Cook/Baker - 7241 - North Middle School

Hardin County School District; Radcliff (KY); On-site; USD 14,000 - 21,000; Full time

Job summary

Hardin County Schools North Middle School in Radcliff, KY seeks a Cook/Baker for a full-time, 180-day school-year position. Responsibilities include preparing and baking a variety of foods, serving meals, and maintaining sanitation per guidelines. Training for beginning school food personnel is required.

Starting date is immediate; compensation reflects a district salary schedule of $16.91 to $26.26 per hour, prorated for the 2026‑2027 year. Eligible for standard benefits as a district employee.

Qualifications

• High school diploma or GED required.
• Must complete training for beginning school food personnel (702 KAR 6:045).
• Experience cooking/baking in large quantities preferred.

Responsibilities

• Prepare, cook, bake and serve foods in quantity at school site.
• Maintain clean, sanitary facilities and equipment.
• Train and provide work direction to others.

Skills

Food safety

Food service operations

Cashiering

Communication

Education

High school diploma or GED

Tools

Slicer

Mixer

Oven

Fryer

Dishwasher

Job description

Cook/Baker - 7241 - North Middle School

Hardin County School District North Middle School - Radcliff, Kentucky Open in Google Maps

This job is also posted in Hardin County Schools (KY)

Job Details

Job ID: 5905210

Application Deadline: Posted until filled

Posted: Aug 27, 2026 4:00 AM (UTC)

Starting Date: Immediately

Job Description

CLASS TITLE: COOK/BAKER

This is a full-time position; 180 days per school year; 4.5 hrs/day (Pay will be prorated for 2026-2027 school year based on start date).

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/ESSENTIAL FUNCTIONS:

• Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; prepareand 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; monitorwater temperatures to assure proper temperature for sanitizing.
• Serve food according to established guidelines and replenish serving containers asneeded; serve and sell lunch items to faculty.
• Clean cafeteria equipment, utensils and appliances and store food supplies; assurecompliance with kitchen sanitation and safety procedures and regulations, cleanrefrigerators 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, cashregister, 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.

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:

• Maintain regular and predictable attendance.
• Prepare, cook, bake and serve a variety of foods in quantity at an assigned food servicefacility.
• Prepare and serve food in accordance with health and sanitation regulations.
• Operate and maintain standard machines and equipment found in school cafeterias andkitchens.
• 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.

EDUCATION AND EXPERIENCE:

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 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 asprescribed in 702 KAR 6:045.

Position Type: Full-Time

Salary: $16.91 to $26.26 Per District Salary Schedule

Job Categories:

Support Staff > Food Service

Contact Information

• Josey Crew , Director of Child Nutrition
• Child Nutrition
• Email: [e-mail]