Cook Manager

The Cook Manager has charge of the preparation and cooking of food in a medium-sized school. This work involves the preparation and cooking of food on a moderately large scale and the supervision of personnel in a school lunchroom. The work is done under the general supervision of a school lunch manager or other supervisor. Supervision is exercised over the work of cooks and food service helpers. Does related work as required. Typical Work Activities: Supervises and participates in the preparation and serving of foods; Supervises receiving, storage, and handling of food; Supervises kitchen, serving, storage and dining areas; Supervises the care of equipment; Prepares and completes production records; Keeps simple records on food and supplies received and used; Keeps employees' time records; Plans menus with attention to nutritional value, acceptability and budgetary limitations; Determines requirements and submits requisitions for food and supplies; Assists in training food service staff; Plans work schedules; Supervises subordinate staff; and Performs other related duties. Qualifications: Possession of an associate degree in food service management or a closely related field of study and one year of paid experience in the preparation of food on a large scale; Three years of experience in the preparation of food on a large scale; Any equivalent combination of training and experience; 10-Month Position Follow the school calendar (7 to 8 hours per day) #J-18808-Ljbffr