Cook

Qualifications:

                       1. Any combination equivalent to : high

                           school diploma, G.E.D> Certificate or

                           demonstrated progress toward obtaining a

                           G.E.D. on timely manner as required by

                           Kentucky law and two years of computer experience. No person who is initially hired after July 13, 1990,                               shall be eligible to hold the position of a classified employee or receive salary for services rendered in such                                   position, unless he holds at least a high school diploma or high school certificate of completion or GED certificate, or he shows progress toward                             obtaining a GED, a person shall be enrolled in a GED program and be                                 progressing satisfactorily through the program, as defined by                                             administrative regulations Adopted by the State Board for Adults and                                   Technical Education.

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

Reports to: Food Service Director 

Job Duties / Responsibililties:

                      1.  Prepare and bake rolls, biscuits, cakes, cookies and other baked goods;                               prepare and combine necessary ingredients.

                      2.  Prepare and cook meats dishes, vegetables and other main dishes;                                     prepare salads, sandwiches, fruit, soups, sauces and other foods.

                      3.  Assist in the determining appropriate quantity of food items for cooking                               and baking , adjust and extend recipes ( standardized recipes) ;                                         maintain food quality standards including appearance, and nutritional                                 requirements.

                      4.  Monitor temperature of food to assure safety and quality standards are                               met; monitor water temperatures to assure proper temperature for                                     sanitizing.

                      6.  Clean cafeteria equipment, utensils and appliances and store food                                       supplies; assure compliance with kitchen sanitation and safety                                           procedures and regulations; clean refrigerators and storeroom as                                       required.

                      7.  Assist in storing unused food and supplies; dispose of unable leftovers;                               utilize proper methods of handling foods to be stored.

                      8.  Operate a number of standard kitchen utensils and equipment including                               slicer, chopper, mixer, steamers, deep fryer, dishwasher, electric                                       warmer, range , ovens, and other cafeteria equipment as required.

                      9.  Provide a TEAM working relationship with co-workers and students.

                     10.  Assist in other foodservice events as needed; perform related duties as                               assigned.

                     11.  Knowledge of: Standard kitchen equipment, utensils and measurements.

                     12.  Sanitation practices related to handling and serving food.

                     13.  Interpersonal skills using tact, patience and courtesy.

                     14.  Proper lifting techniques.

                     15.  Ability to: Serve food in accordance with health and sanitation                                            regulations.

                     16.  Learn and follow health and sanitation requirements.

                     17.  Maintain food service equipment and areas in a clean and sanitary                                      condition.

                     18.  Meet schedules and time lines.

                     19.  Understand and follow oral and written directions

                     21.  Lift heavy objects.

                     22.  Cleaning cafeteria tables and chairs daily, due to sanitation.

Terms of Service: Salary schedule set by board of education.

Evaluations: Food Service Director / Yearly