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NASSAU COUNTYTitle:KITCHEN SUPERVISOR
SPECIAL DISTRICTS (NHCC)Code:720110 3PK
CLASS SPECIFICATIONPage:1 of 1

GENERAL STATEMENT OF DUTIES
Directs the preparation and cooking of food in an institutional kitchen; performs related duties as required.

COMPLEXITY OF DUTIES
Under general supervision, the duties require the exercise of considerable judgment in preparing and planning types and quantities of foodstuffs.

TYPICAL DUTIES
1.Directs and coordinates the work of cooks and food service workers in preparing, cooking and distributing foodstuffs.
2.Assists with the planning of menus and special diets.
3.Assists in the estimation of food needs and the requisitioning of foodstuffs.
4.Maintains sanitary and safety conditions in kitchens.
5.Performs skilled tasks in the cooking and preparation of food stuffs.

FULL PERFORMANCE KNOWLEDGES, SKILLS, AND ABILITIES
1.Thorough knowledge of the methods, materials and equipment used in institutional food preparation and planning.
2.Knowledge of the principles of dietetics and nutrition.
3.Ability to direct and coordinate the work of subordinate personnel in the preparation, cooking and distributing foodstuffs.
4.Ability to keep records and prepare reports.

MINIMUM QUALIFICATIONS
Training and Experience
1.Graduation from high school
and
Five years of experience in the supervision of large scale food preparation and cooking;
or
2.Graduation from a two year technical school with specialization in food preparation;
and
Three years of experience in the supervision of large scale food preparation and cooking.


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