Baker jobs in Bowling Green, KY - 472 jobs

Job DescriptionTantsimo is a Latin American farm-to-table caf and restaurant in Sylvan Park. We offer a rotating seasonal menu blending Middle Tennessees best produce and proteins with authentic Latin American cuisine, an all-Latin American wine program, dedicated espresso program, thoughtful agave list, and Latin inspired cocktail menu. Our restaurant operates from 5pm-10pm Tuesday-Sunday, with brunch on Saturdays and Sundays. We are committed to both the guest and employee experience. Our ideal candidate thrives in a team setting, has a passion for hospitality, and the desire to grow their knowledge. Benefits: We follow Nashville Living Wage, which means all positions will never fall below $21.20/hr! Flexible schedule Full time available at 4 days Closed Mondays Closed Major Holidays Family Meal Dining discounts Job Summary: Pastry team will work closely with our chefs and must be open to collaboration and feedback. Pastry will be responsible for preparing both AM and PM dessert offerings, as well as plating PM dessert and some savory dishes. Qualifications: Minimum 2 years experience or equivalent knowledge Knowledge of Latin American pastries and breads a plus Ability to collaborate and communicate with chefs Ability to stand up to 10 hours and lift up to 50lbs Open availability is a plus Hourly DOE + Service Charge Duties: Pastry Production Efficient production of breads, custards, cookies, cakes and other pastry and bread items PM Pantry Service Prepare pastry tickets during evening shifts Prepare cold app items for evening shift Recipe R&D/Projects Work alongside chefs to present seasonal dishes and specials Develop garnishes and pastry elements from our carefully curated ingredients Uphold/advance sustainability and waste-reduction efforts Presentation and Quality Appealing and consistent plating Attention to detail on every element impacting taste Ensure quality of ingredients and equipment Inventory Monitor baking ingredients and communicate ingredient needs

Job Description Primary Location Food Service Salary Range Please see our Salary Schedule (Enter website here) Shift Type Full-Time

Cook/Baker - Beaver Dam Job Class #7241, 5 hours/181 days QUALIFICATIONS: 1. High school diploma or GED Certificate 2. Good general health, and strong back capable of heavy lifting and one year experience in cooking and baking food in large quantities. 3. Demonstrate or develop skills in food preparation, reading and following institutional recipes. 4. Demonstrate or develop skills in the use and care of institutional equipment. 5. Must meet the requirement of 702 KAR 6:045 which prescribes the necessary qualifications and training of beginning school food service employees. 6. Has met health requirements as specified in district personnel policy. REPORTS TO: Cafeteria Manager JOB GOAL: To prepare and serve tasty, attractive, and nutritious meals to students in an atmosphere of efficiency, cleanliness, and friendliness. 1.0 GENERAL KNOWLEDGE BASE Knowledge Of: 1.1 Principles and methods of quantity food service preparation, serving and storage. 1.2 Sanitation and safety practices related to handling, cooking, baking and serving food. 1.3 Methods of preparing and serving food in large quantities. 1.4 Methods of adjusting and extending recipes and proper substitutions. 1.5 Proper methods of storing equipment, materials and supplies. 1.6 Standard kitchen equipment, utensils and measurements. 1.7 Health and safety regulations. 1.8 Basic record-keeping techniques. 1.9 Basic math and cashiering skills. 2.0 ESSENTIAL JOB FUNCTIONS Ability To: 2.1 Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service facility. 2.2 Prepare and serve food in accordance with health and sanitation regulations. 2.3 Operate and maintain standard machines and equipment found in school cafeterias and kitchens. 2.4 Prepare attractive, appetizing and nutritious meals for students and staff. 2.5 Lift, bend, reach and stand. 2.6 Follow, adjust and extend recipes. 2.7 Understand and follow oral and written directions. 2.8 Communicate effectively both orally and in writing. 2.9 Lift heavy objects. 2.10 Maintain routine records. 2.11 Meet schedules and time lines. 2.12 Establish and maintain cooperative and effective working relationships with others. 2.13 Plan and organize work. 2.14 Observe health and safety regulations. 2.15 Train and provide work direction to others. 2.16 Make change accurately. 2.17 Read and write at a level required for successful job performance. 3.0 Performance Responsibilities 3.1 Prepares and bakes rolls, biscuits, breads, cakes, cookies and other baked goods. 3.2 Prepares and cooks meat dishes, vegetables and other main dishes; prepares salads, sandwiches, fruit, soup, sauces and other foods. 3.3 Maintains the highest standards of safety and cleanliness in the kitchen; cleans equipment, utensils, and appliances as needed. 3.4 Prepares food according to a planned menu and tested, uniform recipes, and determines if the finished product is of best quality both in flavor and appearance before it is served. 3.5 Demonstrates an understanding of serving sizes to meet the USDA requirements with regard to the ages of the School Meal Pattern. 3.6 Assists in maintaining the perpetual inventories. 3.7 Assumes responsibility for proper storage and disposal of unused foods. 3.8 Assists in the daily clean up of the kitchen and service areas. 3.9 Performs related duties at special meal functions, such as banquets, when needed. 3.10 Participates in planned training programs. 3.11 Demonstrates a positive attitude toward good nutrition. 3.12 Demonstrates loyalty and dedication to the purposes and goals of the Ohio County Schools. 3.13 Assumes and carries out such other task as may be assigned by the manager, principal, and/or school food service director.

