Baker Jobs in Kentucky

CLASS TITLE: COOK/BAKER Full-time 5.5 hours per day Description 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 subject to possible modification to reasonably accommodate qualified individuals with disabilities. Some requirements, however, may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or others. REPORTS TO: Director of Food Service EXEMPT STATUS: Non-Exempt APPROVED: Board Order #79, 2-10-15 BASIC FUNCTION: Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others. REPRESENTATIVE DUTIES: Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; prepare and combine necessary ingredients. Prepare and cook meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods. Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements. Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing. Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty. Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required. Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored. Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, cash register, dishwasher and other cafeteria equipment as required. Train and provide work direction to others. Record amounts of food sold and monies collected as assigned; assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods left over. Prepare and bake food for special events as needed; assist at banquets or special events as required. Assist in other food service areas as needed; collect money and make correct change. Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Principles and methods of quantity food service preparation, serving and storage. Sanitation and safety practices related to handling, cooking, baking and serving food. Methods of preparing and serving food in large quantities. Methods of adjusting and extending recipes and proper substitutions. Proper methods of storing equipment, materials and supplies. Standard kitchen equipment, utensils and measurements. Health and safety regulations. Basic record-keeping techniques. Basic math and cashiering skills. ABILITY TO: Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service facility. Prepare and serve food in accordance with health and sanitation regulations. Operate and maintain standard machines and equipment found in school cafeterias and kitchens. Prepare attractive, appetizing and nutritious meals for students and staff. Lift, bend, reach and stand. Follow, adjust and extend recipes. Understand and follow oral and written directions. Communicate effectively both orally and in writing. Lift heavy objects. Maintain routine records. Meet schedules and time lines. Establish and maintain cooperative and effective working relationships with others. Plan and organize work. Observe health and safety regulations. Train and provide work direction to others. Make change accurately. Read and write at a level required for successful job performance. Operate a cash register and make change accurately EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and one year experience in cooking and baking food in large quantities. LICENSES AND OTHER REQUIREMENTS: Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 210 and 235, employee must complete mandatory annual training requirements

COOKS 1. Comply with work schedule. 2. Cooperate with manager or person in charge and cooperate with each other. 3. Prepare nutritious and attractive food. 4. Do any necessary cleaning of equipment and lunchroom. 5. Keep a count and report to person doing production records the amount of any food items used in the preparation of the day's menu. 6. Consult with manager on any problem encountered with equipment. 7. Notify manager of any food or supply that needs to be ordered. 8. Perform any other duties which may be assigned by the immediate supervisor, Superintendent and the Board of Education

QUALIFICATIONS: High school diploma or G.E.D. Successful experience in food service industry preferred. REPORTS TO: Director JOB GOAL: Prepares, cooks, bakes and serves a variety of foods in quantity at an assigned school site and maintains facilities in a clean and sanitary condition. EVALUATION: Performance will be evaluated in accordance with provisions of the district evaluation plan. TERMS OF EMPLOYMENT: Salary and terms of employment according to approved salary schedules. PERFORMANCE RESPONSIBILITIES: Prepares a wide variety of baked goods and other food dishes. Assists in determining appropriate quantity of food items for cooking and baking; adjusts and extend recipes as needed; maintains food quality standards including appearance, and nutritional requirements. Monitors temperatures of food to assure safety and quality standards are met; monitors water temperatures to assure proper temperature for sanitizing. Serves food according to established guidelines and replenishes serving containers as needed; serves and sells lunch items to faculty. Cleans cafeteria equipment, utensils and appliances and stores food supplies; assures compliance with kitchen sanitation and safety procedures and regulations; cleans refrigerators and storerooms as required. Assists in storing unused food and supplies; disposes of unusable leftovers; utilizes proper methods of handling foods to be stored. Operates a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, cash register, dishwasher and other cafeteria equipment as required. Performs other related duties as assigned.

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:

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. Classified 7 hour position. 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. Other duties as assigned. 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.

BASIC FUNCTION: -Prepare, cook, bake and serve a variety of foods in quantity -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 all 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 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 timelines. - Establish and maintain cooperative and effective working relationships with others. - Plan and organize work. - Observe health and safety regulations. - Train and provide work direction to others. - Make change accurately. - Read and write at a level required for successful job performance. PHYSICAL DEMANDS: - Work is performed while standing, sitting and/or walking - Requires the ability to communicate effectively using speech, vision and hearing - Requires the use of hands for simple grasping and fine manipulations - Requires bending, squatting, crawling, climbing, reaching - Requires the ability to lift, carry, push or pull light weights 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. The statements herein are intended to describe the general nature and level of work being performed by employees 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.

