Substitute Cook/Baker

"Substitute Cook/Baker

Classified Position - 8241

Salary$12.00 per hourDaysAs needed basisReports to:Food Service Manager 1

RevisedJune 27, 2016

School AssignmentAll schools, as necessary29 hours/week maximumWorking TimesDetermined by Food Service Manager 1

SCOPE OF RESPONSIBILITIESWork 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 FUNCTIONSOperate 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 requiredPrepare 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 bakingPrepare 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 cookingServe food according to established guidelines; replenish serving containers as neededRecord required information on the Daily Production Sheets and other formsUtilize proper methods of handling food and supplies to be stored; storing or disposal of leftovers with documentationClean 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 regulationsFollow proper receiving and storing procedures of deliveries; documenting items received, temperatures and datingPrepare, bake, cook, assist and/or serve food items for special events and banquets as neededAssist with inventory and maintain routine records as required; assist in other food service areas as neededSuccessfully utilizes technology as appropriate in job functionMaintain regular and predictable attendance when requested to workAdhere to department and district policies and procedures including, but not limited to uniform, confidentiality and professional code of ethicsAdhere to health department, USDA and other regulatory agencies rules and regulationsPerform any other duties assigned by the Food Service Manager or Director of Child Nutrition

KNOWLEDGE / ABILITIES / PHYSICAL DEMANDSKNOWLEDGE OF:Basic math skillsStandard kitchen equipment, utensils and measurementsSanitation practices related to handling and serving foodInterpersonal skills using tact, patience and courtesyProper lifting techniques

ABILITY TO:Have transportation to work at any school with possible short noticePrepare food in accordance health department regulationsLearn and follow health and sanitation requirementsMaintain food service equipment and areas in a clean and sanitary conditionLearn, apply and explain policies, procedures, rules and regulationsMeet schedules and time linesUnderstand and follow oral and written directionsEstablish and maintain cooperative and effective working relationships with othersCommunicate effectively both orally and in writing

PHYSICAL DEMANDSSeldom/RareOccasional(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

SittingX

Handle/Finger/Feel

X

Reach/Push/Pull

X

Bend/Stoop/CrouchX

Kneel/CrawlX

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 QUALIFICATIONSAny combination equivalent to: High school diploma, G.E.D. Certificate or demonstrated progress toward a G.E.D. as required by Kentucky lawCompletion of district required staff trainingsDESIRED QUALIFICATIONSOne year experience in cooking and baking food in large quantitiesKnowledge of the National School Lunch Program (NSLP)CONTINUING EDUCATIONCompletion of district required staff trainingsFour (4) hour certification class within first 40 days of employment per KRS 156.070, 156.160Annual two (2) hour certification class annuallyFour (4) hours of continuing education annuallyAttendance and participation in meetings and in services