HCCHS Cook/Baker - 30 HR

Cook/Baker

Classified Position - 7241

2026-2027 school year

Salary

Category 5 per Salary Schedule

Days

Per Contract 181 Days

180 Pro-Rated

Reports to:

Food Service Manager 1

Revise

June 29, 2016

School Assignment

Determined by Director of Child Nutrition

Reports to:

Food Service Manager 1

SCOPE OF RESPONSIBILITIES

Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food service operations as directed; perform Point of Service (POS) duties; maintain facilities in a clean and sanitary manner

PERFORMANCE RESPONSIBILITIES/ESSENTIAL FUNCTIONS

• Assist in determining the quantity of food items to be prepared; follow standardized recipes and extend recipes as needed; maintain food quality standards including temperature, appearance, taste and nutritional requirements
• Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, range, oven, pressure cooker, warming units, refrigerator 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
• Perform functions at the Point of Service; identify student, proper food component or food item portion, reimbursable meal, ala carte sale, adult meal, collect money and make change
• Complete cashier paperwork at the end of meal service
• 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
• Train and provide direction to others as directed by the Food Service Manager 1; make recommendations for work improvement
• Assist with inventory and maintain routine records as required; assist in other food service areas as needed
• Perform duties of the manager in their absence
• Successfully utilize technology as appropriate in job function
• Maintain regular and predictable attendance
• 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 and cashiering 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:

• Prepare food in accordance with health department regulations
• Learn and follow health and sanitation requirements
• Maintain food service equipment and areas in a clean and sanitary condition
• Operate a cash register and make change accurately
• Learn, apply and explain policies, procedures, rules and regulations
• Meet schedules and time lines
• Understand and follow oral and written direction
• 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 obtaining a G.E.D. as required by Kentucky law
• Completion of district required staff trainings

DESIRABLE QUALIFICATIONS

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

CONTINUING EDUCATION

• Completion of district required staff trainings
• Seven (7) hour certification class within first 40 days of employment per KRS 156.070, 156.160; a written test is required afterwards; need to score 80% or better
• Annual four (4) hour certification class (no test) annually
• Six (6) hours of continuing education annually
• Attendance and participation in meetings and in services