Cook/Baker
Classified Position - 7241
2025-2026 school year
Salary Category 5 per Salary Schedule | Days Per Contract 181 Days 180 Pro-Rated | Reports to: Food Service Manager 1 |
Revise June 29 2016 | School Assignment Determined by Director of Child Nutrition | Reports to: Food Service Manager1 |
SCOPE OF RESPONSIBILITIES
Prepare cook bake and serve a variety of foods in quantity at an assigned school site; assist in other food service operations as directed; perform Point of Service (POS) duties; maintain facilities in a clean and sanitary manner
PERFORMANCE RESPONSIBILITIES/ESSENTIAL FUNCTIONS
- Assist in determining the quantity of food items to be prepared; follow standardized recipes and extend recipes as needed; maintain food quality standards including temperature appearance taste and nutritional requirements
- Operate a variety of standard kitchen utensils and equipment including slicer chopper mixer steamer range oven pressure cooker warming units refrigerator units cash register dishwasher and other cafeteria equipment as required
- 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
- 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
- Serve food according to established guidelines; replenish serving containers as needed
- Perform functions at the Point of Service; identify student proper food component or food item portion reimbursable meal ala carte sale adult meal collect money and make change
- Complete cashier paperwork at the end of meal service
- Record required information on the Daily Production Sheets and other forms
- Utilize proper methods of handling food and supplies to be stored; storing or disposal of leftovers with documentation
- 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
- Follow proper receiving and storing procedures of deliveries; documenting items received temperatures and dating
- Prepare bake cook assist and/or serve food items for special events and banquets as needed
- Train and provide direction to others as directed by the Food Service Manager 1; make recommendations for work improvement
- Assist with inventory and maintain routine records as required; assist in other food service areas as needed
- Perform duties of the manager intheir absence
- Successfully utilize technology as appropriate in job function
- Maintain regular and predictable attendance
- Adhere to department and district policies and procedures including but not limited to uniform confidentiality and professional code of ethics
- Adhere to health department USDA and other regulatory agencies rules and regulations
- Perform any other duties assigned by the Food Service Manager or Director of Child Nutrition
KNOWLEDGE / ABILITIES / PHYSICAL DEMANDS
KNOWLEDGE OF:
- Basic math and cashiering 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:
- Prepare food in accordance with health department regulations
- Learn and follow health and sanitation requirements
- Maintain food service equipment and areas in a clean and sanitary condition
- Operate a cash register and make change accurately
- Learn apply and explain policies procedures rules and regulations
- Meet schedules and time lines
- Understand and follow oral and written direction
- 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
- 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
- Completion of district required staff trainings
DESIRABLE QUALIFICATIONS
- One year experience in cooking and baking food in large quantities
- Previous cashiering experience
- Knowledge of the National School Lunch Program (NSLP)
CONTINUING EDUCATION
- Completion of district required staff trainings
- Seven (7) hour certification class within first 40 days of employment per KRS 156.070 156.160; a written test is required afterwards; need to score 80% or better
- Annual four (4) hour certification class (no test) annually
- Six (6) hours of continuing education annually
- Attendance and participation in meetings and in services