JOB CLASS:  7241
TITLE:  PERMANENT SUBSTITUTE COOK/BAKER
CLASSIFICATION:  PERMANENT COOK/BAKER
JOB GOAL: To contribute to the safe and efficient operation of the school cafeteria for the ultimate health, comfort, and benefit of the students.
REPORTS TO: School Food Service Manager/School Principal/District Food Service Director
QUALIFICATIONS:
Any combination equivalent to: high school diploma or GED certificate as required by Kentucky law and one year experience in cooking and baking food in large quantities.
• Pleasing personality and ability to project good public image
• Possess basic math skills
• Experience in area of food service desired
• Must complete training course for certification of beginning school food personnel as prescribed in 702 KAR 6:045.
• Must be willing to work flexible hours ranging from 5:00am-4:30pm as well as the ability to work district wide in any OPS cafeteria.
KNOWLEDGE OF:
• Principles and methods of quantity food service preparation, serving and storage.
• Sanitation and safety practices related to handling, cooking, baking and serving food.
• Methods of preparing and serving food in large quantities.
• Methods of adjusting and extending recipes and proper substitutions.
• Proper methods of storing equipment, materials and supplies.
• Standard kitchen equipment, utensils and measurements.
• Health and safety regulations.
• Basic record-keeping techniques.
• Basic math and cashiering skills.
• HACCP Guidelines
ABILITY TO:
• Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service facility.
• Prepare and serve food in accordance with health and sanitation regulations.
• Operate and maintain standard machines and equipment found in school cafeterias and kitchens.
• Prepare attractive, appetizing and nutritious meals for students and staff.
• Lift, bend, reach and stand.
• Follow, adjust and extend recipes.
• Understand and follow oral and written directions.
• Communicate effectively both orally and in writing.
• Lift heavy objects up to 50 lbs.
• Has the flexibility to travel between multiple locations as needed to meet departmental demands
• Maintain routine records.
• Meet schedules and time lines.
• Establish and maintain cooperative and effective working relationships with others.
• Plan and organize work.
• Observe health and safety regulations.
• Train and provide work direction to others as directed by manager.
• Make change accurately.
• Read and write at a level required for successful job performance
REPRESENTATIVE DUTIES:
• Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others as directed by manager.
• Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; prepare and combine necessary ingredients.
• Prepare and cook meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods.
• Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements.
• Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing.
• Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty.
• Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required.
• Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored.
• Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, cash register, dishwasher and other cafeteria equipment as required.
• Train and provide work direction to others as directed by manager.
• Record amounts of food sold and monies collected as assigned; assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods left over.
• Prepare and bake food for special events as needed; assist at banquets or special events as required.
• Assist in other food service areas as needed; collect money and make correct change.
• Perform related duties as assigned.
• Performs other duties that may not specifically be covered in this general job description, as assigned by the School Food Service Manager/Principal.
• Acts in accordance with the by-laws and policies as set forth by the Owensboro Board of Education, KRS and KAR, and applicable Federal laws and regulations.
• Demonstrates loyalty and dedication to the purposes and goals of the Owensboro Public Schools.
EVALUATION:
Performance of this job will be evaluated in accordance with provisions of the Board’s policy on evaluation of classified personnel.  Evaluation will be conducted by the Principal.
Primary Location District Wide Salary Range Per Hour Shift Type Substitute