Cook jobs in Kentucky - 1,164 jobs

Food Service/Cafeteria Cook Attachment(s): 8040 Substitute Cook.pdf

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.

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.

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. Adheres to the Professional Code of Ethics. 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. Follow, adjust and extend recipes. Understand and follow oral and written directions. Communicate effectively both orally and in writing. . Maintain routine records. Meet schedules and timelines. 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. EVALUATION: Performance of this job will be evaluated in accordance with provisions of the Board's policy on Evaluation of Classified Personnel. The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this job classification. These statements 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. 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 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. Operate a cash register and make change accurately 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 service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 210 and 235, employee must complete mandatory annual training requirements.

PRIMARY SUPERVISOR: Food Service Manager/Principal APPOINTMENT: A Cook/Baker shall be appointed annually, upon the recommendation of the Food Service Manager/Principal to the Superintendent. QUALIFICATIONS: Shall communicate effectively both orally and in writing with parents, students and faculty. Shall have demonstrated people skills to indicate ability to function in a team oriented environment. Shall have a high school diploma or GED. Shall have a minimum of one year experience in cooking and baking food in large quantities. Shall complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. PHYSICAL REQUIREMENTS: Shall have the ability to sit, lifting, stoop, any and all body movements as related to the job description. JOB GOAL: To 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; and train and provide work direction to others. GENERAL DUTIES & PERFORMANCE RESPONSIBILITIES: Shall determine appropriate action within clearly defined guidelines. Shall present a positive image of the school to parents, and convey to them the school's genuine concern with the education, growth and development of each student. Shall seek to establish friendly and cooperative partnerships between home and school. Shall work to develop a positive public relationship between the school district and the community. Shall carry out assignments in a timely manner without undue checking. Shall react positively to directives. Shall have a willingness to cooperate with the superintendent, district administrators, principals and staff. Shall maintain the confidentiality, both verbally and in written form, of each student's educational records. Shall strive to maintain and improve professional competence. Shall take necessary precautions to protect students, equipment, materials and facilities. Shall adhere to School Board of Education Policies and Procedures. SPECIFIC DUTIES & PERFORMANCE RESPONSIBILITIES: Shall prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods. Shall prepare and combine necessary ingredients. Shall prepare and cook meat dishes, vegetables and other main dishes. Shall prepare salads, sandwiches, fruit, soups, sauces and other foods. Shall assist in determining appropriate quantity of food items for cooking and baking. Shall adjust and extend recipes as needed. Shall maintain food quality standard including appearance, and nutritional requirements. Shall monitor temperatures of food to assure safety and quality standards are met. Shall monitor water temperatures to assure proper temperature for sanitizing. Shall serve food according to established guidelines and replenish serving containers as needed. Shall serve and sell lunch items to faculty. Shall clean cafeteria equipment, utensils and appliances and store food supplies. Shall assure compliance with kitchen sanitation and safety procedures and regulations. Shall clean refrigerators and storerooms as required. Shall assist in storing unused food and supplies. Shall dispose of unusable leftovers. Shall utilize proper methods of handling foods to be stored. Shall 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. Shall train and provide work direction to others. Shall record amounts of food sold and monies collected as assigned. Shall assist with inventory and maintain routine records as directed. Shall prepare records of foods cooked and foods left over. Shall prepare and bake food for special events as needed. Shall assist at banquets or special events as required. Shall assist in other food service areas as needed. Shall collect money and make correct change. Shall perform any other duties related to your position as assigned by the supervisor. SALARY: Commensurate with the school district's Classified Salary Schedule.

