Cook/Baker - Districtwide

Hardin County Schools; Elizabethtown (KY); On-site; USD 23,000 - 36,000; Full time

Job summary

Hardin County Schools is seeking a Cook/Baker for districtwide coverage in Elizabethtown, KY. This full-time position provides 6 hours per day across the district for 180 days each school year, handling preparation, cooking, baking, and serving foods to students and staff.

The role includes maintaining kitchen sanitation, training staff, and ensuring quality, safe food handling per regulations. Starting immediately, with a salary schedule of $16.91 to $26.26 per hour.

Qualifications

• High school diploma or GED, plus one year of cooking/baking experience in large quantities.
• Must complete training for certification of beginning school food personnel as prescribed in 702 KAR 6:045.

Responsibilities

• Prepare, cook, bake and serve foods in quantity at district schools.
• Assist in other food preparation duties and maintain sanitary facilities.
• Train and provide work direction to others and monitor food safety temperatures.

Skills

Cooking and baking

Education

High school diploma or GED

Job description

Cook/Baker - Districtwide

Hardin County School District Child Nutrition - Elizabethtown, Kentucky Open in Google Maps

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

Job Details

Job ID: 5910687
Application Deadline: Posted until filled
Posted: Sep 01, 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; 6 hrs/day (Districtwide Cook/Baker as needed throughout the district)

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

Contact Information

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