COOK MANAGER 71150

(Non‑Competitive)

DISTINGUISHING FEATURES OF THE CLASS

The work involves responsibility for supervising and participating in the preparation and serving of food in a school cafeteria. The Cook Manager should be able to assume responsibility for any position in a cafeteria in the absence of any cafeteria staff member. Work is performed under the general supervision of a School Lunch Manager, School Lunch Director or School District Administrator. Supervision is exercised over a number of Food Service Helpers, Cooks and Bakers. Does related work as required.

TYPICAL WORK ACTIVITIES

Supervise and/or participates in the preparation of menu items.

Schedules food preparation to meet menu requirements or follows schedules set by supervisor.

Maintains inventory of food supplies and equipment; orders supplies as needed.

Supervises and participates in the cleaning of kitchen and dining areas.

Maintains time reports for payroll purposes.

May operate a cash register and prepare bank deposits.

In a large school district may assist in cafeteria inspections, contacting substitutes and preparing financial reports for State and Federal reimbursement.

May perform the duties of subordinate Cooks when necessary.

FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS

Good knowledge of modern methods and equipment used in large-scale food preparation.

Good knowledge of the principles and practices of sanitation and personal hygiene as applied to food preparation and service.

Ability to prepare and cook food in large quantities.

Ability to read and understand directions and recipes.

Ability to plan, assign and supervise the work of subordinates.

Ability to keep records and to prepare reports.

MINIMUM QUALIFICATIONS

A. Two (2) years of work experience, or its part‑time equivalent, in large‑scale food preparation or restaurant management; or,

B. Completion of sixty (60) semester credit hours from a regionally accredited college or university or one accredited by the New York State Board of Regents to grant degrees in culinary arts, food service, restaurant management, nutrition or a closely related field; or,

C. Graduation from a post secondary vocational/technical institute with a certificate in culinary arts, food service/preparation, nutrition or a closely related field and one (1) year of work experience, or its part-time equivalent, in large-scale food preparation or restaurant management; or,

D. Three (3) years of work experience as a Food Service Helper I or Food Service Helper II that has been involved in overseeing a school cafeteria with responsibility for cooking, inventory, ordering of food, etc; or,

E. An equivalent combination of training and experience as defined by the limits of (A), (B), (C) and (D).

NOTE: Every ten (10) hours of classroom instruction from a vocational/technical institute in culinary arts, food service/preparation or a closely related field may substitute for one (1) month of work experience.

NOTE: Large-scale food preparation to be defined as experience in the actual preparation of food by means of roasting, baking or broiling in hospitals, schools, nursing homes, hotels, restaurants, correctional facilities or military service.

NOTE: Restaurant management must include responsibility for cooking, inventory, ordering of food, etc.

10/09 Revised