Job Description:

• 1) Supervises workers engaged in storing, preparing, and cooking meats, poultry, and other foods in restaurants, catering halls, hospitals, or other establishments to ensure observance of Hebrew dietary laws and customs: Examines incoming purchases of meat and fowl to ensure that slaughtering and selection of meat cuts have been performed according to dietary law.

• 2) Inspects equipment, utensils, and food supplies to ascertain that separation of dairy and meat products is maintained and that kosher foods and supplies are kept separate from nonkosher foods.

• 3) Ensures that silverware, dishes, and utensils are sent to prescribed meat kitchen or dairy kitchen for washing.