The Cake Bake Shop is a fast emerging brand that has become a destination for many to celebrate the special occasions in their life. At The Cake Bake Shop our goal is to provide a magical and one of a kind experience to each and every guest, and that all starts with our talented French Pastry Chefs! The French Pastry Chef's job is vital to ensuring our reputation for outstandingly beautiful and exceptionally delicious desserts is upheld. We are looking for an experienced Pastry Chef to fill a vacant spot in our production kitchen and contribute to the overall excellence of our restaurant and dessert products. The French pastry chef should be versed in all products that are made within the department and understand the composition of each item, while being responsible for quality control. This position requires great attention to detail and an understanding of different flavor profiles. Job Responsibilities: Responsible for the proper execution, construction, and design of all French pastry desserts as well as ice cream Prepare all items as directed, adhering to recipes, portion controls, and presentation standards set by The Cake Bake Shop Ensures all par levels are met for both Cake Bake locations Understands and produces all ice cream products for the shop Cleanly and efficiently prepares items for service Rotate and keep clean any food storage areas Keep walk-in area tidy and in proper rotation Complete any products to proper specifications of the Kitchen Managers Assist in any baking needs when assigned Execute all assigned prep items before shift end Execute all recipes as they are written Keep all equipment (ovens, mixers, food processors, etc.) in clean working order Assist in putting away deliveries and breaking down boxes Ensure to communicate with FOH on all product changes, quantities, and updates Keep a clean and tidy workspace at all times Close or open the kitchen The French Pastry Chef at The Cake Bake Shop will work a varied schedule which includes some evenings, weekends, and holidays. Full-time employees are eligible for medical, dental, and vision insurance, paid time off, and company matched 401(k), after a waiting period. Job Requirements: The French pastry chef must have a least one years' experience in a professional kitchen setting Experience in high-volume production is preferred Must be able to interact with others in a friendly, enthusiastic, and outgoing manner in a team environment Must be comfortable working in hot, loud, and crowded environments Must be able to physically lift, bend, or stoop Must be fit enough to lift up to 50 pounds at a time, multiple times a day Must be Servsafe certified, and have a working knowledge of food safety We are looking for someone to work as a team player, follow instructions, and help us delight our customers with delicious treats from our menu.

