Substitute Cook/Baker

Classified Position - 8241    

 

Salary $12.00 per hour	Days As needed basis	Reports to: Food Service Manager 1
Revised June 27, 2016	School Assignment All schools, as necessary 29 hours/week maximum	Working Times Determined by Food Service Manager 1

 

 

 

SCOPE OF RESPONSIBILITIES

Work on an “as-need” basis with possible short notice at any school; prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food service operations as directed; maintain equipment and facilities in a clean and sanitary manner

 

PERFORMANCE RESPONSIBILITIES / ESSENTIAL FUNCTIONS

1. Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, range, oven, pressure cooker, warming units, refrigeration units, cash register, dishwasher and other cafeteria equipment as required
2. Prepare and combine ingredients by following a standardized recipe; portion, bake and hold rolls, biscuits, breads and other baked goods by following health department regulations; document temperatures to validate food safety; maintain food quality, taste and appearance by batch baking  
3. Prepare and combine ingredients by following a standardized recipe; cook, portion and hold meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods by following health department regulations; document temperatures to validate food safety; maintain food quality, taste and appearance by batch cooking  
4. Serve food according to established guidelines; replenish serving containers as needed
5. Record required information on the Daily Production Sheets and other forms  
6. Utilize proper methods of handling food and supplies to be stored; storing or disposal of leftovers with documentation  
7. Clean and sanitize cafeteria utensils, equipment and appliances after meal service; document water temperatures and sanitizer levels; maintain work areas and serving areas in a clean, sanitary and safe condition including refrigerators, storerooms and all kitchen areas by following health department regulations    
8. Follow proper receiving and storing procedures of deliveries; documenting items received, temperatures and dating
9. Prepare, bake, cook, assist and/or serve food items for special events and banquets as needed  
10. Assist with inventory and maintain routine records as required; assist in other food service areas as needed
11. Successfully utilizes technology as appropriate in job function
12. Maintain regular and predictable attendance when requested to work
13. Adhere to department and district policies and procedures including, but not limited to uniform, confidentiality and professional code of ethics
14. Adhere to health department, USDA and other regulatory agencies rules and regulations
15. Perform any other duties assigned by the Food Service Manager or Director of Child Nutrition

 

KNOWLEDGE / ABILITIES / PHYSICAL DEMANDS

KNOWLEDGE OF:

• Basic math skills
• Standard kitchen equipment, utensils and measurements
• Sanitation practices related to handling and serving food
• Interpersonal skills using tact, patience and courtesy
• Proper lifting techniques 

ABILITY TO:

• Have transportation to work at any school with possible short notice
• Prepare food in accordance health department regulations
• Learn and follow health and sanitation requirements
• Maintain food service equipment and areas in a clean and sanitary condition
• Learn, apply and explain policies, procedures, rules and regulations
• Meet schedules and time lines
• Understand and follow oral and written directions
• Establish and maintain cooperative and effective working relationships with others
• Communicate effectively both orally and in writing  

 

PHYSICAL DEMANDS

Seldom/Rare			Occasional (up to 1/3 of work day)		Frequent (1/3 to 2/3 of work day)	Repetitive (2/3 or more of work day)
Standing/Walking						X
Sitting	X
Handle/Finger/Feel						X
Reach/Push/Pull						X
Bend/Stoop/Crouch	X
Kneel/Crawl	X
Climb/Balance		X
Lift/Carry (Check Frequency)
Up to 10 lbs.						X
Up to 20 lbs.						X
Up to 50 lbs.		X
Up to 100 lbs.	X
Over 100 lbs.	X

 

MINIMUM QUALIFICATIONS

1. Any combination equivalent to: High school diploma, G.E.D. Certificate or demonstrated progress toward a G.E.D. as required by Kentucky law
2. Completion of district required staff trainings     

DESIRED QUALIFICATIONS    

1. One year experience in cooking and baking food in large quantities
2. Knowledge of the National School Lunch Program (NSLP)

CONTINUING EDUCATION  

1. Completion of district required staff trainings
2. Four (4) hour certification class within first 40 days of employment per KRS 156.070, 156.160
3. Annual two (2) hour certification class annually
4. Four (4) hours of continuing education annually
5. Attendance and participation in meetings and in services