The Supervising Cook I is responsible for supervising, giving instruction, and training employees; evaluating employee performance, supervising the maintenance of culinary utensils and equipment, and ensuring that standards of safety and sanitation are being followed; performs daily kitchen inspections, ensures proper food handling and standards are being followed; plans menu in accordance with the established food allowance and determines the amount of food to be prepared. The Supervising Cook I can also serve as a lead cook on a shift and act as Food Manager in his/her absence.