Carson City Schools is seeking applicants for the following position(s):
Substitute Cook/Baker - Part-time - District-wide
Position ID#: 4736
NOTE: May be re-assigned to locations that will best serve the needs of the School District.
Salary: Hourly rate of $ 9.50 with no benefits. Employee works on an on-call basis only. Bilingual preferred.
Must be able to pass the pre-employment drug screen, physical, and lift test.
Location and Hours: District-wide. 1 to 7 hours on school days. Substitute Cook/Bakers work on an on-call basis only. They are to be ready to change locations whenever requested by the director of Nutrition Services. Substitute training approximately two weeks for approximately 4 hours per day on school days. Substitute trainees, after successfully completing training would be eligible to substitute in the school kitchens and cafeterias when regular staff is absent.
General Job Description: Under general supervision, to perform skilled, large quantity cooking and baking in the preparation of main dishes, vegetables, sauces, gravies, breads, desserts and other items; to serve food to student sand staff; to maintain kitchen and serving areas in a clean and orderly condition; and to perform related work as required.
Experience or training required:
Knowledge of: Principles and methods of quantity food preparation, serving and storage; care and use of standard cafeteria appliances and utensils; sanitation and safety procedures related to cafeterias, particularly food preparation, serving and storage; techniques of baking and front burner cooking; basic math and weights and measures; basic nutritional standards; appropriate safety precautions and procedures.
Ability to: Bake or cook a variety of appetizing foods; prepare an entrée for a large number of customers; serve students efficiently, observing sanitation standards; prepare individual salads and meals; maintain standards of nutrition and food quality; observe and subscribe to time limitations; operate a vehicle observing legal and defensive driving practices; understand and carry out oral and written instructions; establish and maintain effective proactive relationships with those contacted in the course of work.
Any combination of training, education, and experience, which demonstrates an ability to perform the duties of the position: Graduation from high school or the equivalent. A typical qualifying entrance background is completion of formal or informal training in baking and cooking, or a closely related field; or experience performing the work of a journey cook or baker, or experience at or equivalent to experience as a Cafeteria Worker in the Carson City School District, wherein the incumbent has acquired the knowledge and abilities listed above.
Licenses or Certificates Required: Possession of a high school diploma or equivalent certificate, a valid driver’s license issued by the state of residence, and an original Social Security Card.
The Job Functions: The Cook/Baker class is skilled in food preparation. Positions in this class receive specific direction relative to menu and quantity of foods; however, the incumbent makes choices in the application of defined methods or procedures. Incumbents use self-developed recipes to cook and bake a variety of foods. They maintain appropriate kitchen sanitation and adhere to strict deadlines. Incumbents often act as resource persons for student workers and are involved in training of new employees.
Essential Job Functions: Bakes breads, cakes, cookies, rolls, pizza dough, pastries and related foodstuffs; measures, weighs and mixes ingredients; increases and breaks down recipes to produce specified quantity of food; cuts, rolls and shapes dough in preparation for baking; prepares and applies fillings, glazes, icings and other toppings; observes and tests products being baked and adjusts oven temperatures; checks foods for taste and appearance; prepares salads, hot and cold sandwiches, and entrée items having several ingredients; mixes spices and ingredients to produce desired
taste, texture and color; washes, peels, cuts and shreds vegetables; slices and grates vegetables, fruits, meats and cheese; makes Jell-O, puddings ands custards; assembles finished food products; dishes and pans food for serving; serves on serving line; maintains kitchen sanitation; cleans and stores cafeteria equipment and food supplies; stores and utilizes leftovers; operates ovens, steam tables and other food service equipment; operates a variety of utensils and equipment, such as blenders, mixers, steamers, grinders and slicers; operates dishwasher and washes trays, utensils and other service equipment; keeps accurate records of quantities used and ingredients needed in accordance with menus; assists and instructs helpers or new personnel in methods and procedures of tasks assigned; directs the work of student workers; tests new recipes and makes appropriate recommendations; places stock in pantry, refrigerators and freezers; rotates food stock; keeps pantry, refrigerators and freezers clean; modifies menus to ensure that foods served are economical and nutritionally balanced; counts monies and lunch tickets; works as Cafeteria Manager in his/her absence; works with cash registers; may be required to drive from school to school; and performs related work as required.
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