Trimble County Public Schools

Position/Job Description

 

 

 

 

COOK/BAKER

 

COOK/BAKER SUBSTITUTES  

 

 

Purpose:    To prepare, cook, bake, and serve a variety of foods in quantity at an assigned school   site; assist in other preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others.

Reports To:  Lunchroom Manager

 

Qualifications:

1. High School Diploma or GED

2. Must complete training course for certification of beginning school food service personnel as prescribed in 702KAR 6:045.

3. Hold a minimum of one year of experience in cooking and baking food in large quantities.

4. Shall have demonstrated people skills to indicate the ability to function in a team oriented environment.

5. Hold a valid Kentucky Driver’s License

 

Specific Duties and Performance Responsibilities:

1. Prepares and bakes rolls, biscuits, breads, cakes, cookies, and other baked goods; prepares and combines necessary ingredients.

2. Prepares and cooks meat dishes, vegetables and other main dishes; prepares salads, sandwiches, fruit, soups, sauces, and other foods.

3. Assists in determining appropriate quantity of food items for cooking and baking; adjusts and extends recipes as needed; maintains food quality standards including appearance, and nutritional requirements.

4. Monitors temperatures of food to assure safety and quality standards are met; monitors water temperatures to assure proper temperature for sanitizing.

5. Serves food according to established guidelines and replenishes serving containers as needed; serves and sells lunch items to faculty.

6. Cleans cafeteria equipment, utensils, and appliances, and stores food supplies; assures compliance with kitchen sanitation and safety procedures and regulations; cleans refrigerators, ovens, overhead vents, and deep fryer as required.

7. Assists in storing unused food and supplies; disposes of unusable leftovers; utilizes proper methods of handling foods to be stored.

8. Operates a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, dishwasher, electric warmer, range, oven, pressure cooker, and other cafeteria equipment as required.

9. Trains and provides work direction to others.

10. Assists with inventory and maintains routine records as directed; prepares records of foods cooked and foods leftover.  Assists in putting away food supplies upon delivery.

11. Prepares and bakes foods for special events as needed; assists in banquets or special events as required.

12. Assists in other food service areas as needed; collects money and makes correct change.

13. Demonstrates regular attendance and punctuality.

14. Adheres to the appropriate code of ethics.

15. Performs other duties consistent with the position assigned as may be requested by the Lunchroom Manager or Superintendent.

     

    General Duties and Performance Responsibilities:

     

1. Determine appropriate action within clearly defined guidelines.

2. Present a positive image of the school to parents, and convey to them the school’s genuine concern with the education, growth and development of each student.

3. Seek to establish friendly and cooperative partnerships between home and school.

4. Work to develop a positive public relationship between the school district and community.

5. Carry out assignments in a timely manner without undue checking.

6. React positively to directives given by supervisors.

7. Demonstrate a willingness to cooperate with district administrators, principals and staff.

8. Maintain the confidentiality, both verbally and in written form, of each student’s educational records.

9. Strive to maintain and improve professional competence.

10. Take necessary precautions to protect students, equipment, materials and facilities.

11. Adhere to School Board of Education Policies and Procedures.

 

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. 

• Proper methods of storing equipment, materials and supplies. 

• Standard kitchen equipment, utensils, and measurements and health and safety regulations. 

• Basic record-keeping techniques and basic math 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. 

• Follow, adjust, and extend recipes. 

• Communicate effectively both orally and in writing. 

• Maintain routine records and meet schedules and time lines. 

• Establish and maintain cooperative and effective working relationships with others. 

• Plan, observe health and safety regulations, train and provide work direction to others.

• Be a team player, willing to do whatever necessary to get task finished- even though it may not be your assigned duty for the day.

   

   

Physical Requirements: Medium to Light Work

• Ability to lift at least 30 pounds

• Ability to exert in excess of 30 pounds of force occasionally, and/or in excess of 20 pounds of force constantly to move objects

   

  Physical Activities:

• Ability to sit, stand, walk, climb, balance, bend, stoop, kneel, crouch, crawl, twist, and reach

• Ability to push, pull, or lift exerting up to 20 pounds of force

• Grasping – applying pressure to an object with the fingers and palm.

• Talking – expressing or exchanging ideas by means of the spoken word.  Voice will need to be loud at times in order to be heard.

• Hearing Acuity – perceiving speech and other environmental sounds at normal loudness levels.

• Visual Acuity – seeing at a level which allows reading of numbers and text, operation of equipment, inspection of machines, etc.

• Vision

  • Color - ability to identify and distinguish colors

  • Peripheral – observing an area that can be seen up and down or right and left when eyes are fixed on a given point.

Working Conditions:  The worker is subject to both environmental conditions as activities occur both inside and outside.

 

Salary:  Commensurate with the school district’s Classified Salary Schedule

 

Note:  This description of performance responsibilities is intended to indicate the kinds of tasks and levels of work difficulty that will be required of positions that will be given this title and shall not be construed a declaration of what the specific duties and responsibilities of any particular position shall be.  It is not intended to limit or in any way modify the right of any supervisor to assign, direct or control the work of employees under his/her supervision.  The use of a particular expression or illustration describing duties shall not be held to exclude other duties not mentioned that are of a similar kind or level of difficulty with the job description.