JOB OPENINGS | RESTAURANT & FOOD SERVICE
Substitute Cook/Baker
Hopkins County Schools | Madisonville, KY
Posted: 10/14/22 | Ends: 3/20/23
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
KNOWLEDGE / ABILITIES / PHYSICAL DEMANDS
KNOWLEDGE OF:
MINIMUM QUALIFICATIONS
Hopkins County Schools | Madisonville, KY
Posted: 10/14/22 | Ends: 3/20/23
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
- 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
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
- One year experience in cooking and baking food in large quantities
- Knowledge of the National School Lunch Program (NSLP)
- 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