Assistant Cook Manager - Food Services

Job Overview

POSITION TITLE:   Cook Manager/Assistant Cook Manager (Food Service)

GENERAL CHARACTERISTICS

   Recruited By:  Chief Human Resources Officer

    Recommended for Appointment By:  Manager of Food & Nutrition & Chief Human Resources Officer

WORKING RELATIONSHIPS

    Type of Authority:  Line

    Reports To:  Manager of Food & Nutrition & Assistant Manager of Food & Nutrition

QUALIFICATIONS – PHYSICAL

Physically able to work in a standing position for prolonged periods and to walk much of

the time during the day.  Able to work in warm and cold environment.  Has manual dexterity

to handle knives and other pieces of kitchen equipment such as slicers, mixers, choppers, and scales.  Able to lift materials weighing up to 50 pounds.

QUALIFICATIONS – EDUCATIONAL

   High school diploma or equivalency.  Completion of the basic school food service short course(s) recommended. Demonstrates both aptitude and competence for assigned responsibilities. Knowledgeable in different aspects of food service (i.e. managerial skills, quantity food production, service, storage, equipment, utensils and measurements, food safety and sanitation, as well as math and cashiering skills)

POSITION RESPONSIBILITIES

1. Oversee the preparation of food according to a planned menu, and follow tested, uniform recipes. Determine if the finished product is of best quality both in flavor and appearance before it is served.
2. Ability to perform all aspects of food preparation in an efficient manner while providing excellent customer service.
3. Assist in the daily clean-up of the kitchen and service areas; ensures that all service areas are clean, orderly and stocked in a timely manner.
4. Assist in the cleaning and storing of eating utensils, dishes, glassware, trays, pots, pans, and other kitchen equipment.
5. Establish a schedule for the regular cleaning of major equipment and storage areas.
6. Maintain the highest standards of safety and cleanliness in the kitchen.
7. May assist in the portioning and serving of food items.
8. Determine proper storage or disposal of unused food products.
9. Operate various pieces of kitchen equipment such as dish machines, slicers, choppers, ovens, and other cooking equipment.
10. Supervise and coordinate the work flow of the food service staff; assign job duties as needed and ensures for cross training in all areas.
11. Prepare weekly ordering and forecasting of menu items; responsible during service for maintaining sufficient food items and replenishing as needed.
12. Complete and maintain inventory and daily production records.
13. Recognize and demonstrate a commitment to multicultural nonsexist policies and practices.
14. Is able to communicate in English with co-workers, students, parents, building staff and administration through both verbal and written communication.