POSITION 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.