Food Service Assistant - NCES

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/ESSENTIAL FUNCTIONS:

• Prepare and bake rolls biscuits breads cakes cookies and other baked goods; prepareand combine necessary ingredients.
• Prepare and cook meat dishes vegetables and other main dishes; prepare saladssandwiches 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; monitorwater temperatures to assure proper temperature for sanitizing.
• Serve food according to established guidelines and replenish serving containers asneeded; serve and sell lunch items to faculty.
• Clean cafeteria equipment utensils and appliances and store food supplies; assurecompliance with kitchen sanitation and safety procedures and regulations cleanrefrigerators 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 choppermixer steamer fryer dishwasher electric warmer range oven pressure cooker cashregister 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:

• Maintain regular and predictable attendance.
• Prepare cook bake and serve a variety of foods in quantity at an assigned food servicefacility.
• Prepare and serve food in accordance with health and sanitation regulations.
• Operate and maintain standard machines and equipment found in school cafeterias andkitchens.
• 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.

LICENSES AND OTHER REQUIREMENTS:

Must complete training course for certification of beginning school food personnel asprescribed in 702 KAR 6:045.