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

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

Trimble County Public Schools / COOK/BAKER @ Milton Elementary 4 hours a day 181 days Purpose: To prepare, cook, bake, and serve a variety of foods in quantity at an assigned school site; assist in other preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others. Reports To: Lunchroom Manager Qualifications: High School Diploma or GED Must complete training course for certification of beginning school food service personnel as prescribed in 702KAR 6:045. Hold a minimum of one year of experience in cooking and baking food in large quantities. Shall have demonstrated people skills to indicate the ability to function in a team oriented environment. Hold a valid Kentucky Driver's License Specific Duties and Performance Responsibilities: Prepares and bakes rolls, biscuits, breads, cakes, cookies, and other baked goods; prepares and combines necessary ingredients. Prepares and cooks meat dishes, vegetables and other main dishes; prepares salads, sandwiches, fruit, soups, sauces, and other foods. Assists in determining appropriate quantity of food items for cooking and baking; adjusts and extends 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, ovens, overhead vents, and deep fryer 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, dishwasher, electric warmer, range, oven, pressure cooker, and other cafeteria equipment as required. Trains and provides work direction to others. Assists with inventory and maintains routine records as directed; prepares records of foods cooked and foods leftover. Assists in putting away food supplies upon delivery. Prepares and bakes foods for special events as needed; assists in banquets or special events as required. Assists in other food service areas as needed; collects money and makes correct change. Demonstrates regular attendance and punctuality. Adheres to the appropriate code of ethics. Performs other duties consistent with the position assigned as may be requested by the Lunchroom Manager or Superintendent. General Duties and Performance Responsibilities: Determine appropriate action within clearly defined guidelines. Present a positive image of the school to parents, and convey to them the school's genuine concern with the education, growth and development of each student. Seek to establish friendly and cooperative partnerships between home and school. Work to develop a positive public relationship between the school district and community. Carry out assignments in a timely manner without undue checking. React positively to directives given by supervisors. Demonstrate a willingness to cooperate with district administrators, principals and staff. Maintain the confidentiality, both verbally and in written form, of each student's educational records. Strive to maintain and improve professional competence. Take necessary precautions to protect students, equipment, materials and facilities. Adhere to School Board of Education Policies and Procedures. 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. Proper methods of storing equipment, materials and supplies. Standard kitchen equipment, utensils, and measurements and health and safety regulations. Basic record-keeping techniques and basic math 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. Follow, adjust, and extend recipes. Communicate effectively both orally and in writing. Maintain routine records and meet schedules and time lines. Establish and maintain cooperative and effective working relationships with others. Plan, observe health and safety regulations, train and provide work direction to others. Be a team player, willing to do whatever necessary to get task finished- even though it may not be your assigned duty for the day. Physical Requirements: Medium to Light Work Ability to lift at least 30 pounds Ability to exert in excess of 30 pounds of force occasionally, and/or in excess of 20 pounds of force constantly to move objects Physical Activities: Ability to sit, stand, walk, climb, balance, bend, stoop, kneel, crouch, crawl, twist, and reach Ability to push, pull, or lift exerting up to 20 pounds of force Grasping - applying pressure to an object with the fingers and palm. Talking - expressing or exchanging ideas by means of the spoken word. Voice will need to be loud at times in order to be heard. Hearing Acuity - perceiving speech and other environmental sounds at normal loudness levels. Visual Acuity - seeing at a level which allows reading of numbers and text, operation of equipment, inspection of machines, etc. Vision Color - ability to identify and distinguish colors Peripheral - observing an area that can be seen up and down or right and left when eyes are fixed on a given point. Working Conditions: The worker is subject to both environmental conditions as activities occur both inside and outside. Salary: Commensurate with the school district's Classified Salary Schedule Note: This description of performance responsibilities is intended to indicate the kinds of tasks and levels of work difficulty that will be required of positions that will be given this title and shall not be construed a declaration of what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct or control the work of employees under his/her supervision. The use of a particular expression or illustration describing duties shall not be held to exclude other duties not mentioned that are of a similar kind or level of difficulty with the job description.

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. ADDENDUM: This job is considered a Safety Sensitive position because a single mistake by the employee can create an immediate threat of serious harm to students and fellow employees.

SUMMARY OF 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. 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. 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: 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. Make change accurately. Read and write at a level required for successful job performance. Establish 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. 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. CERTIFICATION REQUIREMENT: Must complete training course for certification of beginning school food service personnel.

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.

