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35-1011.00Market Standard — pending BLS/OEWS enrichment

Chefs and Head Cooks

Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

Primary Directive

Ensure efficient and high-quality food preparation and service.

Execution Steps
  1. 1

    Monitor sanitation practices

    Ensure all employees adhere to sanitation standards and regulations.

  2. 2

    Supervise kitchen staff

    Oversee and coordinate the activities of cooks and kitchen workers.

  3. 3

    Order food supplies

    Requisition necessary food and supplies to maintain efficient kitchen operations.

  4. 4

    Inspect food quality

    Check the quality of raw and cooked food products to meet standards.

  5. 5

    Plan menus and recipes

    Collaborate with staff to develop recipes and menus based on ingredient availability.

Toolbox Requirements
FacebookGoogle SheetsMicrosoft ExcelMicrosoft Office softwareMicrosoft OutlookMicrosoft PowerPointMicrosoft Word

Free — no credit card required. 200 messages included.