Substitute Cook/Baker - District

Job Class #7241, At least 4 Hrs when called

QUALIFICATIONS:

1. High school diploma or GED Certificate

2. Good general health, and strong back capable of heavy lifting and one year experience in cooking and baking food in large quantities.

3. Demonstrate or develop skills in food preparation, reading and following institutional recipes.

4. Demonstrate or develop skills in the use and care of institutional equipment.

5. Must meet the requirement of 702 KAR 6:045 which prescribes the necessary qualifications and training of beginning school food service employees.

6. Has met health requirements as specified in district personnel policy.

REPORTS TO:

Cafeteria Manager or Director of Food Service

JOB GOAL:

To prepare and serve tasty, attractive, and nutritious meals to students in an atmosphere of efficiency, cleanliness, and friendliness.

1.0 GENERAL KNOWLEDGE BASE

Knowledge Of:

1.1 Principles and methods of quantity food service preparation, serving and storage.

1.2 Sanitation and safety practices related to handling, cooking, baking and serving food.

1.3 Methods of preparing and serving food in large quantities.

1.4 Methods of adjusting and extending recipes and proper substitutions.

1.5 Proper methods of storing equipment, materials and supplies.

1.6 Standard kitchen equipment, utensils and measurements.

1.7 Health and safety regulations.

1.8 Basic record-keeping techniques.

1.9 Basic math and cashiering skills.

2.0 ESSENTIAL JOB FUNCTIONS

Ability To:

2.1 Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service facility.

2.2 Prepare and serve food in accordance with health and sanitation regulations.

2.3 Operate and maintain standard machines and equipment found in school cafeterias and kitchens.

2.4 Prepare attractive, appetizing and nutritious meals for students and staff.

2.5 Lift, bend, reach and stand.

2.6 Follow, adjust and extend recipes.

2.7 Understand and follow oral and written directions.

2.8 Communicate effectively both orally and in writing.

2.9 Lift heavy objects.

2.10 Maintain routine records.

2.11 Meet schedules and time lines.

2.12 Establish and maintain cooperative and effective working relationships with others.

2.13 Plan and organize work.

2.14 Observe health and safety regulations.

2.15 Train and provide work direction to others.

2.16 Make change accurately.

2.17 Read and write at a level required for successful job performance.

3.0 Performance Responsibilities

3.1 Prepares and bakes rolls, biscuits, breads, cakes, cookies and other baked goods.

3.2 Prepares and cooks meat dishes, vegetables and other main dishes; prepares salads, sandwiches, fruit, soup, sauces and other foods.

3.3 Maintains the highest standards of safety and cleanliness in the kitchen; cleans equipment, utensils, and appliances as needed.

3.4 Prepares food according to a planned menu and tested, uniform recipes, and determines if the finished product is of best quality both in flavor and appearance before it is served.

3.5 Demonstrates an understanding of serving sizes to meet the USDA requirements with regard to the ages of the School Meal Pattern.

3.6 Assists in maintaining the perpetual inventories.

3.7 Assumes responsibility for proper storage and disposal of unused foods.

3.8 Assists in the daily clean up of the kitchen and service areas.

3.9 Performs related duties at special meal functions, such as banquets, when needed.

3.10 Participates in planned training programs.

3.11 Demonstrates a positive attitude toward good nutrition.

3.12 Demonstrates loyalty and dedication to the purposes and goals of the Ohio County Schools.

3.13 Assumes and carries out such other task as may be assigned by the manager, principal, and/or school food service director.