What are the responsibilities and job description for the HCCHS Cook/Baker - 30 HR position at HOPKINS CO CENTRAL HIGH SCHOOL?
Classified Position - 7241
2026-2027 school year
Salary
Category 5 per Salary Schedule
Days
Per Contract 181 Days
180 Pro-Rated
Reports to:
Food Service Manager 1
Revise
June 29, 2016
School Assignment
Determined by Director of Child Nutrition
Reports to:
Food Service Manager 1
SCOPE OF RESPONSIBILITIES
Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food service operations as directed; perform Point of Service (POS) duties; maintain facilities in a clean and sanitary manner
PERFORMANCE RESPONSIBILITIES/ESSENTIAL FUNCTIONS
- Assist in determining the quantity of food items to be prepared; follow standardized recipes and extend recipes as needed; maintain food quality standards including temperature, appearance, taste and nutritional requirements
- Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, range, oven, pressure cooker, warming units, refrigerator 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
- Perform functions at the Point of Service; identify student, proper food component or food item portion, reimbursable meal, ala carte sale, adult meal, collect money and make change
- Complete cashier paperwork at the end of meal service
- 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
- Train and provide direction to others as directed by the Food Service Manager 1; make recommendations for work improvement
- Assist with inventory and maintain routine records as required; assist in other food service areas as needed
- Perform duties of the manager in their absence
- Successfully utilize technology as appropriate in job function
- Maintain regular and predictable attendance
- 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 and cashiering 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:
- Prepare food in accordance with health department regulations
- Learn and follow health and sanitation requirements
- Maintain food service equipment and areas in a clean and sanitary condition
- Operate a cash register and make change accurately
- Learn, apply and explain policies, procedures, rules and regulations
- Meet schedules and time lines
- Understand and follow oral and written direction
- 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 obtaining a G.E.D. as required by Kentucky law
DESIRABLE QUALIFICATIONS
- One year experience in cooking and baking food in large quantities
- Previous cashiering experience
CONTINUING EDUCATION
- Completion of district required staff trainings
- Seven (7) hour certification class within first 40 days of employment per KRS 156.070, 156.160; a written test is required afterwards; need to score 80% or better
- Annual four (4) hour certification class (no test) annually
- Six (6) hours of continuing education annually
- Attendance and participation in meetings and in services
Benefits:
Health Insurance, Vacation & Paid Time Off, Retirement PlanSalary : $41,379 - $72,297