Cook Baker

Cook/Baker

Purpose Statement

The job of Cook/Baker is done for the purpose/s of providing support to the food service activities
at assigned location with specific responsibilities for cooking and baking food items that meet
mandated nutritional requirements and/or requests of students and/or school personnel; verifying
quantities and specifications of orders; and maintaining facilities in a safe and sanitary
condition.

This job is distinguished from similar jobs by the following characteristics: The full-time and
part-time cook/bakers at the Elementary, Middle School and High School have similar jobs and the
same functions. The main differences for the full-time staff are the number of meals prepared and
hours worked; and the part-time staff focus on food preparation, cleaning the kitchen and dish
washing, and cash register operation (although they have the ability to do other duties as
necessary).

This job reports to Cafeteria Manager

Essential Functions

• Assists the manager with maintaining food production records for the purpose of conforming to federal/state and department guidelines.
• Assists with the training of new food service staff for the purpose of ensuring the preparation of quality food and the efficient operation of the cafeteria.
• Cooks and bakes food, prepared and/or from scratch, for the purpose of meeting mandated nutritional and projected meal requirements.
• Evaluates prepared foods for flavor, appearance and temperature for the purpose of providing items that will be accepted by students and/or staff.
• Maintains positive public relations with students, parents, patrons, teachers, staff and administrators for the purpose of providing a professional food service organization face to the customer.
• Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.
• Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.
• Participates in cross-training of duties, as needed, (e.g. food preparation, serving, clean up, cash register operation, etc.) for the purpose of providing efficient and effective cafeteria operations.
• Performs functions of other nutritional services positions, as requested by manager, for the purpose of ensuring adequate staff coverage within site nutritional services operations.
• Plans work schedule, as needed, for the purpose of ensuring food is prepared in a timely manner and following all food code standards.
• Reports equipment malfunctions for the purpose of maintaining equipment in safe working order.
• Serves one or more items of food with a respectful and friendly attitude for the purpose of meeting mandated nutritional requirements and providing a pleasant cafeteria environment.
• Stocks food, condiments and supplies delivered by vendors as well as storing daily left-over food items for the purpose of maintaining adequate quantities, proper utilization of all available food, and security of cafeteria resources.

Other Functions

• Attends unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions.
• Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Job Requirements: Minimum Qualifications

Skills, Knowledge and Abilities
SKILLS are required to perform single, technical tasks with a potential need to upgrade skills in
order to meet changing job conditions. Specific skill based competencies required to satisfactorily
perform the functions of t job include: adhering to safety practices; operating equipment found in
a commercial kitchen; and using pertin software applications; problem solving skills; cash register
operation; and excellent communication skills with students, staff and teachers.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents,
and/or ratio understand written procedures, write routine documents, and speak clearly; and
understand complex, multi-st written and oral instructions. Specific knowledge based competencies
required to satisfactorily perform the functions of the job include: safety practices and
procedures; quantity food preparation and handling; and sanitation practices.

ABILITY is required to schedule activities and/or meetings; gather, collate, and/or classify data;
and consider number of factors when using equipment. Flexibility is required to work with others in
a wide variety of circumstances; work with data utilizing defined and similar processes; and
operate equipment using a variety processes. Ability is also required to work with a diversity of
individuals; work with a variety of data; and utilize variety of types of job-related equipment.
Some problem solving may be required to identify issues and select action plans. Problem solving
with data may require independent interpretation; and problem solving with equipment is limited to
moderate. Specific ability based competencies required to satisfactorily perform the functions of
the job include: setting priorities; working as part of a team; organization and planning; working
w interruptions; attention to detail; discretion and proper judgment; confidentiality; and ability
to work independence or with minimal supervision.

Responsibility
Responsibilities include: working under limited supervision following standardized practices and/or
methods; providing information and/or advising others; There is a continual opportunity to impact
the organization’s services

Work Environment
The usual and customary methods of performing the job's functions require the following physical
demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, some
stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the
job requires 0% sitting, 0% walking and 0% standing. The job is performed under some temperature
extremes and under conditions with some exposure to risk of injury and/or illness.

Experience: Job related experience is required.

Education: High school diploma or equivalent.

Certificates and Licenses:
Food Handlers Permit
Maintains Certificates and/or Licenses

Continuing Educ. / Training:
Continuing Education/training 4 hours

Clearances:
Criminal Background Clearance

***If interested in this position, apply online @ www.raytownschools.org***