Summary: These employees typically are responsible for the food service operation at a complex institution. The primary duties focus on higher level functions such as planning, procurement of food, cleaning supplies and equipment, inventory control, preparing menus, keeping records and preparing reports, and the supervision of staff. Duties Responsibilities: Performs and/or directs the performance of complex quantity cooking and baking that requires a thorough knowledge of cooking techniques. Trains workers in food preparation, service, sanitation, and safety procedures. Prepares and bakes cakes, cookies, cobblers, pies, puddings, doughnuts, and other desserts; prepares icings, toppings, fillings, and sauces for baked goods. Supervises or oversees and participates in kitchen and dining area cleaning activities. Assists with inventories of food, prepares and reports shortages to designated personnel. Assists higher level staff with the purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services. Observes and evaluates workers and work procedures to ensure quality standards and service, and completes disciplinary write-ups. Assists with determining food portions and courses, production and time sequences, and workstation and equipment arrangements. Prepares and cooks food for special diets from recipes formulated by a dietitian or other. Supervises the use and disposal of left-over foodstuff. Participates in planning menus.