1. | Supervises, schedules, assigns, instructs, and inspects the work of food service workers. |
2. | Insures that food is properly handled, apportioned, and served, and that service is prompt and courteous. |
3. | Instructs subordinate personnel concerning policies, procedures, and regulations. |
4. | Locks and unlocks sub-kitchens, dining rooms, refrigerators, and cabinets. |
5. | Requisitions, stores, and rotates supplies, as directed. |
6. | Maintains records of food service operations, i.e. meal census, personnel records, floor activities. |