Cook/Baker - Wayland 5 hours

Wayland Alexander Elementary; Hartford (KY); On-site; USD 17,000 - 25,000; Full time

Job summary

Ohio County Schools is seeking a Cook/Baker for Wayland Alexander Elementary in Hartford, Kentucky. The role is 5 hours per day across 180 days, reporting to the Cafeteria Manager.

The position emphasizes preparing nutritious meals, following approved menus and recipes with care for safety and cleanliness. The ideal candidate has a high school diploma or GED and at least one year of cooking/baking experience in large quantities, with the ability to follow institutional recipes and operate

Qualifications

• High school diploma or GED certificate required.
• One year experience in cooking and baking in large quantities.
• Ability to read and follow institutional recipes precisely.
• Ability to operate and care for institutional kitchen equipment.
• Must meet health and training requirements per governing regulations.
• Must meet district health requirements as specified.

Responsibilities

• Prepares and bakes rolls, breads, cakes and other baked goods.
• Cooks meat dishes, vegetables and main dishes; prepares salads and soups.
• Maintains kitchen safety and cleanliness standards.
• Prepares food according to planned menus and tested recipes.
• Adjusts recipes and portions to USDA meal pattern for students.

Skills

Experience in cooking and baking

Reading and following recipes

Care and use of equipment

Heavy lifting capability

General health and stamina

Health and safety compliance

Meet district health requirements

Education

High school diploma or GED

Job description

Cook/Baker - Wayland 5 hours

Ohio County Schools Wayland Alexander Elementary - Hartford, Kentucky Open in Google Maps

This job is also posted in Ohio County Schools

Job Details

Job ID: 5974731
Application Deadline: Posted until filled
Posted: Feb 17, 2026 6:00 AM (UTC)
Starting Date: Immediately

Job Description

Cook/Baker - Wayland Alexander Elementary

Job Class #7241, 5 hours/180 days

QUALIFICATIONS:

• 1. High school diploma or GED Certificate
• 2. Good general health, and strong back capable of heavy lifting and one year experience in cooking and baking food in large quantities.
• 3. Demonstrate or develop skills in food preparation, reading and following institutional recipes.
• 4. Demonstrate or develop skills in the use and care of institutional equipment.
• 5. Must meet the requirement of 702 KAR 6:045 which prescribes the necessary qualifications and training of beginning school food service employees.
• 6. Has met health requirements as specified in district personnel policy.

REPORTS TO:

Cafeteria Manager

JOB GOAL:

To prepare and serve tasty, attractive, and nutritious meals to students in an atmosphere of efficiency, cleanliness, and friendliness.

1.0 GENERAL KNOWLEDGE BASE

• Knowledge Of:
• 1.1 Principles and methods of quantity food service preparation, serving and storage.
• 1.2 Sanitation and safety practices related to handling, cooking, baking and serving food.
• 1.3 Methods of preparing and serving food in large quantities.
• 1.4 Methods of adjusting and extending recipes and proper substitutions.
• 1.5 Proper methods of storing equipment, materials and supplies.
• 1.6 Standard kitchen equipment, utensils and measurements.
• 1.7 Health and safety regulations.
• 1.8 Basic record-keeping techniques.
• 1.9 Basic math and cashiering skills.

2.0 ESSENTIAL JOB FUNCTIONS

• Ability To:
• 2.1 Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service facility.
• 2.2 Prepare and serve food in accordance with health and sanitation regulations.
• 2.3 Operate and maintain standard machines and equipment found in school cafeterias and kitchens.
• 2.4 Prepare attractive, appetizing and nutritious meals for students and staff.
• 2.5 Lift, bend, reach and stand.
• 2.6 Follow, adjust and extend recipes.
• 2.7 Understand and follow oral and written directions.
• 2.8 Communicate effectively both orally and in writing.
• 2.9 Lift heavy objects.
• 2.10 Maintain routine records.
• 2.11 Meet schedules and time lines.
• 2.12 Establish and maintain cooperative and effective working relationships with others.
• 2.13 Plan and organize work.
• 2.14 Observe health and safety regulations.
• 2.15 Train and provide work direction to others.
• 2.16 Make change accurately.
• 2.17 Read and write at a level required for successful job performance.

3.0 Performance Responsibilities

• 3.1 Prepares and bakes rolls, biscuits, breads, cakes, cookies and other baked goods.
• 3.2 Prepares and cooks meat dishes, vegetables and other main dishes; prepares salads, sandwiches, fruit, soup, sauces and other foods.
• 3.3 Maintains the highest standards of safety and cleanliness in the kitchen; cleans equipment, utensils, and appliances as needed.
• 3.4 Prepares food according to a planned menu and tested, uniform recipes, and determines if the finished product is of best quality both in flavor and appearance before it is served.
• 3.5 Demonstrates an understanding of serving sizes to meet the USDA requirements with regard to the ages of the School Meal Pattern.
• 3.6 Assists in maintaining the perpetual inventories.
• 3.7 Assumes responsibility for proper storage and disposal of unused foods.
• 3.8 Assists in the daily clean up of the kitchen and service areas.
• 3.9 Performs related duties at special meal functions, such as banquets, when needed.
• 3.10 Participates in planned training programs.
• 3.11 Demonstrates a positive attitude toward good nutrition.
• 3.12 Demonstrates loyalty and dedication to the purposes and goals of the Ohio County Schools.
• 3.13 Assumes and carries out such other task as may be assigned by the manager, principal, and/or school food service director.

Position Type: Full-Time

Contact Information

• Dianna Wilson , Food Service Director
• Central Office
• Phone: [phone]
• Email: [e-mail]