Position Title

Culinary Manager (FT/12M)

Required Application Type

School Related Personnel

Salary/Pay Scale

$54,813 - $90,619 prorated to amount of service

Job Description

LOCATION:                          Management Services – Various Locations

BASIC FUNCTION:

This work involves the oversight of various culinary functions within the BOCES Shared Food Service Programs. Incumbent would manage the preparation and cooking of food on a large scale and supervision of personnel in the shared food services operation. Incumbent in this class differs from School Lunch Manager in that he/she has charge over the largest scale kitchen operation in the programs, providing catering and/or lunch service to multiple locations. Work is performed under the general supervision of the Manager of Shared Food Service Programs (BOCES). Supervision is exercised over the cooks, assistant cooks and food service helpers. Does related work as required.

RESPONSIBILITIES:

1. Supervises and participates in the preparation, delivery and service of food.
2. Supervises the storage and care of foods and supplies.
3. Supervises and participates in the cleaning of the kitchen and the care of equipment.
4. Keeps records of food and supplies received and used.
5. Keeps records of catering orders across participating BOCES sites and districts.
6. Keeps track of vending needs across participating BOCES sites.
7. Keeps employee time records.
8. Plans work schedules.
9. Plans menus with attention to nutritional value, acceptability and budgetary limitation.
10. Determines requirements and submits requisitions for food and supplies.
11. Thorough knowledge of the principals and practices of large quantity food preparation.
12. Good knowledge of menu planning.
13. Good knowledge of the purchasing of food in large quantities and the sanitary handling and storage of such food.
14. Good knowledge of the fundamentals of nutrition principles.
15. Good knowledge of modern food preparation including the utensils, appliances and equipment used for such preparation.
16. Ability to plan and supervise the work of others.
17. Ability to keep records and prepare reports.
18. Ability to track orders and execute quality service delivery.
19. Ability to get along well with other employees and the clientele of the program.
20. Ability to accurately communicate verbal and written directions.
21. Tact; good judgment; resourcefulness.
22. Physical condition commensurate with the demands of the position.

 

Civil Service Title

Culinary Manager

Job Qualifications

1. Graduation from a regionally accredited or NYS registered college or university with at least an Associate’s degree in food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a closely related field and three (3) years of experience in the food service industry; OR,
2. Graduation from high school or possession of a high school equivalency diploma and five (5) years of experience in the food service industry.

The selected applicant will be subject to a fingerprint supported criminal history background check in accordance with SAVE Legislation effective July 1, 2001.

Candidates will not have to take an exam for this title. This is a NY HELPS (Hiring Emergency Limited Placement Statewide) Program designated title. NY HELPS is a temporary program designed to help local government employers address current staffing issues. Traditionally, the titles filled under the NY HELPS Program required job candidates to compete in a competitive exam to be considered for employment. For the duration of the program, this title will be classified as non-competitive and categorized as a HELPS Program position. At the close of the program, this position will revert to competitive class status. Employees occupying positions filled through the HELPS Program will be granted competitive class status without the need to participate in a competitive exam.

Job Category

Professional/Administrative Positions

Job Location

Capital District Region

Additional Information