CLASS TITLE: SUBSTITUTE 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 timelines.

· 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.

Sub Cook/Baker