Cook jobs at Cadence Education - 1218 jobs

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Our Purpose: We are building a championship organization that serves our fans, community and business partners through world class sports and entertainment. We believe that Winning Matters, our Fans come first, with risk comes reward, great teams can achieve unimaginable results, honoring the Pacific Northwest is our duty and driving the business is our responsibility. Since the team was awarded in 2018 through to our first puck drop in 2021, the Kraken brand has become one of the most recognized and beloved in the NHL. Playing at Climate Pledge Arena, the most sustainable arena in the world, we want to provide a memorable experience every night and make fans for life. Our joint foundation, One Roof Foundation aims to advance equity and sustainability by increasing opportunities to thrive for our most vulnerable young people and communities. Our Commitment to Diversity, Equity, and Inclusion in Hiring: The Seattle Kraken aspire to write a new playbook in sports and entertainment that includes everyone. In alignment with this vision, if you don't meet every job requirement listed-or if you haven't played ice hockey before or are still learning about the sport-we still encourage you to apply. We understand you may bring other relevant experiences and expertise to help us become the highest performance organization we can be. One of our core values is 'Make Us Better' and we recognize diversity, equity and inclusion as a critical business strategy. If you'd like to request an accommodation in the application or interview process, please let us know by emailing: ********************. The person in this role will prepare awesome dishes for our guests based on established recipes following set guidelines and quality standards set by ownership and management team. The ideal candidate will be an ambassador for the Kraken Community Iceplex and have a passion for the sports & entertainment environment with particular emphasis on hockey and ice related sports. Essential Duties and Responsibilities: Prepare meals for our customers and WOW them with amazing dishes and presentation. Ensure that the appropriate supplies for menu production are stocked before each shift. Weigh, measure, mix and prep ingredients according to recipes and maintain portion control standards. Steam, broil, grill, bake or fry meats, fish and other ingredients. Responsible for restocking all supplies on every shift. Check food and ingredients for freshness. Arrange and garnish dishes. Ensure that kitchen area, equipment and utensils are clean. Must adhere and exceed all health department sanitation codes. Must have hearing and visual ability to observe and detect signs of an emergency, distinguish product, taste, texture and presentation. Participate and attend all staff training sessions and facility meetings. Demonstrated ability to manage multiple priorities and tasks in fast paced environment. Perform other duties as requested or assigned by manager or supervisor. Maintain excellent grooming and personal conduct according to Kraken Community Iceplex guidelines as outlined in employee handbook. Help foster a sense of teamwork with all departments in the restaurant. Completes all shift records including payroll, days off requests, etc. Required Experience and Qualifications: Combination of education and work experience to facilitate on-the-job effectiveness. Demonstrated ability to communicate effectively, manage time and complete multiple tasks. Ability to maintain effective working relationships with co-workers and supervisors. Previous restaurant kitchen experience in a full-service, high volume, fast paced environment. Demonstrated commitment to guest service. Up-to-date food handler permit (Serv Safe certified a plus). Working Conditions: Work in confined spaces. Perform duties with extreme temperature ranges. Must be able to work a flexible schedule inclusive of weekends, nights and holidays required. Frequent bending, lifting 15-20 pounds, sitting, exposure to multiple external elements, extensive walking through the building including inclines and stairs. Total Rewards Package: Compensation: In accordance with Washington's Equal Pay and Opportunity Act, the pay rate for this position is $21.00/hr. Actual pay will depend on employee's experience and other job-related factors permitted by law Overtime eligibility Benefits & Perks: Company-paid Orca card Corporate office located at the Kraken Community Iceplex in Northgate; within walking distance of the Northgate Light Rail Station and Northgate Transit Center; free parking Seattle Hockey Partners, LLC and Seattle Arena Company, LLC are proud to be an equal opportunity workplace. We do not discriminate on basis of race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, retaliation, parental status, military service, or any protected category prohibited by local, state or federal laws. ExperiencePreferred 3 Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Cook must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the Cook must be aware of while operating in the kitchen. This role pays an hourly rate of $16.00-$21.00 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until April 10, 2026. Responsibilities Responsible for cooking and packaging food product which is prepared to order or kept warm until sold. Receives verbal orders from the front counter staff for food product requirements for guest orders. Responsible for maintaining quality and production standards on all menu items. Food must be fresh and of high quality when served to the guests. Responsible for portion control and serving temperatures of all products served in the concession stand. Responsible for cleaning, stocking and restocking of workstations and displays. Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers and ovens. Ensures that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away and floor is swept and mopped at end of shift. The Cook must be checked out before ending the shift by the Floor Supervisor to ensure the concession stand meets cleanliness standards. Maintains sanitation, health and safety standards in work areas. Must show demonstrated ability to meet the company standard for excellent attendance. Qualifications Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read, and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment, located at the year-round Ken Garff University Club at Rice Eccles Stadium. The Cook must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the Cook must be aware of while operating in the kitchen. This role will pay a hourly rate of $17.00 to $20.00. Benefits for Full-Time roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until April 10, 2026. Responsibilities Responsible for cooking and packaging food product which is prepared to order or kept warm until sold. Receives verbal orders from the front counter staff for food product requirements for guest orders. Responsible for maintaining quality and production standards on all menu items. Food must be fresh and of high quality when served to the guests. Responsible for portion control and serving temperatures of all products served in the concession stand. Responsible for cleaning, stocking and restocking of workstations and displays. Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers and ovens. Ensures that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away and floor is swept and mopped at end of shift. The Cook must be checked out before ending the shift by the Floor Supervisor to ensure the concession stand meets cleanliness standards. Maintains sanitation, health and safety standards in work areas. Must show demonstrated ability to meet the company standard for excellent attendance. Qualifications Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read, and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Line Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need. This role pays an hourly rate of $13.00-$19.00 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline Responsibilities Responsible for providing high quality, fresh food products in a timely manner for delivery to guests. Prepares hot and cold foods following company recipes and portioning requirements. Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product. Responsible for reporting any maintenance required for kitchen equipment. Maintains sanitation, health and safety standards in work areas. Responsible for observing and testing foods to ensure proper cooking. Responsible for portioning, arranging and garnishing food plates for delivery to guests. Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption. Must show demonstrated ability to meet the company standard for excellent attendance. Qualifications Previous cook or prep cook experience. Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations. ServSafe preferred.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The Specialty Display Cook works under close supervision while assisting the Chef or Sous Chef accordingly. The Specialty Display Cook is responsible for the prepping and preparation of food as directed. The tasks assigned must be completed quickly and efficiently while still abiding by necessary guidelines that will ensure quality standards are met. This role pays an hourly rate of $30.55 (per CBA). Benefits as per the union agreement. This position will remain open until April 17, 2026. Responsibilities Essential Duties: Adhere to Board of Health and ServSafe regulations. Prepare food products as directed by recipe and/or supervisor while maintaining strict adherence to standards and speculation. Complete all assigned production priorities daily. Maintain the cleanliness of the work area according (including but not limited to refrigerators, counters, tables, storage areas, etc.) Equipment/tools may be available, but it is suggested that you provide and secure your own tools. Inform supervisor of any shortages or equipment malfunctions Knowledge of food quality, utilization, storage, rotation and consistency. Demonstrates practical understanding of kitchen sanitation. Exhibition Style Cooking & Carving Station Set up and operate per specified instruction. Follow specific recipes and guidelines as instructed by Chef/Sous Chef Present and display in an "Exhibition Style"/Cooked to order. Complete and finish a dish per the guest selection e.g., pasta finished with sauce, vegetables and sautéed in front of guest. Carved meat sliced and presented per the recipe and or guest request on the front line. Any other job duties as assigned. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Educational Requirement Must have a High School Diploma/GED Must have sufficient math ability to accurately add, subtract, divide, multiply and perform other basic business math calculations and pass basic math skills test. Must speak, be able to read and understand English well enough to converse with customers supervisors and employees. Understand written and oral direction and communicate effectively with others Skills and Abilities Creates and supports a team environment Scheduling flexibility is essential, must be able to work evenings, nights, weekends and holidays as required. Six months of experience in a commercial kitchen. Conducts work efficiently to meet high demand. Must be able to work in a high stress environment. Ability to work in confined spaces for long periods of time. Able to work in an environment having both hot and cold temperature extremes. Must have a pleasant personality and adhere to Uniform Standards policy. Must be able to work in a fast-paced environment. Certificates, Licenses, Registrations An Accredited ANSI Illinois Food Handler's Certification is required for this position. Computer Skills This position does not require computer skills. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The Kitchen Prep Cook/Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Kitchen Prep Cook/Line Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Kitchen Prep Cook/Line Cook must maintain excellent attendance and be available to work events as scheduled per business need. This role will pay an hourly wage of $18.00-$22.00. Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline Responsibilities Responsible for providing high quality, fresh food products in a timely manner for delivery to guests. Prepares hot and cold foods following company recipes and portioning requirements. Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product. Responsible for reporting any maintenance required for kitchen equipment. Maintains sanitation, health and safety standards in work areas. Responsible for observing and testing foods to ensure proper cooking. Responsible for portioning, arranging and garnishing food plates for delivery to guests. Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption. Must show demonstrated ability to meet the company standard for excellent attendance. Qualifications Previous cook or prep cook experience Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations ServSafe preferred

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. As part of the Performance Nutrition Department, the Line Cook will provide support to our executive chef on providing fresh, local, sustainable, and nutrient dense meals tailored to our players and staff to operate at peak performance. Core duties for this role include, but are not limited to: Prepare food as directed and season and cook food according to recipe. Enhance the quality of food preparation services including ingredient changes to promote the uniqueness of recipes. Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. The ideal candidate will have a minimum of one year of experience in a catering or buffet style restaurant. Any experience working in a food service operation with Major League Baseball or within the sports industry is also a plus. Kitchen employees must have or obtain a valid Food Handler's Card/Certificate valid in Maricopa County. This position is based out of our Arizona Spring Training facility in Phoenix, AZ. Our Team Our mission is to empower players to make dietary changes that translate into performance results on and off the field. We strive to be evidence based in our pursuit of optimal performance. As a staff, we strive to be technical, reliable, open-minded, and service oriented. By joining our team, you will: Gain hands-on application of Performance Nutrition principles, program design, and nutrition education. Get exposure to performance technologies to educate and drive performance nutrition decisions. Have the ability to work alongside all levels of the Milwaukee Brewers baseball player population. Work in close proximity and partnership with our performance science department, rehabilitation team, and strength and conditioning leadership group. Our Pitch You come here to make a difference. We are a purpose-led organization, focused on building an inclusive and engaging culture that fosters excellence, collaboration and ingenuity. We strive to be a model employer and cultivator of talent, empowering our teams to drive innovation through the inclusion of diverse thoughts, ideas and perspectives. We operate at the highest standard of excellence, investing in the development of our staff across all levels and embracing differences through a culture of respect and understanding. We are proud to offer a highly competitive perks and benefits package including: League wide medical insurance plan Collaborative recognition program and incentives Online educational platform for personal and professional development Employee Resource Groups Paid time off for volunteering Year-round diversity, equity and inclusion training and development Brewers Home Game tickets, promotional giveaways and other discounts! For more information about our Crew, other benefits and insight into our Club culture please visit our Careers Page.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Job Title: Seasonal Line Cook Entity: Ripken Myrtle Beach Reports To: Concessions and Merchandise Manager Pay rate: $15/hr Location: Myrtle Beach, SC Anticipated Start Date: Mid/End February End Date: Beginning of November About Property: Located just minutes from the beach and coastline of South Carolina, our state-of-the-art complex offers nine replica fields of historic Major League ballparks, each featuring unique field dimensions and playing experiences every game. Accompanied by multiple batting cages, bullpens, and training facilities, The Ripken Experience Myrtle Beach is sure to make you feel like a Big Leaguer once you enter the gates. Position Summary: We are?seeking?dependable, fast-paced?Seasonal Line Cooks?to join our concessions team. This role is ideal for individuals who thrive in a high-volume environment and take pride in preparing quality food quickly and safely. Line cooks will support game days, events, and peak service times throughout the season.? Key Responsibilities: Prepare and cook concession menu items according to recipes and standards? Operate grills, fryers, ovens, and other kitchen equipment safely? Maintain cleanliness and organization of workstations? Follow food safety, sanitation, and health guidelines? Assist?with prep, restocking, and breakdown during and after events? Work efficiently as part of a team in a fast-paced environment? Qualifications: Must be at least?16 years of age? Previous?line cook, short-order cook, or food service experience preferred? Strong time management and multitasking skills? Reliable transportation and punctual attendance? Ability to work nights, weekends, and holidays? Working Conditions / Special Physical Requirements: Ability to stand for?long periods?and?lift up?to 40?lbs? #RipkenBaseball #twentry

