MNHHS Cook/Baker - 30 HR

Hopkins County School District • Madisonville, KY

2d • Onsite

About The Position

This is a classified position for a Cook/Baker for the 2026-2027 school year, working 30 hours per week. The role involves preparing, cooking, baking, and serving a variety of foods in quantity at an assigned school site. Responsibilities also include assisting in other food service operations, performing Point of Service (POS) duties, and maintaining a clean and sanitary environment. The position reports to the Food Service Manager and school assignment is determined by the Director of Child Nutrition.

Requirements

• 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.
• Knowledge of 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.
• 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.

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

• 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.
• 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.
• 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.
• 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.

Benefits

• 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: Part-time
• Career Level: Mid Level
• Education Level: High school or GED