School and hospital cooks also known as institution or cafeteria cooks use menus and create special dietary or nutritional restrictions, and numbers of portions to be served. They prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias. Clean and inspect galley equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation. Direct activities of one or more workers who assist in preparing and serving meals. Bake breads, rolls, and other pastries. Clean, cut, and cook meat, fish, and poultry. Compile and maintain records of food use and expenditures.

Determine meal prices based on calculations of ingredient prices. Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs. Apportion and serve food to facility residents, employees, or patrons. Monitor menus and spending in order to ensure that meals are prepared economically. Monitor use of government food commodities to ensure that proper procedures are followed.

Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability. Take inventory of supplies and equipment. Train new employees. Wash pots, pans, dishes, utensils, and other cooking equipment.