Cook Baker ( 2025-26 School Year) JobID: 3377 Nutrition/Cook Baker Additional Information: Show/Hide Performs food preparation, portioning, packaging, service, and clean up at a school site or satellite kitchen that provides services to other locations. Performs as a cashier and operates a point of sale computer. Assists in the maintenance of the school cafeteria and performs other related work assigned. Essential Duties & Responsibilities: * Prepares, assembles, counts, cleans, slices, cuts, or otherwise portions food items such as, but not limited to fruits, vegetables, frozen and cooked items, used for packaging and ingredients. Prepares fruits and vegetables for salad bars. * Cooks, bakes, and assists in all food preparation such as main dishes, sandwiches, salads, salad bars, baked goods, desserts and other foods for a full service site and/or distributed to classrooms or other sites. * Serves food items according to specified portions, pre-determined menus and standardized recipes. Inspects and/or tastes prepared foods prior to serving to determine quality, appearance, and taste. Follows proper food handling procedures. * Sets up and operates commercial food processor, mixer and slicing machines. Cleans, sanitizes, and arranges machine components. Adjusts and tests machines to match processing and operating instructions. * Sets up serving counter. Arranges café service lines and individually packaged food items so students can make easy selection. Assists in arranging equipment and service lines in remote locations. * Prepares and serves substitute food items to accommodate variances in student counts. Restocks food items in appropriate storage to ensure ability to re-serve. * Serves as a point-of-sale cashier, accepting money on account and entering data into a computerized program. May perform end-of-day procedures such as compilation of daily receipts and counts. * Records food temperatures at required intervals during the food preparation process. * Assists in monitoring the receipt, storage, rotation, and preparation of perishable food items in full compliance with District HACCP Program and County health regulations. * Assists in food preparation and serving of special meal accommodations. * Cleans, washes and sanitizes kitchen equipment, food preparation and serving area surfaces, sweeps floors; all contributing to maintaining a safe work environment and complying with Health Department standards. * Assists with counting inventory and may order food items and supplies to fulfill requirements. * Assists in the training of food service staff and student assistants. * Works with custodial and maintenance staff to ensure the efficient operation of the kitchen and equipment. * May be required to substitute for cafeteria manager when necessary. * Attends meetings and trainings required by district. * Performs other duties as assigned that support the overall objective of the position. Qualifications: * Knowledge and Skills: * The position requires working knowledge of institutional quantity food preparation, methods, procedures, and service. Requires working knowledge of food storage and sanitation procedures. Requires working knowledge of kitchen safety and safe work procedures. Requires basic knowledge of food production ands/or service line processes. Requires sufficient arithmetic skills to compute weights, measures, counts, and portions. Requires sufficient reading skills to interpret menus, ingredient lists, standardized recipes and preparation instructions. Requires sufficient human relations skill to exhibit positive customer service and work as a productive member of a team. * Abilities: * Requires the ability to perform the essential duties of the position. Requires the ability to sequence food preparation activity in order to serve a variety of food items at the same time. Requires the ability to understand, interpret, and follow oral and written instructions. Requires the ability to interpret menus and ingredient lists. Requires the ability to work varying shifts and locations. Requires the ability to read, write and speak English. Education and Experience: * High School diploma or GED. * ServSafe Certification * One year experience in institutional cooking in an education or equivalent setting. * At least one letter of recommendation is preferred Salary and Terms of Service: Salary range (20) $19.05 - $23.42 per hour, eight (8) steps, eight (8) hours per day and five (5) days per week (M-F). Holidays, sick leave and vacation benefits. Prepaid family dental, medical, and vision insurance, prepaid life insurance plan for employee only, prorated according to number of hours worked. Required Application Procedure: Apply Online. Selection Procedure: A screening committee will evaluate each application and letter(s) of reference. Interviews will be scheduled for chosen applicants. If after interviews suitable applicants are not found, the search will continue.

