Job Duties Custom List 35-2014.00 — Cooks, Restaurant
- Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.
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- Sweep or scrub floors.
- Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.
- Clean garbage cans with water or steam.
- Wash dishes, glassware, flatware, pots, or pans, using dishwashers or by hand.
- Place clean dishes, utensils, or cooking equipment in storage areas.
- Sort and remove trash, placing it in designated pickup areas.
- Receive and store supplies.
- Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars.
- Transfer supplies or equipment between storage and work areas, by hand or using hand trucks.
- Clean or prepare various foods for cooking or serving.
- Prepare and package individual place settings.
- Load or unload trucks that deliver or pick up food or supplies.
- Set up banquet tables.
- Sweep or scrub floors.
- Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.
- Clean garbage cans with water or steam.
- Scrub and polish counters, steam tables, and other equipment, and clean glasses, dishes, and fountain equipment.
- Perform cleaning duties, such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary.
- Clean and organize eating, service, and kitchen areas.
- Communicate with customers regarding orders, comments, and complaints.
- Accept payment from customers, and make change as necessary.
- Balance receipts and payments in cash registers.
- Request and record customer orders, and compute bills, using cash registers, multi-counting machines, or pencil and paper.
- Serve food, beverages, or desserts to customers in such settings as take-out counters of restaurants or lunchrooms, business or industrial establishments, hotel rooms, and cars.
- Prepare daily food items, and cook simple foods and beverages, such as sandwiches, salads, soups, pizza, or coffee, using proper safety precautions and sanitary measures.
- Monitor and order supplies or food items, and restock as necessary to maintain inventory.
- Brew coffee and tea, and fill containers with requested beverages.
- Serve customers in eating places that specialize in fast service and inexpensive carry-out food.
- Collect and return dirty dishes to the kitchen for washing.
- Wash dishes, glassware, and silverware after meals.
- Wrap menu items such as sandwiches, hot entrees, and desserts for serving or for takeout.
- Notify kitchen personnel of shortages or special orders.
- Prepare and serve cold drinks, frozen milk drinks, or desserts, using drink-dispensing, milkshake, or frozen-custard machines.
- Select food items from serving or storage areas and place them in dishes, on serving trays, or in take-out bags.
- Replenish foods at serving stations.
- Perform personnel activities, such as supervising and training employees.
- Take customers' orders and write ordered items on tickets, giving ticket stubs to customers when needed to identify filled orders.
- Distribute food to servers.
- Set up dining areas for meals, and clear them following meals.
- Add relishes and garnishes to food orders, according to instructions.
- Deliver orders to kitchens, and pick up and serve food when it is ready.
- Arrange tables and decorations according to instructions.
- Plan, prepare, and deliver meals to individuals with special dietary needs.
- Scrub and polish counters, steam tables, and other equipment, and clean glasses, dishes, and fountain equipment.
- Perform cleaning duties, such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary.
- Clean and organize eating, service, and kitchen areas.
- Clean food preparation equipment, work areas, and counters or tables.
- Perform general cleaning activities in kitchen and dining areas.
- Perform food preparation tasks, such as making sandwiches, carving meats, making soups or salads, baking breads or desserts, and brewing coffee or tea.
- Restock kitchen supplies, rotate food, and stamp the time and date on food in coolers.
- Grill, cook, and fry foods such as french fries, eggs, and pancakes.
- Plan work on orders so that items served together are finished at the same time.
- Take orders from customers and cook foods requiring short preparation times, according to customer requirements.
- Grill and garnish hamburgers or other meats, such as steaks and chops.
- Complete orders from steam tables, placing food on plates and serving customers at tables or counters.
- Order supplies and stock them on shelves.
- Accept payments, and make change or write charge slips as necessary.
- Clean food preparation equipment, work areas, and counters or tables.
- Perform general cleaning activities in kitchen and dining areas.
- Monitor and record food temperatures to ensure food safety.
- Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
- Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
- Rotate and store food supplies.
- Wash pots, pans, dishes, utensils, or other cooking equipment.
- Apportion and serve food to facility residents, employees, or patrons.
- Clean, cut, and cook meat, fish, or poultry.
- Direct activities of one or more workers who assist in preparing and serving meals.
- Train new employees.
- Take inventory of supplies and equipment.
- Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
- Bake breads, rolls, or other pastries.
- Monitor use of government food commodities to ensure that proper procedures are followed.
- Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
- Monitor menus and spending to ensure that meals are prepared economically.
- Compile and maintain records of food use and expenditures.
- Determine meal prices, based on calculations of ingredient prices.
- Monitor and record food temperatures to ensure food safety.
- Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
- Clean food preparation areas, cooking surfaces, and utensils.
- Maintain sanitation, health, and safety standards in work areas.
- Order and take delivery of supplies.
- Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
- Prepare specialty foods, such as pizzas, fish and chips, sandwiches, or tacos, following specific methods that usually require short preparation time.
- Operate large-volume cooking equipment, such as grills, deep-fat fryers, or griddles.
- Wash, cut, and prepare foods designated for cooking.
- Prepare and serve beverages, such as coffee or fountain drinks.
- Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
- Serve orders to customers at windows, counters, or tables.
- Clean, stock, and restock workstations and display cases.
- Cook and package batches of food, such as hamburgers or fried chicken, prepared to order or kept warm until sold.
- Prepare dough, following recipe.
- Take food and drink orders and receive payment from customers.
- Verify that prepared food meets requirements for quality and quantity.
- Pre-cook items, such as bacon, to prepare them for later use.
- Measure ingredients required for specific food items.
- Mix ingredients, such as pancake or waffle batters.
- Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.
- Clean food preparation areas, cooking surfaces, and utensils.
- Maintain sanitation, health, and safety standards in work areas.
- Inspect dining and serving areas to ensure cleanliness and proper setup.
- Inspect restrooms for cleanliness and availability of supplies, and clean restrooms when necessary.
- Provide guests with menus.
- Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings.
- Greet guests and seat them at tables or in waiting areas.
- Answer telephone calls and respond to inquiries or transfer calls.
- Operate cash registers to accept payments for food and beverages.
- Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
- Take and prepare to-go orders.
- Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed.
- Receive and record patrons' dining reservations.
- Inform patrons of establishment specialties and features.
- Assist other restaurant workers by serving food and beverages, or by bussing tables.
- Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service.
- Hire, train, and supervise food and beverage service staff.
- Prepare cash receipts after establishments close, and make bank deposits.
- Direct patrons to coatrooms and waiting areas, such as lounges.
- Plan parties or other special events and services.
- Order or requisition supplies and equipment for tables and serving stations.
- Perform marketing and advertising services.
- Confer with other staff to help plan establishments' menus.
- Inspect dining and serving areas to ensure cleanliness and proper setup.
- Inspect restrooms for cleanliness and availability of supplies, and clean restrooms when necessary.
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
- Supervise and participate in kitchen and dining area cleaning activities.
- Perform various financial activities, such as cash handling, deposit preparation, and payroll.
- Resolve customer complaints regarding food service.
- Compile and balance cash receipts at the end of the day or shift.
- Present bills and accept payments.
- Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
- Train workers in food preparation, and in service, sanitation, and safety procedures.
- Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
- Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
- Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
- Record production, operational, and personnel data on specified forms.
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
- Estimate ingredients and supplies required to prepare a recipe.
- Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
- Forecast staff, equipment, and supply requirements, based on a master menu.
- Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
- Develop equipment maintenance schedules and arrange for repairs.
- Greet and seat guests, and present menus and wine lists.
- Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
- Develop departmental objectives, budgets, policies, procedures, and strategies.
- Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
- Evaluate new products for usefulness and suitability.
- Schedule parties and take reservations.
- Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients.
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
- Supervise and participate in kitchen and dining area cleaning activities.
- Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
- Vacuum dining area and sweep and mop kitchen floor.
- Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
- Take and record temperature of food and food storage areas, such as refrigerators and freezers.
- Carry food supplies, equipment, and utensils to and from storage and work areas.
- Remove trash and clean kitchen garbage containers.
- Store food in designated containers and storage areas to prevent spoilage.
- Weigh or measure ingredients.
- Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
- Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
- Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures.
- Assemble meal trays with foods in accordance with patients' diets.
- Stock cupboards and refrigerators, and tend salad bars and buffet meals.
- Use manual or electric appliances to clean, peel, slice, and trim foods.
- Load dishes, glasses, and tableware into dishwashing machines.
- Portion and wrap food, or place it directly on plates for service to patrons.
- Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments.
- Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
- Prepare and serve a variety of beverages, such as coffee, tea, and soft drinks.
- Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
- Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
- Stir and strain soups and sauces.
- Make special dressings and sauces as condiments for sandwiches.
- Scrape leftovers from dishes into garbage containers.
- Distribute food to waiters and waitresses to serve to customers.
- Operate cash register, handle money, and give correct change.
- Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.
- Package take-out foods or serve food to customers.
- Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
- Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
- Keep records of the quantities of food used.
- Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
- Vacuum dining area and sweep and mop kitchen floor.
- Clean and polish counters, shelves, walls, furniture, or equipment in food service areas or other areas of restaurants and mop or vacuum floors.
- Wipe tables or seats with dampened cloths or replace dirty tablecloths.
- Perform serving, cleaning, or stocking duties in establishments, such as cafeterias or dining rooms, to facilitate customer service.
- Run cash registers.
