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.