The Cook (Baker) prepares and bakes a variety of food items, including breads, pastries, and breakfast items, following established menus and production schedules. They ensure compliance with federal, state, and local nutrition standards, including USDA school meal guidelines.
Responsibilities include accurately measuring, mixing, and baking using commercial equipment, monitoring baking times and temperatures for quality and safety, and maintaining production records and inventory documentation.
The role involves properly labeling, storing, and rotating food using FIFO, maintaining a clean and sanitary workspace, and assisting with receiving, storing, and stocking deliveries. The employee supports kitchen staff during peak times and oversees proper handling of food, utensils, and equipment.
They may supervise or train helpers and utilize basic computer applications for work tasks. Overall, the position ensures efficient, safe, and compliant food production and service.