2026-2027 Substitute Cook/Baker

Hopkins County School District

Itinerant

•Different Schools

•Madisonville, Kentucky This job is also posted in Hopkins County School District

Job Details

Job ID:

5906847

Application Deadline:

Mar 31, 2027 11:59 PM (Central Standard Time)

Posted:

Aug 28, 2026 5:00 AM (UTC)

Starting Date:

Immediately

Job Description

Substitute Cook/Baker

Classified Position

•8241 Salary

Per salary schedule

Days

As needed basis

Reports to:

Food Service Manager 1

Revised

June 27, 2016

School Assignment

All schools, as necessary

29 hours/week maximum

Working Times

Determined by Food Service Manager 1

SCOPE

OF RESPONSIBILITIES

Work on an "as-need" basis with possible short notice at any school; prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food service operations as directed; maintain equipment and facilities in a clean and sanitary manner

PERFORMANCE RESPONSIBILITIES / ESSENTIAL FUNCTIONS

Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, range, oven, pressure cooker, warming units, refrigeration 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 Prepare and combine ingredients by following a standardized recipe; 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; document temperatures to validate food safety; maintain food quality, taste and appearance by batch cooking Serve food according to established guidelines; replenish serving containers as needed

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 Assist with inventory and maintain routine records as required; assist in other food service areas as needed

Successfully utilizes technology as appropriate in job function

Maintain regular and predictable attendance when requested to work

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

KNOWLEDGE / ABILITIES / PHYSICAL DEMANDS

KNOWLEDGE OF:

Basic math skills

Standard kitchen equipment, utensils and measurements

Sanitation practices related to handling and serving food

Interpersonal skills using tact, patience and courtesy

Proper lifting techniques

ABILITY TO

Have transportation to work at any school with possible short notice

Prepare food in accordance health department regulations

Learn and follow health and sanitation requirements

Maintain food service equipment and areas in a clean and sanitary condition

Learn, apply and explain policies, procedures, rules and regulations

Meet schedules and time lines

Understand and follow oral and written directions

Establish and maintain cooperative and effective working relationships with others

Communicate effectively both orally and in writing

PHYSICAL DEMANDS

Seldom/Rare

Occasional

(up to 1/3 of work day)

Frequent

(1/3 to 2/3 of work day)

Repetitive

(2/3 or more of work day)

Standing/Walking

X

Sitting

X

Handle/Finger/Feel

X

Reach/Push/Pull

X

Bend/Stoop/Crouch

X

Kneel/Crawl

X

Climb/Balance

X

Lift/Carry

(Check Frequency)

Up to 10 lbs.

X

Up to 20 lbs.

X

Up to 50 lbs.

X

Up to 100 lbs.

X

Over 100 lbs.

X

MINIMUM

QUALIFICATIONS

Any combination equivalent to: High school diploma, G.E.D. Certificate or demonstrated progress toward a G.E.D. as required by Kentucky law

Completion of district required staff trainings

DESIRED QUALIFICATIONS

One year experience in cooking and baking food in large quantities

Knowledge of the National School Lunch Program (NSLP)

CONTINUING EDUCATION

Completion of district required staff trainings

Four (4) hour certification class within first 40 days of employment per

KRS 156.070, 156.160

Annual two (2) hour certification class annually

Four (4) hours of continuing education annually

Attendance and participation in meetings and in services

Position Type:

Part-Time