TITLE: COOK MANAGER

TYPE: Food Service

SALARY: Per Food Service Collective Bargaining Agreement

 

*This position is for Summer School, the required dates run from June 29, 2026 through August 14, 2026- Monday through Friday, not to exceed seven (7) hours per day. Locations vary throughout the district.

 

DESCRIPTION: The Cook Manager is an essential member of the school cafeteria staff and is charged with managing and supervising all cafeteria personnel and operations.  The Cook Manager ensures courteous service to the students and staff, sanitary food preparation and service, cleaning and maintaining the cafeteria in a manner that provides a sanitary, clean, attractive, and safe environment. 

 

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Supervises personnel and food production.
• Supervises the preparation of meals to ensure the meals are nutritious, of consistent quality, and timely.
• Maintains an orderly workspace that is clean, sanitary, and safe.
• Estimates food and inventory requirements.
• Ability to operate all food service equipment.
• Ability to prepare/cook all food served.
• Administers proper food controls to prevent waste.
• Develops work schedules to maximize production efficiency.
• Compiles and maintains accurate records.
• Any other duties as assigned by Director of Food Service.

 KNOWLEDGE, SKILLS AND ABILITIES REQUIRED:

• Skilled and knowledgeable in the following: food preparation, menu preparation, cost controls, sanitation requirements and large scale food service operations.
• Ability to courteously and effectively work with all students, faculty, and other school personnel. Ability to be a flexible self-starter.
• Ability to effectively manage personnel in a manner consistent with the Collective Bargaining Agreement.
• Must be punctual and prepared to work on a daily basis.
• A good attendance record is required.
• ServeSafe Certified.
• Ability to handle money, keep accurate records, and operate a POS/Cash Register system.

 

WORKING CONDITIONS:

• The Cook Manger must be able to effectively work with and supervise members of the food service staff, students and other school personnel.
• The Cook Manager must demonstrate a positive attitude, strong work ethic, integrity, and ethics.
• The Cook Manager must be available and able to transfer to any other cafeteria based on the needs of the Food Service Department.

MINIMUM QUALIFICATIONS

1. High School Diploma or GED preferred.
2. Highly proficient in reading, writing, and math - Required.
3. Previous food service experience required.
4. Ability to move, bend, stand, and lift for long periods of time

ADA & MINIMUM QUALIFICATIONS TO PERFORM ESSENTIAL JOB FUNCTIONS:

Physical Requirements: Must be physically able to operate a variety of cafeteria equipment. Must be able to exert up to 15 pounds of force, and enough force to constantly to lift up to 35 pounds, carry, push, and pull or otherwise move small and large objects. Work requires walking, standing, kneeling, squatting to a significant degree. 

 

Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Includes giving instructions, assignments or directions to staff, students, parents, and visitors. 

 

Language Ability: Requires the ability to read a variety of correspondence, reports, forms, newsletters, schedules, manuals, invoices, requisitions, menus, recipes, journals, etc

 

Intelligence: Requires the ability to apply principles of logical thinking to define problems, collect data, establish facts, and draw valid conclusions.

 

Verbal Aptitude: Requires the ability to deliver information, to explain procedures, to follow oral and written instructions. Must be able to communicate effectively and efficiently.

 

Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width and shape. 

 

Motor Coordination: Requires the ability to coordinate hands and eyes rapidly and accurately in using equipment. 

 

Manual Dexterity: Requires the ability to handle a variety of items such as office equipment and hand tools and kitchen equipment. Must have minimal levels of eye/hand/foot coordination. 

 

Interpersonal: Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress and when confronted with emergency situations. 

 

Physical Communication: Requires the ability to talk (expressing or exchanging ideas by means of spoken words) and hear (perceiving nature of sounds by ear). Must be able to communicate via telephone or radio.