Days: 185 PRIMARY SUPERVISOR: Food Service Manager/Principal APPOINTMENT: A Cook/Baker shall be appointed annually, upon the recommendation of the Food Service Manager/Principal to the Superintendent. QUALIFICATIONS: Shall communicate effectively both orally and in writing with parents, students and faculty. Shall have demonstrated people skills to indicate ability to function in a team oriented environment. Shall have a high school diploma or GED. Shall have a minimum of one year experience in cooking and baking food in large quantities. Shall complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. PHYSICAL REQUIREMENTS: Shall have the ability to sit, lifting, stoop, any and all body movements as related to the job description. JOB GOAL: To prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; and train and provide work direction to others. GENERAL DUTIES & PERFORMANCE RESPONSIBILITIES: Shall determine appropriate action within clearly defined guidelines. Shall present a positive image of the school to parents, and convey to them the school's genuine concern with the education, growth and development of each student. Shall seek to establish friendly and cooperative partnerships between home and school. Shall work to develop a positive public relationship between the school district and the community. Shall carry out assignments in a timely manner without undue checking. Shall react positively to directives. Shall have a willingness to cooperate with the superintendent, district administrators, principals and staff. Shall maintain the confidentiality, both verbally and in written form, of each student's educational records. Shall strive to maintain and improve professional competence. Shall take necessary precautions to protect students, equipment, materials and facilities. Shall adhere to School Board of Education Policies and Procedures. SPECIFIC DUTIES & PERFORMANCE RESPONSIBILITIES: Shall prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods. Shall prepare and combine necessary ingredients. Shall prepare and cook meat dishes, vegetables and other main dishes. Shall prepare salads, sandwiches, fruit, soups, sauces and other foods. Shall assist in determining appropriate quantity of food items for cooking and baking. Shall adjust and extend recipes as needed. Shall maintain food quality standard including appearance, and nutritional requirements. Shall monitor temperatures of food to assure safety and quality standards are met. Shall monitor water temperatures to assure proper temperature for sanitizing. Shall serve food according to established guidelines and replenish serving containers as needed. Shall serve and sell lunch items to faculty. Shall clean cafeteria equipment, utensils and appliances and store food supplies. Shall assure compliance with kitchen sanitation and safety procedures and regulations. Shall clean refrigerators and storerooms as required. Shall assist in storing unused food and supplies. Shall dispose of unusable leftovers. Shall utilize proper methods of handling foods to be stored. Shall operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, cash register, dishwasher and other cafeteria equipment as required. Shall train and provide work direction to others. Shall record amounts of food sold and monies collected as assigned. Shall assist with inventory and maintain routine records as directed. Shall prepare records of foods cooked and foods left over. Shall prepare and bake food for special events as needed. Shall assist at banquets or special events as required. Shall assist in other food service areas as needed. Shall collect money and make correct change. Shall perform any other duties related to your position as assigned by the supervisor. SALARY: Commensurate with the school district's Classified Salary Schedule.

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

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

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.

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.

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.

District/Food Services SUMMARY CLASS TITLE: COOK/BAKER BASIC FUNCTION: Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others. REPRESENTATIVE DUTIES: Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; prepare and combine necessary ingredients. Prepare and cook meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods. Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements. Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing. Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty. Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required. Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored. Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, cash register, dishwasher and other cafeteria equipment as required. Train and provide work direction to others. Record amounts of food sold and monies collected as assigned; assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods left over. Prepare and bake food for special events as needed; assist at banquets or special events as required. Assist in other food service areas as needed; collect money and make correct change. Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Principles and methods of quantity food service preparation, serving and storage. Sanitation and safety practices related to handling, cooking, baking and serving food. Methods of preparing and serving food in large quantities. Methods of adjusting and extending recipes and proper substitutions. Proper methods of storing equipment, materials and supplies. Standard kitchen equipment, utensils and measurements. Health and safety regulations. Basic record-keeping techniques. Basic math and cashiering skills. ABILITY TO: Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service facility. Prepare and serve food in accordance with health and sanitation regulations. Operate and maintain standard machines and equipment found in school cafeterias and kitchens. Prepare attractive, appetizing and nutritious meals for students and staff. Lift, bend, reach and stand. Follow, adjust and extend recipes. Understand and follow oral and written directions. Communicate effectively both orally and in writing. Lift heavy objects. Maintain routine records. Meet schedules and time lines. Establish and maintain cooperative and effective working relationships with others. Plan and organize work. Observe health and safety regulations. Train and provide work direction to others. Make change accurately. Read and write at a level required for successful job performance. Operate a cash register and make change accurately EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and one year experience in cooking and baking food in large quantities. LICENSES AND OTHER REQUIREMENTS: Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 210 and 235, employee must complete mandatory annual training requirements.

