Cook, Manager

Cook Manager – Elementary/Middle School

Job Summary: The job of "Cook Manager" is done for the purpose/s of guiding assigned personnel in food service operation, preparing, and distributing food service items for consumption by students and school personnel; maintaining inventories of food service items; and maintaining facilities in a sanitary condition.

• Directs and trains all assigned food service workers and other personnel for the purpose of maximizing the efficiency of the workforce and meeting shift requirements.
• Oversees the overall cafeteria operation, including cleanliness, food preparation, supplies, personnel, and customer service for the purpose of meeting students' mandated daily nutritional requirements.
• Cleans and maintains utensils, equipment and the storage, food preparation and serving areas for the purpose of maintaining safe and sanitary conditions.
• Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste.
• Inspects received items of food and/or supplies for the purpose of ensuring specifications, quantity, and quality of orders and/or complying with mandated health requirements.
• Prepares documentation and necessary reports for the purpose of providing written support and/or conveying information.
• Prepares and serves food and beverage items for the purpose of meeting mandated nutritional requirements, projected meal requirements, planned menus and catering needs.
• Requests food, equipment and supplies for the purpose of maintaining an adequate inventory to complete jobs efficiently.
• Directs the preparation of meals in sufficient quantity and quality for all students for the purpose of meeting students' mandated daily nutritional requirements.
• Maintains positive relations with students, staff, and the community for the purpose of supporting positive interactions for the district and the food services program.
• Accounts for appropriate cash transactions for the purpose of maintaining accurate monetary records.
• Assists other personnel as may be required for the purpose of supporting them in the completion of their work activities.

• Experience Preferred:
  Prior job-related experience in food preparation, serving and basic kitchen activities, with increasing levels of responsibilities, preferably in school and/or instructional setting.

• Skills to perform basic arithmetic calculations, operate and care for institutional kitchen equipment (including but not limited to industrial sized food slicer, mixers, ovens, and dishwashers), use standard office equipment and computer.
• Knowledge of modern methods of food preparation, health codes and sanitation principles.
• Abilities to stand and walk for prolonged periods, provide direction to others, and make independent judgments based on common sense, keep and maintain accurate records, understand and carry out oral and written instructions. Significant physical abilities include lifting/carrying/pushing/pulling, balancing, stooping, reaching/handling/manual dexterity, talking/hearing conversations, and other sounds (potential hazards), visual acuity/depth perception/visual accommodation.

• High School diploma or equivalent.

• Oregon Fingerprint and Criminal Check clearance, appropriate Food Handler Permit.

7.5 hrs per work day, Monday - Friday, based on the 25-26 Nutrition Calendar