Substitute Cook

Young World Physical Education; Beattyville (KY); On-site; USD 16,531 - 20,664; Part time

Job summary

A local school district in Kentucky seeks a Substitute Cook to prepare, cook, and serve food for students. The successful candidate will adhere to health and safety regulations while managing food quality and sanitation. Requirements include a High School Diploma or equivalent, a Food Manager’s Certification, and the ability to follow health guidelines. This position is on an as-needed basis and requires effective communication and interpersonal skills.

Qualifications

• High School Diploma or G.E.D. Certificate required.
• Food Manager’s Certification is mandatory.
• Completion of annual training as per regulations.

Responsibilities

• Prepare, cook, bake, and serve food in quantity.
• Maintain kitchen sanitation and safety standards.
• Train and provide work direction to others.

Skills

Interpersonal skills

Basic record-keeping

Health and safety regulations

Food service preparation methods

Sanitation and safety practices

Basic math and cashiering skills

Education

High School Diploma or G.E.D. Certificate

Food Manager’s Certification

Tools

Kitchen utensils and equipment

Standard kitchen machinery

Job description

Substitute Cook

Lee County Schools KY District Wide - Beattyville, Kentucky

Job Details

• Job ID: 4927103
• Application Deadline: Posted until filled
• Posted: Apr 10, 2024 12:00 AM (UTC)
• Starting Date: Immediately

Job Description

CLASS TITLE: Substitute Cook/Baker

REPORTS TO: Food Service Director

SUPERVISES: N/A

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

The terms of employments are designated by the contract.

• Adhere to the Professional Code of Ethics and demonstrate punctuality and regular attendance;
• Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; prepare and 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 appearances, and nutritional requirements.
• Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing.
• Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty.
• Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance and kitchen sanitation and safety procedures and regulations; clean refrigerators 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, cash register, 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 baked 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.
• Check food shipments received at school, in the absence of the manager, signing invoices only after each order has been verified.
• Perform related duties as assigned.

Knowledge and Abilities

Knowledge of

• Interpersonal skills using tact, patience, and courtesy;
• Basic record-keeping techniques;
• Health and safety regulations.
• 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.
• Basic math and cashiering skills.

Ability to

• Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service facility.
• Prepare and serve food in accordance with health and sanitation regulations.
• Operate and maintain standard machines and equipment found in school cafeterias and kitchens.
• 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.

Physical Demands

• Work is performed while standing, sitting and/or walking;
• Requires the ability to communicate effectively using speech, vision and hearing;
• Requires the use of hands for simple grasping and fine manipulations;
• Requires bending, squatting, crawling, climbing, reaching;
• Requires the ability to lift, carry, push or pull light weights.

Evaluation

• Evaluated annually by the Food Service Director in accordance with classified personnel standards.

Education, Experience and Other Requirements

• High School Diploma or G.E.D. Certificate;
• Food Manager’s Certification;
• Completion of mandatory annual training requirements as prescribed in 7 CFR parts 210 and 235.

Position Type: As Needed