Substitute Cook

Lincoln County School District; Stanford (KY); On-site; USD 19,000 - 25,000; Part time

Job summary

Lincoln County School District in Stanford, Kentucky is seeking a Substitute Cook to prepare, cook, bake and serve a variety of foods for students and staff. You will train and provide work direction to others, maintain sanitary conditions, and help ensure quality in large-quantity meal service.

Responsibilities include baking items, preparing main dishes and salads, and monitoring temperatures to meet safety standards. This is a part-time, on-site role at district facilities.

Qualifications

• High school diploma or GED, or progress toward GED as required by Kentucky law.
• One year cooking and baking experience in large quantities.
• Must complete training course for certification of beginning school food personnel.

Responsibilities

• Prepare and bake rolls, breads, cakes and other baked goods.
• Prepare and cook meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods.
• Monitor temperatures of food to assure safety and quality standards are met and ensure sanitation.

Skills

Food preparation

Safety compliance

Training others

Reading & math

Education

High school diploma or GED

Job description

Substitute Cook

Lincoln County School District District Wide - Stanford, Kentucky Open in Google Maps

This job is also posted in Lincoln County School District

Job Details

Job ID: 4978095
Application Deadline: Posted until filled
Posted: Jul 01, 2024 12:00 AM (UTC)

Starting Date: Immediately

Job Description

LOCAL DISTRICT CLASSIFICATION PLAN

Class Code: 7241

CLASS TITLE: COOK

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:

• 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 appearance, and nutritional requirements.
• Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature of 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 with 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, dishwasher and other cafeteria equipment as needed.
• 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:

• 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.

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 as prescribed in 702 KAR 6:045.

EVALUATION: Performance of this job will be evaluated in accordance with provisions of the Board’s policy on Evaluation of Personnel.

Position Type: Part-time