Cook Manager
: Job Details :

Position Type: Student Support Services Date Posted: 8/26/2025 Location: Cuba-Rushford Central School District Date Available: 09/15/2025 Closing Date: 09/06/2025 DISTINGUISHING FEATURES OF THE CLASS: The work involves the preparation and cooking of food on a moderately large scale and the supervision of personnel in the cafeteria. The work maybe performed under general supervision of a school lunch manager or other supervisor. Supervision is exercised over the work of cooks and food service helpers. Does related work as required. TYPICAL WORK ACTIVITIES: Supervises and participates in the preparation and serving of food; Supervises the storage and care of foods and supplies; Supervises and participates in cleaning of the kitchen, serving, storage and dining areas and the care of equipment; Keeps inventory of food and supplies received and used; Accounts for monies received by use of cash register and deposits same; Keeps employee time records; Plans work schedules; Plans menus with attention to nutritional value, acceptability and budgetary limitations; Determines requirements and submits requisitions for foods and supplies; Attends meetings as necessary on nutrition and State regulations; May hire substitute workers for cafeteria; May suggest sending literature and forms on school lunch program to families in district and determines approval of Superintendent. FULL PERFORMANCE KNOWLEDGE, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS: Good knowledge of the principles and practices of large quantity food preparation, menu planning, purchasing, sanitary food handling and storage; good knowledge of the fundamentals of nutrition and their application to the health of children; good knowledge of modern cooking utensils, appliances, and equipment; ability to plan and supervise the work of others; ability to keep records and prepare reports; ability to get along well with children and adults; ability to understand and carry out oral and written directions; tact and good judgment; resourcefulness; physical condition commensurate with the demands of the position. MINIMUM QUALIFICATIONS: Either: (A) Two (2) years of experience in the preparation of food on a large scale; or (B) Graduation from an approved two year college or technical institute with specialization in foods, nutrition or institutional management; or (C) An equivalent combination of training and experience as indicated in (A) and (B) above. Pay will be determined commensurate upon experience.