What do Cooks, Institution and Cafeteria do?

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

  • Clean, cut, and cook meat, fish, or poultry.
  • Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
  • 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.
  • Direct activities of one or more workers who assist in preparing and serving meals.
  • Wash pots, pans, dishes, utensils, and other cooking equipment.
  • Compile and maintain records of food use and expenditures.
  • Take inventory of supplies and equipment.
  • Bake breads, rolls, and other pastries.
  • Train new employees.
  • Monitor use of government food commodities to ensure that proper procedures are followed.
  • Monitor menus and spending to ensure that meals are prepared economically.
  • Determine meal prices, based on calculations of ingredient prices.
  • Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
  • Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.

Related Jobs (Cooks, Institution and Cafeteria)

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Necessary Skills

  • Time Management
  • Monitoring
  • Quality Control Analysis
  • Service Orientation
  • Speaking
  • Reading Comprehension
  • Operation Monitoring
  • Judgment and Decision Making
  • Active Listening

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