What are the responsibilities and job description for the Morgan County High School Cook/Baker position at Morgan County Schools?
COOK/BAKER POSITION
This role requires a National and State Criminal History Background Check, and a letter from the Cabinet for Health and Family Services stating the employee is clear to hire based on no findings of substantiated child abuse or neglect found through a background check of child abuse and neglect records maintained by the Cabinet for Health and Family Services as a condition of employment.
PRIMARY RESPONSIBILITIES:
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 and one year of experience in cooking and baking food in large quantities.
REQUIREMENTS:
Complete training course for beginning school food personnel certification as prescribed in 702 KAR 6:045.
This role requires a National and State Criminal History Background Check, and a letter from the Cabinet for Health and Family Services stating the employee is clear to hire based on no findings of substantiated child abuse or neglect found through a background check of child abuse and neglect records maintained by the Cabinet for Health and Family Services as a condition of employment.
PRIMARY RESPONSIBILITIES:
- Prepare and bake rolls, biscuits, bread, cakes, cookies, and other baked goods; prepare and combine necessary ingredients.
- Prepare 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 food temperatures to ensure safety and quality standards are met; monitor water temperatures to ensure the proper temperature for sanitizing.
- Serve food according to established guidelines and replenish 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 documents of cooked foods and leftovers.
- 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 correct change.
- Perform related duties as assigned.
- 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 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.
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 and one year of experience in cooking and baking food in large quantities.
REQUIREMENTS:
Complete training course for beginning school food personnel certification as prescribed in 702 KAR 6:045.
