2026-2027 Substitute Cook/Baker

Itinerant - Different Schools; Madisonville (KY); On-site; USD 17,000 - 22,000; Part time

Job summary

Hopkins County School District Itinerant - Different Schools - Madisonville, Kentucky is seeking a Substitute Cook/Baker to work on an as-needed basis across all district schools. The role is classified as a part-time position with up to 29 hours per week, reporting to the Food Service Manager 1.

Responsibilities include preparing, cooking and baking food to serve, maintaining sanitary conditions, and assisting with inventory and daily records as required.

Qualifications

• High school diploma or GED as required by Kentucky law.
• Completion of district required staff trainings.

Responsibilities

• Prepare, cook, bake and serve foods in quantity at an assigned school site.
• Maintain equipment and facilities in a clean and sanitary manner; follow health regulations.
• Record required information on Daily Production Sheets and other forms.

Skills

Basic math

Interpersonal skills

Communication

Transportation to work

Time management

Education

High school diploma or GED

District required staff trainings

Job description

Hopkins County School District Itinerant - Different Schools - Madisonville, Kentucky Open in Google Maps

2026-2027 Substitute Cook/Baker

Hopkins County School District Itinerant - Different Schools - Madisonville, Kentucky Open in Google Maps

This job is also posted in Hopkins County School District

Job Details

Job ID: 5906847

Application Deadline: Mar 31, 2027 11:59 PM (Central Standard Time)

Posted: Aug 28, 2026 5:00 AM (UTC)

Starting Date: Immediately

Job Description

Substitute Cook/Baker

Classified Position - 8241

Salary

Per salary schedule

Days

As needed basis

Reports to:

Food Service Manager 1

Revised

June 27, 2016

School Assignment

All schools, as necessary

29 hours/week maximum

Working Times

Determined by Food Service Manager 1

SCOPE OF RESPONSIBILITIES

Work on an “as-need” basis with possible short notice at any school; prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food service operations as directed; maintain equipment and facilities in a clean and sanitary manner

PERFORMANCE RESPONSIBILITIES / ESSENTIAL FUNCTIONS

• Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, range, oven, pressure cooker, warming units, refrigeration 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
• 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
• Assist with inventory and maintain routine records as required; assist in other food service areas as needed
• Successfully utilizes technology as appropriate in job function
• Maintain regular and predictable attendance when requested to work
• 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 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:

• Have transportation to work at any school with possible short notice
• Prepare food in accordance health department regulations
• Learn and follow health and sanitation requirements
• Maintain food service equipment and areas in a clean and sanitary condition
• Learn, apply and explain policies, procedures, rules and regulations
• Meet schedules and time lines
• Understand and follow oral and written directions
• 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

X

Handle/Finger/Feel

X

Reach/Push/Pull

X

Bend/Stoop/Crouch

X

Kneel/Crawl

X

Climb/Balance

X

Lift/Carry

(Check Frequency)

Up to 10 lbs.

X

Up to 20 lbs.

X

Up to 50 lbs.

X

Up to 100 lbs.

X

Over 100 lbs.

X

MINIMUM QUALIFICATIONS

• Any combination equivalent to: High school diploma, G.E.D. Certificate or demonstrated progress toward a G.E.D. as required by Kentucky law
• Completion of district required staff trainings

DESIRED QUALIFICATIONS

• One year experience in cooking and baking food in large quantities
• Knowledge of the National School Lunch Program (NSLP)

CONTINUING EDUCATION

• Completion of district required staff trainings
• Four (4) hour certification class within first 40 days of employment per KRS 156.070, 156.160
• Annual two (2) hour certification class annually
• Four (4) hours of continuing education annually
• Attendance and participation in meetings and in services

Position Type: Part-Time

Job Categories: Substitute > Substitute: Food Service

Contact Information

• Scott Moore , Director of Child Nutrition
• CENTRAL OFFICE
• Phone: [phone]
• Email: [e-mail]