Description
Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
- • 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.
- • Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
- • Clean, cut, and cook meat, fish, or poultry.
- • Monitor use of government food commodities to ensure that proper procedures are followed.
- • Wash pots, pans, dishes, utensils, or other cooking equipment.
- • Compile and maintain records of food use and expenditures.
- • Direct activities of one or more workers who assist in preparing and serving meals.
- • Bake breads, rolls, or other pastries.
- • Train new employees.
- • Take inventory of supplies and equipment.
- • Monitor menus and spending to ensure that meals are prepared economically.
- • 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.
- • Determine meal prices, based on calculations of ingredient prices.
- • Monitor and record food temperatures to ensure food safety.
- • Rotate and store food supplies.
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
