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.
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