PENDLETON COUNTY SCHOOL DISTRICT
NES Full-Time School Cafeteria Staff
PENDLETON COUNTY SCHOOL DISTRICT, Butler, Kentucky, United States, 41006
CLASS TITLE: COOK/BAKER - SCHOOL CAFETERIA STAFF (Full-time or Part-time)
JOB CLASS CODE: 7241/8240
REPORTS TO:
School Cafeteria Manager/Food Service School Nutrition Program Director
EXEMPT STATUS:
Non-Exempt
Approved
:
November 16, 2020
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: 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 appearance, 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 with 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, dishwasher 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 bake 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. Perform related duties as assigned. Maintains regular attendance. It is an essential job function that all employees report to work. KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
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. Health and safety regulations. Basic record-keeping techniques. 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. Communicate effectively both orally and in writing Learn and apply office policies, rules and practices. Understand and follow oral and written directions. Meet schedules and time lines/deadlines. Work cooperatively with others. PHYSICAL DEMANDS
The physical requirements indicated below are examples of the physical aspects that this position classification must perform in carrying out essential job functions.
Work is performed with 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 heavy weights, up to 50 pounds
Reasonable accommodations may be made to enable a person with a disability to perform the essential functions of the job.
EDUCATION AND EXPERIENCE:
Any combination equivalent to: high school diploma, GED certificate or demonstrated progress toward obtaining a GED as required by Kentucky law and one year experience in cooking and baking food in large quantities.
LICENSES AND OTHER REQUIREMENTS:
Must complete training course for certification of beginning school food personnel as prescribed in 702 KAR 6:045
JOB CLASS CODE: 7241/8240
REPORTS TO:
School Cafeteria Manager/Food Service School Nutrition Program Director
EXEMPT STATUS:
Non-Exempt
Approved
:
November 16, 2020
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: 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 appearance, 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 with 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, dishwasher 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 bake 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. Perform related duties as assigned. Maintains regular attendance. It is an essential job function that all employees report to work. KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
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. Health and safety regulations. Basic record-keeping techniques. 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. Communicate effectively both orally and in writing Learn and apply office policies, rules and practices. Understand and follow oral and written directions. Meet schedules and time lines/deadlines. Work cooperatively with others. PHYSICAL DEMANDS
The physical requirements indicated below are examples of the physical aspects that this position classification must perform in carrying out essential job functions.
Work is performed with 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 heavy weights, up to 50 pounds
Reasonable accommodations may be made to enable a person with a disability to perform the essential functions of the job.
EDUCATION AND EXPERIENCE:
Any combination equivalent to: high school diploma, GED certificate or demonstrated progress toward obtaining a GED as required by Kentucky law and one year experience in cooking and baking food in large quantities.
LICENSES AND OTHER REQUIREMENTS:
Must complete training course for certification of beginning school food personnel as prescribed in 702 KAR 6:045