The Cook/Baker is responsible for preparing, cooking, baking, and serving a variety of foods in quantity at an assigned school site. This role includes assisting in other food preparation duties as directed and maintaining facilities in a clean and sanitary condition while training and providing work direction to others.

Key responsibilities include:

• Preparing and baking rolls, biscuits, breads, cakes, cookies, and other baked goods.
• Cooking meat dishes, vegetables, and other main dishes; preparing salads, sandwiches, fruit, soups, sauces, and other foods.
• Determining appropriate quantities of food items for cooking and baking; adjusting and extending recipes as needed.
• Maintaining food quality standards including appearance and nutritional requirements.
• Monitoring temperatures of food to assure safety and quality standards are met.
• Serving food according to established guidelines and replenishing serving containers as needed.
• Cleaning cafeteria equipment, utensils, and appliances; assuring compliance with kitchen sanitation and safety procedures.
• Assisting in storing unused food and supplies; disposing of unusable leftovers.
• Operating a variety of standard kitchen utensils and equipment.
• Recording amounts of food sold and monies collected; assisting with inventory and maintaining routine records.
• Preparing and baking food for special events as needed.
• Collecting money and making correct change.

The position requires knowledge of:

• Methods of preparing and serving food in large quantities.
• Proper methods of storing equipment, materials, and supplies.
• Health and safety regulations.
• Basic math and cashiering skills.

Qualifications include a combination equivalent to a high school diploma or GED Certificate and one year of experience in cooking and baking food in large quantities. Must complete training course for certification of beginning school food personnel as prescribed in 702 KAR 6:045.

• Punctual and regular attendance.
• Adheres to the Professional Code of Ethics.

• 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.
• Ability to prepare and serve food in accordance with health and sanitation regulations.
• Experience operating and maintaining standard machines and equipment found in school cafeterias and kitchens.
• Basic record-keeping techniques and basic math skills.
• Effective communication skills, both orally and in writing.
• Ability to train and provide work direction to others.