FOR THIS TYPE OF EMPLOYMENT, STATE LAW REQUIRES A NATIONAL AND STATE CRIMINAL HISTORY BACKGROUND CHECK AND HAVE A LETTER, PROVIDED BY THE INDIVIDUAL, FROM THE CABINET FOR HEALTH AND FAMILY SERVICES STATING THE EMPLOYEE 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 MAINTAINED BY THE CABINET FOR HEALTH AND FAMILY SERVICES AS A CONDITION OF EMPLOYMENT.

LOCAL DISTRICT CLASSIFICATION PLAN

CLASS TITLE:   TEMPORARY Cook/Preparer/Server for Summer Feeding 

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, bread, 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 the appropriate quantity of food items for cooking and baking; adjusting and extending recipes as needed; maintaining food quality standards, including appearance and nutritional requirements.
• Monitor food temperatures to assure safety and quality standards are met; monitor water temperatures to ensure the 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; 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 leftover.
• Prepare and bake food for special events as needed; assist at banquets or special events.
• 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 various foods in quantity at an assigned food service facility. 
• Prepare and serve food by health and sanitation regulations.
• Operate and maintain standard machines and equipment found in school cafeterias and kitchens.  
• Prepare attractive, delicious, 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.

EDUCATION AND EXPERIENCE:

      Any combination equivalent to a high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and one year of 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.