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.