<p>Substitute Cook/Baker</p> <p>Classified Position - 8241</p> <p>Salary</p> <p>$12.00 per hour</p> <p>Days</p> <p>As needed basis</p> <p>Reports to:</p> <p>Food Service Manager 1</p> <p>Revised</p> <p>June 27, 2016</p> <p>School Assignment</p> <p>All schools, as necessary</p> <p>29 hours/week maximum</p> <p>Working Times</p> <p>Determined by Food Service Manager 1</p> <p>SCOPE OF RESPONSIBILITIES</p> <p>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</p> <p>PERFORMANCE RESPONSIBILITIES / ESSENTIAL FUNCTIONS</p> <ul> <li>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 </li><li>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 </li><li>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 </li><li>Serve food according to established guidelines; replenish serving containers as needed </li><li>Record required information on the Daily Production Sheets and other forms </li><li>Utilize proper methods of handling food and supplies to be stored; storing or disposal of leftovers with documentation </li><li>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 </li><li>Follow proper receiving and storing procedures of deliveries; documenting items received, temperatures and dating </li><li>Prepare, bake, cook, assist and/or serve food items for special events and banquets as needed </li><li>Assist with inventory and maintain routine records as required; assist in other food service areas as needed </li><li>Successfully utilizes technology as appropriate in job function </li><li>Maintain regular and predictable attendance when requested to work </li><li>Adhere to department and district policies and procedures including, but not limited to uniform, confidentiality and professional code of ethics </li><li>Adhere to health department, USDA and other regulatory agencies rules and regulations </li><li>Perform any other duties assigned by the Food Service Manager or Director of Child Nutrition </li></ul> <p>KNOWLEDGE / ABILITIES / PHYSICAL DEMANDS</p> <p>KNOWLEDGE OF:</p> <ul> <li>Basic math skills </li><li>Standard kitchen equipment, utensils and measurements </li><li>Sanitation practices related to handling and serving food </li><li>Interpersonal skills using tact, patience and courtesy </li><li>Proper lifting techniques </li><li></li></ul> <p>ABILITY TO:</p> <ul> <li>Have transportation to work at any school with possible short notice </li><li>Prepare food in accordance health department regulations </li><li>Learn and follow health and sanitation requirements </li><li>Maintain food service equipment and areas in a clean and sanitary condition </li><li>Learn, apply and explain policies, procedures, rules and regulations </li><li>Meet schedules and time lines </li><li>Understand and follow oral and written directions </li><li>Establish and maintain cooperative and effective working relationships with others </li><li>Communicate effectively both orally and in writing </li></ul> <p>PHYSICAL DEMANDS</p> <p>Seldom/Rare</p> <p>Occasional</p> <p>(up to 1/3 of work day)</p> <p>Frequent</p> <p>(1/3 to 2/3 of work day)</p> <p>Repetitive</p> <p>(2/3 or more of work day)</p> <p>Standing/Walking</p> <p>X</p> <p>Sitting</p> <p>X</p> <p>Handle/Finger/Feel</p> <p>X</p> <p>Reach/Push/Pull</p> <p>X</p> <p>Bend/Stoop/Crouch</p> <p>X</p> <p>Kneel/Crawl</p> <p>X</p> <p>Climb/Balance</p> <p>X</p> <p>Lift/Carry</p> <p>(Check Frequency)</p> <p>Up to 10 lbs.</p> <p>X</p> <p>Up to 20 lbs.</p> <p>X</p> <p>Up to 50 lbs.</p> <p>X</p> <p>Up to 100 lbs.</p> <p>X</p> <p>Over 100 lbs.</p> <p>X</p> <p>MINIMUM QUALIFICATIONS</p> <ul> <li>Any combination equivalent to: High school diploma, G.E.D. Certificate or demonstrated progress toward a G.E.D. as required by Kentucky law </li><li>Completion of district required staff trainings </li></ul> <p>DESIRED QUALIFICATIONS</p> <ul> <li>One year experience in cooking and baking food in large quantities </li><li>Knowledge of the National School Lunch Program (NSLP) </li></ul> <p>CONTINUING EDUCATION</p> <ul> <li>Completion of district required staff trainings </li><li>Four (4) hour certification class within first 40 days of employment per KRS 156.070, 156.160 </li><li>Annual two (2) hour certification class annually </li><li>Four (4) hours of continuing education annually </li><li>Attendance and participation in meetings and in services </li></ul>