CLASS TITLE:  COOK/BAKER

 

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:

 

• ·         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.
• ·         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 bake 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.
• ·         Perform related duties as assigned.

 

KNOWLEDGE AND ABILITIES:

 

      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.

 

ADDENDUM:

This job is considered a Safety Sensitive position because a single mistake by the employee can create an immediate threat of serious harm to students and fellow employees.