Cooks, Institution and Cafeteria

Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.

Job Task

• Apportion and serve food to facility residents, employees, or patrons.
• Monitor menus and spending in order to ensure that meals are prepared economically.
• 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.
• Take inventory of supplies and equipment.
• Train new employees.
• Wash pots, pans, dishes, utensils, and other cooking equipment.
• Cook foodstuffs according to menus, special dietary or nutritional restrictions, and numbers of portions to be served.
• Clean and inspect galley equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation.
• Direct activities of one or more workers who assist in preparing and serving meals.
• Bake breads, rolls, and other pastries.
• Clean, cut, and cook meat, fish, and poultry.
• Compile and maintain records of food use and expenditures.
• Determine meal prices based on calculations of ingredient prices.
• Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.

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