Substitute Cook/Baker

The primary role of this position is to prepare, cook, bake, and serve a variety of foods in quantity at an assigned school site. Key responsibilities include food preparation, sanitation, and safety procedures, as well as training and providing work direction to others.

### Food Preparation and Service

• Prepare and bake rolls, biscuits, breads, cakes, cookies, and other baked goods; 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 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.
• Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty.

### Sanitation and Safety Procedures

• Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing.
• Clean cafeteria equipment, utensils, and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations.
• Train and provide work direction to others.

### 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.

### Education and Experience
A high school diploma, G.E.D. Certificate, or demonstrated progress toward obtaining a G.E.D. is required, along with one year of experience in cooking and baking food in large quantities. Certification of beginning school food personnel is also required.