MAJOR RESPONSIBILITIES:

Prepare lunch for staff in the Bistro on school days. Plan a weekly menu of daily specials. Order and organize incoming food orders, collaborate with the cook for smooth kitchen operation, and maintain a clean and orderly kitchen. Manage and assign duties to the cook. Also, manage student workers during the Summer Youth Employment program.

Job Qualifications

REQUIRED MINIMUM QUALIFICATIONS:

A.) Graduation from a regionally accredited or New York State registered college or university with an Associates degree in Food Service Management, Nutrition or closely related field and two years’ experience in the preparation of food on a large scale; or

B.) Four years’ experience in large scale food preparation; or

C.) An equivalent combination of training and experience as indicated within the limits of A) and B) above

NOTE: Large scale cooking is the preparation of a variety of meals requi...