SUMMARY OF DUTIES: Prepare, cook, bake and serve a variety of foods in quantity at an assigned summer feeding site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others.

QUALIFICATIONS/REQUIREMENTS: Must have no convictions of a felony or past criminal history, be in good health as evidenced by completion of a physical examination as prescribed by the Board.  Must be of good character and moral behavior. Must possess a high school diploma or a GED certificate.  One year experience in cooking and baking food in large quantities; must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.

CRITICAL SKILL/EXPERTISE REQUIRED:

Knowledge of:

Operate a school vehicle to deliver foods to satellite locations.

Principles and methods of quantity food service preparation, serving and storage.

Sanitation and safety practices related to handling, cooking, baking and serving food.

Methods of preparing and serving food in large quantities.

Proper methods of storing equipment, materials and supplies.

Standard kitchen equipment, utensils and measurements.

Health and safety regulations as directed in HACCP plan.

Basic record keeping techniques.

Basic math and reading skills.

ESSENTIAL JOB FUNCTIONS:

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.

Transport food items to stock room, freezers, coolers, and other areas as needed.

Prepare attractive, appetizing and nutritious meals for students.

Lift up to 50 pounds, bend and twist, reach and stand.

Follow, adjust and extend recipes.

Understand and follow oral and written directions.

Communicate effectively both orally and in writing.

Maintain routine records.

Meet schedules and time lines.

Establish and maintain cooperative and effective working relationship 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.

RESPONSIBILITIES:

Prepare food based on the menu set forth by the central kitchen manager and complete assigned paperwork.

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.

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 and other cafeteria equipment as required.

Assist with Farm to Fork and Tower to Table initiatives

Assist in other food service areas as needed

Perform related duties as assigned.

ADDITIONAL REQUIREMENTS:

Will be required to complete all required training and attend in-service sessions.

Performs assigned tasks in a timely manner.

Consistently displays self-control with parents, students and school personnel.

Maintains a clean workstation (bus, desk, office, etc.) and does maintenance as needed.

Be clean, neat and appropriately dressed.

Be consistently responsible and display an attitude of honesty and credibility.

Show enthusiasm, interest and concern for the total program and its efficient operation.

Maintain professionalism in all areas of preparation and service.

Operate equipment in a safe manner at all times.

Demonstrate positive behavior toward the purposes and goals of the Barren County Public Schools.

Maintain regular and punctual attendance.

TERMS OF EMPLOYMENT:

Salary in commensurate with the Barren County Schools classified pay schedule.

The services of a Summer Feeding Cook are used as needed for students participating in specific out-of-school time programs. Programs may be terminated at any time as determined by the Director of Nutrition Services and/or principal.

The employee is an “at will” employee and the superintendent may terminate this employment at any time.

There are no paid holidays, sick days, or personal days with this position

EVALUATION:  Performance of this job will be evaluated in accordance with provisions of the Board’s policy on Evaluation of Classified Personnel.

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.