Cook Manager

Monroe One BOCES; United States; On-site; USD 25,000 - 39,000; Full time

Job summary

Applitrack is seeking a dedicated Food Service Manager for a 12-month, full-time role in Fairport, NY. The position runs Monday through Friday, 6:30am–2:30pm, with a starting date in October 2026.

The role involves preparing daily entrees, supervising kitchen staff, and ensuring compliance with USDA regulations. Responsibilities include menu forecasting, production and sanitation reports, inventory management, and overseeing catering and off-site programs.

Qualifications

• Knowledge of principles and skills for quantity foods preparation.
• Ability to supervise others and coordinate tasks.
• Ability to maintain basic management records and follow instructions.
• Valid NYS Driver’s License required.
• Experience in large-quantity cooking in schools or similar institutions.

Responsibilities

• Prepare and cook daily entrees and sides for school meals.
• Train and supervise Food Service staff; oversee food preparation and service.
• Ensure compliance with USDA Child Nutrition regulations.
• Manage menus, production reports, sanitation records, inventory, and delivery.
• Maintain health, safety, and sanitary practices per regulatory standards.
• Oversee catering and off-site School Food Service programs.
• Lead to provide pleasant, efficient dining facilities and staff.
• Communicate effectively with supervisors and staff.
• Handle end-of-day cash processing.

Skills

Quantity foods knowledge

Staff supervision

Management records

New York driver’s license

Large-quantity cooking

Stamina

Job description

LOCATION OF POSITION

Fairport, NY 14450; Food Service Department

TERM OF EMPLOYMENT

12 Month Position, Full-Time, Monday-Friday, 6:30am-2:30pm

STARTING DATE

October 2026

SALARY RANGE

$18.00 - $28.00 per hour

DUTIES

• Prepares and cooks daily entrees and sides.
• Trains and supervises the work of Food Service personnel and oversees preparation and service of food served in the school food service department.
• Follows USDA Child Nutrition regulations.
• Routine management functions including but not limited to: menu forecasting, production reports, temperature charts, HACCP and other sanitation reports, inventory, stock and delivery management, cash and meal accountability, kitchen equipment use and care, and other management duties as assigned by the Food Service Director.
• Supervise and participate in the maintenance of health, safety and sanitary practices as required by various regulatory agencies.
• Assist oversite in any building vending operations operated by the School Food Service Department.
• Oversee all phases, including delivery and service, of any off-site School Food Service program and catering operated by the School Food Service Department.
• Provide leadership to ensure meals will be served in pleasant facilities and by courteous staff.
• Create an atmosphere for employee productivity and satisfaction.
• Communicate effectively with both supervisor and other employees.
• Performs end of day cash handling.

QUALIFICATIONS

• Good knowledge of the principles and skills in the preparation of quantity foods.
• Ability to supervise the work of others.
• Ability to maintain and understand basic management records and carry out oral and written instructions.
• Current valid NYS Driver's License.
• Experience in large quantity cooking in schools or equivalent institutions such as restaurants or hotels.
• Adequate physical stamina necessary to stand while performing duties.