Food Service/Cafeteria Cook Attachment(s): 8040 Substitute Cook.pdf

Mt. Diablo Unified School District Food & Nutrition Services Cook/Baker To be considered for the position you will need to complete the Food & Nutrition Service test. You will receive an invitation once you submit your application. Work Length: 5.5 hours per day Days Worked: 193 Days To see what a Food Service Worker does watch this video! Summary Definition Under general supervision, the job of the Food & Nutrition Services Cook/Baker is to prepare and cook items following prescribed menu, while maintaining proper food safety and Hazard Analysis Critical Control Points (HACCP) protocols and record keeping. The Cook/Baker has good knowledge of methods of large-scale cooking and baking, including the use and care of kitchen equipment and utensils, and cleaning materials and sanitation procedures with specific responsibilities for preparing food, cooking and distributing food and supplies; preparing food for transport; maintains kitchen in a safe and sanitary condition and guiding assigned personnel in the performance of their job functions. The Cook/Baker must plan work efficiently for the economic use of food and supplies and equipment, follow written and oral instructions, and use basic math to adjust and execute recipes. Directly Responsible To Food & Nutrition Services Area Supervisor. Work guided and directed by Food & Nutrition Services Lead Food Service Worker. Example of Duties E: Essential Functions (May perform any combination of the essential functions shown below. This position is not intended to be an exhaustive list of duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements). Prepares and cooks/bakes large-scale meals for the purpose of serving food to students and adults. E Prepares foods using approved methods of preparation and quantity recipes for the purpose of maximizing efficiency, standardizing product, and complying with nutritional requirements. Adjusts recipes, using basic math skills for the purpose of optimal scheduled meal distribution. E Estimates quantity of food needed to meet menu requirements for the purpose of ensuring sufficient supply, maximizing product usage and minimizing food waste. E Ensures food preparation and serving areas meet acceptable cleanliness and sanitary standards for the purpose of meeting health requirements. E Supports assigned personnel for the purpose of assisting them in food preparation and serving functions in a safe and efficient manner Cleans kitchen, utensils, dishes, equipment, storage, food preparation, dining areas and serving areas for the purpose of maintaining required sanitary conditions. E May function as the Food & Nutrition Services Lead Worker when required. Assists in the storage and care of foods, supplies and equipment. Performs other related duties as assigned. DESIREABLE QUALIFICATIONS Perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based upon competencies required to satisfactorily perform the functions of the job include: Adhere to production processes Communicate effectively with other Guide and mentor other staff Completing tasks in a timely manner. Preparing and maintaining accurate records Operate standard office equipment and commercial kitchen equipment Pertinent software applications Applying assessment instruments Understand and perform scale reading Knowledge Perform basic math, including calculations using fractions, percent, and/or ratios. Knowledge skill based upon competencies required to satisfactorily perform the functions of the job include: Understanding of the Culinary Arts Understand complex multi-step written and oral instructions Knowledge of Production kitchen operation Quantity food preparation and handling Food Safety practices and procedures Methods of quantity cooking Knowledge in scale reading Food Production timelines Health standards and hazards Ability To be flexible within a variety of circumstances. Ability skill based upon competencies required to satisfactorily preform the functions of the job include: Operate equipment using a variety of standardized methods Work with a variety of individuals Problem solving to identify issues and create action plans Working as part of a team Adapting to changing work priorities Meeting deadlines and schedules Organizing tasks Working with frequent interruptions Generate standardized recipes using computer Responsibility Responsibilities include; working under general supervision using standardized routines; guiding, and/or coordinating others. Continue to professionally grow and learn in order to positively impact the organization's services. Work Environment/Physical Demands The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; frequent use of step ladder and balancing; stooping, kneeling, crouching, and/or crawling; and fine finger dexterity. Generally the job requires 45% walking and 55% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness. Capable of frequently lifting/ carrying/ pushing/ pulling up to 25 lbs; up to 50 lbs occasionally; lifting/ carrying/ pushing/ pulling over 51 lbs will be done as part of a team; considerable physical activity required. Hazards Exposure to bulk food, equipment and metal objects; and working in cold, hot and freezing temperature environments. Licenses and Certificates A valid California Driver's License (Preferred) CA ServSafe Certification (Preferred) Experience Job related experience with increase levels of responsibility is desired. Education (Minimum) High School Diploma or equivalent Board Approval Expected: 1-18-23 Salary Range: 358

