Cook (FT), Taylor County Schools – Campbellsville, KY

RESPONSIBLE TO:                        Food Service Manager; Principal; Food Service Director

LENGTH OF WORK YEAR:        181 days (may vary according to position)

DIVISION:                                           Food Service

EDUCATION AND EXPERIENCE:

Any combination equivalent to:   high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and one year experience in cooking and baking food in large quantities.

LICENSES AND OTHER REQUIREMENTS:

Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.

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:

  • Meal production planning and scheduling.
  • Applicable District, federal and State laws, rules and regulations related to food service.
  • Quantity food preparation and food merchandising.
  • Nutrition, sanitation and operation regulations and requirements.
  • Use and care of institutional equipment and utensils.
  • Procedures used in ordering, receiving, storing and inventorying food and supplies.
  • Health and safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations.
  • Budget preparation and control.
  • Record keeping techniques.
  • Principles and practices of supervision and training.
  • Oral and written communications skills.
  • Interpersonal skills using tact, patience and courtesy.
  • Inventory methods and practices.

ABILITY TO:

  • Manage and coordinate the day-to-day food service operation at an assigned school site.
  • Assure compliance with District, State and federal requirements.
  • Plan well-balanced, nutritional and appetizing menus within a fixed budget.
  • Train others in the preparation and serving of food in large quantities.
  • Read, interpret, apply and explain rules, regulations, policies and procedures.
  • Schedule, supervise and evaluate staff.
  • Analyze situations accurately and adopt an effective course of action.
  • Meet schedules and time lines.
  • Operate a computer terminal as required.
  • Plan and organize work.
  • Maintain records and prepare reports.
  • Communicate effectively both orally and in writing.
  • Work independently with little direction.

OTHER JOB RESPONSIBILITIES:

  • Be clean, neat and professionally dressed
  • Be consistently responsible- maintaining regular punctual attendance and timely completion of assigned duties, working assigned contract and extended days and using sick, personal, and emergency leave appropriately.
  • Maintain professional interpersonal skills using tact, patience, courtesy, and cooperative effective relationships with others consistently displaying self-control, honesty, and credibility with parents, students, visitors and school personnel.
  • Act as a district liaison demonstrating positive behavior, interest and concern toward the programs, purposes, goals and efficient operation of the Taylor County Public Schools.
  • Follow the procurement guidelines and purchase order process.
  • Disseminate information/resources in areas of responsibilities.
  • Maintain proper care and safe use of district equipment and property.
  • Participate in required professional development and trainings as assigned or approved for professional job growth, to remain abreast of program requirements/responsibilities and to improve student educational services.
  • Maintain confidentiality and privacy of all school records.
  • Is familiar with and incorporates the use of technology as job responsibilities require.
  • Adheres with federal, state and district program guidelines, policies, procedures and laws.
  • Adheres to the State Professional Code of Ethics.
  • Perform other tasks and assume other responsibilities as may be assigned by the supervisor or superintendent

Apply @ Taylor County School District – Cook/Baker (tedk12.com)

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