The Cook Manager has charge of the preparation and cooking of food in a medium-sized school. This work involves the preparation and cooking of food on a moderately large scale and the supervision of personnel in a school lunchroom. The work is done under the general supervision of a school lunch manager or other supervisor. Supervision is exercised over the work of cooks and food service helpers. Does related work as required.
Typical Work Activities:
1. Supervises and participates in the preparation and serving of foods;
2. Supervises receiving, storage, and handling of food;
3. Supervises kitchen, serving, storage and dining areas;
4. supervises the care of equipment;
5. Prepares and completes production records;
6. Keeps simple records on food and supplies received and used;
7. Keeps employees' time records;
8. Plans menus with attention to nutritional value, acceptability and budgetary limitations;
9. Determines requirements and submits requisitions for food and supplies;
10. Assists in training food service staff;
11. Plans work schedules;
12. Supervises subordinate staff; and
13. Performs other related duties.