What are the responsibilities and job description for the School Cook/Chef Manager position at Personal Touch Food Service?
Description
Job Title: Cook/Chef Manager – School Food Service
Location: North Collins Central School District
Schedule: Full-Time, School-Year Position (Monday–Friday, 6:00 AM – 2:00 PM)
Wage: $20.00 per hour
Reports To: Food Service Director or District Manager
Come join our team at Personal Touch Food Service!
Position Summary:
The Cook/Chef Manager is responsible for overseeing daily kitchen operations in a USDA school meal program setting. This role combines hands-on cooking with leadership responsibilities, ensuring that meals are nutritious, compliant with federal and state guidelines, and appealing to students. The Cook/Chef Manager supervises kitchen staff, manages food production, maintains inventory, and upholds sanitation and safety standards.
Duties and Responsibilities:
Plan, prepare, and cook meals in accordance with USDA guidelines, approved menus, and standardized recipes
Supervise and support kitchen staff, ensuring tasks are completed efficiently and in compliance with food safety protocols
Maintain accurate production records, temperature logs, and other required documentation
Monitor inventory levels; assist in ordering and receiving deliveries to ensure proper stock rtation and minimal waste
Ensure kitchen cleanliness and sanitation in accordance with local health department regulations and HACCP procedures
Manage portion control and presentation to maintain consistency and appeal
Train and mentor staff in safe food handling and customer service practices
Communicate effectively with school staff, students, and district-level food service administrators
Assist with catering and special school events as needed
Enforce compliance with all USDA, state, and district policies, including wellness and allergy-safe practices
Benefits:
Weekends and major holidays off
Opportunities for professional growth
Requirements
Knowledge, Skills & Abilities Required:
- Cooking, preparation
- fiscal controls
- effective marketing/presentation
- general nutrition
- human relations/diplomacy
- listening
- institutional equipment
- fiscal management
- ability to read, write and perform basic math at a high school graduate level
- effective problem solving
- adaptability and learning
Education/Experience Requirements of the Chef Manager:
Culinary Degree, Bachelor’s degree in food service management, food & nutrition, business management, or in lieu of degree a minimum of 5 years experience in institutional/commercial food operation in a capacity with increasing food service supervisory positions/responsibilities.
Working Conditions:
Must have good personal hygiene and adhere to corporate dress policy. Subject to wet floors, temperature extremes and excessive noise. Position frequently involves long hours and widely diverse duties.
Other Information:
Must love food business and dealing with people!
Job Type: Full-time
We are an equal opportunity employer. Applicants are considered for positions without regard to veteran status, uniformed servicemember status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other category protected by applicable federal, state, or local laws.