About the Employer VUSD works to achieve the mission of graduating all students by providing academic excellence and CHOICES that encourage unique and individualized learning experiences. We place precedence on imparting a sense of belonging and commitment to community. Fostering lifelong learning lays a foundation for character, work ethic, collaboration and confidence to aspire and achieve. VUSD students are exposed to college and career readiness opportunities that give direction and purpose after graduation. We believe the outstanding talent and dedication of our teaching and support staff enables our students to accomplish great things. At Vacaville Unified School District, we provide an environment that promotes equity, diversity, and inclusion. We value and embrace diversity and believe that it is critical to achieving educational excellence. We are intentionally enhancing an inclusive culture that supports the diverse needs of all we serve. We are dedicated to working together to create a district where everyone feels seen, heard, and supported. We welcome and value the contributions of every member of our community, including students, families, staff, and community partners. Job Summary Under the direction of the Director of Child Nutrition and general supervision by the Cafeteria Manager, prepare, cook, bake and serve a variety of foods in quantity at an assigned kitchen; assist in the more complex and varied food service estimation of food for daily service; assist in other food preparation duties for cafeteria and snack bar operations; maintain facilities in a clean and sanitary condition; train and provide lead direction to food service staff. View Job Description Requirements / Qualifications High School Diploma or equivalent Food Handler's Certificate Tuberculosis Clearance Criminal Background Clearance Strength and Agility Clearance Salary Info $21.76-$27.76 per hour Length of Work Year 12 months per year Employment Type Full Time Hours: 8 hours per day, 5 days per week Location: Child Nutrition Probationary Period: 6 months Application Deadline: 01/20/2026

School Nutrition/COOK/BAKER Description: Substitute Cook/Baker Job Summary: Works in place of absent employee Qualifications: Must have HS Diploma or GED; Must Pass School Nutrition Certification with School Nutrition Director Working Conditions: Application Procedure: Apply Online State Law authorizes this school to require a criminal history background check and a letter from the Cabinet for Health and Family Services stating the applicant is clear to hire based on no findings of substantiated child abuse or neglect found through a background check of child abuse and neglect records as a condition of employment for this type of position. Selection Procedure:

QUALIFICATIONS: 1. Shall communicate effectively both orally and in writing with parents, students and faculty. 2. Shall have demonstrated people skills to indicate ability to function in a team oriented environment. 3. Shall have a high school diploma or GED. 4. Shall have a minimum of one year experience in cooking and baking food in large quantities. 5. Shall complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. JOB GOAL: To 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; and train and provide work direction to others. Please refer to our webpage Boyd for a complete job description.

Food Services/Part-time District: Bettendorf Community School District Join our team as a Part-Time Cook/Baker! Bettendorf Community School District is seeking a dependable and motivated individual to join our Nutrition Services team as a Cook/Baker. This part-time role supports meal preparation and service in a safe, efficient, and student-centered environment. Position: Cook/Baker (Part-Time) Start Date: ASAP Rate of Pay: $17.58/hour Hours: Up to 5.75 hours/day Required Qualifications: High School Diploma or equivalent Valid driver's license Must be able to pass a pre-employment physical Must be flexible and adaptable to meet the daily requirements of the position Applicants must have valid U.S. citizenship, permanent residency, or an active work visa. Knowledge, Skills, and Abilities: Prepare and cook/bake food items according to menus and dietary requirements Follow food safety procedures and sanitation standards Maintain records of food use, inventory, and meal service Store and handle food properly; label and put away leftovers Clean and sanitize kitchen and service areas before and after meals Operate and maintain kitchen equipment safely (ovens, mixers, dishwashers) Accommodate special dietary needs or allergies of students Provide excellent customer service and maintain a positive atmosphere during meal times Work collaboratively with kitchen staff, teachers, and administrators Guide or support kitchen aides or new staff as needed Communicate effectively with students and staff regarding meal service Description: Please see attached complete job description. Please watch for automated electronic communication regarding this position in your email inbox or spam folder. The Bettendorf Community School District is an Equal Opportunity/Affirmative Action employer. It is the policy of the Bettendorf Community School District not to discriminate on the basis of race, color, national origin, sex, disability, religion, creed, age (for employment), marital status (for programs), sexual orientation, and socioeconomic status (for programs) in its educational programs and its employment practices. For assistance or consultation, contact the Executive Director of Human Resources. The Bettendorf Community School District is an Equal Opportunity Affirmative Action Employer. Attachment(s): JD - Nutrition Services Cook.docx

