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Supervises employees engaged in serving food prepared by establishment and in maintaining cleanliness of food services areas and equipment. Assigns and coordinates work of employees to promote efficiency of operations. This position typically reports to a manager and is the first level of supervision in the organization.: Trains workers in performance of duties. Inspects kitchen and dining areas and kitchen utensils and equipment to ensure sanitary standards are met. Keeps records, such as amount and cost of food served and hours worked by employees. Requisitions and inspects foodstuffs, supplies, and equipment to maintain stock levels and ensure standards of quality are met. Prepares work schedules and evaluates work performance of employees. May direct preparation of foods and beverages. In hospitals or similar institutions, may assist Dietitian in planning menus. May interview, select, or hire new employees.

Fast Food Manager (Multiple Locations)

Manages and coordinates activities of subordinate managerial personnel involved in operating fast food services in assigned area. Acts as District Manager over franchised or independent fast food or wholesale-prepared food establishment. Reviews operation records and reports of subordinate managers to project sales and to determine restaurant profitability. Coordinates sales and promotional activities of restaurant managers. Typically reports to Fast Food Manager (Network) and has several single location managers reporting to this position.: Maintains employment records for each manager. Terminates employment of managers whose performance does not meet company standards. Directs through subordinate managerial staff, compliance of workers with established company policies, procedures, and standards. Inspects premises of assigned area to ensure that physical facilities comply with safety, health, and environmental codes and ordinances. Analyzes marketing potential of new and existing restaurant locations and recommends additional sites or deletion of existing area restaurants.

Fast Food Manager (Network)

Directs operations over franchised or independent fast food or wholesale-prepared food establishment; directs and coordinates activities of subordinate District Managers involved in operating fast food services. Analyzes market trends and economic conditions to forecast sales potential in areas. Evaluates adequacy of return on investments on individual restaurants and alters or initiates procedures to improve service, sales, and reduce expenses. Examines financial performance of individual restaurants, and reviews and acts on reports that include recommendations for maintenance and repair, changes in operational procedure, marketing, advertising, and purchasing.: Maintains employment records for each District Manager. Terminates employment of District Managers whose performance does not meet company standards. Directs activities of business records, collecting and paying accounts, and ordering or purchasing supplies.

Fast Food Assistant Manager

Assists manager of a franchised or independent fast food or wholesale-prepared food establishment. Directs, participate in, or coordinate preparation of, and cooking, wrapping or packing types of food served or prepared by establishment, collecting of monies from in-house or take-out customers, or assembling food orders for wholesale customers.: May coordinate activities of workers engaged in keeping business records, collecting and paying accounts, ordering or purchasing supplies, and delivery of foodstuffs to wholesale or retail customers. May interview, hire, and train personnel. May contact prospective wholesale customers, such as mobile food vendors, vending machine operators, bar and tavern owners, and institutional personnel, to promote sale of prepared foods, such as doughnuts, sandwiches, and specialty food items. May establish delivery routes and schedules for supplying wholesale customers. Workers may be known according to type or name of franchised establishment or type of prepared foodstuff retailed or wholesaled.

Food Services Supervisor

Head of Dietary & Food Services

Directs activities of institution department providing quality food service and nutritional care. Administers, plans, and directs activities of department providing quality food service. Establishes policies and procedures, and provides administrative direction for menu formulation, food preparation and service, purchasing, sanitation standards, safety practices, and personnel utilization. : Selects professional dietetic staff, and directs departmental educational programs. Coordinates interdepartmental professional activities, and serves as consultant to management on matters pertaining to dietetics.

Hospital Director Food Services

Food Fast Food Cook

Prepares and cooks to order foods requiring short preparation time. Reads food order or receives verbal instructions as to food required by patron, and prepares and cooks food according to instructions.: Prepares sandwiches. Prepares salads and slices meats and cheese, using slicing machine. Cleans work area and food preparation equipment. May prepare beverages. May serve meals to patrons over counter.

Food Sales Clerk

Obtains or prepares food items requested by customers in retail food store, totals customer bill, receives payment, and makes change. Fills customer order, performing duties such as obtaining items from shelves, freezers, coolers, bins, tables, or containers; slicing meat or cheese; preparing take-out sandwiches and salads; dispensing beverages; and warming food items in oven. Weighs items, such as produce, meat, and poultry, to determine price.: Lists and totals prices. Informs customer of total price of purchases. Receives payment from customer for purchases and makes change. Bags or wraps purchases for customer. Cleans shelves, bins, tables, and coolers. Sets up displays and stocks shelves, coolers, counter, bins, tables, freezers, containers, or trays with new merchandise. May write orders, decorate cakes, or describe available specialty products, such as birthday cakes. May order merchandise from warehouse or supplier.

Food Checker

Visually scans loaded trays carried by patrons in hotel or restaurant cafeteria to compute bill. Operates machine similar to cash register to compute bill. Requires knowledge of value of items selected by patrons. Makes change, cashes checks, and issues receipts to customers.: Ensures accuracy of collection and disbursement moneys.

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