What are the responsibilities and job description for the Cook Manager - 9400 position at Passaic Board of Education?
Exhibit 20
P A SSAIC BOARD OF EDUCATION Passaic, New Jersey
JOB DESCRIPTION
T ITLE : Cook Manager
Q UAL IFICATIONS :
A minimum of three (3) years' experience as a cook involved in the preparation of all kinds of food.
Knowledge of the materials, methods, equipment, and procedures used in preparing food in large quantities.
Knowledge of food quality standards and methods for maintaining them in large quantity food preparation and service operations.
Able to interpret menus and prepare meals for large numbers.
Demonstrate good interpersonal skills to relate well with students, staff, administration, parents and the community.
Excellent communication, collaboration, and organization skills.
Provide required criminal history background check and proof of United States citizenship or legal resident alien status.
RE P O RT S TO : Coordinator of Food Services, Food Services Manager
P E R F O R MANCE RESPONSIBILITIES :
Establish and promote high standards and expectations for all staff for excellent performance.
Assist in the creation of menus and the planning of meals.
Ensure that menus are followed, and that proper standards of sanitation, housekeeping, and safety are maintained within the food preparation, cooking, and service areas at all times, and instruct assigned personnel in proper practices and procedures.
Assume responsibility for the safety and welfare of people and for the safeguarding of property, equipment, and supplies.
Prepare reports and keep records.
Assign, instruct, and assist food service personnel in the preparation, cooking, and serving of food to students, staff, and visitors following established health and sanitation rules, using the menu developed by the administration.
Oversee or personally perform the cutting of the meat, baking, snacks, and vegetable preparation.
Oversee or personally perform the distribution of food to dining areas.
Apply techniques in tasting which assure that the color, texture, taste, and nutritional value of meals are maintained.
Ensure that federal, state, and departmental requirements are met in the planning of menus and the preparation of food.
Prepare requisitions for food and other kitchen equipment and supplies, and sees that these are properly stored, distributed, prepared, recorded, and used.
Assume responsibility for the security of supplies, equipment, and property, and report any unusual occurrences immediately to proper authority.
Operate in a safe and sanitary manner steam cookers, gas and electric ranges, baking ovens, mixers, and other food preparation equipment.
Operate Point of Sale (POS) computer during breakfast and lunch periods for meal accountability.
Keep all equipment and food preparation and storage areas clean, sanitary, neat, and in safe condition.
Follow and document all required Hazard Analysis Critical Control Point (HACCP) regulations.
Serve in the school assigned, substituting when necessary.
Notify and assist the certificated staff, building administration and appropriate emergency personnel of any emergency, and potentially dangerous or unusual situations, following district policy and regulations.
Demonstrate positive attitudes, appropriate attire, grooming and an effective work ethic.
Participate in appropriate in-service and workshop programs and attend any meetings required by supervisors.
Display ethical and professional behavior in working with students, parents, school personnel, and outside agencies associated with the school.
Adhere to New Jersey school law, State Board of Education rules and regulations, Board of Education policies and regulations, and contractual obligations.
Perform all other duties as required by law, code, or Board policy.
Perform such other tasks and assume such other responsibilities as the Superintendent or his designee may assign from time to time and not otherwise prohibited by law or regulation.
Possess sufficient strength to lift items as much as fifty (50) pounds and be able to more around.
Possess the stamina to remain standing in a hot kitchen for periods as long as two hours without discomfort.
TER MS OF EMPLOYMENT :
Ten (10) months.
Contract terms, salary, and benefits as established by the collective bargaining agreement.
Conditions established by laws and codes of New Jersey; and policies, rules, and regulations established by the Passaic Board of Education.
Non-Tenurable.
EVALUAT ION : Evaluated by the Coordinator of Food Services or Food Services Manager.
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