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Offer: Senior Cook Manager- Provisional- DCB 2056- 23/24:Job description:
Senior Cook Manager- Provisional- DCB 2056- 23/24Anticipated VacancySENIOR COOK MANAGER- PROVISIONAL (1.0 FTE) DISTINGUISHING FEATURES OF THE CLASS: this job offer is responsible for the preparation and cooking of food in large quantities, as well as the supervision of employees and the coordination of a central kitchen and its satellite serving sites. The incumbent is responsible for the everyday planning, preparation, cooking, storage, and cleaning of the facility, including the training and evaluation of support staff. In addition, the employee visits serving areas to supervise distribution, storage and clean up. The work is performed under the general supervision of the program director or adjunct director. Supervision is exercised over the work of Cook Managers, Cooks, Food Service Helpers, Cashiers and other support staff. TYPICAL WORK ACTIVITIES : 1. Supervises and participates in the preparation, cooking and storage of food, including the operation of all institutional kitchen appliances; 2. supervises the distribution of prepared food to satellite serving areas; 3. Supervises and participates in the cleaning of food preparation and serving areas, kitchen equipment, and dining areas; 4. Supervises kitchen and food service staff, including scheduling, training, and conducting performance appraisals; 5. Maintains records of food shipments received, expended, and delivered to various sites; 6. Regularly visits food service sites to supervise, evaluate, and direct operations; 7. Discusses food service program with users and staff, and assists administrators of program with general management and development; 8. Develops quantity recipes and recommends menu changes located on everyday observations of program; 9. Supervises the work of cashiers and maintains cash records; 10. Does related work as required. FULL PERFORMANCE expertise, expertise, ABILITIES AND PERSONAL CHARACTERISTICS : Thorough expertise of the principles and practices of large quantity food preparation, storage, distribution, and handling; good expertise of the fundamentals of nutrition; good expertise of modern cooking equipment, utensils, and appliances; capability to train support staff; capability to supervise and evaluate the work of others; capability to communicate, both orally and in writing; capability to keep records and prepare reports; resourcefulness; initiative; tact; physical condition commensurate with the demands of the position. MINIMUM QUALIFICATIONS : EITHER: (A) Graduation from a regionally accredited or New York State registered college or university with an Associate's degree in nutrition, dietetics, institutional management, or a closely related field, and two (2) years of work practice in cooking large quantities of food which included the responsibility for direct supervision of support personnel; OR: (B) Four (4) years of work practice as described in (A); OR: (C) An equivalent combination of training and practice as described in (A) and (B) above. SPECIAL REQUIREMENT: Eligibility for a New York State Motor Vehicle This is a competitive Civil Service position and requires the applicant to be reachable on the future Dutchess County Human Resources Certification Eligible List. START DATE: September 1, 2023 GRADE LEVEL: N/A Skills:
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