Prep cook jobs in Kentucky - 1,111 jobs

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

Cook/Baker - 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.

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

Cook Qualifications: 1. Any combination equivalent to : high school diploma, G.E.D> Certificate or demonstrated progress toward obtaining a G.E.D. on timely manner as required by Kentucky law and two years of computer experience. No person who is initially hired after July 13, 1990, shall be eligible to hold the position of a classified employee or receive salary for services rendered in such position, unless he holds at least a high school diploma or high school certificate of completion or GED certificate, or he shows progress toward obtaining a GED, a person shall be enrolled in a GED program and be progressing satisfactorily through the program, as defined by administrative regulations Adopted by the State Board for Adults and Technical Education. 2. Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Reports to: Food Service Director Job Duties / Responsibililties: 1. Prepare and bake rolls, biscuits, cakes, cookies and other baked goods; prepare and combine necessary ingredients. 2. Prepare and cook meats dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods. 3. Assist in the determining appropriate quantity of food items for cooking and baking , adjust and extend recipes ( standardized recipes) ; maintain food quality standards including appearance, and nutritional requirements. 4. Monitor temperature 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 ( 1/3 of RDA ) and replenish serving containers as needed; serve and sell 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 storeroom as required. 7. Assist in storing unused food and supplies; dispose of unable leftovers; utilize proper methods of handling foods to be stored. 8. Operate a number of standard kitchen utensils and equipment including slicer, chopper, mixer, steamers, deep fryer, dishwasher, electric warmer, range , ovens, and other cafeteria equipment as required. 9. Provide a TEAM working relationship with co-workers and students. 10. Assist in other foodservice events as needed; perform related duties as assigned. 11. Knowledge of: Standard kitchen equipment, utensils and measurements. 12. Sanitation practices related to handling and serving food. 13. Interpersonal skills using tact, patience and courtesy. 14. Proper lifting techniques. 15. Ability to: Serve food in accordance with health and sanitation regulations. 16. Learn and follow health and sanitation requirements. 17. Maintain food service equipment and areas in a clean and sanitary condition. 18. Meet schedules and time lines. 19. Understand and follow oral and written directions 20. Work cooperatively with others. 21. Lift heavy objects. 22. Cleaning cafeteria tables and chairs daily, due to sanitation. Terms of Service: Salary schedule set by board of education. Evaluations: Food Service Director / Yearly

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 coking 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: Principals 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 variet 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. Life, 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 directions 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, or 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. License and Other Requirements: Must complete training course for certification of beginning school food personnel as prescribed in 702 KAR 6:045.

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

CLASS TITLE: COOK/BAKER This is a full-time position; 180 days per school year; 4.5 hrs/day (Pay will be prorated for 2025-2026 school year based on start date). 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/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. 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: 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. 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.

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.

Job Description Primary Location Hickman County Board of Education Salary Range Substitute Shift Type Substitute

Substitute Cook/Baker - 8241 Salary 12.00 per hour Days As needed basis Reports to: Food Service Manager 1 Revised June 27, 2016 School Assignment All schools, as necessary 29 hours/week maximum Working Times Determined by Food Service Manager 1 SCOPE OF RESPONSIBILITIES Work on an "as-need" basis with possible short notice at any school; prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food service operations as directed; maintain equipment and facilities in a clean and sanitary manner PERFORMANCE RESPONSIBILITIES / ESSENTIAL FUNCTIONS * Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, range, oven, pressure cooker, warming units, refrigeration units, cash register, dishwasher and other cafeteria equipment as required * Prepare and combine ingredients by following a standardized recipe; portion, bake and hold rolls, biscuits, breads and other baked goods by following health department regulations; document temperatures to validate food safety; maintain food quality, taste and appearance by batch baking * Prepare and combine ingredients by following a standardized recipe; cook, portion and hold meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods by following health department regulations; document temperatures to validate food safety; maintain food quality, taste and appearance by batch cooking * Serve food according to established guidelines; replenish serving containers as needed * Record required information on the Daily Production Sheets and other forms * Utilize proper methods of handling food and supplies to be stored; storing or disposal of leftovers with documentation * Clean and sanitize cafeteria utensils, equipment and appliances after meal service; document water temperatures and sanitizer levels; maintain work areas and serving areas in a clean, sanitary and safe condition including refrigerators, storerooms and all kitchen areas by following health department regulations * Follow proper receiving and storing procedures of deliveries; documenting items received, temperatures and dating * Prepare, bake, cook, assist and/or serve food items for special events and banquets as needed * Assist with inventory and maintain routine records as required; assist in other food service areas as needed * Successfully utilizes technology as appropriate in job function * Maintain regular and predictable attendance when requested to work * Adhere to department and district policies and procedures including, but not limited to uniform, confidentiality and professional code of ethics * Adhere to health department, USDA and other regulatory agencies rules and regulations * Perform any other duties assigned by the Food Service Manager or Director of Child Nutrition KNOWLEDGE / ABILITIES / PHYSICAL DEMANDS KNOWLEDGE OF: * Basic math skills * Standard kitchen equipment, utensils and measurements * Sanitation practices related to handling and serving food * Interpersonal skills using tact, patience and courtesy * Proper lifting techniques * ABILITY TO: * Have transportation to work at any school with possible short notice * Prepare food in accordance health department regulations * Learn and follow health and sanitation requirements * Maintain food service equipment and areas in a clean and sanitary condition * Learn, apply and explain policies, procedures, rules and regulations * Meet schedules and time lines * Understand and follow oral and written directions * Establish and maintain cooperative and effective working relationships with others * Communicate effectively both orally and in writing PHYSICAL DEMANDS Seldom/Rare Occasional (up to 1/3 of work day) Frequent (1/3 to 2/3 of work day) Repetitive (2/3 or more of work day) Standing/Walking X Sitting X Handle/Finger/Feel X Reach/Push/Pull X Bend/Stoop/Crouch X Kneel/Crawl X Climb/Balance X Lift/Carry (Check Frequency) Up to 10 lbs. X Up to 20 lbs. X Up to 50 lbs. X Up to 100 lbs. X Over 100 lbs. X MINIMUM QUALIFICATIONS * Any combination equivalent to: High school diploma, G.E.D. Certificate or demonstrated progress toward a G.E.D. as required by Kentucky law * Completion of district required staff trainings DESIRED QUALIFICATIONS * One year experience in cooking and baking food in large quantities * Knowledge of the National School Lunch Program (NSLP) CONTINUING EDUCATION * Completion of district required staff trainings * Four (4) hour certification class within first 40 days of employment per KRS 156.070, 156.160 * Annual two (2) hour certification class annually * Four (4) hours of continuing education annually * Attendance and participation in meetings and in services

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.

QUALIFICATIONS: 1. Shall communicate effectively both orally and in writing with parents, students and faculty. 2. Shall have demonstrated people skills to indicate ability to function in a team oriented environment. 3. Shall have a high school diploma or GED. 4. Shall have a minimum of one year experience in cooking and baking food in large quantities. 5. Shall complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. 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. Please refer to our webpage Boyd for a complete job description.

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

CLASS TITLE: COOK/BAKER , on call, no benefits. 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/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. 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: 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. 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 - 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.

BASIC FUNCTION: As needed/called by the district. 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: 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: 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. 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. LICENSES AND OTHER REQUIREMENTS: Must complete training course for certification of beginning school food personnel.