Cook Manager - High School

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 a school lunch room or cafeteria. The work is performed under the general supervision of a Food Service Director. Direct supervision is exercised over Cooks, Assistant Cooks and Food Service Helpers. Does related work as required.

JOB RESPONSIBILITIES

• 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.
• Caters large events.

Qualifications

• 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;
• 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;
• An equivalent combination of training and experience as defined by the limits of (A) and (B) above.

SPECIAL REQUIREMENTS

• If you are 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