Baker Jobs in Sikeston, MO

Rare and Well Done Every Time What makes an evening at Perry's so incredible? You do. What you can expect from working at Perry's: Top tier earning potential Flexible schedules Outstanding training and development programs Advancement and growth opportunities Insurance benefit plans A dynamic work environment based upon professionalism, respect and teamwork The Salad/Pantry position is about: Setting up station(s) according to restaurant guidelines Restock all items as needed throughout the shift. Follow recipes, procedures, portion controls, and presentation specifications. Clean and maintain station in practicing good safety, sanitation, and organizational skills. Demonstrate understanding and knowledge of how to properly use and maintain all equipment in station. Perform basic preparation duties, including handling raw produce and meats, following restaurant specifications for quality while following proper food handling and sanitation standards. Perform additional responsibilities, although not detailed, as requested by the Chefs or Managers at any time.

Firmly rooted in Nashville, Dozen's mission is to be a cornerstone of the community, delivering exceptional quality with unwavering integrity. We value our work, ourselves, and those we work alongside as we strive for perfection while putting our unique selves into everything we make and do, day after day. We're looking to add a part-time pastry baker to our pastry team. Prior culinary experience is a plus! Pay starts at $18.25 per hour, which includes a tip share; we will pay a higher rate for a person with relevant experience. This is a part-time position (less than 30 hours per week). Dozen offers benefits to part-time employees, including paid time off and 401(k) with employer match. We are hoping to find a candidate who would be excited about becoming a full-time team member in the future. This position requires constant standing, frequent walking and bending, and the ability to lift and/or carry up to 25 pounds without assistance and up to 50 pounds with assistance. Basic math skills are required. This position requires at least one early morning shift (3am-11:30am) weekly. At least one weekend shift per week is required. Dozen provides equal employment opportunities to all employees and applicants for employment without regard to race, color, ancestry, national origin, gender, sexual orientation, marital status, religion, age, genetic information, disability, gender identity, or service in the military. PASTRY BAKER JOB DESCRIPTION The Pastry Baker is responsible for the daily functions of the pastry department, including scaling, measuring, mixing, shaping, baking, and cleaning, ensuring production goals are met, and ensuring the quality of all pastry items meets company standards. The responsibilities of this role include, but aren't limited to: PLANNING AND PRODUCTION Understands and accurately performs all functions of production in the pastry department, including scaling, measuring, mixing, shaping, and baking. Follows daily production schedule, ensuring that the appropriate quantities of each pastry item are ready at the appropriate time in order to meet the needs of retail and wholesale customers. Assists with seasonal menu changes and new item development. Communicates any problems or needs regarding production, such as needed ingredients, par changes, etc. to the appropriate leader (lead pastry baker, pastry production coordinator, wholesale manager, or manager on duty). QUALITY Analyzes results (quality, efficiency, timeliness) in order to make improvements in overall personal performance. Knows and recognizes the correct appearance of each pastry variety, striving to consistently mix, prepare, and bake for correct and uniform color and appearance. Follows all food safety regulations and practices at all times. TEAM Maintains a working knowledge of all pastry products in order to inform and educate customers and staff. Assists the lead pastry baker with training new employees on all aspects of the pastry department including scaling, measuring, mixing, shaping, and baking. Attends and contributes to periodic pastry team meetings to provide new information, address any issues, and recognize the hard work of others in their department. PERSONAL ACCOUNTABILITY Interacts with the team and customers at Dozen with empathy, kindness, and humility. Communicates clearly and compassionately with customers and staff. Maintains a good record of attendance and punctuality. Uses emotional intelligence in order to interact with a multitude of different personalities and needs; treats every person with respect. Maintains a sense of curiosity and a desire to learn. Has a strong sense of personal accountability and a desire to be better every day. Maintains a commitment to making Dozen a more diverse and inclusive work environment.

Responsibilites include: Starts at 430am. Complete wholesale bagel orders Inventory and establish production amounts for the day Produce 200 to 300#'s of dough daily Complete other restaurant prep for the day Fill in on dishes and customer service as needed

