Monitors and participates in the proper handling, preparation and service of food; Oversees and participates in the preparation of all main courses and "from scratch" menu items such as sauces, meatloaf, spaghetti, etc.; Keeps an accurate inventory of all foods and supplies in refrigerators, freezers and storerooms; orders the same as required; Locks and unlocks refrigerators, freezers and storerooms; turns on ovens, stove and steam tables; Leads and participates in cleaning the kitchen and dining areas and caring for all equipment; Keeps employee time records and calls in substitutes as needed; Monitors and participates in the counting of all monies received from lunch and ticket sales; checks receipts; may deposit monies in the bank; Oversees training of all new Cooks and Food Service Helpers; May prepare menus and oversee all foods are produced in accordance with dietary guidelines.
(A) Graduation from a regionally accredited college or university or one accredited by the New York State Board of Regents to grant degrees, with an Associate's degree in Nutrition, Dietetic Technician, Institutional Foods, Food Service Management or Administration, or related field; OR (B) Graduation from high school or possession of a high school equivalency diploma and two (2) years experience in the preparation of food on a moderately large scale.
No Exam Required