Supervises, coordinates, and participates in the preparation and serving of all food according to menu plan on a shift in an institution where at least 50,000 meals per month are prepared; or supervises, coordinates, and participates in the preparation and serving of food on all shifts in a smaller institution and may assist in the planning and organizing of food service activities.

Directs large‑scale cooking operations in an institutional kitchen on a shift, including supervision of all assigned kitchen personnel on the shift; participates in cooking duties;

Schedules and assigns work; instructs and trains cooks and food service aides in cooking and food preparation and handling; inspects food being prepared to ensure proper quantity, quality, and handling methods;

Supervises and coordinates the apportioning and distribution of prepared food to various dining areas at scheduled times;

Inspects kitchen and storage areas to ensure proper sanitary precautions are observed and spoilage minimized;

Prepares menus; computes quantity of foodstuffs; requisitions necessary foods, condiments, and supplies; maintains records; prepares reports;

Cleans kitchen area; washes utensils and equipment;

Performs other work as required.

Knowledge of: practices, methods, and procedures of large‑scale food preparations; food values and nutrition; personal hygiene, food handling, sanitation, and safety precautions; care and use of kitchen utensils and equipment; record keeping; report preparation.

Ability to: establish work methods and supervise and instruct others in cooking and kitchen work; establish and maintain cooperative working relationships with others; estimate quantities and follow large‑scale recipes; follow written and oral instructions.

There may be instances where individual positions must have additional licenses or certification. It is the employer’s responsibility to ensure the appropriate licenses/certifications are obtained for each position.

Persons legally authorized to work in the U.S. under federal law, including Deferred Action for Childhood Arrivals recipients, are eligible for employment unless prohibited by other state or federal law.

One year of lead work experience in cooking in institution or commercial food preparation.

Revise class: adopted February 1, 1965.
Revise class. Revises definition; adopted Jun 9, 1972.
Revise class. Revises minimum qualifications; adopted May 24, 1974.
Revise class. Revises definition; adopted May 28, 1986.
Revise class. Revised class code (formerly 80140), general revision; adopted May 10, 2007, effective
July 1, 2007.
Shadow class adopted 6/22/2023, effective 7/1/2023.

Revised Legal Requirements; effective June 6, 2024, due to adopted legislative action.