GES Cook/Baker - 30 hour
Hopkins Country School District
- Madisonville, KY
- Permanent
- Full-time
- 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
- 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
- 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
- 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
- One year experience in cooking and baking food in large quantities
- Previous cashiering experience
- Knowledge of the National School Lunch Program (NSLP)
- 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