Specialty Foods Cook jobs at Children of America

General Information Job Title: Standby Senior Cook FTE: 8 hr/day Grade: 3 Job Code: _____ REPORTS TO: Assistant Director Operations Founded in 1647, Boston Public Schools (BPS) is the oldest public school district in the country. With approximately 49,000 students from over 114 different countries, nearly 8,000 employees, and an annual budget of $973 million, the BPS is the largest district in Massachusetts and one of the most diverse as well. Currently BPS has 125 schools with two different food service delivery models. The majority of schools have full service kitchens with a full time cafeteria manager and subordinate staff. The remaining schools and programs are satellite sites receiving meals from a consolidated production facility. The district serves approximately 17,000 breakfasts, 25,000 lunches, and 2,100 after school meals per day. During the summer months BPS serves roughly 22,000 meals at sites all over the city. BPS has been approved for the Community Eligibility Provision (CEP); which enables the district to provide free meals to all Boston students. GENERAL DESCRIPTION: The Boston Public Schools and Food and Nutrition Services (FNS) are seeking a Standby Senior Cook who is dependable, flexible, accountable, confident and works well with others. The Standby Senior Cook is a full time position assigned to FNS Central Office. The Standby Senior Cook will be deployed to schools and kitchens on an as needed basis to provide coverage for a vacant Senior Cook or Prep Cook. This is an exciting opportunity for student and food service centered individuals who wish to gain experience in different schools and kitchens across the District. This unique opportunity includes placements in our schools and kitchens that need your help the most. The Standby Senior Cook is responsible for creating a welcoming meal experience for students through the safe preparation, handling, cooking, and service of food in large scale quantities; providing customer service, cleaning the kitchen and associated food service equipment, and assisting with record keeping. A Standby Senior Cook evaluates food for quality, quantity, appearance, temperature and taste. The position requires travel to all neighborhoods in the City of Boston. Location may vary daily. PERFORMANCE RESPONSIBILITIES: * Performs duties involved in the safe preparation and handling of food, cleaning and sanitizing of equipment and facilities, and serving of food. * Maintains knowledge of the standard methods, techniques, safety practices and procedures used in food handling, storage, preparation, cooking and serving. * Safely prepares food in quantities following standard recipes and established procedures; adjusts recipe yield as needed to produce required amounts. * Reads and uses computer generated standard menus and recipes to prepare meals. * Evaluates food for quality, quantity, appearance, temperature and taste through observation and tasting in order to determine if it is fresh, properly portioned and prepared correctly. * Operates kitchen equipment properly and in a safe manner to portion and/or prepare food. * Transports food to and from service areas. * Assists kitchen personnel in proper portion control, preparation and meal service. * Sets up the serving line and serves meals * Ensures cleaning and sanitizing of cooking equipment and work areas. * Completes Production Records, inventory sheets, meal counts and other department paperwork. * Communicates with Culinary team and Cafeteria manager regarding menu feedback * Operates the POS, as needed * Provides outstanding customer service to students and other stakeholders * Contributes to a positive and inclusive work environment and works as part of a team. * Attends culinary and food service training. * Follows all policies of the School Committee, FNS Department and instructions of the Cafeteria Manager relating to safety measures, sanitation practices, personnel standards, work techniques, and methods of performing duties. * Performs duties as assigned by the Cafeteria Manager. * Performs other related work as required. Qualifications - Required: * At least one year experience in preparation and cooking in an institutional food service setting. * High school diploma or GED required * Food Safety Certification for Managers * Physical Requirements: * Standing: 45% of 8-hour day * Walking: 45% of 8-hour day * Sitting: 10% of 8-hour day * Must be able to lift at least 50 lbs. * Ability to work in and out of extreme temperature environments, including walk-in refrigeration and freezers. * Current authorization to work in the United States - Candidates must have such authorization by their first day of employment * Must have a valid Massachusetts driver's license and access to a vehicle. * Ability to travel to assigned location(s) as required, in a timely manner. * Pass a CORI/SORI criminal background check. Qualifications - Preferred: * Certificate from a recognized trade, technical or vocational school at high school level or higher, with a focus in culinary arts or food services or food trades * Ability to give and follow oral and written direction TERMS: This position is subject to the City of Boston residency The Boston Public Schools, in accordance with its nondiscrimination policies, does not discriminate in its programs, facilities, or employment or educational opportunities on the basis of race, color, age, criminal record (inquiries only), disability, homelessness, sex/gender, gender identity, religion, national origin, ancestry, sexual orientation, genetics or military status, and does not tolerate any form of retaliation, or bias-based intimidation, threat or harassment that demeans individuals' dignity or interferes with their ability to learn or work.

