Supervises the total operation of a small to medium-sized food service unit; or supervises the preparation and cooking/baking of food products.
Organizes, plans and supervises the purchase, storage, preparation and serving of food and the maintenance of food service equipment and facilities. Establishes standards for production, quality, sanitation and maintenance; makes frequent inspections to ensure that standards are maintained; inspects dry stores and refrigerated food to ensure optimum storage conditions. Determines requirements for personnel, equipment, supplies and food; assists with budget preparation for food service unit; requisitions, purchases or approves purchase of equipment, supplies and food. Establishes work schedules and training programs; supervises, instructs and counsels employees. Teaches and demonstrates correct techniques of food preparation for maximum palatability and appearance and minimum waste. Prepares or reviews the preparation of food service records and reports. In a Bakery/Kitchen Setting:Supervises the mixing of ingredients for and the baking of bread, rolls, pastries, cakes and cookies. Instructs subordinate personnel in proper methods of preparing dough either by hand or by machine mixing. Supervises the preparation of fillings, puddings, sauces and icings; fills and finishes baked products. Supervises the cleaning of baking equipment and utensils. Supervises the requisition, distribution and storage of bread and pastry bakery supplies. Estimates quantities of food needed to meet menu requirements and requisitions supplies as needed. Inspects and tastes prepared foods. Cooks or garnishes foods requiring skillful preparation, including roasts, stews, soups and sauces. Assists in the preparation of menus.
Knowledge of the procurement, storage, preparation, distribution and serving of food products. Knowledge of dietetic principles involved in planning and reviewing menus for nutritional adequacy, dietary balance and attractiveness of prepared food products. Knowledge of principles and procedures of food service management. Knowledge of budgeting techniques. Knowledge of the methods, materials and appliances used in a bakery. Knowledge of sanitary and safety procedures pertaining to bakery operation and/or general food preparation and service. Ability to teach food preparation and cooking. Ability to plan, assign and supervise work of food service personnel. Ability to maintain food service records and prepare written reports.
There are no minimum training and experience requirements for this class.