Cook/Baker - 7241 - CHHS
Young World Physical Education, Cecilia, KY, United States
Hardin County School District – Central Hardin High School (CHHS), Cecilia, Kentucky
Cook/Baker (CHHS) – Job ID 5660564
Job Details:
Application Deadline: Posted until filled
Posted: Apr 21, 2026 4:00 AM (UTC)
Starting Date: Jul 1, 2026
Position Type: Full‑Time
Schedule: 180 days per school year; 6.75 hrs/day
Salary: $16.91 to $26.26 per district salary schedule
Job Category: Support Staff > Food Service
Job Description
Class Title:
Cook/Baker
School Year:
2026/2027
Basic Function:
Prepare, cook, bake, and serve a variety of foods in quantity at the assigned school site; assist in other food preparation duties; maintain facilities in a clean and sanitary condition; train and provide work direction to others.
Representative Duties / Essential Functions
Prepare and bake rolls, biscuits, breads, cakes, cookies, and other baked goods; prepare and combine necessary ingredients.
Prepare and cook meat dishes, vegetables, and other main dishes; prepare salads, sandwiches, fruit, soups, sauces, and other foods.
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.
Monitor temperatures of food to assure safety and quality standards; monitor water temperatures for sanitizing.
Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty.
Clean cafeteria equipment, utensils, and appliances; store food supplies; ensure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required.
Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored.
Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, cash register, and other cafeteria equipment as required.
Train and provide work direction to others.
Record amounts of food sold and monies collected; assist with inventory and maintain routine records; prepare records of foods cooked and foods left over.
Prepare and bake food for special events as needed; assist at banquets or special events as required.
Assist in other food service areas as needed; collect money and make correct change.
Perform related duties as assigned.
Knowledge and Abilities
Knowledge of:
Principles and methods of quantity food service preparation, serving, and storage.
Sanitation and safety practices related to handling, cooking, baking, and serving food.
Methods of preparing and serving food in large quantities.
Methods of adjusting and extending recipes and proper substitutions.
Proper methods of storing equipment, materials and supplies.
Standard kitchen equipment, utensils, and measurements.
Health and safety regulations.
Basic record-keeping techniques.
Basic math and cashiering skills.
Ability to:
Maintain regular and predictable attendance.
Prepare, cook, bake and serve a variety of foods in quantity at an assigned facility.
Prepare and serve food in accordance with health and sanitation regulations.
Operate and maintain standard machines and equipment found in school cafeterias and kitchens.
Prepare attractive, appetizing and nutritious meals for students and staff.
Lift, bend, reach and stand.
Follow, adjust and extend recipes.
Understand and follow oral and written directions.
Communicate effectively both orally and in writing.
Lift heavy objects.
Maintain routine records.
Meet schedules and timelines.
Establish and maintain cooperative and effective working relationships with others.
Plan and organize work.
Observe health and safety regulations.
Train and provide work direction to others.
Make change accurately.
Read and write at a level required for successful job performance.
Education and Experience
Any combination equivalent to: high school diploma, GED Certificate, or demonstrated progress toward obtaining a GED as required by Kentucky law, and one year experience in cooking and baking food in large quantities.
Licenses and Other Requirements
Must complete training course for certification of beginning school food personnel as prescribed in 702 KAR 6:045.
Contact Information
Josey Crew, Director of Child Nutrition
Child Nutrition
Email: josey.crew@hardin.kyschools.us
#J-18808-Ljbffr
Cook/Baker (CHHS) – Job ID 5660564
Job Details:
Application Deadline: Posted until filled
Posted: Apr 21, 2026 4:00 AM (UTC)
Starting Date: Jul 1, 2026
Position Type: Full‑Time
Schedule: 180 days per school year; 6.75 hrs/day
Salary: $16.91 to $26.26 per district salary schedule
Job Category: Support Staff > Food Service
Job Description
Class Title:
Cook/Baker
School Year:
2026/2027
Basic Function:
Prepare, cook, bake, and serve a variety of foods in quantity at the assigned school site; assist in other food preparation duties; maintain facilities in a clean and sanitary condition; train and provide work direction to others.
Representative Duties / Essential Functions
Prepare and bake rolls, biscuits, breads, cakes, cookies, and other baked goods; prepare and combine necessary ingredients.
Prepare and cook meat dishes, vegetables, and other main dishes; prepare salads, sandwiches, fruit, soups, sauces, and other foods.
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.
Monitor temperatures of food to assure safety and quality standards; monitor water temperatures for sanitizing.
Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty.
Clean cafeteria equipment, utensils, and appliances; store food supplies; ensure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required.
Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored.
Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, cash register, and other cafeteria equipment as required.
Train and provide work direction to others.
Record amounts of food sold and monies collected; assist with inventory and maintain routine records; prepare records of foods cooked and foods left over.
Prepare and bake food for special events as needed; assist at banquets or special events as required.
Assist in other food service areas as needed; collect money and make correct change.
Perform related duties as assigned.
Knowledge and Abilities
Knowledge of:
Principles and methods of quantity food service preparation, serving, and storage.
Sanitation and safety practices related to handling, cooking, baking, and serving food.
Methods of preparing and serving food in large quantities.
Methods of adjusting and extending recipes and proper substitutions.
Proper methods of storing equipment, materials and supplies.
Standard kitchen equipment, utensils, and measurements.
Health and safety regulations.
Basic record-keeping techniques.
Basic math and cashiering skills.
Ability to:
Maintain regular and predictable attendance.
Prepare, cook, bake and serve a variety of foods in quantity at an assigned facility.
Prepare and serve food in accordance with health and sanitation regulations.
Operate and maintain standard machines and equipment found in school cafeterias and kitchens.
Prepare attractive, appetizing and nutritious meals for students and staff.
Lift, bend, reach and stand.
Follow, adjust and extend recipes.
Understand and follow oral and written directions.
Communicate effectively both orally and in writing.
Lift heavy objects.
Maintain routine records.
Meet schedules and timelines.
Establish and maintain cooperative and effective working relationships with others.
Plan and organize work.
Observe health and safety regulations.
Train and provide work direction to others.
Make change accurately.
Read and write at a level required for successful job performance.
Education and Experience
Any combination equivalent to: high school diploma, GED Certificate, or demonstrated progress toward obtaining a GED as required by Kentucky law, and one year experience in cooking and baking food in large quantities.
Licenses and Other Requirements
Must complete training course for certification of beginning school food personnel as prescribed in 702 KAR 6:045.
Contact Information
Josey Crew, Director of Child Nutrition
Child Nutrition
Email: josey.crew@hardin.kyschools.us
#J-18808-Ljbffr