BAKERY by Frothy Monkey is hiring Pastry Bakers. We offer an inclusive and creative workplace. Our team members have the opportunity to collaborate with others, grow professionally, and contribute to a growing company. Full-time positions available. You MUST be available to work a weekend shift and some holidays to qualify. About BAKERY by Frothy Monkey We are a wholesale BAKERY in Nashville owned by Frothy Monkey. Everything we bake is from scratch. Our team of pastry and bread bakers produce Artisan breads, sandwich breads, and a wide assortment of baked goods from muffins and cookies, to layer cakes and pies. We partner with local farms and producers when possible to bring seasonal freshness to our products and deepen the sense of community that gathering around the table can foster. Role and Responsibilities The Pastry Baker role at BAKERY by Frothy Monkey includes but is not limited to, the following responsibilities. The requirements of the position are subject to change, based on Production needs: Scaling ingredients according to BAKERY Pastry Formulas Mixing Ingredients to proper incorporation and development, using Planetary Mixer, or manual (by hand) technique, depending on Formula and product requirements Following BAKERY by Frothy Monkey formulas and recipes to properly mix, portion, shape, and bake a wide array of Artisanal baked goods and desserts Follow direction and receive feedback from Pastry Lead Maintain a clean, organized workspace during the Production shift, and cleaning all equipment, benches, and floors in Pastry Production Area at the end of each shift When necessary, assist with packaging and sorting for Delivery all goods produced during Production Shift Qualifications and Education Requirements Formal Culinary/Pastry baking school education and/or equivalent prior baking experience is preferred, but not required. We are delighted to train individuals who possess a willingness to learn and develop their bread skills with Middle Tennessee's fastest-growing Artisan Bakery. Preferred Skills Safely and efficiently operate various equipment with regards to High-Volume, Artisan baked goods and dessert Production Occasionally work Overtime, based on Production needs Repeatedly stoop, bend, and lift up to 50 pounds throughout shift Strong reading, writing, and verbal communication in English language Ability to understand basic and moderate percentage-based mathematics Positivity and energetic ability to work with a creative and dedicated pastry team Benefits Paid time off (PTO) Medical, dental, and vision insurance (Frothy covers 50% of the premium) Health Savings Account (HSA Bank; Frothy deposits $25 a month) 401(k) retirement plan Free shift meal and staff beverages Free employee assistance program Free employee perks and discount program Free life insurance Short term disability insurance plans Long term disability insurance plans 30% discount on retail merchandise

Are you passionate about food? Do you enjoy baking, cooking and preparing delicious and high-quality food products? Are you skilled with kitchen utensils/tools, good at following directions and able to work independently? Destination Desserts, the gourmet dessert bakery and food truck, is looking for an experienced, quality-focused prep cook and baker's assistant. JOB TITLE: Baker's Assistant - Destination Desserts JOB CLASSIFICATION: Seasonal, Variable hours; Non-exempt REPORTS TO: Destination Desserts Head Chef JOB PURPOSE: Assist the Chef with all daily tasks in Destination Desserts. JOB RESPONSIBILITIES: * Read a recipe. * Basic Knife Skills * Basic food preparation skills * Follow verbal and written instructions * Have a good understanding of food safety and sanitation * Package baked goods as appropriate. * Wash, dry and store dishes. * Be skilled with both savory and sweet foods. * Oversee kitchen when the Head Chef is absent. * Work with coaches and clients with disabilities in our training program. * Ensure that only the highest quality Destination Desserts product is stored and served. * Assure compliance and maintain standards as outlined by the Health Department as well as appropriate federal, state and local regulations. * Maintain a clean and orderly environment. * All other jobs responsibilities as specified by the supervisor. * Familiarize yourself with and follow facility and department policies and procedures. * Follow all personnel policies. PHYSICAL REQUIREMENTS/ENVIRONMENTAL CONDITIONS: * Ability to pick up to 30 pounds without assistance. * Ability to work standing up for a long period of time. * Ability to work in various temperatures. JOB SPECIFICATIONS: EDUCATION/EXPERIENCE: High school diploma or equivalent preferred. 2 Years food service and customer service experience preferred. MISCELLANEOUS: Excellent interpersonal communication skills and the ability to be very flexible are highly preferred. Must have reliable transportation and have the availability to work weekdays with the possibility of some nights and weekends. CPR certification and first aid training required (these training will be provided upon hire along with required agency training). The intent of this is to provide a representative summary of the major duties and responsibilities performed by the employee in this job classification. Employees may be requested to perform job-related tasks other than those specifically presented in the job description. RISE Services Inc, MO is proud to be an Equal Opportunity Employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. If you need assistance or an accommodation due to a disability, you may contact us at ************.

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.

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.

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

Class Code: 7241 Basic Function: Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist to other food preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others. Mercer County Schools JOB DESCRIPTION Job Title: Cook/Baker Reports to: Director Job Class Code: 7241 Work Schedule: See Salary Schedule Pay Scale: See Salary Schedule Approval Date: 10/14/2008 PERFORMANCE RESPONSIBILITIES 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 HACCP 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. Check in and store inventory as needed. 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. HACCP sanitation and safety practices related to handling, cooking, baking, and serving food. Methods of preparing and serving food in large quantities. Methods of adjusting and extending recipes and proper substitutions. Proper methods of storing equipment, utensils, and measurements. Health and safety regulations. Basic record-keeping techniques. Basic math and cashiering 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 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. MINIMUM QUALIFICATIONS 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. One year experience in cooking and baking food in large quantities and/or prefer experience in school food service area. LICENSES AND OTHER REQUIREMENTS: Must complete training course for certification of beginning school food personnel as prescribed in 702 KAR 6:045. IMPORTANT NOTES Work actually performed by incumbents in this position may vary. Although this document may be used for recruiting, staffing, or career planning, the information contained herein should only be used as a guideline or recommendation for the content and qualifications for this position. An individual's ability to meet the qualifications and capabilities described in this document is not a guarantee of employment or promotion. Mercer County School District reserves the right to make changes to this document as deemed necessary without providing advance written notice. This employer does not knowingly discriminate on the basis of race, color, religion, sex, sexual orientation, age, disability, or national origin.

