SCHOOL COOK MANAGER                                                     8151

 

 

DISTINGUISHING FEATURES OF THE CLASS

Under general supervision, an employee in this class supervises and participates in the operation of a school lunch program in a small school district.  The incumbent plans menus, prepares meals, supervises a small number of Cooks and/or Food Service Workers and sees that school lunch program policies and procedures are carried out.  This class differs from that of School Lunch Manager by virtue of the lesser degree of administrative responsibility and supervision, and the smaller size and less complex nature of the lunch program.  Supervision is received from the School District Principal; and the work is subject to periodic inspection by Health Department officials.  Does related work as required.

 

TYPICAL WORK ACTIVITIES

         Directs and participates in the preparation and distribution of school lunch program meals;

         Plans daily and weekly menus;

         Orders foodstuffs in sufficient quantities to meet menu requirements;

         Keeps records of supplies on hand;

         May keep records of monies spent and collected;

         Makes inspections while food is being served to check upon the appearance of employees, the appearance and amount of food on the trays and the manner in which food is served;

         Maintains simple financial and employee time reports;

         May interview, hire and train school lunch personnel.

 

FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS

Thorough knowledge of the methods and techniques of food preparation and food service management; thorough knowledge of the operation of all standard kitchen equipment used in institutional kitchens; good knowledge of food values, nutrition and food costs; good knowledge of the sanitary code and public health law provisions governing school lunch programs; ability to plan and supervise the work of a small number of employees in a manner conducive to full performance and high morale; ability to keep records and make reports; ability to express oneself clearly and concisely, both orally and in writing;  physical condition commensurate with the demands of the position.

 

MINIMUM QUALIFICATIONS

Graduation from a standard senior high school or possession of a high school equivalency diploma, and two (2) years of experience in institutional cooking.

           

NOTE:  Additional experience may be substituted for education on a year-for-year basis, up to a maximum of four (4) years.

 

NECESSARY SPECIAL REQUIREMENTS

Candidates must attend ongoing continuing education/training as required by the Food and Nutrition Service of the United States Department of Agriculture.

 

R07/01/2015

SUFFOLK COUNTY

Non-Competitive