TITLE: COOK/BAKER JOB GOAL: To contribute to the safe and efficient operation of the school cafeteria for the ultimate health, comfort, and benefit of the students. REPORTS TO: School Food Service Manager, Assistant Manager(ASM), District Food Service Director or Principal. QUALIFICATIONS: Any combination equivalent to: high school diploma, G.E.D. Certificate OR demonstrated progress toward obtaining a G.E.D. as required by Kentucky law. One year of experience in cooking and baking food in large quantities, preferred. Able to execute basic math skills. Positive attitude toward students, staff, and school. KNOWLEDGE OF: Principles and methods of quantity food service preparation, serving and storage. Basic computer skills including use of mouse and keyboard to navigate computer, e-mail, and websites, and operation of point of sale system. 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. HACCP/SOP procedures including sanitation practices related to handling & serving food. ABILITY TO: Prepare, cook, bake and serve a variety of foods in quantity at an assigned school cafeteria. 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. Understand requirements for reimbursable meals and monitor student trays to ensure requirements are met. Lift, bend, reach and stand. Follow, adjust and extend recipes. Understand and follow oral and written directions. Communicate effectively both orally and in writing. (8341) Has the flexibility to travel between multiple locations, as needed, to meet departmental demands. Maintain routine records. Meet schedules and timelines. Establish and maintain cooperative and effective working relationships with others. Plan and organize work. Observe and follow health and safety regulations. Train and provide work direction to others as directed by the manager/ASM. Make changes accurately. Read and write at a level required for successful job performance. ESSENTIAL FUNCTIONS, DUTIES and RESPONSIBILITIES: Prepare, cook, bake and serve a variety of foods in quantity at an assigned school cafeteria; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition. 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 are met; monitor water temperatures to assure proper temperature 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 and store food supplies; assure 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 chopper, mixer, steamer, electric warmer, range, oven, cash register, dishwasher and other cafeteria equipment as required. Train and provide work direction to others as directed by the manager/ASM. Record amounts of food sold and monies collected as assigned; assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods left over. Prepare and bake food for special events as needed; assist with catering or special events, as required. Maintain regular, predictable and punctual attendance during regularly scheduled work hours. Assist in other food service areas as needed; collect money and make correct change. (8341) Has the flexibility to travel between multiple locations as needed to meet departmental demands. (8341) Must be willing to work flexible hours ranging from 5:00am-2:30pm as well as the ability to work district wide in any OPS cafeteria. Performs other duties that may not specifically be covered in this general , as assigned by the School Food Service Manager/Assistant Manager/Food Service Director/Principal. Acts in accordance with the by-laws and policies as set forth by the Owensboro Board of Education, KRS and KAR, and applicable Federal laws and regulations. Demonstrates loyalty and dedication to the purposes and goals of the Owensboro Public Schools. Participate in and successfully complete planned training programs. Understand and follow oral and written directions. Establish and maintain cooperative and effective working relationships with others. WORK ENVIRONMENT: Indoor/outdoor environment. Required to go in and out of the walk-in freezer and refrigerator. Requires working with or near the public, parents, and children and will be subject to heat, cold, sounds, scents, and other related environmental factors. PHYSICAL DEMANDS: (example) Lifting/pulling/pushing up to 50 lbs. Standing for long periods of time. Hand and finger dexterity. Repetitive movements. Movements such as walking/bending throughout a typical work day. EVALUATION: Performance of this job will be evaluated in accordance with provisions of the Board's policy for the Classified Evaluation Plan. Evaluation will be conducted by the Cafeteria Manager with input from the Assistant Manager, Food Service Director and Building Principal. OTHER FACTORS: Classified salary schedule Classified benefits package 182 days per year Pay rate $13.25-$16.02 per hour, contingent on verified experience. FLSA Classification: Nonexempt Must complete onboarding and on the job training deemed necessary by school food service personnel. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Location, duties, responsibilities may be altered to meet the needs of the district. Contracts are with the district of Owensboro Public Schools-not with the individual locations. Location assignments are subject to change. Equal Education and Employment Opportunities M/F/D

Logan County Schools is in need of sub cook/bakers. If you are interested in becoming a sub cook/baker for the Logan County Schools, please complete an online sub application. If you have any additional questions, please contact Jaime Fair, the Food Service Director with Logan County Schools. Sub Requirements: High School Diploma or GED certificate(or show proof that you are working on completing your GED) Cook experience is recommended but not required

