Cook Manager

Hours: 7:15 am - 1:30 pm Pay Rate: $14.50/Hr. General Responsibilities Manage kitchen operations and staff Order product according to the needs of the building Prepare meals based on provided menus and order guides Complete monthly inventory of all food and supplies Complete production records, review for accuracy and submit weekly Ensure all meals served meet the requirements of the USDA, MDE and Health Department Maintain, and record, proper temperatures in all hot and cold food Cook items from the menu with a focus on quality and presentation Clean all food service equipment and accessories Assign staff to clean lunchroom tables between lunch periods (provide assistance as needed) Complete all applicable paperwork and submit weekly Accept, verify accuracy and properly store all deliveries Punctual, regular and consistent attendance is required Support department at the direction of the Executive Chef and Food Service Director All other duties as assigned by the Food Service Director #J-18808-Ljbffr