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SOC: 35-2012 |
Cooks, Institution and Cafeteria
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Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
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Tasks: |
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.
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