The Food Service Manager/Head Cook supervises food preparation and service operations. The role assists with selecting cooks and kitchen assistants; develops weekly menus and nutritionally complete meals that reasonably accommodate special dietary needs and restrictions; procures food and supplies and monitors expenses; maintains an inventory of kitchen materials and equipment and submits replacement orders as needed; and schedules and supervises kitchen assistants and cooks. The position ensures that food preparation, service, and storage comply with NYSDOH regulations. This is a seasonal, temporary position scheduled from June 1, 2027, through August 27, 2027. The stated seasonal salary range is $15,000–$22,000. No relocation or visa sponsorship is available.
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