Description
Leads team of chefs in planning and coordinating the preparation and service of foods for a residence hall or club and restaurant operations. Instructs and assists cooks in the preparation of dishes; may establish and conduct training programs for unit personnel and assist in conducting training programs. Plans, coordinates and performs the display of foods and garnishing. Test prepared foods for quality and taste. Purchases and inspect foods for quality and freshness; implements and maintains health and safety standards in accordance with OSHA. Plans and coordinates food preparation for the catering of special events. Monitors inventory levels of food and supplies and places orders. Incumbents at this level 'lead and direct' a group of three or more individuals. There is virtually no authority for personnel actions normally associated with full supervisory status (e.g., salary increases, promotions, performance reviews, disciplinary actions). Coordinates the day-to-day operations of a group of employees. 'Leading and directing' is usually restricted to assigning, monitoring and reviewing progress and accuracy of work, directing efforts and providing technical guidance on more complex issues. Most of the work time is spent performing many of the same duties as subordinate employees. Under FLSA, incumbents in this position are nonexempt.