Supervises production and distribution of food in a large kitchen-dining facility orin two or more smaller facilities.
Participates in development and delivery of training and performance management, and may participate in staff selection.
Prepares timetables, work schedules, cleaning schedules or coordinates their preparation.
Participates in development of sanitation, security and safety standards and ensures implementation of standards established. May develop policies and procedures for operation of services.
Provides advice and may oversee standardization of recipes, menu preparation, portion, cost and waste control.
Maintains records and provides data for planning and control of operating budgets. Orders food and non-food supplies, checks deliveries and maintains inventory records.
Supervises work area, equipment cleaning and maintenance and ensures adherence to all safety procedures pertaining to work methods, equipment operation and fire safety.
Performs other duties as assigned.
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