1 year of food service experience is required. Knowledge of food service, able to follow sanitation and safety rules, able to use and maintain kitchen equipment. ServSafe Certification is a plus. Must have a positive attitude and be able to work in a fast-paced environment. Start Date: 08/10/2024

Substitute/Substitute Food Service Worker District: Greeneview Local School District Greeneview Local Schools is searching for Food Service/Cook substitutes. Food Service/Cooks perform various tasks for the total food service operation: follow recipes and menus prepared by Food Service Supervisor; prepare food daily; serve food for breakfast and lunch; operate the register; daily kitchen cleanup; unload and stock food deliveries; count and record money; and prepare daily deposits. Questions about the position can be addressed to Superintendent, Sabrina Woodruff, at *******************************.

Classification: Part-Time, Staff Member, 42-Week Supervisor: Food Services Director Supervises: Student employees as directed by the Food Service Director Perform routine food service activities related to the setting up of serving areas and the serving of food to students and staff, perform cashiering duties, maintain cleanliness of food service facilities. Responsibilities The Assistant Cook should: * Assist in the operation of the kitchen for all on-campus dining * Maintain clear oral and written communication with the Director of Food Services on all food service matters * Assist with student employees assigned to this department * Recommend healthy and nutritious menus * Assist in preparing, heating, portioning, and serving food to students and staff according to established procedures. * Operate a variety of standard kitchen equipment such as dishwasher and ovens; report faulty equipment as necessary. * Perform other tasks as assigned by the Director of Food Services Qualifications The Assistant Cook should have: * Experience in food preparation for large groups (or willingness to learn) * Good interpersonal and communication skills * A strong church background * Ability to perform work while standing, sitting, and/or walking. * Ability to communicate effectively * Use of hands for simple grasping and fine manipulations. * Ability to bend, squat, and reach. * Ability to lift, carry, push or pull medium weights, up to 50 pounds.

Food Services Staff - Cook/Baker (5 positions) Location: The district has several openings across the district, the positions are located in Stow, Lancaster and Bolton Schedule: The position's shifts vary, the earliest shift begins at 8:30am and the latest shifts conclude no later than 2pm. Pay: In accordance with the Unit C Bargained Scale The Cook/Baker is employed without regard to age, physical, mental or psychiatric disability, genetics, race, religion, sex, sexual orientation, gender identity, marital status, national origin, or military status. NRSD welcomes employees with diverse racial, cultural, religious, class, and/or gender background and experiences. Organizational Scope: The Food Services program is overseen by the Assistant Superintendent, Finance, Operations and Safety. Food Services staff will be indireclty supervised by the building principal; direct supervision will be provided by the Cafeteria Manager and Whitson's Food Services Manager. The Cook/Baker works collaboratively with school food services staff to perform food preparation, service, and clean up tasks in the assigned school. *We are seeking a primary cook for the Nashoba Regional High School. Please make note on your resume or application if interested in the primary cook position. (1 position) The other vacancies are responsible for providing overall services as notated in the job description below. (4 positions) Position Responsibilities: Prepares nutritionally sound and safe meals for students and staff; Performs food preparation, service, and clean up duties in one or more functional areas (snack, salad bar, cashiering, food preparation, baking, cooking, set up, clean up); Performs set up activities (assembling recipe/menu items, washing and cutting fruits and vegetables, slicing breads and meats, opening canned goods, mixing ingredients); Performs serving activities (filling line serving units, measuring and monitoring quantities to ensure sufficient amounts, maintaining temperatures); Performs cooking activities (baking breads and desserts, steaming vegetables, baking meats and main dishes); Performs accounting and record keeping activities; Performs clean up/closing activities; and Operates preparation equipment. The omission of specific duties here does not exclude them from the position's responsibilities if the work is similar, related, or a logical assignment to the position. Job Qualifications: Skill or experience in the field of food preparation and service. Ability to perform food preparation, proper food storage, and cleaning procedures. Must obtain and maintain ServSafe, Food Allergy and Choke certifications, the district will provide training if needed. Ability to perform simple mathematical computations in taking inventory, preparing food and accounting for meals. Must be able to assist in the protection of students and school property, and assist in fire and other emergencies or emergency drills as required by law and School Committee policy. The ability to work onsite in district schools and buildings is an essential function of this job. Physical Demands: Must be able to work in a confined, noisy, crowded, busy kitchen environment. May require wearing gloves or other protective items such as hair nets or caps. Ability to identify colors, to bend, crouch, grip with hands and fingers, and kneel. Ability to occasionally lift/carry up to 60 pounds, pull, push, reach, sit, stoop, twist body and walk, and the ability to stand for long periods. Ability to communicate with students and staff. The work setting may include exposure to cleaners, dust, solvents, grease, water, pollen, and fumes. Terms of Employment, Evaluation of Performance, and Salary: The Cook/Baker is a Nashoba Regional School District Unit C position. Terms of employment, including evaluation and salary, are covered by the provisions of the Unit C collective bargaining agreement currently in effect.

