Cooks, Institution and Cafeteria

Clean, cut, and cook meat, fish, or poultry.

Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.

Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.

Apportion and serve food to facility residents, employees, or patrons.

Monitor use of government food commodities to ensure that proper procedures are followed.

Direct activities of one or more workers who assist in preparing and serving meals.

Wash pots, pans, dishes, utensils, or other cooking equipment.

Compile and maintain records of food use and expenditures.

Take inventory of supplies and equipment.

Bake breads, rolls, or other pastries.

Monitor menus and spending to ensure that meals are prepared economically.

Determine meal prices, based on calculations of ingredient prices.

Train new employees.

Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.

Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.