What are the responsibilities and job description for the Substitute Cook/Baker position at Bath County Schools?
Cook
Qualifications:
1. Any combination equivalent to : high
school diploma, G.E.D> Certificate or
demonstrated progress toward obtaining a
G.E.D. on timely manner as required by
Kentucky law and two years of computer experience. No person who is initially hired after July 13, 1990, shall be eligible to hold the position of a classified employee or receive salary for services rendered in such position, unless he holds at least a high school diploma or high school certificate of completion or GED certificate, or he shows progress toward obtaining a GED, a person shall be enrolled in a GED program and be progressing satisfactorily through the program, as defined by administrative regulations Adopted by the State Board for Adults and Technical Education.
2. Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.
Reports to: Food Service Director
Job Duties / Responsibililties:
1. Prepare and bake rolls, biscuits, cakes, cookies and other baked goods; prepare and combine necessary ingredients.
2. Prepare and cook meats dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods.
3. Assist in the determining appropriate quantity of food items for cooking and baking , adjust and extend recipes ( standardized recipes) ; maintain food quality standards including appearance, and nutritional requirements.
4. Monitor temperature of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing.
5. Serve food according to established guidelines ( 1/3 of RDA ) and replenish serving containers as needed; serve and sell items to faculty.
6. Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storeroom as required.
7. Assist in storing unused food and supplies; dispose of unable leftovers; utilize proper methods of handling foods to be stored.
8. Operate a number of standard kitchen utensils and equipment including slicer, chopper, mixer, steamers, deep fryer, dishwasher, electric warmer, range , ovens, and other cafeteria equipment as required.
9. Provide a TEAM working relationship with co-workers and students.
10. Assist in other foodservice events as needed; perform related duties as assigned.
11. Knowledge of: Standard kitchen equipment, utensils and measurements.
12. Sanitation practices related to handling and serving food.
13. Interpersonal skills using tact, patience and courtesy.
14. Proper lifting techniques.
15. Ability to: Serve food in accordance with health and sanitation regulations.
16. Learn and follow health and sanitation requirements.
17. Maintain food service equipment and areas in a clean and sanitary condition.
18. Meet schedules and time lines.
19. Understand and follow oral and written directions
20. Work cooperatively with others.
21. Lift heavy objects.
22. Cleaning cafeteria tables and chairs daily, due to sanitation.
Terms of Service: Salary schedule set by board of education.
Evaluations: Food Service Director / Yearly
Salary : $7
