School Kitchen Manager & Lead Cook

Monroe One BOCES; United States; Vor Ort; USD 25.000 - 39.000; Vollzeit

Zusammenfassung

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.

Qualifikationen

• 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.

Aufgaben

• 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.

Kenntnisse

Quantity foods knowledge

Staff supervision

Management records

New York driver’s license

Large-quantity cooking

Stamina

Jobbeschreibung

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.