Cook/Baker

COOK/BAKERBASIC FUNCTION:-Prepare, cook, bake and serve a variety of foods in quantity-Assist in other food preparation duties as directed-Maintain facilities in a clean and sanitary condition-Train and provide work direction to othersREPRESENTATIVE DUTIES/ESSENTIAL FUNCTIONS:- Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; prepare and combine all 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 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:- Maintain regular and predictable attendance.- 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.PHYSICAL DEMANDS:- Work is performed while standing, sitting and/or walking- Requires the ability to communicate effectively using speech, vision and hearing- Requires the use of hands for simple grasping and fine manipulations- Requires bending, squatting, crawling, climbing, reaching- Requires the ability to lift, carry, push or pull light weightsReasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job.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.