Responsibilities

Tasks

• Prepare and cook complete meals or individual dishes and foods
• Prepare dishes for customers with food allergies or intolerances
• Prepare and cook special meals for patients as instructed by dietitian or chef
• Inspect kitchens and food service areas
• Train staff in preparation, cooking and handling of food
• Supervise kitchen staff and helpers
• Maintain inventory and records of food, supplies and equipment
• Clean kitchen and work areas
• Recruit and hire staff
• Manage kitchen operations
• Develop and implement marketing strategies
• Locate, select and procure merchandise for resale

Supervision

• 1 to 2 people
• 3-4 people