TITLE: COOK/BAKER JOB GOAL: To contribute to the safe and efficient operation of the school cafeteria for the ultimate health, comfort, and benefit of the students. REPORTS TO: School Food Service Manager, Assistant Manager(ASM), District Food Service Director or Principal. QUALIFICATIONS: 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. One year of experience in cooking and baking food in large quantities, preferred. Able to execute basic math skills. Positive attitude toward students, staff, and school. KNOWLEDGE OF: Principles and methods of quantity food service preparation, serving and storage. Basic computer skills including use of mouse and keyboard to navigate computer, e-mail, and websites, and operation of point of sale system. 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/SOP procedures including sanitation practices related to handling & serving food. ABILITY TO: Prepare, cook, bake and serve a variety of foods in quantity at an assigned school cafeteria. 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. Understand requirements for reimbursable meals and monitor student trays to ensure requirements are met. Lift, bend, reach and stand. Follow, adjust and extend recipes. Understand and follow oral and written directions. Communicate effectively both orally and in writing. (8341) Has the flexibility to travel between multiple locations, as needed, to meet departmental demands. Maintain routine records. Meet schedules and timelines. Establish and maintain cooperative and effective working relationships with others. Plan and organize work. Observe and follow health and safety regulations. Train and provide work direction to others as directed by the manager/ASM. Make changes accurately. Read and write at a level required for successful job performance. ESSENTIAL FUNCTIONS, DUTIES and RESPONSIBILITIES: Prepare, cook, bake and serve a variety of foods in quantity at an assigned school cafeteria; 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; 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 chopper, mixer, steamer, electric warmer, range, oven, cash register, dishwasher and other cafeteria equipment as required. Train and provide work direction to others as directed by the manager/ASM. 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 with catering or special events, as required. Maintain regular, predictable and punctual attendance during regularly scheduled work hours. Assist in other food service areas as needed; collect money and make correct change. (8341) Has the flexibility to travel between multiple locations as needed to meet departmental demands. (8341) Must be willing to work flexible hours ranging from 5:00am-2:30pm as well as the ability to work district wide in any OPS cafeteria. Performs other duties that may not specifically be covered in this general , as assigned by the School Food Service Manager/Assistant Manager/Food Service Director/Principal. Acts in accordance with the by-laws and policies as set forth by the Owensboro Board of Education, KRS and KAR, and applicable Federal laws and regulations. Demonstrates loyalty and dedication to the purposes and goals of the Owensboro Public Schools. Participate in and successfully complete planned training programs. Understand and follow oral and written directions. Establish and maintain cooperative and effective working relationships with others. WORK ENVIRONMENT: Indoor/outdoor environment. Required to go in and out of the walk-in freezer and refrigerator. Requires working with or near the public, parents, and children and will be subject to heat, cold, sounds, scents, and other related environmental factors. PHYSICAL DEMANDS: (example) Lifting/pulling/pushing up to 50 lbs. Standing for long periods of time. Hand and finger dexterity. Repetitive movements. Movements such as walking/bending throughout a typical work day. EVALUATION: Performance of this job will be evaluated in accordance with provisions of the Board's policy for the Classified Evaluation Plan. Evaluation will be conducted by the Cafeteria Manager with input from the Assistant Manager, Food Service Director and Building Principal. OTHER FACTORS: Classified salary schedule Classified benefits package 182 days per year Pay rate $13.25-$16.02 per hour, contingent on verified experience. FLSA Classification: Nonexempt Must complete onboarding and on the job training deemed necessary by school food service personnel. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Location, duties, responsibilities may be altered to meet the needs of the district. Contracts are with the district of Owensboro Public Schools-not with the individual locations. Location assignments are subject to change. Equal Education and Employment Opportunities M/F/D

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.

Substitute - Classified/Substitute Cook/Baker COOK/BAKER TITLE: COOK/BAKER REPORTS TO: FOOD SERVICES DIRECTOR Sub Pay: $15.06 QUALIFICATIONS: 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. Must complete training course for certification of beginning school food personnel as prescribed in 702 KAR 6:045. JOB FUNCTION: To prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others. DUTIES AND PERFORMANCE RESPONSIBILITES: Prepare and bake rolls, biscuits, breads, cakes, cookies and other bakes 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 proper 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 store rooms, 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, utensils and measurements Health and safety regulations Basic record-keeping techniques Basic math and cashiering 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 40 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 Train and provide work direction to others Make change accurately Read and write at a level required for successful job performance ADDITIONAL REQUIREMENTS: Complete all mandatory training and attend in-service sessions Performs assigned tasks in a timely manner Consistently displays self-control with parents, students and school personnel Maintains a clean workstation (desk, office, etc.) Be clean, neat and appropriately/professionally dressed Maintains student control Operate equipment in a safe manner Be consistently responsible-maintaining regular punctual attendance and timely completion of assigned duties, working assigned contract and extended days and using sick and personal leave appropriately

QUALIFICATIONS: High school diploma or G.E.D. Successful experience in food service industry preferred. REPORTS TO: Director 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 related duties as assigned.

The Adair County Schools Food Service Department is seeking a qualified applicant to prepare, cook, bake and serve a variety of foods in large quantities; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others.