The candidate is the shift leader over all other food service workers, and provides technical oversight of a full range of food service activities, such as preparing and/or modifying menus and recipes, maintaining work schedules, assisting with food orders, and assisting with inventory control. Gathers, combines, prepares, bakes, or cooks a variety of foods such as meat, seafood, poultry, fruits, vegetables, soups, sauces, gravies, salads, breads, and deserts as determined by menus or management.