Hourly Rate: $17.23 Hours Per Day: 6.25 GOAL To perform skilled work in the preparation and service of nutritionally adequate, reimbursable meals and being responsible for meeting production deadlines and assume responsibility for the quality of food products. ESSENTIAL PERFORMANCE RESPONSIBILITIES The Food & Nutrition Services Cook and Baker (Assistant IIA) shall carry out the essential performance responsibilities listed below: Follow daily work schedules for food production, service, and cleaning. Participate in on-going state-approved training and educational initiatives relating to Food & Nutrition Services including Foundations of School Food Services, Nutrition, Quantity Cooking and Sanitation class. Demonstrate and promote exceptional customer service, using good judgment, and professionalism when interacting and communicating with the general public, students, parents, and staff. Operate point of sale according to federal guidelines when assigned. Adhere to food safety rules, departmental procedures and Hazard Analysis Critical Control Points (HACCP), and at all times, ensuring a safe work environment. Perform kitchen duties as assigned, including, but not limited to, pre-preparation, food production, service, backup, clean-up, and check-in orders, as needed. Assist with ordering, proper storage and inventories for all supplies and food items received. Follow written recipes and instructions for food preparation, record the time, amounts used in food preparation leftovers, and temperature on production worksheets. Operate food service equipment in a safe manner. Ensure recipes are followed correctly, record amounts used in food preparation and leftovers with time and temperature on production worksheets. Maintain a clean work environment by removing and disposing of garbage and waste and placing it at the back door of the kitchen. Ensure sanitation practices are adhered to, including compliance with personal hygiene and grooming standards. Ensure food production operations comply with the standards of the federal and state operate Food and Nutrition Program relating to food preparation, servicing, and sanitation practices. Perform necessary cleaning of food service equipment and facilities that does not require climbing. Drive vans to satellite sites for food delivery, gas, and clean, as directed. Drive refrigerated/freezer trucks between sites. Perform and promote all activities in compliance with the equal employment and non-discrimination policies of The School Board of Broward County, Florida. Participate in training programs offered to enhance the individual skills and proficiency related to the job responsibilities. Review current developments, literature, and technical sources of information related to the job responsibilities. Ensure adherence to safety rules and procedures. Follow federal and state laws, as well as School Board policies. Perform other duties as assigned by the immediate supervisor, or designee. MINIMUM QUALIFICATIONS & EXPERIENCE Prior food service or cashier work experience. Ability to follow directions, read and communicate in English. Ability to effectively communicate with students, teachers, school administrators and other Food & Nutrition service-related personnel. Computer skills as required for the position. PREFERRED QUALIFICATIONS & EXPERIENCE A standard high school diploma or satisfactory completion of an approved General Educational Development (GED) Testing Program. Valid Florida Driver's License. Bilingual skills. SIGNIFICANT CONTACTS-frequency, contact, purpose PHYSICAL REQUIREMENTS Medium work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently and/or up to 10 pounds of force as needed to move objects. Perform necessary average lifting up to 30 pounds. TERMS OF EMPLOYMENT LINK TO To review the complete job description for this position access the following website: ***************************************** and do a search by Job Code. The Job Code for this position is: PP-003. SKILLS COMPETENCIES CERTIFICATIONS LOCATION PREFERENCES/ADDITIONAL INFOR Advertisement Window: 12/01/2025 - Open Until Filled Work Location: LAUDERDALE LAKES MIDDLE Work Calendar: 192A Day Cal Pay Grade: SF1022 Classification: Nonexempt Compensation Shift Differential (If applicable) - / NOTE: New hires will be hired at the minimum of the assigned salary range

