Cook Manager

MAJOR RESPONSIBILITIES Prepare lunch for staff in the Bistro on school days. Plan weekly menu of daily specials. Order and organize incoming food orders, collaborate with the cook for smooth kitchen operation, and maintain a clean and orderly kitchen. Manage and assign duties to the cook. Also, manage student workers during the Summer Youth Employment program. REQUIRED MINIMUM QUALIFICATIONS Graduation from a regionally accredited or New York State registered college or university with an Associates degree in Food Service Management, Nutrition, or closely related field and two years’ experience in the preparation of food on a large scale. Four years’ experience in large scale food preparation. An equivalent combination of training and experience as indicated within the limits of A) and B) above. Three (3) professional references required – these must be submitted in the application section where requested. A copy of your diploma may be uploaded in place of transcripts if necessary. NOTE: Large scale cooking is the preparation of a variety of meals requiring varying preparation techniques for service of groups of more than 50 people. #J-18808-Ljbffr