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.

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.

Description Join the Fun Paced world of Dunkin! Seeking focused individuals who can accurately prepare and cook products according to Dunkin' Brands specifications. Position involves product labeling and inventory controls. Baker / Cook is generally offered as part time or full time opportunity Prior experience as baker, cook, line cook, restaurant crew member, team member, kitchen crew, boh is very helpful to the success at this job More Requirements/Responsibilities Baker / Cook Requirements: - Ability to effectively communicate - Ability to manage others - Previous restaurant experience - Ability to speak and read English fluently - Dunkin Donuts/Coffee shop/QSR experience a plus Responsibilities: - Managing Back of House team members - Assuring food quality and execution - Managing and maintaining back kitchen cleanliness Baker / Cook is generally offered as part time or full time opportunity Prior experience as baker, cook, line cook, restaurant crew member, team member, kitchen crew, boh is very helpful to the success at this job You are applying for work with a franchisee of Dunkin' Donuts/Baskin-Robbins, not Dunkin' Brands, Inc., Dunkin' Donuts/Baskin-Robbins or any of their affiliates. Any information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. Press the Apply button to get started now. If you don't already have a ZippyApp account, follow the on-screen instructions to create one. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Qualifications: Any combination equivalent to: high school diploma, G.E.D. Certificate as required by Kentucky law and one year experience in cooking and baking food in large quantities. Cook/Bakers must complete training course for certification of beginning school food personnel as prescribed in 702 KAR 6:045. Reports To: Cafeteria Manager 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: 1. Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; prepare and combine necessary ingredients. 2. Prepare and cook meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods. 3. Assist in determining appropriate quantity of food items for cooking and baking; follow, adjust, and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements. 4. Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing. 5. Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty. 6. Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required. 7. Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored. 8. Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, computer, dishwasher and other cafeteria equipment as required. 9. Train and provide work direction to others. 10. Record amounts of food sold and monies collected as assigned; assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods left over. 11. Prepare and bake food for special events as needed; assist at banquets or special events as required. 12. Assist in other food service areas as needed; collect money and make correct change. 13. Prepare and serve food in accordance with health and sanitation regulations. 14. Lift, bend, reach, push, pull and stand. 15 Understand and follow oral and written directions. 16. Communicate effectively both orally and in writing. 17. Frequently lift heavy objects up to 25 pounds. 18. Meet schedules and time lines. 19. Establish and maintain cooperative and effective working relationships with others. 20. Maintain appropriate professional appearance. 21. Act as a consistent positive public relations agent for school and district programs and activities. 22. Maintain confidentiality of information regarding individual students and their families. 23. Implement and adhere to all rules and regulations, policies, administrative guidelines, and directives as adopted by the Board of Education, principal, administrative staff, superintendent and School Based Decision Making Council. 24. Maintain acceptable personal attendance without repeated unexcused absences, tardiness, absences without notification, or abuse of sick leave. 25. Perform any other duties that may be assigned by the Cafeteria Manager, Food Service Coordinator, School Administrators, or Superintendent.

COOK/BAKER (SCHOOL NUTRITION PROGRAM) Responsible To: School Nutrition Program Manager Director of Food Service Principal Basic Function: The Cook is responsible for maintaining School Nutrition Program facilities and equipment in a clean and sanitary condition. Performance Responsibilities: Assists in preparation and serving of food. Operates dishwasher and other equipment. Assists in setting up steam tables for food service. Works on the food serving line. Attends at least six (6) hours of annual continuing education/training. Performs other duties pertaining to the cafeteria as assigned by the School Nutrition Program Manager. Minimum Qualifications: · Any combination equivalent to: high school diploma, GED certificate or demonstrated progress toward obtaining a GED as required by Kentucky law and one year food service experience. · Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. · Must re-certify annually. · Must be able to understand oral and written directions. · Should be able to work closely with other members of the organization. · Should have some knowledge of materials, methods, and equipment used in food preparation. · Should have some knowledge of the hazards and safety precautions involved in food preparation. Terms of Employment: Salary and work year to be established by the board of education. Evaluation: Performance of this job will be evaluated in accordance with provisions of board policy for classified personnel.

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

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.

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.

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 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