Cook/Baker

Representative Duties

• Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods.
• Prepare and cook meat dishes, vegetables and other main dishes.
• Prepare salads, sandwiches, fruit, soups, sauces and other foods.
• Determine 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.

Knowledge And Abilities

• 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.
• To prepare and serve food in accordance with health and sanitation regulations.
• To operate and maintain standard machines and equipment found in school cafeterias and kitchens.
• To prepare attractive, appetizing and nutritious meals for students and staff.
• To lift, bend, reach and stand.
• To lift heavy objects.
• To understand and follow oral and written directions.
• To communicate effectively both orally and in writing.
• To maintain routine records.
• To meet schedules and time lines.
• To establish and maintain cooperative and effective working relationships with others.
• To plan and organize work.
• To observe health and safety regulations.
• To train and provide work direction to others.
• To make change accurately.
• To read and write at a level required for successful job performance.
• To operate a cash register and make change accurately.

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

• Pursuant to 7 CFR parts 210 and 235, employee must complete mandatory annual training requirements.
• Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.