LOCATION:          Management Services – Albany CTE Campus

BASIC FUNCTION:

This work involves the preparation and cooking of food on a large scale and supervision of personnel in the school lunchroom.  Incumbent in this class differs from Cook Manager I in that they have charge over largest scale kitchen operation in the facility.  Work is performed under the general supervision of a school lunch manager or other superior. 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 and serving of food.
2. Supervises the storage and care of foods and supplies.
3. Supervises and participates in the cleaning of the kitchen, serving of food in dining areas, and the care of equipment.
4. Keeps records of food and supplies received and used.
5. Keeps employee time records.
6. Plans work schedules.
7. Plans menus with attention to nutritional value, acceptability and budgetary limitation.
8. Determines requirements and submits requisitions for food and supplies.
9. Thorough knowledge of the principals and practices of large quantity food preparation.
10. Good knowledge of menu planning.
11. Good knowledge of the purchasing of food in large quantities and the sanitary handling and storage of such food.
12. Good knowledge of the fundamentals of nutrition principals and their applications to the health of clients.
13. Good knowledge of modern food preparation including the utensils, appliances and equipment used for such preparation.
14. Ability to plan and supervise the work of others.
15. Ability to keep records and prepare reports.
16. Ability to get along well with other employees and the clientele of the facility.
17. Ability to accurately communicate verbal and written directions.
18. Tact, good judgment, resourcefulness.
19. Physical condition commensurate with the demands of the position.