COOK MANAGER
Probationary Appointment 7:00am – 2:30pm
Distinguishing features of the class: Work involves the preparation and cooking of food on a moderately large scale and supervising of personnel in a school lunchroom. Work is performed under the general supervision and is exercised over the work of food service helpers.
Typical work activities: (Illustrative only)
- Supervises and participates in the preparation and serving of food;
- Monitors portions and maintains production records;
- Supervises the storage and care of foods and supplies;
- Supervises and participates in cleaning of the kitchen, serving, storage, and dining area and the care of equipment;
- Trains food service helpers in food preparation, cooking, serving, cashiering, and cleaning;
- Keeps simple records on food and supplies used and received;
- Plans work schedules;
- Provides daily receipts and cash records to school lunch manager;
- Maintains kitchen, equipment, coolers, and stockroom in an orderly and sanitary manner according to Health Department and State Education Department Regulations;
- Completes maintenance request forms when needed;
- Promotes good nutrition and provides excellent customer service.
Full performance, knowledge, skills, abilities, and personal characteristics: Good knowledge of approved methods of food preparation; some knowledge of nutritional values of foods; ability to supervise the work of others; ability to keep simple records and submit reports; ability to get along well with children and adults; ability to understand and carry out oral and written directions; resourcefulness; physical condition commensurate with the demands of the position.
Minimum qualifications: Either:
- Possession of an associate's degree in applied science issued after completion of a two-year course in a technical institute with specialization in foods nutrition and/or institution management, culinary arts or
- Two years of experience in the preparation of food on a large scale; or
- An equivalent combination of experience and training.