CLASS TITLE:                             Substitute Cook/Baker

REPORTS TO:                             Food Service Director

SUPERVISES:                              N/A

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:

The terms of employments are designated by the contract.

• Adhere to the Professional Code of Ethics and demonstrate punctuality and regular attendance;


• 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 appearances, 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 and 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, 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 baked 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. 


• Check food shipments received at school, in the absence of the manager, signing invoices only after each order has been verified.


• Perform related duties as assigned. 

KNOWLEDGE AND ABILITIES:

KNOWLEDGE OF:

• Interpersonal skills using tact, patience, and courtesy;


• Basic record-keeping techniques;


• Health and safety regulations.

• 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. 


• 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. 

PHYSICAL DEMANDS:

• Work is performed while standing, sitting and/or walking;


• Requires the ability to communicate effectively using speech, vision and hearing;


• Requires the use of hands for simple grasping and fine manipulations;


• Requires bending, squatting , crawling, climbing, reaching;


• Requires the ability to lift, carry, push or pull light weights.

 

EVALUATION:

 

EDUCATION, EXPERIENCE AND OTHER REQUIREMENTS:

• High School Diploma or G.E.D. Certificate;


• Food Manager’s Certification;


• Completion of mandatory annual training requirements as prescribed in 7 CFR parts 210 and 235.