JOB TITLE: COOK/BAKER

 

Reports to: Food Service Manager and/or Director

Salary Schedule:  Classified Salary Schedule C1

Class Code:  7241

 

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:

 

·         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.

 

--- From PDF Description ---

JOB TITLE: COOK/BAKER
Reports to: Food Service Manager and/or Director
Salary Schedule: Classified Salary Schedule C1
Class Code: 7241
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.

-- 1 of 3 --

Knowledge and Abilities:
• 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:

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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.

-- 3 of 3 --