Supervises workers engaged in storing, preparing, and cooking meats, poultry, and other foods in restaurants, catering halls, hospitals, or other establishments to ensure observance of Hebrew dietary laws and customs: Examines incoming purchases of meat and fowl to ensure that slaughtering and selection of meat cuts have been performed according to dietary law. Inspects equipment, utensils, and food supplies to ascertain that separation of dairy and meat products is maintained and that kosher foods and supplies are kept separate from nonkosher foods. Ensures that silverware, dishes, and utensils are sent to prescribed meat kitchen or dairy kitchen for washing. Washes and salts meat and fowl in accordance with Hebrew ritual. Directs kitchen staff in methods of complying with dietary laws.