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Job Description:

  • 1) 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.

  • 2) Specifies number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs.

  • 3) Supervises noncooking personnel, such as KITCHEN HELPER , to ensure cleanliness of kitchen and equipment.

  • 4) Supervises COOK and tastes, smells, and observes food to ensure conformance with recipes and appearance standards.

  • 5) Supervises workers engaged in inventory, storage, and distribution of foodstuffs and supplies.

  • 6) Purchases foodstuffs, kitchen supplies, and equipment, or requisitions them from PURCHASING AGENT.

  • 7) Hires and discharges employees.

  • 8) Trains new workers.

  • 9) Performs other duties as described under SUPERVISOR Master Title.

  • 10) May set prices to be charged for food items.

  • 11) May meet with professional staff, customers, or client group to resolve menu inconsistencies or to plan menus for special occasions.

  • 12) May assist dietitian to plan, change, test, and standardize recipes to increase number of servings prepared.

  • 13) This job occurs typically in restaurants, cafeterias, and institutions as opposed to STEWARD/STEWARDESS which occurs typically in hotels.




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End Of Job Description for: "KITCHEN SUPERVISOR"
DOT:   319.137-030

Job Number: 5562