Permanent Sub Cook Manager

PLUMAS UNIFIED SCHOOL DISTRICT Position Description Title: Cook Manager Salary Range: 38 40 hr/wk schedule FLSA: Non-Exempt Board Approval Date: 6/19/01 Definition: Under the supervision of the Food Services Supervisor, the Cook Manager is responsible for the school cafeteria; prepares, cooks, bakes and serves a variety of foods in quantity; supervises, trains and assesses cafeteria personnel: and prepares and maintains records and reports including bank deposits. Essential Functions: (Duties include but are not limited to the following): „h Supervise and personally perform the major cooking or baking tasks in preparing school meals in accordance with prepared menus. „h Supervise and participate in serving lunches. „h Supervise and participate in the maintenance of proper sanitary conditions including the cleaning of utensils, dishes, equipment and facilities and the proper preparation, storage, serving and transportation of food. „h Train and instruct new personnel in the methods, procedures, and safety of tasks assigned. „h Outline the daily duties and work schedules of kitchen staff. „h Prepare evaluations of cafeteria personnel. „h Monitor quantity and condition of foods and supplies in the cafeteria; requisition foodstuffs and supplies as required. „h Prepare and maintain various records and reports regarding cafeteria activities, such as menu production records, meal counts, monthly reports, timesheets, supply requisitions, transport sheets, and eligibility records. „h Perform cashiering duties; make bank deposits of funds collected for meals. „h Store unused food and supplies. Dispose of unusable leftovers and garbage. „h Maintain food quality and sanitation standards. Maintain food storage, preparation and serving areas in a clean, sanitary and safe condition: clean serving counters, tables, chairs, food containers, slicers and other equipment. „h Operate dishwasher and wash trays, plates, utensils, and other serving equipment. „h Store pots, pans, trays and kitchen equipment. „h Perform other related duties as assigned. Minimum Qualifications: Knowledge of: „h Interpersonal skills using tact, patience and courtesy. „h Effective supervisory methods. „h Basic methods of preparing and serving foods in large quantities. „h Basic kitchen measurements, utensils and equipment. „h Sanitation practices related to preparation, transportation, serving and storage of food. „h Oral and written communication skills. „h Safe driving practices. „h Proper lifting techniques. „h Safe chemical handling as it applies to cafeteria cleaning and sanitizing agents. „h Proper use and care of personal protective equipment and devices. „h Record-keeping techniques and report preparation. „h Inventory and purchasing practices „h Accurate cashiering methods. „h Mathematical skill sufficient to perform food measurements, meal ticket distribution, and cashiering duties. Ability to: „h Establish and maintain effective working relationships with students and staff. „h Supervise cafeteria workers and student workers, including scheduling and training. „h Safely operate, clean and maintain equipment found in school cafeterias. „h Prepare, store, transport and serve food in accordance with health and sanitation regulations. „h Safely operate a transport vehicle between sites. „h Handle money and meal tickets, make change, and maintain records such as inventory, meal ticket sales and distribution, deposit records, and product orders. „h Understand and follow oral and written directions. „h Communicate effectively orally and in writing. Working Conditions: School food service environment; may be subject to heat from ovens, stoves, grills, fryers, and dishwashers; may be subject to cold from walk-in refrigerators and freezers. Exposure to cleaning and sanitizing chemicals and powered kitchen equipment such as slicers, grinders, and blenders. May drive a vehicle to transport food to other sites. Intermittent excessive noise. License/Certification Required: „h Valid California Driver¡¦s License. „h Certification in safe food handling in compliance with the requirements of Senate Bill 1978. Physical Requirements: „h Hearing and speaking to exchange information in person and over the telephone. „h Seeing to assure proper food preparation and quantities and to drive to transport food. „h Standing and walking for extended periods of time. „h Lifting, carrying, pushing and pulling moderately heavy to heavy objects, including food trays, carts, materials and supplies. „h Dexterity of shoulders, arms, hands and fingers to operate kitchen equipment, cashier and maintain records. „h Kneeling, squatting, bending, stooping, climbing, reaching overhead, above the shoulders and horizontally to prepare and serve food, clean and store equipment. Education and Experience: Any combination of training, education and experience equivalent to graduation from high school supplemented by courses in menu planning, quantity cooking, safety, sanitation and other related areas. Two years of paid experience in quantity food preparation and serving and kitchen maintenance. Certification in safe food handling in compliance with the requirements of Senate Bill 1978. Prefer supervisory experience.