Line cook, prep cook jobs in Kentucky - 513 jobs

Cook/Baker - Wayland Alexander Elementary Job Class #7241, 5 hours/180 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.

CLASS TITLE: COOK/BAKER REPORTS TO: School Principal or Designee EXEMPT STATUS: Non-exempt CLASS CODE: 7241 APPROVED: December 18, 2025 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 of 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 needed. 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. Maintain 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 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. 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 medium weights, up to 50 pounds. Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job. 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.

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.

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.

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

Job Description Primary Location Harlan Elementary School Salary Range Bi-Weekly Shift Type Substitute

Prepare, cook, bake, and serve a variety of foods in quantity at an assigned site, and assist in other food preparation duties as directed. Maintain facilities in a clean and sanitary condition. Requires: High School Diploma or GED TB Skin Test Completion of food service training

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: 1. 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. 3. 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. 5. Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty. 6. 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. 8. 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. 9. 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. 11. Prepare and bake 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. 13. 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.

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. REPRESENTATIVE DUTIES/ESSENTIAL FUNCTIONS: 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: 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: Maintain regular and predictable attendance. 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. REQUIREMENTS: High School Diploma or GED Certification. A criminal records check and physical are also required upon employment

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 COOK/BAKER SUBSTITUTES 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.

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.

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

JOB TITLE: SUBSTITUTE COOK/BAKER REPORTS TO: School Food Service Manager QUALIFICATIONS: Any combination equivalent to: high school diploma or GED certificate Experience in cooking and baking food in large quantities. Used on an as needed basis only KNOWLEDGE OF: Principles and methods of quantity food service preparation, serving and storage. Sanitation and safety practices related to handling, cooking, baking and serving food. Methods of preparing and serving food in large quantities. Methods of adjusting and extending recipes and proper substitutions. Proper methods of storing equipment, materials and supplies. Standard kitchen equipment, utensils and measurements. Health and safety regulations. Basic record-keeping techniques. Basic math and cashiering skills. HACCP Guidelines ABILITY TO: Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service facility. Prepare and serve food in accordance with health and sanitation regulations. Operate and maintain standard machines and equipment found in school cafeterias and kitchens. Prepare attractive, appetizing and nutritious meals for students and staff. Lift, bend, reach and stand. Follow, adjust and extend recipes. Understand and follow oral and written directions. Communicate effectively both orally and in writing. Lift heavy objects up to 50 lbs. Maintain routine records. Meet schedules and time lines. Establish and maintain cooperative and effective working relationships with others. Plan and organize work. Observe health and safety regulations. Make change accurately. Read and write at a level required for successful job performance. REPRESENTATIVE DUTIES: Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; prepare and combine necessary ingredients. Prepare and cook meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods. Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements. Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing. Serve food according to established guidelines and replenish serving containers as needed Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required. Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored. Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, dishwasher, electric warmer, range, oven, cash register, dishwasher and other cafeteria equipment as required. Assist in other food service areas as needed; collect money and make correct change. Performs other duties that may not specifically be covered in this general job description, as assigned by the School Food Service Manager

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.

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.