Food Service Manager III

About the role

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, has responsibility for evaluating building employees. Maintains records of inventory, production, daily meal counts, and sales. Maintains time and payroll records. Plans work schedule. Oversees free and reduced lunch program at school. Understands and operates computerized cash register system. Performs other duties and responsibilities as assigned.

Requirements

Either:

• 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, 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, 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.

Special Requirements: Depending on the position duties, candidates for employment with the Monroe County Government will be required to pass a pre-employment drug test. Per Chapter 180 of the Laws of 2000, and by Regulations of the Commissioner of Education, to be employed in a position designated by a school district or BOCES as involving direct contact with students, a clearance for employment from the State Education Department is required. All new employees must be fingerprinted and cleared for employment through the NYSED before employment begins.

Qualifications

• Ability to meet the needs of students with special requirements
• Ability to estimate requirements and prepare orders
• Ability to follow oral and written instructions
• Ability to prepare and serve food using accepted sanitary practices
• Ability to receive and make change and operate point of sale terminal
• Ability to deal effectively with students, staff, school administration, and co-workers
• Willingness to perform routine kitchen duties
• Daily attendance is required
• Physical condition commensurate with the lifting demands of the position
• Ability to supervise staff
• Knowledge of the principles of nutrition and a balanced diet
• Understand meal components for reimbursable breakfasts and lunches
• Possess the basic computer skills necessary to perform management duties
• Dependability

Pay

$19.50/hr. Teamsters Contract Bargaining Unit. 8 hours daily (7.5 paid), 39-week work year. Report times: 6:30am - 2:30pm.

Supervisor: Director of Food Service
Civil Service Title: Cook Manager (Non-Competitive)

Questions regarding this posting should be directed to: Eric Merklein, Asst. Director of Food Service, Eric.Merklein@greececsd.org