Serves as lead cook on shift by assigning work, supervising and giving instruction to the Cook Specialist II in the preparation and cooking of meals. Supervise the preparation of sack lunches, fresh fruit and vegetables for cooking and serving. Evaluates the performance and takes or recommends appropriate action. Ensure all kitchen policies procedures are initiated and followed.
Supervise the maintenance of culinary utensils and equipment and the cleaning of various storage and work areas. Makes inspections and maintains food handling practices and standards of safety and sanitation. Supervises garbage disposal.
Plans menu in accordance with the established food allowance and determines the amount of food to be prepared. Apportions the food to the various dining rooms and supervises the serving and transportation. Maintains security of door to kitchen area at all times.
Requisitions, receives, inspects, stores and inventories supplies. Report refrigerator temperatures and log sheets as required.