Cook Manager – Floater (N137-2627)

ReNEW Schools; Connecticut; On-site; USD 31,000 - 35,000; Full time

Job summary

ReNEW Schools in Connecticut seeks a Cook Manager - Floater to oversee food service at multiple school locations, ensuring smooth meal production, quality control, and adherence to safety standards.

The role requires supervising staff, preparing meals, forecasting supply needs, and maintaining records. It includes flexibility to rotate between sites and coordinate with the Field Operations Manager.

Qualifications

• High School Diploma or equivalent required.
• Minimum 2 years’ experience in institutional food service or related field.
• Knowledge of food service operations, safety, and sanitation.
• Ability to supervise and train staff and manage meals and inventories.

Responsibilities

• Supervise cafeteria operations and staff at assigned school.
• Forecast meals and place timely orders; manage inventory.
• Ensure food safety, sanitation, and proper equipment use.
• Prepare daily reports, payroll, and cash handling as needed.

Skills

Food service supervision

Staff training

Inventory management

English communication

Food safety knowledge

Education

High School Diploma or equivalent

Tools

Calculator

Computer literacy

Job description

POSTING NUMBER

N137 - 2627

POSTING DATE

August 20, 2026

CLOSING DATE

May 31, 2027

POSITION

Cook Manager - Floater

REPORTS TO

Field Operations Manager

SUPERVISES

Full and part-time food service employees working at the school he/she is assigned to.

PRIMARY FUNCTION

This individual(s) will be assigned to various school locations for an unspecified period of time based upon department needs. Supervises all aspects of the food service operation to maintain a smooth and efficiently managed meal program in the school in which they are temporarily assigned to. Supervises and coordinates activities of workers engaged in preparing, cooking, serving, and storing of food in the school cafeteria or special functions.Prepares daily reports, orders, payroll, and inventory in an accurate and timely manner in the absence of the assigned school Cook Manager and/or a Cook Manager vacancy.

TYPICAL DUTIES AND RESPONSIBILITIES

• Is responsible for food preparation as determined by the menu and other program requirements.
• Supervises and directs staff, food production, facilities cleaning, meal service, and other related duties.
• Assists, as needed, in the preparation, service and cleanup of student meals, adult meals and a la carte items.
• Opens and closes the kitchen.
• Forecasts amount of food and supplies needed; prepares all monthly, weekly, and daily orders on proper forms and submits to Food Service Office in a timely manner.
• Maintains inventory using proper storage principles and records month end inventory submitting to Food Service Office in a timely manner.
• Responsible for ensuring that proper sanitary and health standards are maintained for food receiving, storage, preparation and serving including cleaning and care of all equipment and work areas.
• Trains, instructs, supervises, and evaluates staff assigned to his/her school in food preparation and service, food safety and sanitation procedures, and proper personal hygiene.
• Plans and directs daily staff work schedule and job task rotations.
• Controls quality and determines quantity of food prepared and served.
• Responsible for accurate preparation of food production records.
• Submits written records to Food Service Office as required in a timely manner.
• Responsible for bank deposit and cash reconciliation.
• Maintains good public relations with students, parents, faculty, and staff.
• Performs related work as assigned.

SKILLS, KNOWLEDGE, QUALIFICATIONS AND EXPERIENCE

• High School Diploma or equivalent.
• 2 years’ experience in institutional food service or closely related field.
• Comprehensive knowledge of the procedures, practices operations, and equipment required for institutional food preparation.
• Ability to organize, supervise, train, and evaluate staff.
• Ability to manage or perform the full range of tasks required to prepare, serve, and store food in a quality institutional food service unit.
• Demonstrate organizational skills and ability to meet deadlines.
• Possess ability to follow directions in English, both written and oral, to ensure safety of food preparation and services.
• Demonstrate a general knowledge of safe food handling principles as well as personal hygiene.
• Knowledge in the use of food service equipment in a safe and efficient manner.
• Competent in basic computation such as weights, measures, adding, subtracting, division, and multiplication.
• Proficient in the use of a calculator and computer.
• Demonstrate the ability to deal effectively and courteously with students, food service department staff and school personnel.
• Provide support to various school locations while demonstrating flexibility with job location and schedule.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.The individual must be able to stand for prolonged periods of time, engage in repetitive motion, and be able to lift 40 pounds. Must be able to tolerate extreme temperature changes from freezer to oven area (0-90 degrees F).

CERTIFICATION REQUIREMENTS

Successful Completion of Food Protection Certification Program.

SALARY AND TERMS OF EMPLOYMENT

10 Month Work Year. 7 hrs. per day. In Accordance with Local 566-AFL-CIO, Schedule 71C, (2026-2027 $20.16-$22.44).

EVALUATION

Annually, in writing, by the designated Field Operations Manager.

UNION AFFILIATION

The Board recognizes the Local 566 Council 4 as the exclusive bargaining unit for this position.

NOTE

This description covers the principal duties and responsibilities of the job.It shall not, however, be construed as a complete listing of all miscellaneous, incidental, or similar duties which may be required from day to day.