Substitute School Cafeteria Staff

CLASS TITLE:  COOK/BAKER – SCHOOL CAFETERIA STAFF (Full-time or Part-time)

JOB CLASS CODE:  7241/8240

REPORTS TO:  School Cafeteria Manager/Food Service School Nutrition Program Director

EXEMPT STATUS:  Non-Exempt

Approved:  November 16, 2020

BASIC FUNCTION:

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.

REPRESENTATIVE DUTIES:

• 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.

• Maintains regular attendance.  It is an essential job function that all employees report to work.

KNOWLEDGE AND 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.
• Communicate effectively both orally and in writing
• Learn and apply office policies, rules and practices.
• Understand and follow oral and written directions.
• Meet schedules and time lines/deadlines.
• Work cooperatively with others.

PHYSICAL DEMANDS

The physical requirements indicated below are examples of the physical aspects that this position classification must perform in carrying out essential job functions.

• Work is performed with standing, sitting and/or walking
• Requires the ability to communicate effectively using speech, vision and hearing
• Requires the use of hands for simple grasping and fine manipulations
• Requires bending, squatting, crawling, climbing, reaching
• Requires the ability to lift, carry, push, or pull heavy weights, up to 50 pounds

Reasonable accommodations may be made to enable a person with a disability to perform the essential functions of the job.

EDUCATION AND EXPERIENCE:

Any combination equivalent to:  high school diploma, GED certificate or demonstrated progress toward obtaining a GED as required by Kentucky law and one year experience in cooking and baking food in large quantities. 

LICENSES AND OTHER REQUIREMENTS:

Must complete training course for certification of beginning school food personnel as prescribed in 702 KAR 6:045