Food Service Cook - Hanscom Campus Responsible to: Kitchen Manager Applicants selected will be subject to a security background investigation and must meet and maintain eligibility and suitability requirements. People of color are strongly encouraged to apply. Learn more about the Lincoln Public Schools at ********************************** This position reports to the Food Services Director. Hourly rate - per A.F.S.C.M.E. contract ($21.26 - $24.64) Six & One Half Hour Shift - ~ 7:00 a.m. - 1:30 p.m. (subject to change) __ Full-time, benefits, Middlesex County Retirement System eligible Location: Lincoln Campus This position reports directly to the Food Service Director and Kitchen manager. Primary Purpose Responsible for assisting cafeteria staff with the preparation, cooking, serving, and clean up of hot and cold food items served to students, faculty and staff. Food preparation is in accordance with established district menus. Responsibilities * Supervise and actively participate in food preparation, ensuring high standards in flavor, appearance, and presentation. * Understand and comply with guidelines for a reimbursable meal. * Prepare food according to the planned daily menu and standardized recipes as directed by the Food Service Director. * Clean kitchen equipment and work areas, provide instructions related to serving portions, and train personnel in equipment use and care. * Operate all kitchen equipment properly. * Wash dishes, trays, flatware, pots, etc. * Participate in in-service training and professional development activities, attending required seminars. * Adhere to all Food Service Department policies and Kitchen Manager instructions regarding safety measures, sanitation practices, personnel standards, cash handling, and work techniques. * Emails must be checked, at a minimum, twice a day, once first thing in the morning to ensure there are no changes for that day's menu. * Follow HACCP regulations for sanitation, food handling, and storage. * Maintain accurate production sheets and temperature logs daily, utilizing the District's online production software * Unpack supplies and assist with stocking and organizing dry storage shelves, refrigerator, and freezer, utilizing the first in first out method. * Count and deposit all monies in the absence of the Kitchen Manager * Substitutes on either Lincoln/Hanscom Campus, as necessary. * Performs other related duties as required by the Food Service Director or Kitchen Manager Inventory Management * Assist with monitoring and controlling food and supplies inventory * Notify when food and supplies are needed in line with menu and volume requirements * Assist the Kitchen Manager with monthly Inventory Preperation and Logistics: * Prepare the kitchen for the opening and closing of the school year Collaboration and Support * Maintain pleasant working relations with colleagues, demonstrating consideration, patience, respect and self control. * Report to the assigned school to substitute as needed or directed by the Food Service Director * Participate in the preperation and delivery of catering as directed Physical Demands * Ability to lift a minimum of 40 lbs. * Prolonged standing, reaching, and crouching. * Tolerance for variations in temperature, including working in cold or hot environments. Qualifications * Serve Safe Certification is required, obtainable within one year of employment * Allergen Training is required, certification obtainable within one year of employment * CPR certification is required, obtainable within one year of employment

Substitute (Non-Classroom)/Substitute Assistant Cook The Substitute Assistant Cook Application for 2025-2026 is now open. Click here to learn more about becoming a substitute or use the APPLY button above to start your application now. Questions? Please email *************************

Food Service General Cook (Part-Time) - Brownstown Campus JobID: 709 Cafeteria/Part-Time Cafeteria Worker Additional Information: Show/Hide The Lancaster County Career and Technology Center has an immediate vacancy for Part-Time Food Service General Cook. Scheduled hours are 8:00 a.m. - 2:00 p.m., Monday - Friday Be a part of something great by preparing people for skilled, innovative and productive careers! Starting rate $17.00 per hour!! The Lancaster County Career and Technology Center has an immediate vacancy for a Part-Time Food Service General Cook located at our Brownstown campus. No nights! No Weekends! No Holidays! The primary role of a Food Service Cook is to assist in the kitchen in all facets of daily food preparation, serving and clean-up. Food handling safety and personal safety are critical in the role of the Food Service Cook position. The Food Service Cook will work in preparing and distributing food items; providing complete and accurate documentation and audit trail for meals served; maintain facilities in a sanitary condition; forecasting/ordering; rotating stock; production records and maintaining daily temp logs. Requirements: Experience cooking in a professional environment Must possess a minimum of a high school diploma or GED and be adaptable and flexible with daily routines Servsafe certification or ability to obtain one Employer paid clearances. How to Apply: Please visit SOS Group to start your application today! sosgroupinc.com/jobs or text "SOS" to 25000 or call 484-624-4162

Food Services/General Worker Date Available: ASAP COOK NEW CANAAN HIGH SCHOOL Immediate Opening DUTIES AND RESPONSIBILITIES Daily prep for hot food menu. Ensures the proper utilization of ingredients. Assists Lead Cook and general workers as needed. Assists in line set up for service. Conducts monthly inventories. Helps maintain stock rooms and refrigeration. Ensures that proper sanitary standards are maintained. Operate cash register during lunch service. QUALIFICATIONS Ability to complete needs list accurately. Must be able to accurately check in food and paper orders. Knowledge of standard food storage requirements. Ability to estimate inventory need in advance. Knowledge of Health Department standards and the ability to maintain them. Knowledge of high volume batch cooking. Ability to maintain kitchen morale. Physical Requirements The ability to stand for extended periods of time. Carry, move and stock supplies and equipment weighing up to 40 pounds. Must practice and maintain proper personal hygiene. Candidates please complete an application on our district website, *****************

