A professional who supervises and coordinates activities of kitchen employees engaged in purchasing and preparing food and supplies for food service department of airline. Respnsibilities include:

• Reviews reservations and flight information to ascertain and compute types and quantities of food needed.
• Orders and schedules delivery of food and supplies from local vendors.
• Prepares work schedules for kitchen personnel to ensure presence of requisite labor force on each shift.
• Oversees and coordinates work of cooks and other kitchen employees engaged in preparing meals to ensure adherence to recipes and quality standards.
• Controls alcoholic beverage supply by perpetual inventory and prepares government forms as prescribed by law to account for consumption of taxable and nontaxable beverages.
• Inspects kitchen for conformance to government and company safety and sanitation requirements.
• Participates in collective bargaining and settling of union grievances involving department employees.