COOK / BAKER

PRIMARY FUNCTION:
Under direction, performs a wide variety of cooking or baking duties.

REPRESENTATIVE DUTIES:
1. In a school cafeteria, cooks or bakes a wide variety of foods, such as sweet rolls, buns, breads, cakes, pies, spaghetti, pizza, vegetables, and main course meats.
2. Estimates quantities needed, and selects, measures, and prepares ingredients for cooking or baking.
3. Assists in ordering supplies by recording usage and indicating needed supplies.
4. Stocks serving counters and serves foods.
5. Assists in the maintenance of records on the number of items sold, by counting items.
6. Cleans ovens, grills, and food preparation areas.
7. Operates grills, ovens, steamers, stoves, and mixers.
8. May coordinate the work of other food service employees in cooking and baking.
9. May inventory, order, and store food and cafeteria supplies.
10. Performs other related duties as assigned.

SKILLS, KNOWLEDGE AND ABILITIES

KNOWLEDGE OF:
Methods of preparing, mixing, cooking, baking, and serving food in large quantities; methods of computing food quantities required by menus; food handling techniques and kitchen sanitation; methods of cleaning and maintaining food service areas, utensils, and equipment; kitchen sanitation and safety precautions; basic arithmetic.

ABILITY TO:
Operate appliances found in school cafeterias; prepare and maintain records; prepare meats, vegetables, and baked goods in large quantities; compute food quantities required by menus; understand and carry out oral and written instructions; maintain cooperative working relationships; read and write at the level necessary to perform the above duties.

EDUCATION AND EXPERIENCE:
Any combination equivalent to two years of experience in preparing and serving large quantities of foods, including experience in cooking and/or baking a wide variety of food items.

WORKING CONDITIONS:
School transport kitchen environment subject to heat, noise, lifting and standing.