A professional who supervises and coordinates activities of workers engaged in preparing and serving balanced meals to employees of industrial plant. Respnsibilities include:

• Plans daily menus to accommodate employees of all shifts, keeping expenses within budget.
• Purchases and keeps adequate supply of food and oversees storage and issuance of supplies.
• Supervises subordinates and coordinates activities of workers engaged in preparing food, serving meals, and cleaning kitchen and dining room.
• Keeps records and makes reports of expenditures.
• Cooperates with medical personnel in providing special diets for employees requiring individual attention.
• May distribute pamphlets on food and health habits to employees.
• May balance receipts and prepare bank deposit slip.
• May interview and hire new workers.