Plans menus and insures that foodstuffs are served in quantities according to good dietary principles and number of persons to be served; Orders food and supplies, receives and accounts for same, and maintains perpetual inventory as well as cost and food consumption records; Inspects cafeteria equipment, storeroom, foods and employees to maintain proper sanitation and operation; Instruct cafeteria workers in the operation of equipment and use of utensils, and in the preparation, cooking and serving of food; Oversees and coordinates the cleaning and maintenance of culinary utensils, equipment and working area; Maintains income and expenditure records; Collects, records and accounts for monies received for patrons; Maintains records required by local, state and federal auditors and health inspectors; Performs related tasks as required. This is medium work requiring the exertion of 50 pounds of force occasionally, up to 20 pounds of force frequently, and up to 10 pounds of force constantly to move objects; work requires kneeling, crouching, reaching, standing, walking, lifting, and gripping; vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; visual acuity is required for preparing and analyzing written or computer data, use of measuring devices, operation of machines, determining the accuracy and thoroughness of work, and observing general surroundings and activities; the worker is subject to extreme heat, noise, and hazards.