Now Hiring: Cook Manager
Anyone interested in this posting should apply in writing by April 6, 2021, to:
Jon Hunter
Interim Superintendent of Schools P.O. Box 710
Hudson Falls, NY 12839-0710
Or via email to khenzel@hfcsd.org
DISTINGUISHING FEATURES OF THE CLASS:
These duties involve responsibility for the preparation and serving of food on a moderately large scale in the food service program of a facility. The work is performed under the general supervision of a School Food Service Director/School Lunch Manager or other Supervisor. Direct supervision is exercised over the work activities of other kitchen staff including, but not limited to Cooks, Bakers, and Food Service Helpers. Performs other duties as assigned.
TYPICAL WORK ACTIVITIES:
Supervises and participates in the preparation, cooking, baking, and serving of food;
Supervise the storage and care of foods and supplies;
Supervises and participates in the cleaning of the kitchen, serving, storage, and dining areas, and the care of equipment;
Assists in the purchase of food as well as necessary equipment used in food preparation and service;
Assists in planning menus to encourage student consumption of food, meet student nutrient needs, and meet DPI and USDA guidelines; may write modified diets based on Diet Modification (diabetes, food allergies, and intolerance, etc.) in coordination with School Food Service Director;
Keeps records on food and supplies received and used;
Supervises the food preparation and serving areas to ensure acceptable sanitary standards are being met;
Assists in the execution of in-service training programs for food personnel and familiarizes new employees with their duties and responsibilities;
Ensures the security of storage areas and kitchen; Orders supplies, food, and equipment utilizing the computerized procurement system review inventory, and utilizes the internet and email system; May keep employee time records and plan work schedules;
FULL PERFORMANCE KNOWLEDGE, SKILLS, ABILITIES, AND PERSONAL CHARACTERISTICS:
Good knowledge of approved methods of food preparation; working knowledge of nutritional values of foods; ability to supervise the work of others; ability to keep simple records and submit reports; ability to get along well with children and adults; ability to understand and carry out oral and written directions; ability to serve food in accordance with health and sanitation regulations; Ability to learn, apply and explain policies, procedures, rules, and regulations. resourcefulness; physical condition commensurate with the demands of the position.
MINIMUM QUALIFICATIONS: Either:
(a) Graduation from a regionally accredited or New York State registered college or
university with an associate degree in nutrition, food service, or a comparable field; or
(b) Possession of an associate degree in applied science issued after completion of a two year
course in a technical institute with specialization in foods, nutrition, and institution
management; OR
(c) High School Diploma or G.E.D. a certificate with two years of experience in the
preparation of food on a large scale;
SPECIAL REQUIREMENTS:
Will be required to complete any mandatory training in Accordance with USDA Professional Standards (i.e. ServSafe Management, ServSafe Allergies)