Classified/FOOD SERVICE PREPARER Substitute Food Service Preparer Reports To: Director, Nutrition Services or designee Salary/Rate: $13.76 per hour F.L.S.A Status: Non exempt SUMMARY The Substitute Food Service Preparers perform a wide range of duties in the school environment including preparing and/or serving food, interacting with customers, cashiering, storeroom duties and ensuring the cleanliness of work areas, tools and equipment. ESSENTIAL DUTIES AND RESPONSIBILITIES (Incumbent performs a majority of the following duties) The Dayton Way Support and maintain the District's core principles in the areas of professionalism, culture, and customer service. Demonstrate courage, compassion, patience, and a passion for nutrition services in daily activities. Meet the challenges of preparing quality meals while complying with company procedures and food safety policies. Ensure product quality through adequate storage and product rotation. Collaborate and engage effectively with students, colleagues, and supervisors to ensure great customer service. Core Responsibilities Prepares or assists in the preparation, service and clean-up of meals using standardized recipes, designated portion sizes and proper sanitation procedures. Serve children with a positive attitude. Follows work schedules, plans and organizes duties prior to beginning tasks. Stores, utilizes and disposes of food and supplies following federal, state, local and district regulations. Complies with department rules, procedures, administrative directives and regulations, district policies and procedures and local, state and federal rules and regulations. Follows sanitation and safety standards in the kitchen and kitchen equipment. Fulfill performance responsibilities in location(s) assigned. Performs such other tasks as may be assigned. Responsible for correctly identifying meal components in order to assure accurate reimbursable meal counts. Spot mop and sweep spills in the kitchen/serving line area as needed to prevent accidents. Cleaning of work areas, food service equipment and cafeteria tables. Attend district and department meetings, in-services and training. Perform other duties as assigned by Food Service manager, Supervisor, Associate Director or Director. CORE BEHAVIORS & COMPETENCIES Job-specific Coping with Stress = think critically and solve problems in difficult situations; capable of handling interruptions effectively Interpersonal Skills = successfully interact and engage with students, families, colleagues, administrators, and others; enjoy working with children Self-Motivated = ability to achieve daily tasks and responsibilities without needing constant direction from supervisors. Adaptability and Flexibility = willingness to change methods and approaches as appropriate QUALIFICATIONS Requirements Must be a U.S. citizen or have the legal right to work in the U.S Reliable transportation Verifications High School Diploma, GED or equivalent Knowledge & Experience Good math skills, record keeping and organizational ability Ability to follow routine verbal and written instructions Ability to understand and follow safety and sanitation procedures at all times. Knowledge of supplies, food service equipment Knowledge of food preparation and presentation methods, techniques, and quality standards Ability to safely use cleaning equipment and supplies Ability to run a computerized cash register and count money accurately. PHYSICAL ATTRIBUTES/DEMANDS While performing the duties of this job, the employee is regularly required to sit and is occasionally required to walk, stand, lift/carry, push/pull, balance, reach/handle objects, and perform repetitive motions. The employee may occasionally lift and/or move items weighing up to 40 lbs. Manual dexterity and stamina necessary for the effective performance of duties. Ability to work in a refrigerated area. WORK ENVIRONMENT Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions. Work may involve moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises. Work is performed in a school setting, primarily in a kitchen or cafeteria environment The Dayton Public School District provides equal educational and employment opportunities for all people without regard to race, gender, ethnicity, color, age, disability, religion, national origin, creed, sexual orientation, or affiliation with a union or professional organization.

School Nutritional Service/Substitute Cafeteria Worker District: Dayton Public Schools SUMMARY Food Service Preparers perform a wide range of duties in the school environment including preparing and/or serving food, interacting with customers, cashiering, storeroom duties and ensuring the cleanliness of work areas, tools and equipment. ESSENTIAL DUTIES AND RESPONSIBILITIES (Incumbent performs a majority of the following duties) The Dayton Way Support and maintain the District's core principles in the areas of professionalism, culture, and customer service. Demonstrate courage, compassion, patience, and a passion for nutrition services in daily activities. Meet the challenges of preparing quality meals while complying with company procedures and food safety policies. Ensure product quality through adequate storage and product rotation. Collaborate and engage effectively with students, colleagues, and supervisors to ensure great customer service. Core Responsibilities Prepares or assists in the preparation, service and clean-up of meals using standardized recipes, designated portion sizes and proper sanitation procedures. Serve children with a positive attitude. Follows work schedules, plans and organizes duties prior to beginning tasks. Stores, utilizes and disposes of food and supplies following federal, state, local and district regulations. Complies with department rules, procedures, administrative directives and regulations, district policies and procedures and local, state and federal rules and regulations. Follows sanitation and safety standards in the kitchen and kitchen equipment. Fulfill performance responsibilities in location(s) assigned. Performs such other tasks as may be assigned. Responsible for correctly identifying meal components in order to assure accurate reimbursable meal counts. Spot mop and sweep spills in the kitchen/serving line area as needed to prevent accidents. Cleaning of work areas, food service equipment and cafeteria tables. Attend district and department meetings, in-services and training. Perform other duties as assigned by Food Service manager, Supervisor, Associate Director or Director. CORE BEHAVIORS & COMPETENCIES Job-specific Coping with Stress = think critically and solve problems in difficult situations; capable of handling interruptions effectively Interpersonal Skills = successfully interact and engage with students, families, colleagues, administrators, and others; enjoy working with children Self-Motivated = ability to achieve daily tasks and responsibilities without needing constant direction from supervisors. Adaptability and Flexibility = willingness to change methods and approaches as appropriate QUALIFICATIONS Requirements Must be a U.S. citizen or have the legal right to work in the U.S Reliable transportation Verifications High School Diploma, GED or equivalent Knowledge & Experience Good math skills, record keeping and organizational ability Ability to follow routine verbal and written instructions Ability to understand and follow safety and sanitation procedures at all times. Knowledge of supplies, food service equipment Knowledge of food preparation and presentation methods, techniques, and quality standards Ability to safely use cleaning equipment and supplies Ability to run a computerized cash register and count money accurately. PHYSICAL ATTRIBUTES/DEMANDS While performing the duties of this job, the employee is regularly required to sit and is occasionally required to walk, stand, lift/carry, push/pull, balance, reach/handle objects, and perform repetitive motions. The employee may occasionally lift and/or move items weighing up to 40 lbs. Manual dexterity and stamina necessary for the effective performance of duties. Ability to work in a refrigerated area. WORK ENVIRONMENT Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions. Work may involve moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises. Work is performed in a school setting, primarily in a kitchen or cafeteria environment The Dayton Public School District provides equal educational and employment opportunities for all people without regard to race, gender, ethnicity, color, age, disability, religion, national origin, creed, sexual orientation, or affiliation with a union or professional organization.

