Cooks and Prepares Food;

COOK MANAGER 132

DISTINGUISHING FEATURES OF THE CLASS: This position involves responsibility for managing and supervising the preparation and distribution of food in a large scale operation; the incumbent will also assist in the cooking and preparation of food. Supervision is exercised over all staff assigned to the kitchen or cafeteria. Work is performed under general administrative direction with wide leeway for independently performing the duties of the position.

TYPICAL WORK ACTIVITIES:The typical work activities listed below, while providing representative examples of the variety of work assignments in the title, do not describe any individual position. Incumbents in this title may perform some or all of the following, as well as other related activities not described.

Cooks and prepares food;

Assigns, directs, plans, and supervises the work of all employees assigned to work in the cafeteria or kitchen;

Purchases and maintains an inventory of all foods, supplies, and equipment;

Plans and supervises the preparation of menus;

Checks bills and purchase orders for accuracy before payment through administrative offices;

Inspects food service areas, cafeterias, and lunchrooms to determine that acceptable standards of health and safety are maintained;

Oversees and participates in the cleaning of kitchen, serving, storage, and dining areas;

Maintains a variety of records and reports pertaining to the operation of food service operations;

Assists in the preparation and administration of the department budget;

Plans work schedules and assigns staff.

FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES, AND PERSONAL CHARACTERISTICS: Good knowledge of food preparation, food costs, and food service

COOK MANAGER 132

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activities; working knowledge of health and safety standards relating to food preparation operations;

good knowledge of the sanitary aspects of food preparation and service; ability to keep records and

make reports; ability to understand oral and written directions; ability to organize and supervise the work of others; skill in the preparation and cooking of food; resourcefulness; physical condition commensurate with the demands of the position.

MINIMUM QUALIFICATIONS: Either:

(A)Graduation from a regionally accredited college or university or one accredited by the New York State Board of Regents with an Associate’s Degree or higher in applied science with specialization in food preparation, nutrition, or a related field; or

(B)Two years of experience in the supervision or management of large scale food preparation, including the performance of food preparation duties; or

(C)An equivalent combination of training and experience as described in (A) and (B) above.

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L:\CLASPLAN\DRAFT\COOKMNGR.WPD

Last Reviewed: 4/30/97

Jurisdictional Class: Non-Competitive

Public Hearing: N/A

NYS Civil Service Commission Approval: N/A

Revised in Classplan on 9/2909