• Supervises cooks and food service personnel in the cooking and serving of food on an assigned shift;
• Reassigns personnel as necessary;
• Inspects kitchen for proper sanitation and directs clean-up activities;
• Prepares and cooks all menu items; prepares special diet items;
• Receives, inspects, and stores food and supplies assigns personnel to trayline duty;
• Supervises the proper serving of food including the checking and control of special diet items;
• Prepares reports;
• Relieves butcher as needed;
• May supervise and train wards and trustees;
• Performs related work as required.

Knowledge of:

• Methods and equipment used in the preparation and cooking of a variety of food in large quantities;
• Food handling, and kitchen sanitation and safety measures.