4 hours per day, benefits included CLASS TITLE: COOK/BAKER CLASS CODE: 7241 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 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. 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. Cook/Baker - Continued Page 2 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 EXPEREINCE: 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 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. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to stand and talk or hear and sometimes walk and sit. Occasionally the employee will bend or twist at the neck more than the average person. While performing the duties of this job, the employee may occasionally push or lift up to 50 pounds. The employee is directly responsible for safety, well-being, or work output of other people. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, and the ability to adjust focus. The position requires the individual to meet multiple demands from several people and interact with the public and other staff. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is moderate to loud. Duties are performed indoors and occasionally outdoors. The Danville Board of Education does not discriminate on the basis of age, sex, race, color, marital status, national origin, religion, veteran's status or disability in hiring practices. Danville Schools are an Equal Opportunity School System. The information contained in this job description is for compliance with the American with Disabilities Act (A.D.A.) and is not an exhaustive list of the duties performed for this position. Additional duties are performed by the individuals currently holding this position and additional duties may be assigned.

- 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

CLASS TITLE: COOK/BAKER Full-time 6 hours per day Description 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 subject to possible modification to reasonably accommodate qualified individuals with disabilities. Some requirements, however, may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or others. REPORTS TO: Director of Food Service EXEMPT STATUS: Non-Exempt APPROVED: Board Order #79, 2-10-15 BASIC FUNCTION: Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others. REPRESENTATIVE DUTIES: Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; prepare and combine necessary ingredients. Prepare and cook meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods. Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements. Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing. Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty. Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required. Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored. Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, cash register, dishwasher and other cafeteria equipment as required. Train and provide work direction to others. Record amounts of food sold and monies collected as assigned; assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods left over. Prepare and bake food for special events as needed; assist at banquets or special events as required. Assist in other food service areas as needed; collect money and make correct change. Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Principles and methods of quantity food service preparation, serving and storage. Sanitation and safety practices related to handling, cooking, baking and serving food. Methods of preparing and serving food in large quantities. Methods of adjusting and extending recipes and proper substitutions. Proper methods of storing equipment, materials and supplies. Standard kitchen equipment, utensils and measurements. Health and safety regulations. Basic record-keeping techniques. Basic math and cashiering skills. ABILITY TO: Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service facility. Prepare and serve food in accordance with health and sanitation regulations. Operate and maintain standard machines and equipment found in school cafeterias and kitchens. Prepare attractive, appetizing and nutritious meals for students and staff. Lift, bend, reach and stand. Follow, adjust and extend recipes. Understand and follow oral and written directions. Communicate effectively both orally and in writing. Lift heavy objects. Maintain routine records. Meet schedules and time lines. Establish and maintain cooperative and effective working relationships with others. Plan and organize work. Observe health and safety regulations. Train and provide work direction to others. Make change accurately. Read and write at a level required for successful job performance. Operate a cash register and make change accurately EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and one year experience in cooking and baking food in large quantities. LICENSES AND OTHER REQUIREMENTS: Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 210 and 235, employee must complete mandatory annual training requirements

CLASS TITLE: COOK/BAKER Full-time 4 hours per day Description 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 subject to possible modification to reasonably accommodate qualified individuals with disabilities. Some requirements, however, may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or others. REPORTS TO: Director of Food Service EXEMPT STATUS: Non-Exempt APPROVED: Board Order #79, 2-10-15 BASIC FUNCTION: Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others. REPRESENTATIVE DUTIES: Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; prepare and combine necessary ingredients. Prepare and cook meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods. Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements. Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing. Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty. Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required. Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored. Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, cash register, dishwasher and other cafeteria equipment as required. Train and provide work direction to others. Record amounts of food sold and monies collected as assigned; assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods left over. Prepare and bake food for special events as needed; assist at banquets or special events as required. Assist in other food service areas as needed; collect money and make correct change. Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Principles and methods of quantity food service preparation, serving and storage. Sanitation and safety practices related to handling, cooking, baking and serving food. Methods of preparing and serving food in large quantities. Methods of adjusting and extending recipes and proper substitutions. Proper methods of storing equipment, materials and supplies. Standard kitchen equipment, utensils and measurements. Health and safety regulations. Basic record-keeping techniques. Basic math and cashiering skills. ABILITY TO: Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service facility. Prepare and serve food in accordance with health and sanitation regulations. Operate and maintain standard machines and equipment found in school cafeterias and kitchens. Prepare attractive, appetizing and nutritious meals for students and staff. Lift, bend, reach and stand. Follow, adjust and extend recipes. Understand and follow oral and written directions. Communicate effectively both orally and in writing. Lift heavy objects. Maintain routine records. Meet schedules and time lines. Establish and maintain cooperative and effective working relationships with others. Plan and organize work. Observe health and safety regulations. Train and provide work direction to others. Make change accurately. Read and write at a level required for successful job performance. Operate a cash register and make change accurately EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and one year experience in cooking and baking food in large quantities. LICENSES AND OTHER REQUIREMENTS: Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 210 and 235, employee must complete mandatory annual training requirements