JOB TITLE: SUBSTITUTE COOK/BAKER REPORTS TO: School Food Service Manager QUALIFICATIONS: Any combination equivalent to: high school diploma or GED certificate Experience in cooking and baking food in large quantities. Used on an as needed basis only 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. HACCP Guidelines ABILITY TO: Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service 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 up to 50 lbs. Maintain routine records. Meet schedules and time lines. Establish and maintain cooperative and effective working relationships with others. Plan and organize work. Observe health and safety regulations. Make change accurately. Read and write at a level required for successful job performance. REPRESENTATIVE DUTIES: 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 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 are met; monitor water temperatures to assure proper temperature for sanitizing. Serve food according to established guidelines and replenish serving containers as needed Clean cafeteria equipment, utensils and appliances and store food supplies; assure 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, dishwasher, electric warmer, range, oven, cash register, dishwasher and other cafeteria equipment as required. Assist in other food service areas as needed; collect money and make correct change. Performs other duties that may not specifically be covered in this general job description, as assigned by the School Food Service Manager

COOK/BAKER RESPONSIBLE TO: Food Service Manager; Principal; Food Service Director ) DIVISION: Food Service EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. 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 service personnel as prescribed in 702 KAR 6:045. BASIC FUNCTION: 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. REPRESENTATIVE DUTIES: 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 are met; monitor water temperatures to assure proper temperature 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 and store food supplies; assure 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, dishwasher and other cafeteria equipment as required. Train and provide work direction to others. Record amounts of food sold and monies collected as assigned; assist with inventory and maintain routine records as directed; 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: Meal production planning and scheduling. Applicable District, federal and State laws, rules and regulations related to food service. Quantity food preparation and food merchandising. Nutrition, sanitation and operation regulations and requirements. Use and care of institutional equipment and utensils. Procedures used in ordering, receiving, storing and inventorying food and supplies. Health and safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations. Budget preparation and control. Record keeping techniques. Principles and practices of supervision and training. Oral and written communications skills. Interpersonal skills using tact, patience and courtesy. Inventory methods and practices. ABILITY TO: Manage and coordinate the day-to-day food service operation at an assigned school site. Assure compliance with District, State and federal requirements. Plan well-balanced, nutritional and appetizing menus within a fixed budget. Train others in the preparation and serving of food in large quantities. Read, interpret, apply and explain rules, regulations, policies and procedures. Schedule, supervise and evaluate staff. Analyze situations accurately and adopt an effective course of action. Meet schedules and time lines. Operate a computer terminal as required. Plan and organize work. Maintain records and prepare reports. Communicate effectively both orally and in writing. Work independently with little direction. OTHER JOB RESPONSIBILITIES: Be clean, neat and professionally dressed Be consistently responsible- maintaining regular punctual attendance and timely completion of assigned duties, working assigned contract and extended days and using sick, personal, and emergency leave appropriately. Maintain professional interpersonal skills using tact, patience, courtesy, and cooperative effective relationships with others consistently displaying self-control, honesty, and credibility with parents, students, visitors and school personnel. Act as a district liaison demonstrating positive behavior, interest and concern toward the programs, purposes, goals and efficient operation of the Taylor County Public Schools. Follow the procurement guidelines and purchase order process. Disseminate information/resources in areas of responsibilities. Maintain proper care and safe use of district equipment and property. Participate in required professional development and trainings as assigned or approved for professional job growth, to remain abreast of program requirements/responsibilities and to improve student educational services. Maintain confidentiality and privacy of all school records. Is familiar with and incorporates the use of technology as job responsibilities require. Adheres with federal, state and district program guidelines, policies, procedures and laws. Adheres to the State Professional Code of Ethics. Perform other tasks and assume other responsibilities as may be assigned by the supervisor or superintendent. EQUAL OPPORTUNITY EMPLOYER The Taylor County School District does not discriminate on the basis of race, color, national origin, sex, disability, or age in its programs and activities and provides equal access to the Boy Scouts and other designated youth groups. The following persons have been designated to handle inquiries regarding the non-discrimination polices: Title IX Coordinator/Section 504 Coordinator, Taylor County Schools, 1209 East Broadway, Campbellsville, KY 42718 **************.