Job Description The Cake Bake Shop is a fast emerging brand that has become a destination for many to celebrate the special occasions in their life. At The Cake Bake Shop our goal is to provide a magical and one of a kind experience to each and every guest, and that all starts with our talented French Pastry Chefs! The French Pastry Chef's job is vital to ensuring our reputation for outstandingly beautiful and exceptionally delicious desserts is upheld. We are looking for an experienced Pastry Chef to fill a vacant spot in our production kitchen and contribute to the overall excellence of our restaurant and dessert products. The French pastry chef should be versed in all products that are made within the department and understand the composition of each item, while being responsible for quality control. This position requires great attention to detail and an understanding of different flavor profiles. Job Responsibilities: Responsible for the proper execution, construction, and design of all French pastry desserts as well as ice cream Prepare all items as directed, adhering to recipes, portion controls, and presentation standards set by The Cake Bake Shop Ensures all par levels are met for both Cake Bake locations Understands and produces all ice cream products for the shop Cleanly and efficiently prepares items for service Rotate and keep clean any food storage areas Keep walk-in area tidy and in proper rotation Complete any products to proper specifications of the Kitchen Managers Assist in any baking needs when assigned Execute all assigned prep items before shift end Execute all recipes as they are written Keep all equipment (ovens, mixers, food processors, etc.) in clean working order Assist in putting away deliveries and breaking down boxes Ensure to communicate with FOH on all product changes, quantities, and updates Keep a clean and tidy workspace at all times Close or open the kitchen The French Pastry Chef at The Cake Bake Shop will work a varied schedule which includes some evenings, weekends, and holidays. Full-time employees are eligible for medical, dental, and vision insurance, paid time off, and company matched 401(k), after a waiting period. Job Requirements: The French pastry chef must have a least one years' experience in a professional kitchen setting Experience in high-volume production is preferred Must be able to interact with others in a friendly, enthusiastic, and outgoing manner in a team environment Must be comfortable working in hot, loud, and crowded environments Must be able to physically lift, bend, or stoop Must be fit enough to lift up to 50 pounds at a time, multiple times a day Must be Servsafe certified, and have a working knowledge of food safety We are looking for someone to work as a team player, follow instructions, and help us delight our customers with delicious treats from our menu.

Franciscan Health Indianapolis Campus 8111 S Emerson Ave Indianapolis, Indiana 46237 The Cook/Baker is a crucial role within Franciscan, responsible for preparing high-quality foods for patients, staff, special events, and visitors. This responsibility upholds the standard practices and procedures in accordance with regulatory agency requirements. WHO WE ARE Franciscan Health is a leading healthcare organization dedicated to providing exceptional patient care and promoting health and wellness in our community. Our mission is to ensure that every patient receives the highest quality of care through innovation, compassion, and excellence. With 12 ministries and access points across Indiana and Illinois, Franciscan Health is one of the largest Catholic health care systems in the Midwest. Franciscan Health takes pride in hiring coworkers who provide compassionate, comprehensive care for our patients and the communities we serve. WHAT YOU CAN EXPECT * Label and date food products according to established procedures. * Meet schedules and time requirements for food preparation. * Practice safe food handling techniques. * Ensure food products meet quality standards for taste and appearance. * Ensure proper usage of kitchen equipment including combo-ovens, slicers, steamers, and mixers. * Follow production sheets to ensure correct quantities are made and available to all service areas. * Follow sanitation guidelines of federal, state, and HFAP regulatory agencies Qualifications * Preferred High School Diploma/GED * 2 years Institutional Cooking Preferred * 1 year Food Service and/or Cooking Preferred * Food Handler Certification - ServSafe Required in Illinois * Food Handler Certification - ServSafe Preferred in Indiana TRAVEL IS REQUIRED: EQUAL OPPORTUNITY EMPLOYER It is the policy of Franciscan Alliance to provide equal employment to its employees and qualified applicants for employment as otherwise required by an applicable local, state or Federal law. Franciscan Alliance reserves a Right of Conscience objection in the event local, state or Federal ordinances that violate its values and the free exercise of its religious rights. Franciscan Alliance is committed to equal employment opportunity. Franciscan provides eligible employees with comprehensive benefit offerings. Find an overview on the benefit section of our career site, jobs.franciscanhealth.org.

Logan County Schools is in need of sub cook/bakers. If you are interested in becoming a sub cook/baker for the Logan County Schools, please complete an online sub application. If you have any additional questions, please contact Jaime Fair, the Food Service Director with Logan County Schools. Sub Requirements: High School Diploma or GED certificate(or show proof that you are working on completing your GED) Cook experience is recommended but not required

