Substitute Cook/Baker

SUBSTITUTE COOK/BAKER SUBSTITUTE COOK/BAKER CALLOWAY COUNTY BOARD OF EDUCATION POSITION: SUBSTITUTE COOK/BAKER CLASSIFICATION: SUBSTITUTE MINIMUM QUALIFICATIONS:

1. Any combination equivalent to high school diploma or G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law.
2. Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 210 and 235, employee must complete mandatory annual training requirements. REPORTS TO: Food Service Director and Cafeteria Manager JOB GOAL: 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. PERFORMANCE RESPONSIBILITES:
3. Maintain production records and meet schedules and time lines. 2, Prepare and cook menu items as assigned.
4. Understand principles and methods of quality food service preparation, serving and storage.
5. Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements.
6. Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing.
7. Serve food according to established guidelines and replenish serving containers as needed; serve and maintain ala carte items.
8. Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance with HACCP procedures and regulations; clean refrigerators and store rooms as required.
9. Implement HACCP practices related to handling, cooking, baking and serving food.
10. Train and provide work direction to substitutes as needed.
11. Record amounts of food sold and money collected as assigned; assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods left over.
12. Prepare and bake food for special events as needed.
13. Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, warming cabinets, range, oven, kettle and other cafeteria equipment as required.
14. Ability to operate the POS station, collect money, complete deposit and make correct change.
15. Perform other duties and responsibilities as assigned. ABILITY TO:
16. Lift heavy objects, bend, reach and stand.
17. Communicate, understand and follow directions effectively both orally and in writing.
18. Establish and maintain cooperative and effective working relationships with others.
19. Plan and organize work without supervision. TERMS OF EMPLOYMENT:
20. Salary – Hourly Rate based on Substitute Salary Schedule
21. Hours as assigned by Food Service Director and Cafeteria Manager Position : 9603 Code : 26004-1 Type : INTERNAL & EXTERNAL Location : DISTRICT WIDE Group : SUBSTITUTE Job Family : SUBSTITUTE Job Class : COOK/BAKER

• SUBSTITUTE Posting Start : 01/01/2026 Posting End : 12/31/2026 ©2026 Tyler Technologies, Inc. Help/Feedback