Food prep jobs in Blue Springs, MO - 618 jobs

Job Summary:To produce and maintain the quality of menu items assigned to your station according to the company's menu recipes and specifications. To ensure the company's, safety, sanitation and food standards are met according to recipes, procedures, quality and timeliness. Job Responsibilities: Timeliness- Station ready to work at scheduled time and you are in proper uniform Pace- Brisk and steady, organized, no unnecessary steps Recipe Adherence -- 100% recipe knowledge when prepping or assisting with any other production step Portioning -- Use scales, measuring spoons, recipe cards and perform portion control tests Cleanliness -- Maintain the kitchen and all of its equipment to a "like new" condition. Practice clean as you go! Productivity -- Your productivity is measured, not only by the quality of what you do, but by the quantity of work you complete in a specific time period Organization skills are a must Think ahead -- Stock supplies before the rush Teamwork Knowledge, Skills & Abilities: Ability to handle multiple tasks and balance fluctuating workload Ability to work and communicate well with others Attention to detail and ability to take initiative a must Responsible behavior and professional image Must have a positive attitude Safe food handling and safety is always a top priority Must be a team player Qualifications: 2 years of work or related experience preferred Must be able to work a flexible schedule of nights, days, weekends and holidays

Pay Range $14 - $18 per hour depending on geographic location and local market demand Early Close / No late nights Great Work Life Balance Career Growth Opportunities Excellent Benefits including 401(k) Employer Match Our Purpose: We pride ourselves on serving high quality farm fresh food at Bob Evans! We are AMERICA'S FARM FRESH! We work hard, pay attention to details (perfect plates, perfect bags), and provide our guests with the best, all-around family dining experience. We have immense pride in our culture and roots to our communities. Working at Bob Evans is about being part of something big - we have a passion for taking care of each other and our guests while serving farm-fresh food at a great value. Our Founder, Bob Evans, was all about growing good...join us at Bob Evans and be an integral part of .... Where Good Grows. Grill Cook Responsibilities: Responsible for preparing each order by following company recipes, carryout procedures, and plating standards Ensures proper food handling and sanitation procedures are followed Prepare visibly appealing meals; preparing all items in a timely manner; delivering hot and fresh meals Follows recipe and storyboards to prepare and cook meats, fish, poultry, vegetables, and other foods according to proper preparation methods per the current Bob Evans recipe book Works with approved cooking equipment and cooking methods to deliver high quality meals Responsible for practicing and upholding health and sanitation standards Maintains high standards of personal grooming. Washes hands frequently. Wears gloves to prevent bare hand contact. Promptly changes apron if it becomes soiled Understands and complies consistently with our standard portion sizes, quality standards and kitchen rules, policies, and procedures Must maintain high standards of quality and appearance for all food prepared and served Prioritizes food preparation so that all items for check are finished at the same time Properly maintain and operate equipment effectively. Complete working knowledge of the safe and efficient use of all kitchen equipment May be asked to assist in other job categories as well All other duties as assigned To perform this job successfully, an individual must be able to perform each essential duty satisfactorily while possessing dependability and exceptional teamwork skills Bob Evans Restaurants, LLC is EEO compliant and participates in E-Verify. Why Choose Us: Competitive Compensation Health and Welfare Benefits 401(k) with Company Match Flexible Scheduling Opportunity for development and career growth Knowledge: • Strong knowledge of commonly used concepts, practices, and procedures in a restaurant • Relies on experience and good judgment to plan and accomplish goals • Detail oriented with the ability to multi-task • Must maintain a high degree of pace and intensity for an extended period, have strong menu knowledge, and have ability to accurately read, organize, and coordinate tickets Education/Experience: • 0-2 years related experience Physical Requirements: The requirements listed 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. The physical demands described here are representative of those that must be regularly met by an employee to successfully perform the essential functions of this job. This list is not designed to contain a comprehensive listing of activities and the employer reserves the right to change or assign other duties to this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. While performing the duties of this job you will regularly be required to: • Stand for entire shift and walk for long periods of time without rest or sitting down • Push, lift, carry and transfer up to 50 pounds • Reach with hands • Use hands to finger, handle, or feel objects, tools, or controls • Bend and stoop • Can taste and smell • Verbally communicate with others • Use close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus • Have ability to freely access all areas of restaurant including selling floor(s), stock area, and register area We continue to update our safety and sanitation procedures to follow the current CDC, local, and state guidelines. Our goal is to provide a safe environment for both our employees and guests.

We are not your everyday fast food franchisee. We care! We are a freaky F.A.S.S.T. Jimmy John's franchisee looking for a freaky F.A.S.S.T. Person in Charge to help make our freaky fresh sandwiches while keeping our store freaky clean. At Jimmy John's, you will find yourself as part of a culture that offers competitive wages and benefits, opportunities to grow into leadership and advancements, along with one freaky fun place to work. We don't just do fast food; we do food... F.A.S.S.T! Our Food Preps are motivated, team-oriented, friendly, dependable, and driven to provide excellent guest service! A qualified candidate will serve our guests hot, fresh food in a clean, safe environment in a friendly, fast manner. Previous fast food experience is preferred but not required. Duties and Responsibilities: * Execute genuine greetings and farewells, take orders, operate the cash register, collect payments from customers, and other cash-handling duties. * Make fast, accurate, and consistent orders. * Comply with all portion sizes, recipes, systems, and procedures. * Maintain cleanliness and sanitation of the restaurant including all tables, floors, windows, beverage station, and restrooms. * Always maintain a professional appearance in compliance with the dress code * Display a positive and enthusiastic approach to all assignments. * Perform other related duties as required. Knowledge, Skills, Abilities & Work Environment: * Ability to use basic math, addition, subtraction, and understand basic fractions. * Required to stand for long periods of time, walk, sit, use hands, reach with hands and arms, talk, listen, close vision, distance vision, peripheral vision, and depth perception. * Occasionally required to climb, balance, stoop, kneel, crouch or crawl, and lift up to 50 pounds. * 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. * While performing the duties the employee is occasionally exposed to mechanical parts. The noise level in the work environment is moderate. What's in it for you? * Competitive wages $13.65-$19.00 Dependent upon experience. * Benefits including PPO Medical, PPO Dental, and Vision! * Sick pay * Employee meal benefit program * Career Advancements - Become a leader in your store or more! Becoming a leader in the industry... * Career development programs that provide mentorship and support through your immediate supervisor and HR department * Increase pride and ownership of your own location or area. * Develop and increase leadership and management skills as well as experience. * Become an Area Manager or Director of Operations with a fast-growing organization. Must be willing to work overtime, holidays, and weekends as business dictates is a must. Must have the physical stamina to work 30-40 hours per week. Apply today and come show us what you are all about!

Looking for substitutes for our Food Service Department. Hours are assigned as needed. Food Service substitutes make $15.75 / hour and substitute jobs range from 3 - 8 hours, depending on the position assigned to cover. Requirements: High School Diploma or GED/HiSET Background check at time of employment. Subs are used on an as needed basis.

Blue Springs School District 2025-2026 School Year The job of Substitute Food Service is done for the purpose/s of providing support to the educational process with specific responsibilities for providing support to the food service activities at assigned location; preparing and serving food items to students and/or school personnel; and maintaining food service facilities in a safe and sanitary condition. This job reports to the Kitchen Manager and Sub Coordinator This job is 3 hours/day at various locations. This is a temporary part-time position on an as needed basis. The substitute pay rate for this position is: $15.00/hr. Essential Functions: (Other Duties may be assigned) Assists with quantity food preparation. Assists with the daily cleaning of all kitchen equipment to ensure cleanliness and sanitary conditions are met. Sets up and breaks down serving lines (salad bar, hot food, a la carte etc.). Operates cash register. Counts money, makes change, complete related reports. Assists in cleaning lunch tables. Assists with dismissal of students from lunchroom. Education and/or Experience: High School diploma or general education degree (GED), previous experience with large scale cooking and food preparation/serving helpful. Work Environment: The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally, the job requires 0% sitting, 50% walking, and 50% standing. The job is performed under temperature extremes and under conditions with some exposure to risk of injury and/or illness. The noise level in the work environment is usually moderate to loud. The information contained in this job description is for compliance with the American with Disabilities Act (A.D.A.) and is not an exhaustive list of the duties performed for this position and additional duties may be assigned. Background Check: Employment in this position is contingent upon consent to and successful completion of a pre-employment background check, which may include a criminal background check, reference checks, verification of work history, and verification of any required academic credentials, licenses, and/or certifications, with results acceptable to the Blue Springs School District. Background check information will be used in a confidential, non-discriminatory manner consistent with state and federal law. Equal Opportunity Employer Required Testing Post Offer Employment Test (Physical Demands) Certificates and Licenses Food Handlers/Servsafe Certificate Continuing Education/Training Maintains Certificates and Licenses Clearances Criminal Background Check, Family Care Safety Registry FLSA Status Non-Exempt Salary Grade Sub Food Service 1/12/2026

Full-time, 32 hours per week Varied Hours Every Other Weekend $15.00/hour minimum This position performs a wide variety of duties in a dining room and kitchen environment in a clinical healthcare setting. These duties may include, but are not limited to: functioning as host/hostess, setting up the dining area, taking food orders, serving food, documenting resident meal intakes and cleaning and sanitizing the dining areas. Responsible for following instructions and carrying out assignments properly. Supportive of the Village's mission, values, and service/hospitality (PRIDE) expectations. Completes training hours as required by policy. ESSENTIAL JOB FUNCTIONS * Sets up and cleans the assigned dining areas * Relay orders to kitchen and serves food. * Performs food preparation. * Ensures all residents are fed a nutritional diet that meets their specific dietary needs. * Observes residents and responds to additional needs. * Handles stress well and gets along with others within the workplace and with customers outside the department. * Maintains acceptable standards of workplace conduct. * Adheres to all safety regulations and requirements. The responsibilities described above represent the primary responsibilities of the job. Other responsibilities may be assigned by the supervisor as warranted by business needs. The incumbent is expected to perform all assigned responsibilities. ESSENTIAL QUALIFICATIONS Candidate must be at least 16 years of age. Education: * This position requires the level of education typically acquired by a course of study leading to a high school diploma or GED. Licenses/Certifications: * Must obtain current Jackson County Food Handler Permit within 15 days of start date. Knowledge and Skills (required unless otherwise noted): * Ability to work with a large group of residents/customers. * Beginner level knowledge of cash handling and cash register operation. * Ability to work irregular hours. * Ability to speak in simple sentences. * Ability to write simple sentences, paragraphs and correspondence * Ability to read and comprehend simple instructions, short correspondence, and memos. * Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. * Ability to perform tasting and/or smelling. * Ability to apply common sense understanding to carry out detailed but straight-forward written or oral instructions. Special Working Conditions * Primarily works in a kitchen and restaurant environment. * The associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes. * The associate is subject to hazards such as exposure to high heat or exposure to chemicals. * The associate is exposed to infectious diseases. * The associate is required to function around individuals with challenged mental capacities. * The Food Service Associates and Restaurant/Village Care Center Management Staff and Catering Staff and Supervisors are exposed to both extreme heat and cold with working around ovens/grills/cooktops and in freezers/coolers. These positions are also exposed to steam when handling food. They also handle sharp blades such as knives. * All associates may be called upon to assist other departments in a declared emergency situation. PHYSICAL AND MENTAL DEMANDS The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Maximum occasional lift of 55lbs from 4-64 inches; maximum frequent lift of 35 lbs from 0-75 inches. * Maximum occasional carry of 55 lbs at self-selected height for 50 ft; maximum frequent carry of 25 lbs for 100 ft. * Maximum occasional horizontal push/pull of 60 lbs for 50 ft; maximum frequent horizontal push/pull of 18 lbs (2 person of 35 lbs) for 1300 ft; maximum occasional vertical push/pull of 30 lbs from 36-72 inches. * Frequent grip force of 45 lbs; constant grip force of 10 lbs; constant pinch force of 5 lbs. * Occasional climb of 18 inches. * Frequent forward reach of 40 inches; occasional overhead reach of 84 inches; frequent lateral reach of 40 inches. * Constant bend/crouch; frequent crouch/kneel. * Frequent neck flexion; occasional neck extension; frequent neck rotation; frequent trunk rotation. * Frequent fine motor coordination; frequent hand coordination; constant foot coordination. * Constant balance; constant walking; occasional sitting. * PDC Level: HEAVY. SUPERVISION RECEIVED/GIVEN * Gives no supervision. * Frequent supervision from Manager Nutrition Services and Supervisor Nutrition Services. EOE/D/V Tobacco-free Post-offer background check and health screening required Questions can be directed to ***************

Full-time, 32 hours per week Varied Hours Every Other Weekend $15.00/hour minimum JOB SUMMARY This position performs a wide variety of duties in a dining room and kitchen environment in a clinical healthcare setting. These duties may include, but are not limited to: functioning as host/hostess, setting up the dining area, taking food orders, serving food, documenting resident meal intakes and cleaning and sanitizing the dining areas. Responsible for following instructions and carrying out assignments properly. Supportive of the Village's mission, values, and service/hospitality (PRIDE) expectations. Completes training hours as required by policy. ESSENTIAL JOB FUNCTIONS Sets up and cleans the assigned dining areas Relay orders to kitchen and serves food. Performs food preparation. Ensures all residents are fed a nutritional diet that meets their specific dietary needs. Observes residents and responds to additional needs. Handles stress well and gets along with others within the workplace and with customers outside the department. Maintains acceptable standards of workplace conduct. Adheres to all safety regulations and requirements. The responsibilities described above represent the primary responsibilities of the job. Other responsibilities may be assigned by the supervisor as warranted by business needs. The incumbent is expected to perform all assigned responsibilities. ESSENTIAL QUALIFICATIONS Candidate must be at least 16 years of age. Education: This position requires the level of education typically acquired by a course of study leading to a high school diploma or GED. Licenses/Certifications: Must obtain current Jackson County Food Handler Permit within 15 days of start date. Knowledge and Skills (required unless otherwise noted): Ability to work with a large group of residents/customers. Beginner level knowledge of cash handling and cash register operation. Ability to work irregular hours. Ability to speak in simple sentences. Ability to write simple sentences, paragraphs and correspondence Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform tasting and/or smelling. Ability to apply common sense understanding to carry out detailed but straight-forward written or oral instructions. Special Working Conditions Primarily works in a kitchen and restaurant environment. The associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes. The associate is subject to hazards such as exposure to high heat or exposure to chemicals. The associate is exposed to infectious diseases. The associate is required to function around individuals with challenged mental capacities. The Food Service Associates and Restaurant/Village Care Center Management Staff and Catering Staff and Supervisors are exposed to both extreme heat and cold with working around ovens/grills/cooktops and in freezers/coolers. These positions are also exposed to steam when handling food. They also handle sharp blades such as knives. All associates may be called upon to assist other departments in a declared emergency situation. PHYSICAL AND MENTAL DEMANDS The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Maximum occasional lift of 55lbs from 4-64 inches; maximum frequent lift of 35 lbs from 0-75 inches. Maximum occasional carry of 55 lbs at self-selected height for 50 ft; maximum frequent carry of 25 lbs for 100 ft. Maximum occasional horizontal push/pull of 60 lbs for 50 ft; maximum frequent horizontal push/pull of 18 lbs (2 person of 35 lbs) for 1300 ft; maximum occasional vertical push/pull of 30 lbs from 36-72 inches. Frequent grip force of 45 lbs; constant grip force of 10 lbs; constant pinch force of 5 lbs. Occasional climb of 18 inches. Frequent forward reach of 40 inches; occasional overhead reach of 84 inches; frequent lateral reach of 40 inches. Constant bend/crouch; frequent crouch/kneel. Frequent neck flexion; occasional neck extension; frequent neck rotation; frequent trunk rotation. Frequent fine motor coordination; frequent hand coordination; constant foot coordination. Constant balance; constant walking; occasional sitting. PDC Level: HEAVY. SUPERVISION RECEIVED/GIVEN Gives no supervision. Frequent supervision from Manager Nutrition Services and Supervisor Nutrition Services. EOE/D/V Tobacco-free Post-offer background check and health screening required Questions can be directed to careers@jkv.org

Food Services Staff DEPARTMENT/LOCATION: Food Services STATUS: Classified - Non-Exempt, Part Time HOURS OF WORK- 167 days/year HOURLY PAY: $15.00 BENEFITS: All benefits EXCLUDING: Health, Vision, Dental, Short-term disability, Accident, Life, Cancer; Retirement; Paid leave POSITION SUMMARY: This position is responsible for the purpose/s of providing support to the food service activities at assigned locations with specific responsibilities for preparing and serving food items to students and/or school personnel; and maintaining food service facilities and equipment in a safe and sanitary condition. PRIMARY DUTIES/RESPONSIBILITIES: · Arranges food and beverage items and sets up appropriate equipment for the purpose of serving assigned items to students and staff in an efficient manner. · Attends unit meetings, in-service training, workshops, etc. for the purpose of gathering information required to perform job functions. · Cleans utensils, equipment, and storage, food preparation and serving areas for the purpose of maintaining required sanitary conditions. · Evaluates prepared food items for the purpose of verifying quantity, quality and specifications of orders to meet preparation requirements and/or complying with mandated health standards. · Inspects food items and/or supplies for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health standards. · Inventories food, condiments and supplies (e.g. napkins, silverware, straws, plates, etc.) for the purpose of ensuring availability of items required for meeting projected menu requirements. · Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards. · Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment. Performs functions of other nutritional services positions, as requested by supervisor for the purpose of ensuring adequate staff coverage within site nutritional services operations. · Prepares food and beverage items (e.g. potatoes, rice, etc.) for the purpose of meeting mandated nutritional and projected meal requirements. · Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel. Demonstrate understanding of verbal and written communication and ability to speak and write at a level sufficient to perform the duties of the job. Education and Experience Requirements: · High School diploma or equivalent is preferred but not required. · 1-3 years working in the food service industry preferred. · Experience working in a school district preferred. · Understanding of food and facility safety and sanitation practices. · Experience operating equipment found in a commercial kitchen. Required Knowledge, Skills and Abilities: · Excellent verbal, written and listening communication skills. · Ability to perform basic math and understand multi-step written and oral instructions. · Ability to organize and prioritize multiple projects simultaneously. · High degree of motivation, responsibility, and confidentiality. · Demonstrated ability in compiling, organizing, and utilizing data. · Ability to problem solve with data and equipment. · Ability to work under direct supervision in a fast-paced work environment with constant interruptions. · Highly collaborative team player. · Proficiency with Microsoft Office (Word, Outlook, etc.). PHYSICAL REQUIREMENTS: This position requires the performance of medium work. Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. The position involves frequent balancing, lifting, carrying, climbing, feeling, fine finger dexterity, grasping, pushing, and/or pulling; occasional walking, crawling, crouching, kneeling, reaching, and stooping. The position generally involves 75% standing, 5% sitting and 20% walking. This job is performed under temperature extremes and in some hazardous conditions that are typical in commercial kitchens. IMPORTANT EMPLOYMENT STATEMENTS The statements above are intended to describe the general nature of the work being performed and are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required. This document describes the position currently available. The District reserves the right to modify job duties or job descriptions at any time. The Olathe Public Schools prohibit discrimination on the basis of race, color, ethnicity, national origin, sex, disability, age, religion, sexual orientation or gender identity in its programs, activities or employment as required by applicable federal and state laws. CLEARANCES REQUIRED: Background Clearance, and TB Test/physical

Meddys is a full-service restaurant with an ordering counter offering high quality, healthy Mediterranean cuisine served quickly at affordable prices. In 2014, we opened our first location on East Harry Street, Wichita, providing our neighborhood with a unique dining experience that provides mouthwatering food and friendly servers in a relaxed, modern atmosphere. Fresh, healthy food and hospitality are at the heart of what we do. Every dish is made to order using only the freshest locally sourced ingredients. We go the extra mile to give you and your friends a wonderful experience by tailoring your order specifically to your dietary needs as best we can with our delicious hummus, shawarma, pita, complimentary sauces, and signature cocktails. As of 2025, we have 5 Wichita, KS branches and 4 branches in the Kansas City Metro area in both Kansas and Missouri. We moved into Tulsa and OKC in Oklahoma at the end of 2024, launched 3 new locations in Omaha, NE, Salina, KS, and Moore, OK this year. Looking for even more markets to share our success with! Indulge in healthy, flavorful meals and experience the welcoming atmosphere at a Meddys branch near you. Job Description At Meddys, we look for people who work well with others toward a common objective, hold each other accountable, get stuff done, and are proud of their results. The goal of team members at Meddys is to create exceptional service for guests by making exceptions, and Meddys' goal is to create an exceptional work environment for its team members by making clear, realistic expectations with attainable rewards. If you are willing to take the steps necessary to fulfill our expectations with purpose and hold yourself accountable for your actions, you will succeed. We are looking for a skilled Cook to prepare delicious meals according to the menu and a Prep Cook to provide a supporting role to kitchen staff in preparation of meals and ingredients. An excellent cook must be able to follow instructions in cooking and delivering well-prepared meals. They must be deft in moving around the kitchen and apt in multi-tasking. Experience in using various ingredients and cooking techniques is also important. Meddys is also in search of an experienced dishwasher to insure dishes, cutlery, glassware, and large pots and pans are washed at a professional level. Responsibilities Setting up, cleaning, and organizing workstations Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc. Preparing oven, utensils, and grill for shift Taking orders from wait staff or a computerized system Cooking order according to food health and safety standards Recommending ideas for specials or seasonal dishes Handling multiple food orders at one time Monitoring multiple food orders as new orders arrive Dressing order for presentation Ensuring each guest order has the correct food and sides Delivering food orders to expo staff in a timely manner Storing all food properly Sanitizing and cleaning workstations and utensils Reordering stock and food supplies Monitoring other cooks and team members Assisting other cooks in preparing food or helping other team members when needed Keep a sanitized and orderly environment in the kitchen Qualifications Able to work in a fast-paced environment Able to multitask, prioritize, and manage time efficiently Physical endurance to stand for an entire shift Self-motivated and self-directed Works well as part of a team and on individual tasks Able to quickly memorize complex or multiple orders High school degree or equivalent Previous experience as a busboy, washer, waiter, cook, or relevant work experience Able to work mornings, nights, and weekends Able to bend, move, and lift up to 25 pounds or more Physically able to stand and move during the length of shift; able to bend and kneel through shift Additional Information All your information will be kept confidential according to EEO guidelines

Food Service/Part-Time Cook Date Available: 02/18/2026 Additional Information: Show/Hide Food Service Dishwasher/Cook's Assistant (5 HOURS DAILY) To Whom Responsible:Food Service Director/ Kitchen ManagerFor Whom/What Responsible:Cafeteria duties as assigned by the Food ManagerQualifications:Degree: High School Diploma preferred. Preferred Experience: Two years of related kitchen experience.Primary Responsibilities:The day-to-day operation of a building dish area & kitchen. ESSENTIAL JOB FUNCTIONS * Responsible for operating dish machine. * Responsibilities daily: * Clean all lunch dishes. * Clean own pots/pans and work area. * Help where needed. * Follow daily work sheet as written by manager. * Prepare fruits for serving. * Filling condiments and maintaining condiment table through all shifts. * Cleaning & stocking milk cooler through all shifts. * Maintaining dish machine in good repair. * Responsibilities during serving: * Help where needed on serving line. * Wash trays. * Clean carts. * Clean trash cans daily. * Clean outside walls around dish machine and garbage cans daily. * Responsibilities after serving: * Clean dish machine daily, delime on a weekly schedule or as directed by manager. Replace soap, rinse aide, and sanitizer as needed. * Check that all items necessary for next days use are available and reporting to manager if not. * Clean condiment table and put away any leftover condiments with appropriate labeling procedure. * Clean floor mats and mops. Hang mops to dry. * Lifting and/or pulling up to 50 pounds. * Standing for extended periods of time on concrete floor. * Bending and using repetitive motions. * Observe all policies in food service handbook. * Be at work regularly and at scheduled time. * Responsible for calling manager the day before if not able to be at work the following day. * Daily hours are subject to change based on meal participation. * Adheres to all aspects of safety and sanitation as recommended by the State Department of Health. * Displays a courteous, cooperative, professional, and supportive attitude at all times with students, teachers, co associates and management. * Help with special activities as needed. * All job responsibilities are subject to change or redirection as needed by Kitchen Manager or the Food Service Director. TERMS OF EMPLOYMENT Part time food service staff are employed for 175 days. Compensation is according to the non-certified salary schedule and based upon position category, experience, and years of service. Non-certified benefits are offered according to full versus part time status, and explained in the district's benefit brochure. EVALUATION Performance of this position will be evaluated by the Food Manager and the Food Service Director in accordance with board policies of the Warrensburg R-VI School District. APPLICATION PROCEDURES Complete the online application process at ********************* Warrensburg R-VI Schools PO Box 638 Warrensburg, Missouri 64093 ************** The Warrensburg R-VI District is an equal opportunity employer and does not discriminate or deny services on the basis of age, ancestry, color, disability, handicapping condition, marital status, national origin, parental status, race, religion, participation in constitutionally protected activities, or veteran status. Any questions regarding Title IX, Section 504, the Family Medical Leave Act, or the Americans with Disabilities Act should be directed to an assistant superintendent of the Warrensburg district at the above address and telephone number. If special needs exist as addressed in the Americans with Disabilities Act which require this publication in an alternative format, the district may be contacted at the above address. Reasonable efforts will be made to accommodate these special needs.

About the Role: The Buca Prep Cook plays a crucial role in the kitchen by ensuring that all ingredients are prepped and ready for the cooking staff, contributing to the overall efficiency and quality of the dining experience. This position requires a keen attention to detail and a commitment to maintaining high standards of food safety and cleanliness. The Prep Cook will work closely with chefs and other kitchen staff to prepare ingredients for various dishes, ensuring that all items are fresh and properly stored. By effectively managing time and resources, the Prep Cook helps to streamline kitchen operations and support the culinary team in delivering exceptional meals to our guests. Ultimately, this role is essential in creating a positive dining experience and upholding the reputation of Buca Kansas City Plaza. Minimum Qualifications: High school diploma or equivalent. Previous experience in a kitchen or food preparation role preferred. Basic knowledge of food safety and sanitation practices. Preferred Qualifications: Culinary school training or certification. Experience with Italian cuisine or familiarity with Buca's menu offerings. Ability to work in a fast-paced environment and handle multiple tasks simultaneously. Responsibilities: Prepare and chop vegetables, meats, and other ingredients according to recipes and chef specifications. Maintain cleanliness and organization of the kitchen and prep areas, adhering to food safety standards. Assist in inventory management by tracking ingredient levels and notifying supervisors of shortages. Collaborate with chefs and kitchen staff to ensure timely and efficient meal preparation. Participate in daily kitchen operations, including cleaning, stocking, and maintaining equipment. Skills: The required skills for this position include strong knife skills and the ability to prepare ingredients efficiently, which are essential for maintaining the flow of kitchen operations. Attention to detail is crucial, as the Prep Cook must ensure that all ingredients are prepared to the chef's specifications. Time management skills are also important, as the Prep Cook will need to prioritize tasks to meet the demands of the kitchen. Preferred skills, such as knowledge of Italian cuisine, will enhance the Prep Cook's ability to contribute to menu preparation and creativity. Overall, a combination of these skills will enable the Prep Cook to support the culinary team effectively and help deliver a memorable dining experience.

Job Description Burnt End BBQ and Catering is Kansas City's premiere BBQ joint, serving thick and juicy large portions of beef, steak, pork and poultry. Our team is at the heart of what we do, and we want you to join it! In 2010, Smokey began working on a Barbecue concept for PB&J and together they introduced their new concept "Burnt End BBQ" with Smokey taking the lead as the Executive Pitmaster and General Manager. Smokey also competes in many cooking and BBQ competitions. He is the only chef to have won Three Grand Champion titles in Chicago at the Food Arts Magazine/ Share Our Strength National Championships - taking home first place in 2006, 2012, and 2015. Smokey has also taken first place at the American Royal Barbecue Championships with his Sweet Chipotle Glaze BBQ Sauce in 2012 and his Sweet Honey Glaze Sauce in 2015. In January 2018, Smokey and the Burnt End BBQ were featured on The Food Network's new series "The Grill Dads" and in June 2019, Burnt End BBQ's Denver location was on "Burgers, Brews & Que". Have a better quality of life with No late nights! NOW HIRING / IMMEDIATE OPPORTUNITIES FOR Full Time & Part Time Dishwasher / Kitchen Prep We can offer you: Employee discount Flexible schedule Insurance based on eligibility Start today. Your future Begins here! Burnt End BBQ is a growing restaurant concept that has growth opportunities for restaurant management / front of house managers in a full service, casual dining restaurnat environment. This restaurant back of house job as a dish washer will focus on dish pit / dish machine operation in which you will be expected to provide efficiency and teamwork. Lavaplatos o friegaplatos o fregaplatos also must interact with co-workers in a friendly and thoughtful manner in addition to BOH.

Job Description R.J.'s Bob Be Que Shack in Mission, KS is looking for one food production cook to join our 27 person strong team. We are located on 5835 Lamar Ave. Our ideal candidate is a self-starter, ambitious, and engaged. Responsibilities Make Batches of food products .Portion meats and condiments Assist on Lunch line when needed. Prepare foods for catering. Qualifications Large kitchen food production. Hotel or restaurant experience a plus We are looking forward to receiving your application. Thank you. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Kansas City Leawood KS Aloft SECTION ONE: MCR Universal Role Standards CLEANLINESS and FRIENDLINESS! The MCR standard is to provide clean, friendly, well-organized and safe hotels for our guests. AREAS OF EXCELLENCE Happy Guests Spotless Cleanliness Product Consistency & Quality Teamwork Duties and Expectations 1. Happy Guests Guest Relations: Greet guests happily upon arrival and throughout their stay with a smile. Name Use: Use the guests' names whenever possible, ensuring they feel properly welcomed. Guest Satisfaction: ll Team Members work together to contribute to great guest satisfaction scores. Recovery: Ability to handle challenging guest situations with hospitality and a sense of urgency. Hotel Knowledge: Strong knowledge of all features of the hotel facility and amenities. Events: Awareness and support for all groups and events at the hotel. Technology: Understanding of relevant technology for each role. Phone Etiquette: Answer all incoming calls with friendly service using the approved greeting. 