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.

This is routine manual work performed under immediate supervision in connection with the preparation and service of food. On occasion Food Service Helpers may perform cooking duties involving lesser degrees of skill than regularly required of employees in the classification of Cook. Does related work as required.

This is work of ordinary difficulty involving responsibility for assisting teachers by performing assigned routine tasks including the supervision and care of children. Since ther are definite limits on the type and complexity of assignments, the class of Lunch Monitor differs in that respect from School Monitor, which usually involves duties of greater difficulty generally requiring specific skills or abilities.