Cook/Baker - 7241 - Bluegrass Middle

Hardin County School District•Elizabethtown, KY

About The Position

The Cook/Baker prepares, cooks, bakes, and serves a variety of foods in quantity at an assigned school site. The position assists with other food preparation tasks, maintains facilities in a clean and sanitary condition, and trains and provides work direction to others. This is a full-time position for 180 days per school year, working 6.75 hours per day. Pay will be prorated for the 2026–2027 school year based on the start date.

Requirements

High school diploma, GED certificate, or demonstrated progress toward obtaining a GED as required by Kentucky law, or equivalent combination of education and experience.
One year of experience cooking and baking food in large quantities.
Complete the training course for certification of beginning school food personnel as prescribed in 702 KAR 6:045.
Knowledge of quantity food-service preparation, serving, and storage; food sanitation and safety; large-quantity food preparation; recipe adjustment and substitutions; equipment and supply storage; standard kitchen equipment and measurements; health and safety regulations; basic record-keeping; and basic math and cashiering.
Ability to maintain regular and predictable attendance; prepare, cook, bake, and serve food in quantity; comply with health and sanitation regulations; operate and maintain school cafeteria equipment; prepare attractive, appetizing, nutritious meals; lift, bend, reach, and stand; lift heavy objects; follow and adjust recipes; follow oral and written directions; communicate orally and in writing; maintain routine records; meet schedules; work cooperatively; plan and organize work; observe safety regulations; train and provide work direction; make change accurately; and read and write at the level required for job performance.

Responsibilities

Prepare and bake rolls, biscuits, breads, cakes, cookies, and other baked goods; prepare and combine ingredients.
Prepare and cook meat dishes, vegetables, main dishes, salads, sandwiches, fruit, soups, sauces, and other foods.
Help determine appropriate food quantities; adjust and extend recipes as needed; maintain food quality, appearance, and nutritional standards.
Monitor food and water temperatures to meet safety, quality, and sanitizing standards.
Serve food according to established guidelines, replenish serving containers, and serve and sell lunch items to faculty.
Clean cafeteria equipment, utensils, appliances, refrigerators, and storerooms; store food supplies and comply with kitchen sanitation and safety procedures.
Store unused food and supplies, dispose of unusable leftovers, and use proper food-storage handling methods.
Operate standard kitchen utensils and equipment, including slicers, choppers, mixers, steamers, fryers, dishwashers, electric warmers, ranges, ovens, pressure cookers, and cash registers.
Train and provide work direction to others.
Record food sold and money collected; assist with inventory and routine records; document food cooked and leftovers.
Prepare and bake food for special events and assist at banquets or other events as required.
Assist in other food service areas, collect money, and make correct change.
Perform related duties as assigned.