Cook food according to menus.
Direct activities of workers who assist in preparing and serving meals.
Clean and inspect equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Take inventory of supplies and equipment.
Compile and maintain records and expenditures.
Requisition food supplies and equipment, as directed.
Track inventory of both food and essential non-food items, tracking expenses, planning menus and assisting with educational programs on nutrition.
Work with Food Service leadership or Dietitian to plan menus that are varied, nutritionally balanced and appetizing.