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DOT Code: 315.137-010

Industry: water trans.

Supervises and coordinates activities of kitchen workers to prepare and cook food aboard passenger ship: Collaborates with Steward/Stewardess, Chief, Passenger Ship (water trans.) to plan menus. Determines time and sequence of cooking operations to meet meal-serving hours. Delegates to Sous Chef (water trans.) responsibility for preparation of food. Directs cooks, bakers, butchers, and other kitchen personnel engaged in preparing, cooking, and serving food. Inspects galleys, bakery, and butcher shop for cleanliness. Requisitions food and galley supplies. Estimates cost of food consumed and compiles cost control records. Authorizes personnel to work overtime.

GOE: 05.05.17 STRENGTH: L GED: R4 M3 L3 SVP: 7 DLU: 77