Substitute - Cook/Baker

**CLASS TITLE: COOK/BAKER**

**This is a substitute position, on call, no benefits.**

**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/ESSENTIAL FUNCTIONS:**

* 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:**

* Maintain regular and predictable attendance.

* 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.

**EDUCATION AND EXPERIENCE:**

Any combination equivalent to: high school diploma, G.E.D. Certificate or demonstrated p rogress 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 personnel as

Prescribed in 702 KAR 6:045.