JOB CLASS: 8243

 

JOB TITLE: SUBSTITUTE COOK/BAKER

 

REPORTS TO: School Food Service Manager

 

QUALIFICATIONS:

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

KNOWLEDGE OF:

1. Principles and methods of quantity food service preparation, serving and storage.
2. Sanitation and safety practices related to handling, cooking, baking and serving food.
3. Methods of preparing and serving food in large quantities.
4. Methods of adjusting and extending recipes and proper substitutions.
5. Proper methods of storing equipment, materials and supplies.
6. Standard kitchen equipment, utensils and measurements.
7. Health and safety regulations.
8. Basic record-keeping techniques.
9. Basic math and cashiering skills.
10. HACCP Guidelines

ABILITY TO:

1. Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service facility.
2. Prepare and serve food in accordance with health and sanitation regulations.
3. Operate and maintain standard machines and equipment found in school cafeterias and kitchens.
4. Prepare attractive, appetizing and nutritious meals for students and staff.
5. Lift, bend, reach and stand.
6. Follow, adjust and extend recipes.
7. Understand and follow oral and written directions.
8. Communicate effectively both orally and in writing.
9. Lift heavy objects up to 50 lbs.
10. Maintain routine records.
11. Meet schedules and time lines.
12. Establish and maintain cooperative and effective working relationships with others.
13. Plan and organize work.
14. Observe health and safety regulations.
15. Make change accurately.
16. Read and write at a level required for successful job performance.

 

REPRESENTATIVE DUTIES:

1. 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
2. Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; prepare and combine necessary ingredients.
3. Prepare and cook meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods.
4. 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.
5. Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing.
6. Serve food according to established guidelines and replenish serving containers as needed
7. 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.
8. Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored.
9. 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.
10. Assist in other food service areas as needed; collect money and make correct change.
11. Performs other duties that may not specifically be covered in this general job description, as assigned by the School Food Service Manager