The Pittsford Central School District is looking for a Assistant Cook Manager at Sutherland High School. The position is a 10-month, 188 workday opening, Monday–Friday from 7am - 1pm. The successful candidate will help coordinate, supervise, and participate in the preparation, cooking and service of hot and cold foods to students and faculty in a school lunchroom/cafeteria. The work is performed under the general supervision of the Cook Manager and the Food Service Director or other higher-level food service staff member. The Assistant Cook Manager will help supervise Cooks, and Food Service Helpers. The Assistant Cook Manager will also do other related work as required.

TYPICAL WORK ACTIVITIES - The Assistant Cook Manager duties may include but not be limited to the following:

• Supervise and coordinate the activities of workers engaged in preparing, cooking and serving meals
• Participate in the preparation, cooking and service of meals
• Supervise the preservation and storage of food
• Requisition for food and supplies
• Coordinate and insure adherence to safety and sanitary procedures in the food preparation area
• Supervise and participate in the cleaning of the kitchen, serving, storage and dining areas
• Supervise and participate in the cleaning and care of kitchen equipment
• Supervise the training of kitchen staff involved in food preparation, cooking or serving
• Maintain records on inventory, production and sales
• Maintain time and payroll records
• Plan work schedules
• Oversee the Free and Reduced Lunch Program at school.

FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS: The successful candidate should possess the following attributes:

• Good knowledge of the proper methods for preparing, cooking and serving quality food in large quantities and for storing and preserving food
• Good knowledge of the principles of nutrition and a balanced diet
• Good knowledge of the proper care and operation of kitchen utensils, equipment and appliances
• Good knowledge of the sanitary and safety principles and practices applicable to food production and serving
• Working knowledge of cleaning methods and the use of cleaning supplies for appliances, equipment and food preparation and serving areas
• Ability to plan, assign and review the work of others
• Ability to establish and maintain effective relationships with others
• Ability to maintain an inventory
• Record keeping ability
• Ability to follow menus, recipes and simple oral and written directions
• Ability to practice, resourcefulness, cleanliness
• Possess the physical condition commensurate with the demands of the position