Chefs and Head Cooks

Chefs and Head Cooks typically perform the following tasks: • Monitor sanitation practices to ensure that employees follow standards and regulations. • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. • Supervise or coordinate activities of cooks or workers engaged in food preparation. • Order or requisition food or other supplies needed to ensure efficient operation. • Inspect supplies, equipment, or work areas to ensure conformance to established standards. • Check the quantity and quality of received products. • Check the quality of raw or cooked food products to ensure that standards are met. • Estimate amounts and costs of required supplies, such as food and ingredients. • Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains. • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. • Plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel. • Determine how food should be presented and create decorative food displays. • Prepare and cook foods of all types, either on a regular basis or for special guests or functions. • Determine production schedules and staff requirements necessary to ensure timely delivery of services. • Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets. • Recruit and hire staff, such as cooks and other kitchen workers. • Record production or operational data on specified forms. • Meet with sales representatives to negotiate prices or order supplies. • Arrange for equipment purchases or repairs. • Demonstrate new cooking techniques or equipment to staff.