24-25 Cook/Baker (7241) SUBSTITUTE

Summary

Prepare, cook, bake, and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others.

Essential Duties & Responsibilities

• Prepare and bake rolls, biscuits, breads, cakes, cookies, and other baked goods; prepare and combine necessary ingredients.
• Prepare and cook meat dishes, vegetables, and other main dishes; prepare salads, sandwiches, fruit, soups, sauces, and other foods.
• 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 safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing.
• Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty.
• Clean cafeteria equipment, utensils, and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required.
• Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored.
• 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 as required.
• Train and provide work direction to others.
• Record amounts of food sold and monies collected as assigned; assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods left over.
• 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 correct change.
• Perform related duties as assigned.

Required Knowledge & Abilities

Knowledge of:

• Principles and methods of quantity food service preparation, serving and storage.
• Sanitation and safety practices related to handling, cooking, baking, and serving food.
• Methods of preparing and serving food in large quantities.
• Methods of adjusting and extending recipes and proper substitutions.
• Proper methods of storing equipment, materials, and supplies.
• Standard kitchen equipment, utensils, and measurements.
• Health and safety regulations.
• Basic record-keeping techniques.
• Basic math and cashiering skills.

Ability to:

• Prepare, cook, bake, and serve a variety of foods in quantity at an assigned food service facility.
• Prepare and serve food in accordance with health and sanitation regulations.
• Operate and maintain standard machines and equipment found in school cafeterias and kitchens.
• Prepare attractive, appetizing, and nutritious meals for students and staff.
• Lift, bend, reach, and stand.
• Follow, adjust, and extend recipes.
• Understand and follow oral and written directions.
• Communicate effectively both orally and in writing.
• Lift heavy objects.
• Maintain routine records.
• Meet schedules and time lines.
• Establish and maintain cooperative and effective working relationships with others.
• Plan and organize work.
• Observe health and safety regulations.
• Train and provide work direction to others.
• Make change accurately.
• Read and write at a level required for successful job performance.
• Operate a cash register and make change accurately

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Work is performed while standing, sitting and/or walking.
• Requires the ability to communicate effectively using speech, close/distance vision, and hearing.
• Requires the use of hands for simple grasping and fine manipulations.
• Requires bending, squatting, crawling, climbing, and reaching.
• Requires the ability to lift, carry, and push or pull weights up to 50 pounds.
• Requires a high level of physical endurance to meet the demands of extended work days (coverage of building activities and extra-curricular activities, etc.).
• Requires the ability to handle and balance multiple demands at the same time.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The noise level in this environment is quiet to loud depending upon the activity in the particular part of the work day.

Education and/or Experiences

• 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 of experience in cooking and baking food in large quantities.

Licenses and Other Requirements

• Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 210 and 235, employee must complete mandatory annual training requirements.