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Full-Time Substitute Cook/Baker District-Wide

2 months ago

Louisa, Kentucky, United States Lawrence County Schools Full time
Position Type:
Food Service (Cook/Baker; Manager)/ Cook/Baker

Date Posted:
5/23/2024

Location:
District Wide CLASS TITLE: COOK/BAKER

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.
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.
  • Operate a cash register and make change accurately
EDUCATION AND EXPERIENCE:

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 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 service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 210 and 235, employee must complete mandatory annual training requirements.

Attachment(s):
  • Salary Schedule