Job Description:

• 1) Supervises, coordinates, and participates in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in hotel, restaurant, cafeteria, or other establishment: Estimates food consumption, and requisitions or purchases foodstuffs.

• 2) Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.

• 3) Selects and develops recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation.

• 4) Supervises personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods.

• 5) Cooks or otherwise prepares food according to recipe.

• 6) May be designated according to cuisine specialty as Chef, French; Chef, German; Chef, Italian; or according to food specialty as Chef, Broiler Or Fry; Chef, Saucier.

• 7) May supervise worker preparing food for banquet and be designated Banquet Chef.