- Serve ice water, coffee, rolls, or butter to patrons.
- Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning.
- Set tables with clean linens, condiments, or other supplies.
- Greet and seat customers.
- Clean up spilled food or drink or broken dishes and remove empty bottles and trash.
- Maintain adequate supplies of items, such as clean linens, silverware, glassware, dishes, or trays.
- Locate items requested by customers.
- Fill beverage or ice dispensers.
- Carry food, dishes, trays, or silverware from kitchens or supply departments to serving counters.
- Carry trays from food counters to tables for cafeteria patrons.
- Stock cabinets or serving areas with condiments and refill condiment containers.
- Serve food to customers when waiters or waitresses need assistance.
- Replenish supplies of food or equipment at steam tables or service bars.
- Wash glasses or other serving equipment at bars.
- Carry linens to or from laundry areas.
- Garnish foods and position them on tables to make them visible and accessible.
- Mix and prepare flavors for mixed drinks.
- Slice and pit fruit used to garnish drinks.
- Stock refrigerating units with wines or bottled beer or replace empty beer kegs.
- Clean and polish counters, shelves, walls, furniture, or equipment in food service areas or other areas of restaurants and mop or vacuum floors.
- Wipe tables or seats with dampened cloths or replace dirty tablecloths.
- Perform serving, cleaning, or stocking duties in establishments, such as cafeterias or dining rooms, to facilitate customer service.
- Inspect airfield conditions to ensure compliance with federal regulatory requirements.
- Conduct inspections of the airport property and perimeter to maintain controlled access to airfields.
- Initiate or conduct airport-wide coordination of snow removal on runways and taxiways.
- Implement airfield safety procedures to ensure a safe operating environment for personnel and aircraft operation.
- Assist in responding to aircraft and medical emergencies.
- Manage wildlife on and around airport grounds.
- Coordinate communications between air traffic control and maintenance personnel.
- Perform and supervise airfield management activities, including mobile airfield management functions.
- Plan and coordinate airfield construction.
- Monitor the arrival, parking, refueling, loading, and departure of all aircraft.
- Train operations staff.
- Coordinate with agencies, such as air traffic control, civil engineers, or command posts, to ensure support of airfield management activities.
- Relay departure, arrival, delay, aircraft and airfield status, and other pertinent information to upline controlling agencies.
- Provide aircrews with information and services needed for airfield management and flight planning.
- Coordinate with agencies to meet aircrew requirements for billeting, messing, refueling, ground transportation, and transient aircraft maintenance.
- Use airfield landing and navigational aids and digital data terminal communications equipment to perform duties.
- Receive, transmit, and control message traffic.
- Maintain air-to-ground and point-to-point radio contact with aircraft commanders.
- Procure, produce, and provide information on the safe operation of aircraft, such as flight planning publications, operations publications, charts and maps, or weather information.
- Anticipate aircraft equipment needs for air evacuation and cargo flights.
- Post visual display boards and status boards.
- Receive and post weather information and flight plan data, such as air routes or arrival and departure times.
- Conduct departure and arrival briefings.
- Collaborate with others to plan flight schedules and air crew assignments.
- Maintain flight and event logs, air crew flying records, and flight operations records of incoming and outgoing flights.
- Coordinate changes to flight itineraries with appropriate Air Traffic Control (ATC) agencies.
- Check military flight plans with civilian agencies.
- Inspect airfield conditions to ensure compliance with federal regulatory requirements.
- Conduct inspections of the airport property and perimeter to maintain controlled access to airfields.
- Initiate or conduct airport-wide coordination of snow removal on runways and taxiways.
- Inspect materials, stock, vehicles, equipment, or facilities to ensure that they are safe, free of defects, and consistent with specifications.
- Inspect work areas or operating equipment to ensure conformance to established standards in areas such as cleanliness or maintenance.
- Analyze and record personnel or operational data and write related activity reports.
- Apply customer feedback to service improvement efforts.
- Compute or estimate cash, payroll, transportation, or personnel requirements.
- Confer with customers, supervisors, contractors, or other personnel to exchange information or to resolve problems.
- Direct or coordinate the activities of workers, such as flight or car attendants.
- Enforce safety rules and regulations.
- Explain and demonstrate work tasks to new workers or assign training tasks to experienced workers.
- Inform workers about interests or special needs of specific groups.
- Meet with managers or other supervisors to stay informed of changes affecting operations.
- Observe and evaluate workers' appearance and performance to ensure quality service and compliance with specifications.
- Participate in continuing education to stay abreast of industry trends and developments.
- Recommend and implement measures to improve worker motivation, work methods, or customer services.
- Recruit and hire staff members.
- Requisition necessary supplies, equipment, or services.
- Resolve customer complaints regarding worker performance or services rendered.
