformance With Recipes And
Appearance Standards. Supervises Workers Engaged In Inventory,
Storage, And Distribution Of Foodstuffs And Supplies. Purchases
Foodstuffs, Kitchen Supplies, And Equipment, Or Requisitions
Them From Purchasing Agent (profess. & Kin.) 162.157-038. Hires
And Discharges Employees. Trains New Workers. Performs Other
Duties As Described Under Supervisor (any Industry) Master
Title. May Set Prices To Be Charged For Food Items. May Meet
With Professional Staff, Customers, Or Client Group To Resolve
Menu Inconsistencies Or To Plan Menus For Special Occasions. May
Assist Dietitian To Plan, Change, Test, And Standardize Recipes
To Increase Number Of Servings Prepared. This Job Occurs
Typically In Restaurants, Cafeterias, And Institutions As
Opposed To Steward/stewardess (hotel & Rest.) 310.137-018 Which
Occurs Typically In Hotels.
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