School Kitchen Cook I — Student Meals & Banquets

Commonwealth of Kentucky; Clifton (KY); On-site; USD 25,000 - 33,000; Full time

Job summary

The Kentucky Department of Education (KDE), Office of Special Education and Early Learning, Division of StateSchools, Kentucky School for the Blind, in Louisville (Jefferson County), has an opening for a Cook I position.

Responsibilities include preparing meals per menus, food safety, portion control, and assisting in service to students and staff; requires one year of institutional cooking experience.

Qualifications

• One year of cooking experience in an institutional or large-scale setting.
• Vocational training in food service substitutes for the experience on a year-for-year basis.
• Substitute EDUCATION for EDUCATION: NONE

Responsibilities

• Prepare food from assigned menus, including baking, frying, broiling, sautéing, steaming, and roasting of meats, fish, or fowl.
• Store, thaw, handle, prepare, refrigerate, and heat foods in accordance with state and local health department regulations.
• Maintain proper temperature of food cooked.
• Inspect all foods for insect and bacteria contamination.
• Perform kitchen sanitation.
• Wash pots and pans.
• Mop, sweep, and scrub floors.
• Clean and sanitize worktables, sinks, ovens, cutting boards, etc.
• Assist in serving food to students and staff.
• Prepare sack lunches for school trips.
• Assist in preparation and transporting food.
• Prepare specialty meals as needed.
• Assist in the preparation of food, setups and service for banquets, receptions, meetings, and other special activities.
• Perform other duties as assigned.

Skills

Cooking

Job description

The Kentucky Department of Education (KDE), Office of Special Education and Early Learning, Division of StateSchools, Kentucky School for the Blind, in Louisville (Jefferson County), has an opening for a Cook I position.

Responsibilities include preparing meals per menus, food safety, portion control, and assisting in service to students and staff; requires one year of institutional cooking experience.