Cook Manager (Anticipated) - Elementary Buildings

Location:                   Elementary Buildings
Hours Per Day:          8.00 (6:15 � 2:45)
Work Year:                10 Months -- Off during school breaks.
Minimum Pay Rate:  $21.50/Hour  
Classification:           Non-Competitive


PRIMARY RESPONSIBILITY:

This is an important food service position involving responsibility for the supervision, coordination and participation in the preparation, cooking and service of hot and cold foods to students and faculty in 3 elementary school lunchrooms or cafeterias. The work is performed under the general supervision of a Food Service Director. Direct supervision is exercised over Cooks (if applicable), Assistant Cooks and Food Service Helpers. Does related work as required.

JOB RESPONSIBILITIES:  (All need not be performed in a given position.  Other related activities may be performed although not listed.)

• Supervises and coordinates the activities of workers engaged in preparing, cooking, and serving meals.
• Participates in the preparation, cooking, and serving of meals.
• Supervises the preservation and storage of food.
• Orders food and supplies.
• Coordinates and insures adherence to safety and sanitary procedures in the food preparation area.
• Supervises and participates in the cleaning and care of kitchen equipment.
• Supervises the training of kitchen staff and has responsibility for evaluating Food Service employees in all 3 buildings.
• Working in all 3 buildings on a daily or weekly basis or as needed.
• Maintains records of inventory, production, daily meal counts and sales.
• Maintains time and payroll records.
• Plans work schedule.
• Understands and operates computerized cash register system.
• Catering large events.

QUALIFICATIONS:  

• Either:

A.  Graduation from a regionally accredited or New York State registered college or university with an Associate's degree in Food Service Administration, plus one (1) year of paid full-time or its part-time equivalent experience in the preparation and cooking of a complete menu of foodstuffs for consumption on a large scale for a restaurant, hotel or institution, other than short order or fast food; OR, 
B.  Graduation from high school or possession of a high school equivalency diploma, plus three (3) years of paid full-time or its part-time equivalent experience in the preparation and cooking of a complete menu of foodstuffs for consumption on a large scale for a restaurant, hotel or institution, other than short order or fast food, OR ,
C.  An equivalent combination of training and experience as defined by the limits of (A) and (B) above.

NOTE:   Where the educational requirement is not met, additional experience as described in (A) may be substituted on a year-for-year basis.

• The ability to lift a minimum of 50 to 60 pounds.
• The ability to work independently and manage time effectively.
• The ability to work collaboratively with peers and colleagues.
• The ability to carry out oral and written instructions.
• Displays a positive attitude and builds healthy relationships with students, staff and families.
• Servsafe Certified (desired qualification or willing to obtain after permanent hire).
• Ability to supervise staff.
• Knowledge of the principles of nutrition and a balanced diet.
• Understand meal components for reimbursable breakfasts and lunches.
• Understanding of basic food safety and sanitation.
• Possess the basic computer skills necessary to perform management duties.
• Daily attendance is expected.
• If appointed, you will be required to have a valid license to operate a motor vehicle in New York State or otherwise demonstrate your capacity to meet the transportation needs of the job.

FLSA:  Non-Exempt