Full Text
Jurisdiction: Schuyler County Jurisdictional Class: Non-Competitive Adopted: March 1, 2004; Revised: August 6, 2007; Reviewed: June 29, 2011; Updated: July 11, 2025 COOK-MANAGER DISTINGUISHING FEATURES OF THE CLASS: The work involves responsibility for the preparation and cooking of food on a large scale, in addition to the supervision of other kitchen service employees. The work also includes supervising meal service and maintaining routine records. Work is performed under the general supervision of a nutrition/food service coordinator or other higher-ranking employee. Direct supervision is exercised over subordinate employees, which may include Cooks, Food Service Helpers, and Meal Deliverers. Does related work as required. TYPICAL WORK ACTIVITIES: Supervises and participates in the preparation of a variety of foods in large quantities; Oversees the work of other employees in the preparation, service, and delivery of food; Oversees the work of others in the cleaning of tables, dishes, utensils, equipment, appliances and facilities; Ensures that food is ready for service or delivery at designated times; Prepares routine inventory records of food and supplies received and used; Ensures adherence to basic safety and sanitation standards; Confers with Nutrition Coordinator and dietitian concerning menu changes; Makes reports to supervisor regarding program operations or problems; Orders supplies for nutrition program; Keeps employee time records; Plans employee work schedules. FULL PERFORMANCE KNOWLEDGE, SKILLS, ABILITIES, AND PERSONAL CHARACTERISTICS: Good knowledge of approved methods of preparing, cooking and baking foods in large quantities; Good knowledge of modern cooking utensils, appliances, and equipment; Good knowledge of kitchen and food sanitation; Working knowledge of eating habits, nutritional needs and culinary interests of older people; Ability to follow oral and written directions, including recipes; Ability to keep simple records and prepare reports; Ability to supervise the work of others; Skill in the performance of cooking and baking procedures; Resourcefulness and dependability; Physical condition commensurate with the demands of the position. MINIMUM QUALIFICATIONS: Either: A. An Associate’s degree (or higher) in food management, food preparation or a closely related field; or B. Graduation from high school or possession of a high school equivalency diploma and two years of experience in the preparation of food on a large scale or in an institutional setting; or C. An equivalent combination of training and experience as defined by the limits of and above. NOTE: Your degree must have been awarded by a college or university accredited by a regional, national, or specialized agency recognized as an accrediting agency by the U.S. Department of Education/U.S. Secretary of Education. If your degree was awarded by an educational institution outside the United States and its territories, you must provide independent verification of equivalency. A list of acceptable companies who provide this service can be found on the Internet at http://www.cs.ny.gov/jobseeker/degrees.cfm. You must pay the required evaluation fee. ---PAGE BREAK---