COOK/BAKER
180 Days - 6 hours
Salary Range - $15.06 - $25.80

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TITLE: 
COOK/BAKER
 
REPORTS TO:
FOOD SERVICES DIRECTOR

QUALIFICATIONS:
Any combination equivalent to: high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and one year experience in cooking and baking food in large quantities.Must complete training course for certification of beginning school food personnel as prescribed in 702 KAR 6:045.
 
JOB FUNCTION:   
To prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others.

DUTIES AND PERFORMANCE RESPONSIBILITES:

•  Prepare and bake rolls, biscuits, breads, cakes, cookies and other bakes goods; prepare and combine necessaryingredients
• Prepare and cook meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and otherfoods
• Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements
• Monitor temperatures of food to assure proper safety and quality standards are met; monitor water temperatures to assure proper temperature forsanitizing
• Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and store rooms, asrequired
• Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to bestored
• Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, cash register, dishwasher and other cafeteria equipment, asrequired
• Train and provide work direction toothers
• Prepare and bake food for special events as needed; assist at banquets or special events as required
• Assist in other food service areas as needed; collect money and make correctchange
• Perform related duties, asassigned

KNOWLEDGE AND ABILITIES KNOWLEDGE OF:

• Principles and methods of quantity food service preparation, serving andstorage
• Sanitation and safety practices related to handling, cooking, baking and servingfood
• Methods of preparing and serving food in largequantities
• Methods of adjusting and extending recipes and propersubstitutions
• Proper methods of storing equipment, utensils andmeasurements
• Health and safetyregulations
• Basic record-keepingtechniques
• Basic math andcashiering

ABILITY TO:

• Prepare, cook, bake and serve a variety of foods in quantity at an assigned food servicefacility
• Prepare and serve food in accordance with health and sanitationregulations
• Prepare attractive, appetizing and nutritious meals for students andstaff
• Lift, bend, reach andstand
• Follow, adjust and extendrecipes
• Understand and follow oral and writtendirections
• Communicate effectively both orally and inwriting
• Lift heavy objects (up to 40lbs.)
• Maintain routinerecords
• Meet schedules and timelines
• Establish and maintain cooperative and effective working relationships withothers
• Plan and organizework
• Observe health and safetyregulations
• Train and provide work direction toothers
• Make changeaccurately
• Read and write at a level required for successful jobperformance

ADDITIONAL REQUIREMENTS:

•  Complete all mandatory training and attend in-servicesessions
• Performs assigned tasks in a timelymanner
• Consistently displays self-control with parents, students and schoolpersonnel
• Maintains a clean workstation (desk, office,etc.)
• Be clean, neat and appropriately/professionallydressed
• Maintains student control
• Operate equipment in a safemanner
• Be consistently responsible-maintaining regular punctual attendance and timely completion of assigned duties, working assigned contract and extended days and using sick and personal leave appropriately