COOK/MANAGER - SCHOOL LUNCH PROGRAM

Danbury Public Schools District•Danbury, CT

49d•$22

About The Position

This position is responsible for the day-to-day operation of the school cafeteria with general directions. Under the supervision of the School Lunch Director, the Cook Manager is responsible for preparation of foods, supervises, instructs and assists the kitchen aides. Responsible for maintaining high standard of quality food production, portion control, general supervision of kitchen staff, orders/receives food and supplies, records all student meal account transactions and maintaining required records. The Cook Manager is responsible for overall sanitation and safety in the kitchen and establishing good relations with other kitchen, school staff.

Requirements

Knowledge of principles, tools and techniques of food service supervision.
Knowledge of general principles of modification of recipes, preparation of foods.
Knowledge of inventory control procedures, storing of food items and supplies.
Knowledge of the practices, methods and procedures of volume food preparations; characteristics and nutrition; food handling, sanitation and safety precautions.
Ability to lift/unload food and supplies up to 30 pounds
Ability to operate kitchen equipment safely
Good communications skills and the ability to follow verbal and written instructions
Maintain a neat personal appearance and good hygiene
High School Diploma or GED
Experience handling cash
Posses a valid food handler's permit or ability to pass the exam
Must have working knowledge of basic math applications and computation skills

Responsibilities

Prepare food production schedule or follows those provided by supervisor
Cooks a variety of food following a standardized recipe and methods preparation
Schedules food preparation so that items such as vegetables and other cooked foods are prepared in small bathes continuously throughout the serving period
Estimates food requirements and controls serving portions, eliminating waste and leftovers
Apportions food in accordance with yield specified in standardized recipes
Instructs and supervises kitchen workers involved in food preparation
Checks equipment and cooking areas often to make sure safety and sanitation requirements are maintained.
Reports necessary repair and maintenance needs to the School Lunch Director
Follows menu provided, making changes only with the consent of the supervisor
Operates NutriKids point of sale terminal during lunch and accurately identifies reimbursable meals
Accurately charges meals to student accounts
Maintain accurate records of meals served and deposits made
Receive deposits and accurately credit to accounts
Maintain accurate records of cash, deposits and debits
Requisitions good supplies for daily needs
May place routine weekly orders, as for milk and bread
Clean and maintain utensils necessary to prepare meals
See that district policies are observed at all times
Other duties as assigned related to food service