QUALIFICATIONS: High school diploma or G.E.D. Successful experience in food service industry preferred. REPORTS TO: Director of School Nutrition JOB GOAL: Prepares, cooks, bakes and serves a variety of foods in quantity at an assigned school site and maintains facilities in a clean and sanitary condition. EVALUATION: Performance will be evaluated in accordance with provisions of the district evaluation plan. TERMS OF EMPLOYMENT: Salary and terms of employment according to approved salary schedules. PERFORMANCE RESPONSIBILITIES: Prepares a wide variety of baked goods and other food dishes. Assists in determining appropriate quantity of food items for cooking and baking; adjusts and extend recipes as needed; maintains food quality standards including appearance, and nutritional requirements. Monitors temperatures of food to assure safety and quality standards are met; monitors water temperatures to assure proper temperature for sanitizing. Serves food according to established guidelines and replenishes serving containers as needed; serves and sells lunch items to faculty. Cleans cafeteria equipment, utensils and appliances and stores food supplies; assures compliance with kitchen sanitation and safety procedures and regulations; cleans refrigerators and storerooms as required. Assists in storing unused food and supplies; disposes of unusable leftovers; utilizes proper methods of handling foods to be stored. Operates 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 required. Performs other duties as assigned. PHYSICAL DEMANDS: The physical requirements indicated below are examples of the physical aspects that this position classification must perform in carrying out essential job functions. Work is performed with 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 heavy weight up to approximately 75 pounds. Requires activities involving exposure to marked changes in temperature and humidity, and exposure to dust, fumes and gases. Reasonable accommodations may be made to enable the person with a disability to perform the essential functions of the job.

School Nutrition/COOK/BAKER Description: Substitute Cook/Baker Job Summary: Works in place of absent employee Qualifications: Must have HS Diploma or GED; Must Pass School Nutrition Certification with School Nutrition Director Working Conditions: Application Procedure: Apply Online State Law authorizes this school to require a criminal history background check and a letter from the Cabinet for Health and Family Services stating the applicant is clear to hire based on no findings of substantiated child abuse or neglect found through a background check of child abuse and neglect records as a condition of employment for this type of position. Selection Procedure:

COOK/BAKER (SCHOOL NUTRITION PROGRAM) Responsible To: School Nutrition Program Manager Director of Food Service Principal Basic Function: The Cook is responsible for maintaining School Nutrition Program facilities and equipment in a clean and sanitary condition. Performance Responsibilities: Assists in preparation and serving of food. Operates dishwasher and other equipment. Assists in setting up steam tables for food service. Works on the food serving line. Attends at least six (6) hours of annual continuing education/training. Performs other duties pertaining to the cafeteria as assigned by the School Nutrition Program Manager. Minimum Qualifications: · Any combination equivalent to: high school diploma, GED certificate or demonstrated progress toward obtaining a GED as required by Kentucky law and one year food service experience. · Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. · Must re-certify annually. · Must be able to understand oral and written directions. · Should be able to work closely with other members of the organization. · Should have some knowledge of materials, methods, and equipment used in food preparation. · Should have some knowledge of the hazards and safety precautions involved in food preparation. Terms of Employment: Salary and work year to be established by the board of education. Evaluation: Performance of this job will be evaluated in accordance with provisions of board policy for classified personnel.

Requirements stated herein are minimum levels of knowledge, skills and/or abilities to qualify for this position. To perform the duties and responsibilities of this position successfully, the employee must possess the abilities and aptitudes to perform each task proficiently. "Ability" means to possess and apply both knowledge and skill. The methods of meeting these requirements are sub ject to possible modification to reasonably accommodate qualified individuals with disabili ties. Some requirements, however, may exclude individuals who pose a direct threat or sig nificant risk to the health and safety of themselves or others. REPORTS TO: Director of Food Service and Designee and/or Superintendent APPROVED: 8-8-16 SUMMARY Under general supervision, to perform skilled functions and activities in cooking and baking in large quantities; to assist in the leading of food service personnel and in the maintenance of a food service facility in an orderly, safe and sanitary condition; and to do other related work as required. DUTIES & RESPONSIBILITIES Prepare, cook and bake a variety of foods and baked goods, including cakes, cookies, breads, rolls, vegetables and a variety of entrees. Review recipes and menus, and estimate needed ingredients and the time required for the cooking and baking of foods and baked goods. Taste foods to ensure that the foods are properly seasoned. Wash and scour pot, pans and other equipment, and properly store cooking utensils. Assist in the receiving, inspecting, wrapping and storing of foodstuffs, supplies and materials. Assist in inventory control and in the requisitioning of foodstuffs, supplies and materials. May lead and coordinate the activities of other food service personnel in the maintenance of the food service facility and equipment in an orderly, clean, safe and sanitary condition. Maintain records and prepare reports as required. May assist in the training of food service personnel. QUALIFICATIONS Knowledge of: Methods, procedures and techniques of cooking and baking in large quantities; Standard food service appliances and equipment; Basic arithmetic, record keeping and report development procedures; Type A lunch and breakfast program requirements; Nutrition, dietary requirements and alternative food sources. Ability to: Skillfully cook and bake; Adhere to large quantity food production and preparation standards; Lift and transport foodstuffs, materials and supplies; Lead and coordinate the work of others; Understand and carry out oral and written directions; Establish and maintain cooperative working relationships. PHYSICAL DEMANDS The physical requirements indicated below are examples of the physical aspects that this position classification must perform in carrying out essential job functions. Persons performing service in this position classification will exert 25 to 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects. This type of work involves constant movement within the work area, and will involve walking or standing for extended periods. Perceiving the nature of sound, near and far vision, depth perception, providing oral information, the manual dexterity to operate business related equipment, and handle and work with various materials and objects are important aspects of this job. Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job. EXPERIENCE AND EDUCATION Any combination of experience and training that would likely provide the required knowledge and skill is qualifying. A typical way to obtain the required knowledge and skill would be: Experience: Two years of experience in quantity baking, cooking, salad preparation, and food service facility maintenance in a commercial, institutional or school food service facility. Education: Equivalent to the completion of the twelfth grade, supplemented by training or coursework in nutrition, and in safety and sanitation procedures, or related areas.

