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Open nowPosted 926 days ago

Substitute Cook

Lee County Schools KY

Where
Beattyville, Kentucky
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Your applicationOpen nowSubstitute CookLee County Schools KY · Beattyville, Kentucky
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11.8% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.1%1 day
  2. 4.4%3 days
  3. 11.8%7 days
  4. 18.6%14 days
  5. 35.6%30 days
  6. 45.1%60 days
This job: posted 926 days ago

The posting

CLASS TITLE: Substitute Cook/Baker

REPORTS TO: Food Service Director

SUPERVISES: N/A

BASIC FUNCTION:

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.

REPRESENTATIVE DUTIES:

The terms of employments are designated by the contract.

  • Adhere to the Professional Code of Ethics and demonstrate punctuality and regular attendance;
  • 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 appearances, 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 and 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, and other cafeteria equipment as required.
  • Train and provide work direction to others.
  • 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 baked 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.
  • Check food shipments received at school, in the absence of the manager, signing invoices only after each order has been verified.
  • Perform related duties as assigned.

KNOWLEDGE AND ABILITIES:

KNOWLEDGE OF:

  • Interpersonal skills using tact, patience, and courtesy;
  • Basic record-keeping techniques;
  • Health and safety regulations.
  • 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.
  • Basic math and cashiering skills.

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.
  • 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.
  • Make change accurately.
  • Read and write at a level required for successful job performance.

PHYSICAL DEMANDS:

  • Work is performed while standing, sitting and/or walking;
  • Requires the ability to communicate effectively using speech, vision and hearing;
  • Requires the use of hands for simple grasping and fine manipulations;
  • Requires bending, squatting , crawling, climbing, reaching;
  • Requires the ability to lift, carry, push or pull light weights.

EVALUATION:

  • Evaluated annually by the Food Service Director in accordance with classified personnel standards.

EDUCATION, EXPERIENCE AND OTHER REQUIREMENTS:

  • High School Diploma or G.E.D. Certificate;
  • Food Manager’s Certification;
  • Completion of mandatory annual training requirements as prescribed in 7 CFR parts 210 and 235.

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