Food Service/Food Service ANTICIPATED PART TIME FOOD SERVICE ASSISTANT COOK : Requirements for position are as follows: High school diploma. Minimum of two years of work related experience. Good physical health and ability to perform assigned duties. Knowledge of regulations of the National School Lunch and Breakfast Programs. Polite, caring and nurturing demeanor towards staff and students. Required criminal history check, proof of U.S. citizenship or legal resident alien status. Possess high degree of management skills. Possess a Servsafe Certification. Salary is $16.61 - $23.31 plus an additional stipend of $831.00 annually. Five and three quarter(5.75) hours per day. The deadline for applications is November 19, 2025. A.A.E.O.E.

Food Service/Cook Date Available: 08/18/2025 District: Mount Healthy City Schools Additional Information: Show/Hide Responsibilities Include: * Preparation of all main dish and vegetable items * Operation of industrial food service equipment * Set up & breakdown of breakfast carts * Deliver & pick up breakfast in the classroom * Set up and serve lunch lines * Accurate completion of food production records * Ability to utilize Nutrition Software Programs * Must be able to efficiently operate cash register/POS * Accurate HACCP (temperature) documentation * Ability to follow and extend standardized recipes * Washes dishes, pots and pans, and laundry * Cleans work area * Performs other duties as assigned Qualifications: * Must be able to complete all duties within designated time frames * Must have previous cooking experience * Must become level one certified through SNA during 1st year * Must know how to read and perform mathematical equations * Must know how to follow recipes and use proper weights & measures * Must be able to lift up to 50 pounds repetitiously * Knowledge of safe food handling and kitchen sanitation (HACCP) * Must be able to pass written "Cook's Exam" * Good verbal and written communication skills Starting Pay - $14.88/hr. (Based on Experience) Hours: 6:00 a.m. -1:00 p.m. (*Times mary vary)

Food Service/Baker/Assistant Cook is $14.20 to $15.76 per hour, depending on experience. QUALIFICATIONS High School Diploma or equivalent. At least (1) year of experience in institutional food service management. Valid Pennsylvania Driver's License. Such alternatives to the above qualification as the Board may find appropriate and acceptable. JOB GOAL The Baker/Assistant Cook is responsible for the uninterrupted and efficient preparation of meals, ensuring standards of effectiveness, efficiency, sanitation and safety, consistent with the personnel and resources available. ESSENTIAL FUNCTIONS Formulates baking schedule to meet production needs. Prepares quality meals from standardized recipes in compliance with local, state and federal guidelines. Stocks the serving line and assists with serving meals. Transports meals and supplies to other District sites, as necessary. Follows local, state and federal guidelines for food production, handling and sanitation. Follows local, state and federal guidelines for safety standards and procedures. Assists in the kitchen, where needed. Regular and timely attendance. Performs other duties as may be assigned by the Kitchen Supervisor, Head Cook or Food Service Director. To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed above 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. COMPETENCIES Organization Written/Oral Communication Detail Oriented Personal Effectiveness/Credibility Thoroughness Time Management TERMS OF EMPLOYMENT 9 ½ month position Compensation as per the SAESP Collective Bargaining Agreement & District guidelines. EVALUATION Performance of the Baker/Assistant Cook will be evaluated annually by the Food Service Director in accordance with District guidelines. The Food Service Director shall seek input from the Kitchen Supervisor prior to completing the evaluation. SUPERVISORY RESPONSIBILITY None

School Nutritional Service/Cook District: Miami East Local Schools Attachment(s): Asst. Cook - 3.5 hours.revised.9.12.25.pdf Dishwasher.DOC.pdf

Cafeteria Assistant Cook/Kitchen Staff - Full Time Gr. New Bedford Regional Voc Tech High School - 7 hours a day This position is responsible for performing routine duties and food preparation in connection with the operation of a school cafeteria. Essential Functions: (The essential functions or duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position.) * Utilize the P.O.S. system used for breakfast and lunch sales. * Responsible for assisting with the operation of the school breakfast and lunch under the direction of the head cook or cafeteria manager. * Prepare and cook food items of quantity including meats, fish, chicken, gravies, vegetables, starches, soups, hot and cold sandwiches, salads and casserole items that are needed for the breakfast and lunch program. * Following standardized recipes, preparing food items to be tasty, attractive, and meeting all new guidelines. * Sanitize kitchen and equipment in the kitchen area. This includes sanitation of tables, sweeping of floor in work area, and in general cleanliness of the kitchen. * Assist cafeteria servers with the flow of food to the serving lines during lunch. * Help prep for the breakfast items for the following day. * Reliable and good attendance. * Prepare and help with the vegetable and starch component for the lunch menu. * Report all equipment breakdowns immediately to the cafeteria manager. * Performs any other cafeteria duties as may be assigned by the manager. Recommended Minimum Qualifications: Education, Training and Experience: High School Degree required or GED; Servsafe Certified Knowledge, Ability and Skill: Knowledge: Must be able to follow the menu, keep production records, determine correct servings per student, be aware that all items on the menu are in the kitchen thawed and ready to prep, utilize leftovers, limit waste, and must be able to help put deliveries away. Ability: Ability to collaborate with others, ability to communicate effectively, ability to establish and maintain effective working relationships with all school employees, students, teachers. Ability to learn and safely and effectively use facilities, equipment and materials. Ability to communicate effectively, ability to establish and maintain effective working relationships with all school employees, students, teachers, parents, and vendors. Must be able to work independently with little supervision. Skills: Excellent communication and interpersonal skills. Must demonstrate effective knowledge of and be sensitive to the needs of a diverse student population. Willing and able to perform assigned duties in a manner that is sensitive to different personalities, respectful of the role and authority of school leaders, sensitive to community dynamics. Physical Requirements: 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. This position is frequently required to stand, communicate, or hear; occasionally required to walk, must be able to handle, or feel objects, tools, or controls; and reach with hands and arms. The employee must occasionally lift and/or move objects weighing up to 40 pounds. Vision and hearing at or correctable to normal ranges. This position requires good personal hygiene; fingernails, frequent handwashing and gloves, and hair must be off your neck. Supervision: Supervision Received: Works under the direct supervision of the Cafeteria Manager Supervision Given: None. Job Environment: * Work is performed under typical school cafeteria conditions; the environment is moderately noisy. * Interacts with other school staff, teachers, and students. (This job description does not constitute an employment agreement between the employers and is subject to change by the employer as the needs of the employer and requirements of the job change.)

