Hopkins County School District Madisonville , KY 42431
Posted 2 weeks ago
Cook/Baker
Classified Position - 7241
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 Manager 1
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 in their 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
Hopkins County School District