Job Descriptions

• Supervises kitchen employees not actively engaged in cooking to ensure clean, efficient, and economical food service. • Assigns Kitchen Helper and other non-cooking employees to such activities as dishwashing and silver cleaning. • Inspects kitchens, workrooms, and equipment for cleanliness and order. • Hires and discharges employees, and posts time and production records. • Observes and evaluates employees' performance to devise methods for improving efficiency and guard against theft and wastage. • Takes inventories of china, silverware, and glassware. • Reports shortages and requisitions replacement of equipment from steward/stewardess or purchasing agent. • May be working supervisor in establishments employing an Executive Chef, who devotes full time to supervising kitchen employees. • May be designated according to area of work as Pantry Steward/Stewardess.

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