Head Chefs

POSITION TITLE

(2)
Head Chefs

Food Service Director / Assistant Food Service Director / Cook Manager

5.75 hours per day (Monday - Friday, 6:30 a.m.

- 2:00 p.m., exact schedule to be determined)

March 2026

Colonie Central High School

$18.12 per hour per CSEA Contract.

• Performs routine manual work as directed by the Cook Manager or Food Service Director.
• Responsible for requisitioning weekly food items and materials.
• Keeps simple records in relation to temperatures (hot /cold/refrigeration) as directed.
• Completes production records in a timely manner as directed.
• Performs duties by utilizing knowledge of the proper methods of preparing and serving food, proper sanitation procedures and food handling techniques.
• Sets up serving line with food, utensils and maintains proper temperature of food.
• Sets up condiments, eating utensils, snack times, etc., prior to service.
• Acts as cashier or server as directed.
• Prepares salads, bowls of fruit and other cold side dishes.
• Washes dishes, pots and pans by hand or machine.
• Sanitizes food contact surfaces after service or whenever necessary.
• Cleans ovens, milk coolers, etc., as necessary.
• Serves breakfast and/or lunch items to students in conjunction with Federal and State guidelines.
• Performs some duties by lifting, reaching, carrying, stooping, bending and squatting.
• Performs duties of standing, often for prolonged periods.
• Performs some duties under the environmental conditions of extreme heat and exposure to fumes and odors.
• Performs some duties, which require good eye-hand coordination and manual dexterity.
• Demonstrates ability to follow oral and written directions.
• Demonstrates effective interpersonal skills.
• Performs related duties, as required.

• School food service experience is desirable.
• Working knowledge of the proper methods of preparing and serving food; knowledge of proper sanitation practices and food handling techniques; ability to follow oral and written directions; good physical condition.