Substitute Cook/Baker
Classified Position - 8241
Salary
Per salary schedule
Days
As needed basis
Reports to:
Food Service Manager 1
Revised
June 27, 2016
School Assignment
All schools, as necessary
29 hours/week maximum
Working Times
Determined by Food Service Manager 1
SCOPE OF RESPONSIBILITIES
Work on an "as-need" basis with possible short notice at any school; prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food service operations as directed; maintain equipment and facilities in a clean and sanitary manner
PERFORMANCE RESPONSIBILITIES / ESSENTIAL FUNCTIONS
- Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, range, oven, pressure cooker, warming units, refrigeration 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
- 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
- Assist with inventory and maintain routine records as required; assist in other food service areas as needed
- Successfully utilizes technology as appropriate in job function
- Maintain regular and predictable attendance when requested to work
- 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 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:
- Have transportation to work at any school with possible short notice
- Prepare food in accordance health department regulations
- Learn and follow health and sanitation requirements
- Maintain food service equipment and areas in a clean and sanitary condition
- Learn, apply and explain policies, procedures, rules and regulations
- Meet schedules and time lines
- Understand and follow oral and written directions
- 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 a G.E.D. as required by Kentucky law
- Completion of district required staff trainings
DESIRED QUALIFICATIONS
- One year experience in cooking and baking food in large quantities
- Knowledge of the National School Lunch Program (NSLP)
CONTINUING EDUCATION
- Completion of district required staff trainings
- Four (4) hour certification class within first 40 days of employment per KRS 156.070, 156.160
- Annual two (2) hour certification class annually
- Four (4) hours of continuing education annually
- Attendance and participation in meetings and in services