Cooks, Institution and Cafeteria

Tasks

Core Tasks Include:

• 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.
• Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
• Clean, cut, and cook meat, fish, or poultry.
• Wash pots, pans, dishes, utensils, or other cooking equipment.
• Direct activities of one or more workers who assist in preparing and serving meals.
• Bake breads, rolls, or other pastries.
• Train new employees.
• Take inventory of supplies and equipment.
• Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
• Monitor and record food temperatures to ensure food safety.
• Rotate and store food supplies.

Supplemental Tasks Include:

• Monitor use of government food commodities to ensure that proper procedures are followed.
• Compile and maintain records of food use and expenditures.
• Monitor menus and spending to ensure that meals are prepared economically.
• Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
• Determine meal prices, based on calculations of ingredient prices.

The data sources for the information displayed here include: O*NET™. (Using onet28)