Assistant Cook Manager

TITLE: ASSISTANT COOK MANAGER

TYPE: Food Service

SALARY: Per Food Service Collective Bargaining Agreement

DESCRIPTION: The Assistant Cook Manager is an essential member of the school cafeteria staff and is charged with assisting the Cafeteria Manager in all his/her supervisory and operational duties. The Assistant Cook Manager ensures courteous service to the studentsand staff, sanitary food preparation and service, cleaning and maintaining the cafeteria in a manner that provides a sanitary, clean, attractve, and safe environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Assists in the supervision of personnel and food production. Assists in supervising the preparation of meals to ensure the meals are nutritious, of consistent quality, and timely.
• Assists in maintaining an orderly workspace that is clean, sanitary, and safe.
• Assists in estimating food and inventory requirements.
• Ability to operate all food service equipment.
• Ability to prepare/cook all food served.
• Assists in the administration of proper food controls to prevent waste.
• Provides input in developing work schedules to maximize production efficiency.
• Assist in the compilation and maintenance of records.
• Perform the duties of Cafeteria Cook when necessary or directed by the Cook Manager.
• Perform the duties of Cook Manager when necessary or directed by the Director of Food Service. Any other duties as assigned by the Cook Manager or Director of Food Service.

KNOWLEDGE, SKILLS AND ABILITIES REQUIRED:

• Skilled and knowledgeable in the following: food preparation, menu preparation, cost controls, sanitation requirements and large scale food service operations.
• Ability to work with all students, faculty, and other school personnel.
• Ability to be a flexible self-starter.
• Must be punctual and prepared to work on a daily basis.
• A good attendance record is required.
• Serve Safe Certified.
• Ability to handle money, keep accurate records, and operate a POS/Cash Register system.

WORKING CONDITIONS:

• The Assistant Cook Manger must be able to work effectively with members of the food service staff, students and other school personnel.
• The Assistant Cook Manager must demonstrate a positive attitude, strong work ethic, integrity, and ethics.
• The Assistant Cook Manager must be available and able to transfer to any other cafeteria based on the needs of the Food Service Department.

MINIMUM QUALIFICATIONS:

1. High School Diploma or GED preferred.
2. Proficiency in reading, writing, and math required.
3. Previous food service experience required.
4. Ability to move, bend, stand, and lift for long periods of time

ADA & MINIMUM QUALIFICATIONS TO PERFORM ESSENTIAL JOB FUNCTIONS:

Physical Requirements:

• Must be physically able to operate a variety of cafeteria equipment.
• Must be able to exert up to 15 pounds of force, and enough force to constantly to lift up to 35 pounds, carry, push, and pull or otherwise move small and large objects.
• Work requires walking, standing, kneeling, squatting to a significant degree.

Interpersonal Communication:

• Requires the ability to speak and/or signal people to convey or exchange information. Includes giving instructions, assignments or directions to staff, students, parents, and visitors.

Language Ability:

• Requires the ability to read a variety of correspondence, reports, forms, newsletters, schedules, manuals, invoices, requisitions, menus, recipes, journals, etc.

Intelligence:

• Requires the ability to apply principles of logical thinking to define problems, collect data, establish facts, and draw valid conclusions.

Verbal Aptitude:

• Requires the ability to deliver information, to explain procedures, to follow oral and written instructions.
• Must be able to communicate effectively and efficiently.

Form/Spatial Aptitude:

• Requires the ability to inspect items for proper length, width and shape.

Motor Coordination:

• Requires the ability to coordinate hands and eyes rapidly and accurately in using equipment.

Manual Dexterity:

• Requires the ability to handle a variety of items such as offsite equipment and hand tools and kitchen equipment.
• Must have minimal levels of eye/hand/foot coordination.

Interpersonal:

• Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress and when confronted with emergency situations.

Physical Communication:

• Requires the ability to talk (expressing or exchanging ideas by means of spoken words) and hear (perceiving nature of sounds by ear).
• Must be able to communicate via telephone or radio.