- Take disciplinary action to address performance problems.
- Train workers in proper operational procedures and functions and explain company policies.
- Inspect materials, stock, vehicles, equipment, or facilities to ensure that they are safe, free of defects, and consistent with specifications.
- Inspect work areas or operating equipment to ensure conformance to established standards in areas such as cleanliness or maintenance.
- Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.
- Clean tables or counters after patrons have finished dining.
- Take orders from patrons for food or beverages.
- Check with customers to ensure that they are enjoying their meals, and take action to correct any problems.
- Check patrons' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages.
- Collect payments from customers.
- Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
- Prepare checks that itemize and total meal costs and sales taxes.
- Present menus to patrons and answer questions about menu items, making recommendations upon request.
- Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.
- Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
- Prepare tables for meals, including setting up items such as linens, silverware, and glassware.
- Explain how various menu items are prepared, describing ingredients and cooking methods.
- Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.
- Escort customers to their tables.
- Inform customers of daily specials.
- Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine.
- Roll silverware, set up food stations, or set up dining areas to prepare for the next shift or for large parties.
- Stock service areas with supplies such as coffee, food, tableware, and linens.
- Bring wine selections to tables with appropriate glasses, and pour the wines for customers.
- Fill salt, pepper, sugar, cream, condiment, and napkin containers.
- Describe and recommend wines to customers.
- Perform food preparation duties, such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee.
- Provide guests with information about local areas, including directions.
- Garnish and decorate dishes in preparation for serving.
- Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.
- Clean tables or counters after patrons have finished dining.
- Visit establishments to verify that valid licenses or permits are displayed and that licensing standards are being upheld.
- Warn violators of infractions or penalties.
- Evaluate applications, records, or documents to gather information about eligibility or liability issues.
- Advise licensees or other individuals or groups concerning licensing, permit, or passport regulations.
- Prepare reports of activities, evaluations, recommendations, or decisions.
- Report law or regulation violations to appropriate boards or agencies.
- Confer with or interview officials, technical or professional specialists, or applicants to obtain information or to clarify facts relevant to licensing decisions.
- Issue licenses to individuals meeting standards.
- Collect fees for licenses.
- Administer oral, written, road, or flight tests to license applicants.
- Score tests and observe equipment operation and control to rate ability of applicants.
- Prepare correspondence to inform concerned parties of licensing decisions or appeals processes.
- Identify compliance issues that require follow-up or investigation.
- Keep informed regarding pending industry changes, trends, or best practices.
- Provide assistance to internal or external auditors in compliance reviews.
- Verify that all firm and regulatory policies and procedures have been documented, implemented, and communicated.
- Visit establishments to verify that valid licenses or permits are displayed and that licensing standards are being upheld.
- Inspect game sites for compliance with regulations or safety requirements.
- Officiate at sporting events, games, or competitions, to maintain standards of play and to ensure that game rules are observed.
- Resolve claims of rule infractions or complaints by participants and assess any necessary penalties, according to regulations.
- Signal participants or other officials to make them aware of infractions or to otherwise regulate play or competition.
- Teach and explain the rules and regulations governing a specific sport.
- Confer with other sporting officials, coaches, players, and facility managers to provide information, coordinate activities, and discuss problems.
- Judge performances in sporting competitions to award points, impose scoring penalties, and determine results.
- Verify scoring calculations before competition winners are announced.
- Start races and competitions.
- Compile scores and other athletic records.
- Verify credentials of participants in sporting events, and make other qualifying determinations, such as starting order or handicap number.
- Keep track of event times, including race times and elapsed time during game segments, starting or stopping play when necessary.
- Direct participants to assigned areas, such as starting blocks or penalty areas.
- Inspect sporting equipment or examine participants to ensure compliance with event and safety regulations.
- Report to regulating organizations regarding sporting activities, complaints made, and actions taken or needed, such as fines or other disciplinary actions.
- Research and study players and teams to anticipate issues that might arise in future engagements.
- Inspect game sites for compliance with regulations or safety requirements.
- Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Season and cook food according to recipes or personal judgment and experience.
- Turn or stir foods to ensure even cooking.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Coordinate and supervise work of kitchen staff.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Substitute for or assist other cooks during emergencies or rush periods.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Prepare relishes and hors d'oeuvres.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Bake breads, rolls, cakes, and pastries.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Keep records and accounts.
- Plan and price menu items.
- Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Check the quantity and quality of received products.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Determine how food should be presented and create decorative food displays.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Recruit and hire staff, such as cooks and other kitchen workers.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Record production or operational data on specified forms.
- Plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
- Arrange for equipment purchases or repairs.
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
- Demonstrate new cooking techniques or equipment to staff.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Meet with sales representatives to negotiate prices or order supplies.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
