Scope:
This position is responsible for the day-to-day operation of the school cafeteria with general direction. Under the supervision of the School Lunch Director, the Cook Manager is responsible for the preparation of foods and for supervising, instructing, and assisting kitchen aides. Responsible for maintaining a high standard of quality food production, portion control, supervision of kitchen staff, ordering and receiving food and supplies, recording all student meal account transactions, and maintaining required records. The Cook Manager ensures overall sanitation and safety in the kitchen and fosters positive relations with other kitchen and school staff.
Coordinate and participate in the daily production and service of breakfast, lunch, after-school snack, and supper meals as part of the National School Lunch Program. The work requires a substantial amount of physical dexterity, can be repetitive, and requires prolonged standing.
Examples of Job Duties:
1. Prepare food production schedules or follow those provided by the supervisor
2. Cook a variety of foods following standardized recipes and methods of preparation
3. Schedule food preparation so that items such as vegetables and other cooked foods are prepared in small batches continuously throughout the serving period
4. Estimate food requirements and control serving portions to eliminate waste and leftovers
5. Instruct and supervise kitchen staff involved in food preparation
6. Check equipment and cooking areas regularly to ensure safety and sanitation requirements are met
7. Report repair and maintenance needs to the School Lunch Director
8. Follow menu provided, making changes only with supervisor approval
9. Operate NutriKids point-of-sale terminal and accurately identify reimbursable meals
10. Accurately charge meals and maintain student account records
11. Record meals served, deposits made, and maintain cash and deposit records
12. Requisition goods and supplies for daily needs and place routine weekly orders (e.g., milk, bread)
13. Clean and maintain utensils, equipment, and work areas used in food preparation
14. Ensure district policies and food service regulations are observed at all times
15. Perform other duties as assigned related to food service
Knowledge, Skills, and Abilities:
16. Knowledge of principles, tools, and techniques of food service supervision
17. Knowledge of recipe modification, food preparation, and volume food production
18. Knowledge of inventory control procedures and proper storage of food items and supplies
19. Knowledge of nutrition, food handling, sanitation, and safety practices
20. Ability to lift/unload food and supplies up to 50 pounds
21. Ability to operate kitchen equipment safely
22. Good communication skills and the ability to follow verbal and written instructions
23. Maintain a neat personal appearance and good hygiene
24. Ability to professionally relate to and collaborate with co-workers, students, and community members
25. Ability to understand and maintain confidentiality
26. Ability to use technology effectively to complete tasks
27. Ability to report to work daily and on time
28. Ability to organize, supervise, coordinate, and establish priorities for tasks to be completed
29. Ability to work independently and follow complex oral and written instructions
30. Ability to communicate courteously and tactfully with staff, students, parents, and the community in a timely manner
31. Ability to read and convert recipes and accurately determine food requirements
32. Ability to stand for long periods of time and withstand hot temperatures while performing job duties
Working Environment & Equipment Used:
This position requires frequent standing, walking, reaching, handling, speaking, hearing, and fine finger dexterity. Occasional lifting (up to 50 pounds), carrying, pushing, and/or pulling is required, along with some stooping, kneeling, crouching, and/or climbing. The work environment involves exposure to heat, noise, and cleaning chemicals. A high volume of work and adherence to production schedules may be stressful.
Qualifications:
33. High School Diploma or GED
34. Experience handling cash
35. Possess a valid food handler’s permit or the ability to pass the exam
36. Working knowledge of basic math applications and computation skills
Rate of Pay:
$22.31 per hour
Hours:
6:30 AM – 2:00 PM (30-minute break included) — 7.0 hours per day
Please note that the work schedule for this position may be subject to change based on the school year calendar and weather conditions.
Application Procedure: