Cooks, Institution and Cafeteria

A typical week, in the words of people in the job

1. 01Monitor and record food temperatures to ensure food safety.
2. 02Rotate and store food supplies.
3. 03Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
4. 04Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
5. 05Bake breads, rolls, or other pastries.
6. 06Direct activities of one or more workers who assist in preparing and serving meals.
7. 07Wash pots, pans, dishes, utensils, or other cooking equipment.
8. 08Take inventory of supplies and equipment.
9. 09Clean, cut, and cook meat, fish, or poultry.
10. 10Train new employees.
11. 11Apportion and serve food to facility residents, employees, or patrons.
12. 12Monitor menus and spending to ensure that meals are prepared economically.

Task statements ranked by how many workers report them · O*NET 31.0

What the posting will be called

Titles reported by employers for this occupation. Search job boards with these, not the O*NET name.