Substitute Cook/Baker - Powell County Schools : Job Details

POSITION TITLE: Substitute Cook / BakerREPORTS 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.