Cook / Baker 6.0 Hours

Cook/Baker

Under supervision of Cafeteria Manager, prepares soups, sauces, entrees and other menu, a la carte and special function items from standardized district USDA recipes. Responsible for maintaining production and HACCP records. Participates in food preparation in any area, serving of food and cleanup of kitchen facilities and service areas as needed.

Performs skilled work in the preparation of food pre-planned menu items, a la carte and special requests. Prepare food in appropriate quantity, assuring adequate portions for all and avoiding left over foods to the greatest extent possible. Plans ahead and utilizes time to prepare food for day's menu, and any items that may be frozen. Responsible for reading recipes and converting measurements. Informs manager of supplies needed well in advance Implements proper handling and storage of food(s) in accordance with HACCP regulations. Maintains accurate daily production and HACCP records. Receives, Issues, and store food supplies, signs delivery slips and invoices as directed by the manager. Responsible for proper use, operation and cleanliness of steam cookers, convection ovens, baking ovens, slicers, mixers, vertical cutter mixers and other equipment required. Keeps work / storage areas and equipment clean and avoid backlog of unwashed equipment. Works cooperatively with everyone and follow instructions. Sweeps the floor in food preparation area. Assumes additional responsibilities in the absence of the Cafeteria Manager, Lead worker. Performs such other tasks and assume such other responsibilities as needed or as Cafeteria Manager may assign. Observes whatever needs to be done to expedite the preparation, serving and clean up and complete such tasks without regard to classification. Displays to students, faculty, staff and co-workers an attitude of accommodation and co-operation.

Previous experience as a general worker, Cook, Baker or Lead Worker or minimum 3 years commercial cooking and/or baking experience. Must be able to follow written and verbal instructions and take initiative Have knowledge of the meal pattern requirements as specified by USDA Child Nutrition Program. The ability to work cooperatively with others, work in a fast paced food service environment and the ability to learn new skills as related to job duties. Ability to manage multiple priorities, to communicate effectively with students and staff, deal with stressful situations, remain calm in emergencies and demonstrate good organizational skills. Physical demands include the ability to withstands having hands in water and detergents. Must be able to tolerate extremes in temperature. Must be able to lift 50 pounds and stand on cement floor for extended period. Maintain accurate HACCP requirements according to district program including, but not limited to, food and equipment temperature logs, food dates and label. Safe food handling procedures, following FIFO method of storage and utilization. Completion of Unit Classes 1 through 4 or willingness to complete as soon as possible. ServSafe certification required. Demonstrated good attendance records (school or employment). GED High School Diploma required.