will serve multiple locations based on staffing needs each day* CLASS TITLE: Cook/Baker 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 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 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 handing 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 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 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. Punctual and regular attendance. 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 relate 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 as 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. Work confidentially with discretion. EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma, GED Certificate or demonstrated progress toward obtaining a GED 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.

Food Service/Cook/Baker Date Available: 2026 FY CLASS TITLE: COOK/BAKER Substitute Cook/Baker for the 2025-2026 School Year.

Class Code: 7241 Substitute - Food Service Cook/Baker LOCAL DISTRICT CLASSIFICATION PLAN CLASS TITLE: COOK/BAKER 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 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 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 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 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. Must have a food handler's card or willing to obtain. Salary Schedule: View salary schedule HERE.

Food Service/COOK/BAKER Attachment(s): Cook_**********5955.pdf

TITLE: Cook/ Baker REPORTS TO: School Food Service Director JOB GOAL: 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. PERFORMANCE RESPONSIBILITIES: 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; 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 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 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 by School Food Service Director and/or Superintendent. EDUCATION AND EXPERIENCE: High School diploma or G.E.D. 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 service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 210 and 235, employee must complete mandatory annual training requirements. EVALUATION: Performance will be evaluated annually by the School Food Service Director TERMS OF EMPLOYMENT: Salary commensurate with the Fairview Independent Schools Classified Salary Schedule. Work schedule established by School Food Service Director and Superintendent The statements herein are intended to describe the general nature and level of work being performed by employees and assigned to this job classification. They are not intended to be a complete list of responsibilities, duties and skills required of personnel so assigned. Responsibilities and duties assigned are at the discretion of the supervisor.

District/Food Services BASIC FUNCTION: Prepare, cook, bake and serve a varietyof foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition. EDUCATION AND EXPERIENCE: Any combination equivalent to high school diploma or G.E.D. Certificate LICENSES AND OTHER REQUIREMENTS: Must complete training course for certification of beginning school food personnel as prescribed in 702 KAR 6:045

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.

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. Essential Duties & Responsibilities 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; 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 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 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. Required Knowledge & 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. Operate a cash register and make change accurately Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work is performed while standing, sitting and/or walking. Requires the ability to communicate effectively using speech, close/distance vision, and hearing. Requires the use of hands for simple grasping and fine manipulations. Requires bending, squatting, crawling, climbing, and reaching. Requires the ability to lift, carry, and push or pull weights up to 50 pounds. Requires a high level of physical endurance to meet the demands of extended work days (coverage of building activities and extra-curricular activities, etc.). Requires the ability to handle and balance multiple demands at the same time. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in this environment is quiet to loud depending upon the activity in the particular part of the work day. Education and/or Experiences 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 of experience in cooking and baking food in large quantities. Licenses and Other Requirements Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 210 and 235, employee must complete mandatory annual training requirements.