Long Term Substitute Float Cook Manager

About the role

This is a districtwide food service position responsible for providing coverage for staffing shortages, along with operational support, where needed. The Float Cook Manager supervises, coordinates, and participates in the preparation, cooking, and service of meals; supports employee training; assists with catering and special events; and completes required records, paperwork, and computer-based duties. Work is performed under the general supervision of the Director of Food Services. Direct supervision is exercised over Cooks, Assistant Cooks, and Food Service Helpers when assigned responsibility for their work. Does related work as required.

Responsibilities

• Provides coverage during planned and unplanned absences for Food Service Helpers, Assistant Cooks, Cooks and Cook Managers.
• Adjusts to varying building schedules, staffing levels, menus, equipment, and service procedures while maintaining consistent department standards. The starting work location may change based on operational needs, with notice provided on an as-needed basis. If not assigned starts day at Barclay school, this may be subject to change.
• Performs the typical work activities outlined in the job description for the position being covered.
• Supervises and coordinates employees engaged in preparing, cooking, portioning, and serving breakfast and lunch meals.
• Participates in food preparation, cooking, serving, and the cleaning of kitchen, serving, storage, and dining areas, including the cleaning and care of kitchen equipment, as operational needs require.
• Supports the orientation and hands-on training of new and current employees in food preparation, standardized recipes, portion control, customer service, equipment use, cleaning, sanitation, and department procedures.
• Reinforces food safety, allergen procedures, workplace safety, and sanitary practices in all assigned locations.
• Assists building Cook Managers and the Director of Food Services with follow-up training, implementation of procedures, and consistent work practices across the department.
• Assists with catering and special events as assigned.
• Completes and reviews required records, including production records, inventory, ordering, meal counts, sales, temperature logs, timekeeping, and other department documentation.
• Plans and adjusts for employee work schedules when assigned as the acting Cook Manager or when directed by the Director of Food Services.
• Uses district computer systems and software for email, ordering, inventory, production records, point-of-sale functions, spreadsheets, forms, scheduling, and other assigned administrative tasks.
• Orders food and supplies when assigned and supervises or assists with receiving, inventory, safe storage, rotation, and preservation of food and supplies.
• Oversees implementation of the district's applicable student meal benefit and eligibility procedures at the assigned school, including required meal counting, claiming, confidentiality, and documentation responsibilities.
• Maintains confidentiality and accurate records and follows district, department, USDA, New York State, local health department, and collective bargaining requirements.
• Performs other duties as assigned by the Director of Food Services or designee.

Qualifications

• Option A: Graduation from a regionally accredited or New York State registered college or university with an Associate degree in Food Service Administration, plus one (1) year of paid full-time or equivalent part-time experience preparing and cooking a complete menu on a large scale for a restaurant, hotel, or institution, other than short-order or fast food.
• Option B: Graduation from high school or possession of a high school equivalency diploma, plus three (3) years of paid full-time or equivalent part-time experience preparing and cooking a complete menu of foodstuffs for consumption on a large scale for a restaurant, hotel, or institution, other than short-order or fast food.
• Option 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 qualifying experience as described in (A) may be substituted on a year-for-year basis.
• ServSafe certification desired; if permanent hire, will obtain within 1 year.

Skills

• Ability to plan, assign, supervise, train, guide, support, and review the work of food service employees in multiple locations.
• Good knowledge of large-scale food preparation, cooking, portioning, and service; nutrition and balanced diets; reimbursable meal components; proper food storage and preservation; sanitary and safety principles applicable to food production and service; cleaning methods and supplies; and the proper care and operation of kitchen utensils, equipment, and appliances.
• Ability to work independently, prioritize changing assignments, manage time effectively, and respond professionally to daily operational needs.
• Ability to carry out oral and written instructions and communicate effectively with employees, students, families, administrators, and vendors.
• Displays a positive attitude and builds healthy relationships with students, staff and families.
• The ability to work collaboratively with peers and colleagues.
• Basic computer proficiency sufficient to complete management, recordkeeping, ordering, communication, and point-of-sale duties.
• Ability to travel between district buildings during the workday as assigned.
• Regular and reliable attendance is expected.

Pay

Minimum pay rate: $21.50 per hour.

Schedule

• Work year: 10 months — off during school breaks.
• Start/end date: November through January 2027.
• Hours per day: 8.00 (6:00 am – 2:30 pm).
• Location: Districtwide, daily assignment based on operational needs.

Terms and Conditions

This position is within the Food Service line of employment and is subject to applicable Civil Service requirements and the current collective bargaining agreement between Brockport Central School District and the United Public Service Employees Union. Work schedules and building assignments may vary based on operational needs. The successful candidate must be able to perform the essential functions of the position, with or without reasonable accommodation.