Substitute Cook/Baker

BASIC FUNCTION: As needed, prepare, cook, bake, and serve a variety of foods in quantity at an assigned school site. Maintain facilities in a clean and sanitary condition.
REPRESENTATIVE DUTIES:

• Prepare and bake rolls, biscuits, breads, cakes, cookies, and other baked goods.
• Prepare and cook meat dishes, vegetables, and other main dishes; prepare salads, sandwiches, fruit, soups, sauces, and other foods.
• Assist in determining the 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 slicers, choppers, mixers, steamers, fryers, dishwashers, electric warmers, ranges, ovens, pressure cookers, cash registers, and other cafeteria equipment as required.
• 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.

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.
• 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.
• Make change accurately.
• Read and write at a level required for successful job performance.

EDUCATION AND EXPERIENCE: Any combination equivalent to a high school diploma, G.E.D. Certificate, or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law. Must complete training course for certification of beginning school food personnel.