2026-2027 Substitute Cook/Baker

Substitute Cook/Baker

Classified Position - 8241

Salary

Per salary schedule

Days

As needed basis

Reports to:

Food Service Manager 1

Revised

June 27, 2016

School Assignment

All schools, as necessary

29 hours/week maximum

Working Times

Determined by Food Service Manager 1

SCOPE OF RESPONSIBILITIES

Work 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 FUNCTIONS

• Operate 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 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
• 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
• Assist with inventory and maintain routine records as required; assist in other food service areas as needed
• Successfully utilizes technology as appropriate in job function
• Maintain regular and predictable attendance when requested to work
• 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 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:

• Have transportation to work at any school with possible short notice
• Prepare food in accordance health department regulations
• Learn and follow health and sanitation requirements
• Maintain food service equipment and areas in a clean and sanitary condition
• Learn, apply and explain policies, procedures, rules and regulations
• Meet schedules and time lines
• Understand and follow oral and written directions
• 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 a G.E.D. as required by Kentucky law
• Completion of district required staff trainings

DESIRED QUALIFICATIONS

• One year experience in cooking and baking food in large quantities
• Knowledge of the National School Lunch Program (NSLP)

CONTINUING EDUCATION

• Completion of district required staff trainings
• Four (4) hour certification class within first 40 days of employment per KRS 156.070, 156.160
• Annual two (2) hour certification class annually
• Four (4) hours of continuing education annually
• Attendance and participation in meetings and in services