Pittsford Central School District
The Pittsford Central School District is looking for Assistant Cook Managers (one per location) to work at the following elementary schools: Allen Creek, Jefferson Road, Park Road, Thornell Road. The position is a 10‑month, 188 workday opening, Monday–Friday with the following work hours:
ACE: 7:45am – 1:45pm
JRE: 7:45am – 1:45pm
PRE: 7:30am – 1:30pm
TRE: 7:45am – 1:45pm
The successful candidate(s) will help coordinate, supervise, and participate in the preparation, cooking, and service of hot and cold foods to students and faculty in a school lunchroom/cafeteria. The work is performed under the general supervision of the Cook Manager or other higher‑level food service staff members. The Assistant Cook Manager will help supervise cooks and food service helpers, and may perform other related tasks as required.
TYPICAL WORK ACTIVITIES
Supervise and coordinate the activities of workers engaged in preparing, cooking, and serving meals.
Participate in the preparation, cooking, and service of meals.
Supervise the preservation and storage of food.
Requisition food and supplies.
Coordinate and ensure adherence to safety and sanitary procedures in the food preparation area.
Supervise and participate in the cleaning of the kitchen, serving, storage, and dining areas.
Supervise and participate in the cleaning and care of kitchen equipment.
Supervise the training of kitchen staff involved in food preparation, cooking, or serving.
Maintain records on inventory, production, and sales.
Maintain time and payroll records.
Plan work schedules.
Oversee the Free and Reduced Lunch Program at school.
FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS
Good knowledge of proper methods for preparing, cooking, and serving quality food in large quantities and for storing and preserving food.
Good knowledge of the principles of nutrition and a balanced diet.
Good knowledge of proper care and operation of kitchen utensils, equipment, and appliances.
Good knowledge of sanitary and safety principles and practices applicable to food production and service.
Working knowledge of cleaning methods and the use of cleaning supplies for appliances, equipment, and food preparation and serving areas.
Ability to plan, assign, and review the work of others.
Ability to establish and maintain effective relationships with others.
Ability to maintain an inventory.
Record‑keeping ability.
Ability to follow menus, recipes, and simple oral and written directions.
Ability to practice resourcefulness and cleanliness.
Possess the physical condition commensurate with the demands of the position.
Interested candidates should apply online.
MINIMUM QUALIFICATIONS
(A) Graduation from a regionally accredited or New York State–registered college or university with an Associate’s degree in Food Service Administration, plus one year of paid full‑time or part‑time equivalent experience in preparing and cooking a complete menu of foodstuffs for large‑scale consumption in a restaurant, hotel, or institution (excluding short‑order or fast food); OR,
(B) Graduation from high school or possession of a high‑school equivalency diploma, plus three years of paid full‑time or part‑time equivalent experience in preparing and cooking a complete menu of foodstuffs for large‑scale consumption in a restaurant, hotel, or institution (excluding short‑order or fast food); OR,
(C) An equivalent combination of training and experience as defined by (A) and (B) above.
NOTE Where the educational requirement is not met, additional experience as described in (A) may be substituted on a year‑for‑year basis.
SPECIAL REQUIREMENTS Depending on the position duties, candidates for employment with the Monroe County Government will be required to pass a pre‑employment drug test.
SPECIAL REQUIREMENT FOR APPOINTMENT IN SCHOOL DISTRICTS AND BOCES Per Chapter 180 of the Laws of 2000, and by Regulations of the Commissioner of Education, any employee in a position designated by a school district or BOCES that involves direct contact with students must obtain clearance for employment from the State Education Department.
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ACE: 7:45am – 1:45pm
JRE: 7:45am – 1:45pm
PRE: 7:30am – 1:30pm
TRE: 7:45am – 1:45pm
The successful candidate(s) will help coordinate, supervise, and participate in the preparation, cooking, and service of hot and cold foods to students and faculty in a school lunchroom/cafeteria. The work is performed under the general supervision of the Cook Manager or other higher‑level food service staff members. The Assistant Cook Manager will help supervise cooks and food service helpers, and may perform other related tasks as required.
TYPICAL WORK ACTIVITIES
Supervise and coordinate the activities of workers engaged in preparing, cooking, and serving meals.
Participate in the preparation, cooking, and service of meals.
Supervise the preservation and storage of food.
Requisition food and supplies.
Coordinate and ensure adherence to safety and sanitary procedures in the food preparation area.
Supervise and participate in the cleaning of the kitchen, serving, storage, and dining areas.
Supervise and participate in the cleaning and care of kitchen equipment.
Supervise the training of kitchen staff involved in food preparation, cooking, or serving.
Maintain records on inventory, production, and sales.
Maintain time and payroll records.
Plan work schedules.
Oversee the Free and Reduced Lunch Program at school.
FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS
Good knowledge of proper methods for preparing, cooking, and serving quality food in large quantities and for storing and preserving food.
Good knowledge of the principles of nutrition and a balanced diet.
Good knowledge of proper care and operation of kitchen utensils, equipment, and appliances.
Good knowledge of sanitary and safety principles and practices applicable to food production and service.
Working knowledge of cleaning methods and the use of cleaning supplies for appliances, equipment, and food preparation and serving areas.
Ability to plan, assign, and review the work of others.
Ability to establish and maintain effective relationships with others.
Ability to maintain an inventory.
Record‑keeping ability.
Ability to follow menus, recipes, and simple oral and written directions.
Ability to practice resourcefulness and cleanliness.
Possess the physical condition commensurate with the demands of the position.
Interested candidates should apply online.
MINIMUM QUALIFICATIONS
(A) Graduation from a regionally accredited or New York State–registered college or university with an Associate’s degree in Food Service Administration, plus one year of paid full‑time or part‑time equivalent experience in preparing and cooking a complete menu of foodstuffs for large‑scale consumption in a restaurant, hotel, or institution (excluding short‑order or fast food); OR,
(B) Graduation from high school or possession of a high‑school equivalency diploma, plus three years of paid full‑time or part‑time equivalent experience in preparing and cooking a complete menu of foodstuffs for large‑scale consumption in a restaurant, hotel, or institution (excluding short‑order or fast food); OR,
(C) An equivalent combination of training and experience as defined by (A) and (B) above.
NOTE Where the educational requirement is not met, additional experience as described in (A) may be substituted on a year‑for‑year basis.
SPECIAL REQUIREMENTS Depending on the position duties, candidates for employment with the Monroe County Government will be required to pass a pre‑employment drug test.
SPECIAL REQUIREMENT FOR APPOINTMENT IN SCHOOL DISTRICTS AND BOCES Per Chapter 180 of the Laws of 2000, and by Regulations of the Commissioner of Education, any employee in a position designated by a school district or BOCES that involves direct contact with students must obtain clearance for employment from the State Education Department.
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