SUBSTITUTE COOK/BAKER

Food Service Worker

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 include:

• 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.
• 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 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 include:

Knowledge of 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.

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 personnel as prescribed in 702 KAR 6:045.