SSES Cook/Baker - 35 hours

Cook/Baker

Classified Position - 7241

2025-2026 school year 

SCOPE OF RESPONSIBILITIES

Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food service operations as directed; perform Point of Service (POS) duties; maintain facilities in a clean and sanitary manner

PERFORMANCE RESPONSIBILITIES/ESSENTIAL FUNCTIONS

1. Assist in determining the quantity of food items to be prepared; follow standardized recipes and extend recipes as needed; maintain food quality standards including temperature, appearance, taste and nutritional requirements
2. Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, range, oven, pressure cooker, warming units, refrigerator units, cash register, dishwasher and other cafeteria equipment as required
3. Prepare and combine ingredients by following a standardized recipe; portion, bake and hold rolls, biscuits, breads and other baked goods by following health department regulations; document temperatures to validate food safety;maintain food quality, taste and appearance by batch baking
4. Prepare and combine ingredients by following a standardized recipe; cook, portion and hold meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods by following health department regulations; document temperatures to validate food safety; maintain food quality, taste and appearance by batch cooking
5. Serve food according to established guidelines; replenish serving containers as needed
6. Perform functions at the Point of Service; identify student, proper food component or food item portion, reimbursable meal, ala carte sale, adult meal, collect money and make change
7. Complete cashier paperwork at the end of meal service
8. Record required information on the Daily Production Sheets and other forms
9. Utilize proper methods of handling food and supplies to be stored; storing or disposal of leftovers with documentation
10. Clean and sanitize cafeteria utensils, equipment and appliances after meal service; document water temperatures and sanitizer levels; maintain work areas and serving areas in a clean, sanitary and safe condition including refrigerators, storerooms and all kitchen areas by following health department regulations
11. Follow proper receiving and storing procedures of deliveries; documenting items received, temperatures and dating
12. Prepare, bake, cook, assist and/or serve food items for special events and banquets as needed
13. Train and provide direction to others as directed by the Food Service Manager 1; make recommendations for work improvement
14. Assist with inventory and maintain routine records as required; assist in other food service areas as needed
15. Perform duties of the manager in their absence
16. Successfully utilize technology as appropriate in job function
17. Maintain regular and predictable attendance
18. Adhere to department and district policies and procedures including, but not limited to uniform, confidentiality and professional code of ethics
19. Adhere to health department, USDA and other regulatory agencies rules and regulations
20. Perform any other duties assigned by the Food Service Manager or Director of Child Nutrition

KNOWLEDGE / ABILITIES / PHYSICAL DEMANDS

KNOWLEDGE OF:

• Basic math and cashiering skills
• Standard kitchen equipment, utensils and measurements
• Sanitation practices related to handling and serving food
• Interpersonal skills using tact, patience and courtesy
• Proper lifting techniques

ABILITY TO:

• Prepare food in accordance with health department regulations
• Learn and follow health and sanitation requirements
• Maintain food service equipment and areas in a clean and sanitary condition
• Operate a cash register and make change accurately
• Learn, apply and explain policies, procedures, rules and regulations
• Meet schedules and time lines
• Understand and follow oral and written direction
• Establish and maintain cooperative and effective working relationships with others
• Communicate effectively both orally and in writing

PHYSICAL DEMANDS

MINIMUM QUALIFICATIONS

1. 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
2. Completion of district required staff trainings

DESIRABLE QUALIFICATIONS

1. One year experience in cooking and baking food in large quantities
2. Previous cashiering experience
3. Knowledge of the National School Lunch Program (NSLP)

CONTINUING EDUCATION

1. Completion of district required staff trainings
2. Seven (7) hour certification class within first 40 days of employment per KRS 156.070, 156.160; a written test is required afterwards; need to score 80% or better
3. Annual four (4) hour certification class (no test) annually
4. Six (6) hours of continuing education annually
5. Attendance and participation in meetings and in services