- Industry: Government; Labor
- Number of terms: 77176
- Number of blossaries: 0
- Company Profile:
A professional who supervises and coordinates activities of kitchen employees engaged in purchasing and preparing food and supplies for food service department of airline. Respnsibilities include:
* Reviews reservations and flight information to ascertain and compute types and quantities of food needed.
* Orders and schedules delivery of food and supplies from local vendors.
* Prepares work schedules for kitchen personnel to ensure presence of requisite labor force on each shift.
* Oversees and coordinates work of cooks and other kitchen employees engaged in preparing meals to ensure adherence to recipes and quality standards.
* Controls alcoholic beverage supply by perpetual inventory and prepares government forms as prescribed by law to account for consumption of taxable and nontaxable beverages.
* Inspects kitchen for conformance to government and company safety and sanitation requirements.
* Participates in collective bargaining and settling of union grievances involving department employees.
Industry:Professional careers
A professional who supervises and coordinates activities of workers engaged in preparing and serving balanced meals to employees of industrial plant. Respnsibilities include:
* Plans daily menus to accommodate employees of all shifts, keeping expenses within budget.
* Purchases and keeps adequate supply of food and oversees storage and issuance of supplies.
* Supervises subordinates and coordinates activities of workers engaged in preparing food, serving meals, and cleaning kitchen and dining room.
* Keeps records and makes reports of expenditures.
* Cooperates with medical personnel in providing special diets for employees requiring individual attention.
* May distribute pamphlets on food and health habits to employees.
* May balance receipts and prepare bank deposit slip.
* May interview and hire new workers.
Industry:Professional careers
A professional who supervises and coordinates activities of workers engaged in preparing and serving balanced meals to employees of industrial plant. Respnsibilities include:
* Plans daily menus to accommodate employees of all shifts, keeping expenses within budget.
* Purchases and keeps adequate supply of food and oversees storage and issuance of supplies.
* Supervises subordinates and coordinates activities of workers engaged in preparing food, serving meals, and cleaning kitchen and dining room.
* Keeps records and makes reports of expenditures.
* Cooperates with medical personnel in providing special diets for employees requiring individual attention.
* May distribute pamphlets on food and health habits to employees.
* May balance receipts and prepare bank deposit slip.
* May interview and hire new workers.
Industry:Professional careers
A professional who supervises and coordinates activities of commissary workers engaged in preparing, assembling, packaging, and shipping ready-to-eat food items. Respnsibilities include:
* Checks inventories and orders foodstuffs and supplies.
* Prescribes quantities, production sequence, and time for items to be prepared, cooked, assembled, and packaged to meet production schedule.
* Specifies arrangement of equipment, work stations, and staffing to prepare for production.
* Explains and demonstrates work methods to train employees and establish size of food portions.
* Performs other duties as described under supervisor master title.
Industry:Professional careers
A professional who supervises and coordinates activities of commissary workers engaged in preparing, assembling, packaging, and shipping ready-to-eat food items. Respnsibilities include:
* Checks inventories and orders foodstuffs and supplies.
* Prescribes quantities, production sequence, and time for items to be prepared, cooked, assembled, and packaged to meet production schedule.
* Specifies arrangement of equipment, work stations, and staffing to prepare for production.
* Explains and demonstrates work methods to train employees and establish size of food portions.
* Performs other duties as described under supervisor master title.
Industry:Professional careers
A professional who supervises workers engaged in storing, preparing, and cooking meats, poultry, and other foods in restaurants, catering halls, hospitals, or other establishments to ensure observance of Hebrew dietary laws and customs. Respnsibilities include:
* Examines incoming purchases of meat and fowl to ensure that slaughtering and selection of meat cuts have been performed according to dietary law.
* Inspects equipment, utensils, and food supplies to ascertain that separation of dairy and meat products is maintained and that kosher foods and supplies are kept separate from nonkosher foods.
* Ensures that silverware, dishes, and utensils are sent to prescribed meat kitchen or dairy kitchen for washing.
* Washes and salts meat and fowl in accordance with Hebrew ritual.
* Directs kitchen staff in methods of complying with dietary laws.
Industry:Professional careers
A professional who supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel and purchases or requisitions foodstuffs and kitchen supplies. Respnsibilities include:
* Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.
* Specifies number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs.
* Supervises noncooking personnel, such as kitchen helper, to ensure cleanliness of kitchen and equipment.
* Supervises cook and tastes, smells, and observes food to ensure conformance with recipes and appearance standards.
* Supervises workers engaged in inventory, storage, and distribution of foodstuffs and supplies.
* Purchases foodstuffs, kitchen supplies, and equipment, or requisitions them from purchasing agent.
* Hires and discharges employees.
* Trains new workers.
* Performs other duties as described under supervisor master title.
* May set prices to be charged for food items.
* May meet with professional staff, customers, or client group to resolve menu inconsistencies or to plan menus for special occasions.
* May assist dietitian to plan, change, test, and standardize recipes to increase number of servings prepared.
* This job occurs typically in restaurants, cafeterias, and institutions as opposed to steward/stewardess which occurs typically in hotels.
Industry:Professional careers
A professional who stocks automatic food dispensing machines on railroad passenger car, makes change, and answers passengers' queries regarding food selections. Respnsibilities include:
* Places portions of specified foods, beverages, and desserts on shelves in machine.
* Inserts labels below windows of machines to indicate type of food or drink on shelf and available for dispensing.
* Makes change for passengers and answers questions concerning selections.
* Observes gauges registering temperature in machine to ensure that food and drink is kept cool or warm.
* Corrects jamming and common malfunctions of machines.
* Prepares requisition for food and drink supplies.
* Cleans interior and exterior of machines, using damp cloth.
* Removes refuse from tables and wipes them clean.
Industry:Professional careers
A professional who stocks machines and assists customers in facility where food is dispensed from coin-operated machines. Respnsibilities include:
* Places food or drink items on shelves of vending machines and changes shelf labels as required to indicate selections.
* Makes change for customers and answers questions regarding selections.
* Adjusts temperature gauges to maintain food items at specified temperatures.
* Performs minor repairs or adjustments on machines to correct jams or similar malfunctions, using handtools.
* Prepares requisitions for food and drink supplies.
* Cleans interior and exterior of machines, using damp cloth.
* Maintains eating area in orderly condition.
* May sell precooked foods from hot table.
* May remove money from vending machines and keep records of receipts.
Industry:Professional careers
A professional who calls out and verifies food orders in drive-in restaurant or restaurant specializing in fast service. Respnsibilities include:
* Removes order placed on device, such as wheel or nail board, at kitchen service counter.
* Calls out food orders to cooks and pantry and fountain workers.
* Examines portioning and garnishing of completed food order.
* Reviews order for accuracy and tabulates check.
* Notifies serving personnel when order is ready.
* May record count of items, such as entrees drawn from supply or entrees served, to accumulate food control data.
* May prepare and cook foods that can be completed in short time.
Industry:Professional careers
