Supervises and coordinates activities of workers engaged in preparing, cooking, and serving food to passengers on railroad dining car

requisitions food supplies necessary to fill menu and prepares requisitions for linen, crockery, and silverware from commissary. Examines supplies for quality and... [+] More

Supervises and coordinates activities of workers engaged in preparing, cooking, and serving food to passengers on railroad dining car

requisitions food supplies necessary to fill menu and prepares requisitions for linen, crockery, and silverware from commissary. Examines supplies for quality and completeness of orders. Supervises workers engaged in storing food in car. Receives bills and money from waiter/waitress, dining car and makes change. Maintains record of all cash received during each day. Informs cook, railroad of approximate number of persons expected to board train. Assigns work stations to waiters/waitresses dining car. May coordinate sale and serving of beverages in lounge car and be designated steward/stewardess, club car. [-] Less

Manages and coordinates activities of workers engaged in preparing and serving balanced meals to employees of industrial plant. Plans daily menus to accommodate employees of all shifts, keeping expenses within budget. Purchases and keeps adequate supply of food and oversees... [+] More

Manages and coordinates activities of workers engaged in preparing and serving balanced meals to employees of industrial plant. 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. [-] Less

Inspects railroad dining car facilities and service and investigates complaints to ensure that cleanliness and service standards are maintained

inspects cooking area and utensils to ensure that they are clean and sanitary. Inspects food and observes preparation to ensure that food... [+] More

Inspects railroad dining car facilities and service and investigates complaints to ensure that cleanliness and service standards are maintained

inspects cooking area and utensils to ensure that they are clean and sanitary. Inspects food and observes preparation to ensure that food is served in sanitary and appetizing manner. Observes waiters/waitresses, dining car as they serve food to patrons to ensure that service is efficient and courteous. Investigates complaints by patrons of poor service or discourtesy. Recommends service improvements and operating efficiencies. Prepares reports of complaints and action taken. [-] Less

Coordinates activities of and directs indoctrination and training of Chefs, Cooks, and other kitchen workers engaged in preparing and cooking foods in upscale restaurants to ensure efficient and profitable food services. Plans or collaborates with others in planning menus and... [+] More

Coordinates activities of and directs indoctrination and training of Chefs, Cooks, and other kitchen workers engaged in preparing and cooking foods in upscale restaurants to ensure efficient and profitable food services. Plans or collaborates with others in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu. Estimates food consumption, and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Distinguished from Executive Chef in that the Executive Chef (Fine Dining) has responsibilities for restaurants catering to the upscale market.

Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them. Devises special dishes and develops recipes. Hires and discharges employees. Familiarizes newly hired chefs and cooks with practices of restaurant kitchen and oversees training of cook apprentices. Maintains time and payroll records. Establishes and enforces nutrition and sanitation standards for restaurant. May supervise or cooperate with steward/stewardess in matters pertaining to kitchen, pantry, and storeroom. [-] Less

Coordinates activities of and directs indoctrination and training of Chefs, Cooks, and other kitchen workers engaged in preparing and cooking foods in upscale restaurants to ensure efficient and profitable food services. Plans or collaborates with others in planning menus and... [+] More

Coordinates activities of and directs indoctrination and training of Chefs, Cooks, and other kitchen workers engaged in preparing and cooking foods in upscale restaurants to ensure efficient and profitable food services. Plans or collaborates with others in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu. Estimates food consumption, and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Distinguished from Executive Chef in that the Executive Chef (Fine Dining) has responsibilities for restaurants catering to the upscale market.

Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them. Devises special dishes and develops recipes. Hires and discharges employees. Familiarizes newly hired chefs and cooks with practices of restaurant kitchen and oversees training of cook apprentices. Maintains time and payroll records. Establishes and enforces nutrition and sanitation standards for restaurant. May supervise or cooperate with steward/stewardess in matters pertaining to kitchen, pantry, and storeroom. [-] Less

Carries trays from food counters to tables for cafeteria patrons. Takes dirty dishes to kitchen. Wipes tables and seats with dampened cloth. Places clean linens, sugar bowls, and condiments on table. May wrap clean silver in napkins. May circulate among diners and serve coffee.

Leads activities of workers in dining room. Receives guests and escorts them to their tables. Describes or informs guests of recommended food courses and appropriate wines.

May interview, hire, and discharge dining room personnel. May train dining room employees. May schedule work hours and keep time records of dining room workers. When serving banquets may be designated accordingly.

Assembles meal trays in... [+] More

Assembles meal trays in commissary kitchen for inflight service of airlines, multiunit restaurant chains, industrial caterers, or educational, and similar institutions, performing any combination of following duties. Reads charts to determine amount and kind of foods and supplies to be packaged. Fills individual serving cartons with portions of various foods and condiments, such as cream, jams, and sauces, by hand or using automatic filling machine. Portions and garnishes hot cooked foods, such as meat and vegetables, into individual serving dishes. Stores dishes of hot food on shelves of portable electric warming cabinet or food cart for stowing aboard airplane or transfer to restaurant or cafeteria dining unit. Removes pans of portioned salads, desserts, rolls, cream, and other cold food items from refrigerator or pantry, and places at appropriate stations of tray assembly counter to facilitate loading meal trays. Places food items, silverware, and dishes in depression of compartmented food tray passing on conveyor belt. Examines filled tray for completeness and appearance, and stores completed trays in refrigerated storage cabinets to be transported to airplane, dining room, or cafeteria. May be designated according to type of food assembled as appetizer packer; casserole preparer; cold-food packer; hot-food packer. [-] Less

Coordinates activities of and directs indoctrination and training of Chefs, Cooks, and other kitchen workers engaged in preparing and cooking foods in upscale restaurants to ensure efficient and profitable food services. Plans or collaborates with others in planning menus and... [+] More

Coordinates activities of and directs indoctrination and training of Chefs, Cooks, and other kitchen workers engaged in preparing and cooking foods in upscale restaurants to ensure efficient and profitable food services. Plans or collaborates with others in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu. Estimates food consumption, and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Distinguished from Executive Chef in that the Executive Chef (Fine Dining) has responsibilities for restaurants catering to the upscale market.

Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them. Devises special dishes and develops recipes. Hires and discharges employees. Familiarizes newly hired chefs and cooks with practices of restaurant kitchen and oversees training of cook apprentices. Maintains time and payroll records. Establishes and enforces nutrition and sanitation standards for restaurant. May supervise or cooperate with steward/stewardess in matters pertaining to kitchen, pantry, and storeroom. [-] Less

Serves passengers in railroad dining car. Presents menu to patrons, makes suggestions, and answers questions regarding food and service. Takes order from patron and presents it to cook, railroad. Serves food to passenger. Computes cost of meal. Accepts money from... [+] More

Serves passengers in railroad dining car. Presents menu to patrons, makes suggestions, and answers questions regarding food and service. Takes order from patron and presents it to cook, railroad. Serves food to passenger. Computes cost of meal. Accepts money from patron and returns change. Removes dishes from table and carries them to kitchen. Places clean linen, silverware, and glassware on table according to rules of etiquette. Washes glassware and silverware. May prepare salads, appetizers, and cold dishes. May receive and store linen supplies. May prepare and serve mixed drinks. May be designated according to specialty. [-] Less