DISTINGUISHING FEATURES OF THE CLASS:
This position is responsible for planning, supervising and participating in the preparation and
cooking of foods for all aspects of the School Food Service. The work includes providing
breakfast, lunch and/or after school snacks, offering a limited menu or administering the
send-out-food program at a center which sends cooked foods out to schools. While the ability to exercise independent judgement and make independent decisions is a requirement, general supervision is received from administrative personnel. General supervision is exercised over assigned personnel. Does related work as required.

TYPICAL WORK ACTIVITIES: (Illustrative Only)
Supervises and prepares food for actual cooking and/or baking;
Submits requisition sheets, via computer, for food items and supplies needed for all aspects of the program at the school;
Checks in food items and supplies received;
Plans and supervises the work of others;
Maintains billing records for foods requested by other schools in the send-out-food program;
Maintains highest approved standards of safety and sanitation through supervision of meal
production, including holding, transport and service of food;
Prepares employee schedules and time sheets;
Keeps both electronic and written records and prepares required reports;
Assists in the planning and pricing of menus for the school system.

FULL PERFORMANCE KNOWLEDGE, SKILLS, ABILITIES AND PERSONAL
CHARACTERISTICS:
Good knowledge of kitchen equipment, quantity food preparation and cafeteria operating
practices;
Good knowledge of safety and sanitation procedures;
Ability to cook;
Ability to effectively operate a computer;
Ability to communicate effectively;
Ability to plan and supervise the work of others;
Ability to maintain effective working relationships;
Ability to keep records and prepare required reports;
Resourcefulness; tact; courtesy;
Physical condition commensurate with the demands of the position.

MINIMUM QUALIFICATIONS: EITHER
A) Graduation from a regionally accredited or New York State registered two year college
or university with an Associate's Degree and at least 6 credit hours in nutrition or a
related subject, as well as two (2) years of experience in the preparation and cooking of
foods in large quantities; or
B) Graduation from high school or possession of a High School Equivalency Diploma and
four (4) years of experience as described in (A); or
C) An equivalent combination of education/training and experience as defined by the limits
of (A) and (B).

CLASSIFICATION: COMPETITIVE

*Please Note: This is a provisional appointment. This position is in the competitive class which will require the incumbent to take a Civil Service Examination to attain permanency. Notices will be posted when the examination is to be held.