HCCHS Cook/Baker

Hopkins County School District • Madisonville, KY

14h • Onsite

About The Position

This classified position for the 2026-2027 school year involves preparing, cooking, baking, and serving a variety of foods in quantity at an assigned school site. The role also includes assisting in other food service operations, performing Point of Service (POS) duties, and maintaining facilities in a clean and sanitary manner. The Cook/Baker reports to the Food Service Manager and works under the direction of the Director of Child Nutrition. The position is for 181 days per contract, with a salary based on Salary Category 5 per the Salary Schedule.

Requirements

• High school diploma, G.E.D., Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law.
• Completion of district required staff trainings.
• Basic math and cashiering skills.
• Knowledge of standard kitchen equipment, utensils, and measurements.
• Knowledge of 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.
• Ability to learn and follow health and sanitation requirements.
• Ability to maintain food service equipment and areas in a clean and sanitary condition.
• Ability to operate a cash register and make change accurately.
• Ability to learn, apply, and explain policies, procedures, rules, and regulations.
• Ability to meet schedules and time lines.
• Ability to understand and follow oral and written direction.
• Ability to establish and maintain cooperative and effective working relationships with others.
• Ability to communicate effectively both orally and in writing.

Nice To Haves

• One year experience in cooking and baking food in large quantities.
• Previous cashiering experience.
• Knowledge of the National School Lunch Program (NSLP).

Responsibilities

• 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.
• Prepare and combine ingredients by following a standardized recipe.
• Portion, bake, and hold rolls, biscuits, breads, and other baked goods according to health department regulations.
• Document temperatures to validate food safety.
• Maintain food quality, taste, and appearance by batch baking.
• Cook, portion, and hold meat dishes, vegetables, and other main dishes.
• Prepare salads, sandwiches, fruit, soups, sauces, and other foods according to health department regulations.
• Serve food according to established guidelines and replenish serving containers as needed.
• Perform functions at the Point of Service, including identifying student, proper food component or food item portion, reimbursable meal, ala carte sale, adult meal, collecting money, and making change.
• Complete cashier paperwork at the end of meal service.
• Record required information on Daily Production Sheets and other forms.
• Utilize proper methods of handling food and supplies for storage 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.
• Follow proper receiving and storing procedures for 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.
• Make recommendations for work improvement.
• Assist with inventory and maintain routine records.
• 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 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.

Benefits

• Salary Category 5 per Salary Schedule
• 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

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED