MNHHS Cook/Baker - 30 Hours

Cook/Baker

Classified Position - 7241

2026-27 school year

Salary

Category 5 per Salary Schedule

Days

Per Contract 181 Days

180 Pro-Rated

Reports to:

Food Service Manager 1

Revise

June 29, 2016

School Assignment

Determined by Director of Child Nutrition

SCOPE OF RESPONSIBILITIES

Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food service operations as directed; perform Point of Service (POS) duties; maintain facilities in a clean and sanitary manner

PERFORMANCE RESPONSIBILITIES/ESSENTIAL FUNCTIONS

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

KNOWLEDGE / ABILITIES / PHYSICAL DEMANDS

KNOWLEDGE OF:

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

ABILITY TO:

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

PHYSICAL DEMANDS

Seldom/Rare

Occasional

(up to 1/3 of work day)

Frequent

(1/3 to 2/3 of work day)

Repetitive

(2/3 or more of work day)

Standing/Walking

X

Sitting

Handle/Finger/Feel

Reach/Push/Pull

Bend/Stoop/Crouch

Kneel/Crawl

Climb/Balance

Lift/Carry

(Check Frequency)

Up to 10 lbs.

Up to 20 lbs.

Up to 50 lbs.

Up to 100 lbs.

Over 100 lbs.

MINIMUM QUALIFICATIONS

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

DESIRABLE QUALIFICATIONS

One year experience in cooking and baking food in large quantities

Previous cashiering experience

Knowledge of the National School Lunch Program (NSLP)

CONTINUING EDUCATION

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