DiningFood Service Panther Dining is a division within Student Affairs that operates two residential dining centers, a food court, Panther Catering, a C-Store (Thomas Marketplace) and a coffee shop (Java B&B). We serve the EIU campus community and its guests with high-quality, efficient, and innovative dining options in a variety of settings. We add value to our customers' on-campus experience by providing welcoming and inclusive dining facilities, high-quality food, and experienced professional staff who care about those they serve and enjoy the relationships they build. This position is part of the AFSCME Local 981 bargaining unit, the second largest labor union on campus. Essential Duties and Responsibilities: * General responsibility of preparing food for various university customers in a pleasing, safe and sanitary manner. * Responsible for the timely preparation, set-up, clean-up and service of all food in the University Dining Services. * Keep accurate records for the efficiency of the kitchen and ensure that safety and sanitation regulations are met. * Assist in the supervision of student workers in the Food Service Unit. * Responsible for supplies and materials needed for food preparation, which includes setting up the work area, providing order list to unit office, tempering the product and preparing for next day's meal. Minimum Qualifications: CREDENTIALS TO BE VERIFIED BY PLACEMENT OFFICER * High school diploma or equivalent. * One (1) year (12 months) of work experience that is comparable to that described in the lower level of this series. * As required by the position to be filled, possession of the Illinois Department of Public Health, Food Handler Training Certification (from an American National Standards Institute (ANSI) accredited trainer). Knowledge, Skills and Abilities: * Knowledge of materials and methods used to prepare food on a large scale, use and care of relevant utensils and equipment and food values and nutrition. * Knowledge of sanitary procedures and directives; how to use simple cleaning solutions and equipment. * Knowledge of basic arithmetic operations and their applications. * Knowledge of quality control analysis, such as conducting tests and inspections of products, services, or processes to evaluate quality or performance. * Skill in giving full attention to what other people are saying, taking time to understand the points being made. * Skill in completing assignments accurately and with attention to detail. * Skill in developing specific goals and plans to prioritize, organize, and accomplish your work. * Ability to read and interpret relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. * Ability to plan meals on a large scale. * Ability to work with and supervise other kitchen employees. Work Hours: The core work hours of this position are evenings and weekends. Starting Salary/Pay Rate Range: This position is a union position; therefore, provisions of the AFSCME collective bargaining agreement/labor contract apply to the filling of this position, including pay rate. Salary: $20.97/hr. plus $1.05 shift differential added when working 2nd shift. You will also receive a free meal during your shift! Pay will increase to $21.47 after successful completion of probation. Application Deadline: Open Until Filled In accordance with Eastern Illinois University policy (IGP #14.1), EIU is generally unable to sponsor or assume sponsorship of an employment visa (e.g., H-1B, OPT, or other) for this Civil Service position. Required Applicant Documents: The Civil Service Examination for this classification is a credentials assessment. No participation other than submission of applicant materials is required from qualified applicants. * Application * Resume * References * Transcripts Benefits Overview: Eastern Illinois University is proud to offer an excellent benefits package designed to support our employees' well-being and career goals. This position is eligible for the following benefits: * Comprehensive Medical Coverage: Competitive employee insurance premiums with flexible plan options. * Vision Insurance: Vision coverage is included with medical at no cost. * Dental Insurance: Dental plans are available to meet your needs. * Retirement Benefits: Participation in the State University Retirement System, which includes medical insurance benefits upon retirement. * Tuition Waivers: Opportunities to pursue educational goals through tuition waivers for employees and dependent children. * Generous Paid Time Off: Up to 12 paid holidays annually, plus earned vacation and sick time. For more information on our employee benefit programs for this specific position class, please visit ****************************************************** Diversity and Inclusion: Eastern Illinois University is committed to fostering a learning community where all members feel welcomed and valued. The university provides equal opportunity in all areas of campus life, and we strive to recognize and appreciate the unique value of our students, faculty, and staff. Every member of campus has the right to learn and work in an environment free of discrimination and harassment, and beyond that, our goal is for all members of our community to develop a strong sense of belonging to Eastern Illinois University. The University and Community: Eastern Illinois University takes pride in creating a warm, welcome environment for all faculty, staff and students. Established in 1895, EIU boasts a rich, tradition of preparing students for their personal and professional goals. A traditional regional residential institution, EIU offers a superior education at a relatively low cost while consistently earning high rankings and distinctions for its affordability, academic program quality, career placement rates, campus safety, online degree options, student support, and sustainability initiatives. EIU focuses on individualized attention and superior student relationships and has earned recognition as the highest- ranking independent public regional university in Illinois and a place among the Midwest's top public regional universities according to U.S. News and World Report. Eastern offers faculty a wide range of research and public service activities. EIU hosts more than 175 student organizations on campus, and offers a variety of cultural events, NCAA Division I athletics, and active research opportunities for its students to enjoy and to thrive. EIU has become recognized for providing the resources of a large institution while creating the kinds of individual relationships that support student and alumni success. The University is located in East Central Illinois, combines the benefits of a community of 20,000 with access to several large cities, including Chicago, St. Louis, and Indianapolis. Important Information for Applicants: Eastern Illinois University is an Affirmative Action/ Equal Opportunity Employer committed to diversity, inclusion, and belonging in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, gender identity, gender expression, age, national origin, disability, status as a protected veteran, or any other applicable legally protected characteristics. Applicants with disabilities are encouraged to apply and may request a reasonable accommodation under the Americans with Disabilities Act to complete the application and/or interview process. If would like to request assistance with the application/interview process, please contact Human Resources at ************** or ****************** for assistance. Apply Now → Permalink

Food Service Date Available: 2025-2026 SY Auxilary Pay Plan Pay Grade: 2 Days: 192 QUALIFICATIONS: Education/Certification Current City Food Handler's permit High School Diploma or GED Only GED certificates obtained through a GED Testing Center approved by the GED Testing Service (GETS) will be accepted. Individual recommended for the position must pay a $49.26 fingerprinting fee by credit card as part of the application process to be considered for employment. (Fee is subject to change.) Special Knowledge/Skills Ability to understand food preparation and safety instructions Ability to read menus, recipes and production records Ability to perform basic arithmetic operations Ability to promote teamwork and effectively communicate with fellow staff, students, administrators, and parents Working knowledge of kitchen equipment and food production procedures Ability to follow instructions and meet strict health department requirements Experience A minimum of six month employment experience in food service and food prepearation. Minimum of three years of part-time employment (substitute time) with SFDR-CISD can be used in lieu of High School Diploma or GED.