A professional who supervises and coordinates activities of pantry, storeroom, and noncooking kitchen workers, and purchases or requisitions foodstuffs, kitchen supplies, and equipment. Respnsibilities include:

• Inspects kitchens and storerooms to ensure that premises and equipment are clean and in order, and that sufficient foodstuffs and supplies are on hand to ensure efficient service.
• Examines incoming purchases for quality and to ensure that purchases are as specified in order.
• Approves invoices or bills for payment.
• Coordinates work of noncooking kitchen and storeroom workers engaged in activities, such as dishwashing, silver cleaning, and storage and distribution of foodstuffs and supplies.
• Establishes controls to guard against theft and wastage.
• Confers with executive chef or catering manager concerning banquet arrangements for food service, equipment, and extra employees.
• May plan and price menus, keep cost records, and establish budget controls to ensure profitable food service operation.
• May perform duties for recreational or business clubs.
• This job occurs in hotels as opposed to kitchen supervisor which occurs in restaurants and cafeterias.