Cooking instructor vs cook manager

Differences between cooking instructor and cook manager duties and responsibilities

Cooking instructor example responsibilities.

• Manage and mentor the college caf team including training of new employees, students, and interns.
• Plan recipes, shop for groceries, gather materials for cooking.
• Research and develop menus of Thai, Moroccan, Greek and Turkish cuisines.
• Expedite and delegate kitchen tasks to students to ensure dishes are prepared within allot class time while teaching basic culinary skills
• Provide culinary services for special events at the community center
• Examine injure persons and administer first aid or cardiopulmonary resuscitation, if necessary, using training and medical supplies and equipment.
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Cook manager example responsibilities.

• Manage food expo; facilitate food temp logs; creation of menu specials; management and supervision of production staff
• Utilize FIFO and organize shelves.
• Educate and confirm employees follow ServSafe procedures
• Utilize fryers, broilers, grills, ovens and other industrial cooking equipment.
• Operate large volume cooking equipment such as grills, deep fat fryers, and griddles.
• Train and certify in ServSafe food handling, storage, and preparation, and communicate these skills to educate kitchen staff.
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