Substitute Cook/Baker

Substitute; Owensboro (KY); On-site; USD 28,000 - 42,000; Part time

Job summary

Owensboro Public Schools is seeking substitutes for the role of Cook/Baker to support school meal programs across the district. Primary duties include preparing, cooking and baking a variety of foods in large quantities for students and staff, while following health and safety regulations.

The position requires a high school diploma or GED and prior cooking/baking experience in large-scale operations. It offers flexible hours as needed and the opportunity to contribute to nutritious meals in a

Qualifications

• High school diploma or GED certificate.
• Experience in cooking and baking food in large quantities.
• Available on an as needed basis.

Responsibilities

• Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site.
• Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods.
• Prepare and cook meat dishes, vegetables and other main dishes; prepare salads and sandwiches.
• Assist in determining appropriate quantity of food items for cooking; adjust and extend recipes.
• Monitor temperatures of food to assure safety and quality standards.
• Serve food according to established guidelines and replenish serving containers as needed.
• Clean cafeteria equipment, utensils and appliances and store food supplies; maintain sanitation.

Education

High school diploma or GED certificate

Tools

Slicer

Chopper

Mixer

Steamer

Range

Oven

Cash register

Job description

Substitute Cook/Baker

Owensboro Public Schools Substitute - Owensboro, Kentucky Open in Google Maps

This job is also posted in Owensboro Public Schools

Job Details

Job ID: 5012483

Application Deadline: Posted until filled

Re-Posted: Jan 22, 2026 6:00 AM (UTC)

Starting Date: Immediately

Job Description

JOB CLASS: 8243

JOB TITLE: SUBSTITUTE COOK/BAKER

REPORTS TO: School Food Service Manager

QUALIFICATIONS:

• Any combination equivalent to: high school diploma or GED certificate
• Experience in cooking and baking food in large quantities.
• Used on an as needed basis only

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.
• HACCP Guidelines

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 up to 50 lbs.
• 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.
• Make change accurately.
• Read and write at a level required for successful job performance.

REPRESENTATIVE DUTIES:

• 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
• 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 for sanitizing.
• Serve food according to established guidelines and replenish serving containers as needed
• 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, dishwasher, electric warmer, range, oven, cash register, dishwasher and other cafeteria equipment as required.
• Assist in other food service areas as needed; collect money and make correct change
• Performs other duties that may not specifically be covered in this general job description, as assigned by the School Food Service Manager

Position Type: Substitute

Job Categories:

Substitute > Substitute: Food Service

Job Requirements

• High School/Trade School degree preferred.
• Citizenship, residency or work visa required

Contact Information

• Kaitlyn Blankendaal , Food Service Director
• District Wide
• Phone: [phone]
• Email: [e-mail]