2. Spotless Cleanliness Sparkling Clean Workspaces: All areas, both front and back of the house, should be kept clean and well-organized. Pitching In: Cleanliness is a team effort! Everyone may expect to pitch in to clean guest rooms and public spaces as needed, to ensure the hotel is well-organized and safe. Hospitality While Cleaning: always greet every guest happily with a smile, by name if possible, while cleaning. 3. Product Consistency & Quality Checklists to 100% Accuracy: All operational checklists are completed accurately and at the designated times, every shift. Shift Handover Reports: Handover reports must be accurate and on time, for effective shift-to-shift communication. Flawless Uniform: All Team Members must wear a clean, approved uniform and be well-groomed per the Team Member Handbook, while wearing a nametag and smiling at all times. 4. Teamwork Communication: Communication between Team Members should be clear, honest, and professional. Can Do Attitude: Willing to stretch beyond traditional role to meet the needs of the business and MCR's guests. Collaboration: All Team Members at all levels must be committed to working together to create a welcoming environment for guests and an effective, positive workplace. SECTION TWO: Role Specific Duties and Expectations The Cook is responsible for preparing food items, based on standardized recipes, for the restaurant while maintaining the highest standards to produce an appealing and appetizing product. Responsible for ensuring the cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Responsibilities: Meal Preparation: Prepares meals in accordance with brand standards and guidelines. Food Safety Certification: Comply with certification requirements as applicable to position to include Food Handlers Safety Training, etc. Cleanliness: Maintain cleanliness and organization of all areas in accordance with State Board of Health regulations. Organization: Complete necessary food and station preparations prior to opening of the restaurant to ensure that guests are served promptly and efficiently during the operating hours. Safety: Know the location and operation of all safety equipment. Food Handling: Assist in storage and rotation of food items according to hotel procedures. Other duties as assigned. SECTION THREE: Success Metrics Happy Guests Management Performance Ratings Guest Satisfaction Scores/Intent to Return Spotless Cleanliness GM/AGM Spot Checks Leadership Walk-throughs (RVP, etc.) Guest Ratings/Reviews Product Consistency & Quality Checklist Tracking Management Performance Ratings Guest Ratings Teamwork Management Performance Ratings SECTION FOUR: Qualifications & Requirements Qualifications & Requirements: Work Experience: Previous culinary experience in hospitality or restaurant kitchen setting preferred. Must have a positive attitude and willingness to learn. Ability to follow instructions, assigned tasks, and meet deadlines. Always provide friendly service with a smile to guests. Flexible schedule with availability days, nights, holidays, and weekend based on the demands of the hotel. Must arrive and clock in on time for every shift worked and clock out at the scheduled shift ending time, unless otherwise directed by your immediate manager. Never work while clocked out. Must clock in/out for breaks at the designated time on your schedule. Must provide sufficient notice as directed by your supervisor when calling out for a scheduled shift. Physical Working Demands & Working Environment: The physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to: Standing: Remaining upright on the feet, particularly for sustained periods of time. Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another. Repetitive Motions: Making substantial movements (motions) of the wrists, hands, and/or fingers. Lifting: Carrying certain laundry supplies, linens and other items. Note: This job description in no way states or implies that these are the only duties to be performed by the employee(s) of this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. Employee must be able to perform the essential functions of the position satisfactorily and, if requested, reasonable accommodations will be made to enable employees with disabilities to perform the essential functions of their job, absent undue hardship. The Employer retains the right to change or assign other duties to this position. This document does not create an employment contract, implied or otherwise, other than an at-will relationship.

Core Competencies: Cooks work in the following areas and may be assigned to one or more areas - meats, vegetables, bakery and salads. Core competencies include: Speak and understand conversational English, read menus in English including comprehension of basic measurements and equivalents Able to multi-task and work efficiently, effectively, accurately and quickly to maintain stock of menu items within assigned area Essential Job Functions: Read English menus to accurately and quickly prepare menu items for the day and in accordance with projected ratios no later than 10 minutes prior to opening unit Visually observe food and discard food. Track and inform management of any food items discarded Keep assigned area clean and walk-ins, reach-ins clutter free with restaurant issued cleaning supplies Maintain master knowledge of food items and recipes to prepare food. Requirements Other Responsibilities include, but are not limited to: Be flexible and able to assist, including preparation and closing in all areas in the back of house (salads, meats, vegetables,) when needed. When closing, discard, restock and maintain all food items. Transition next shift cook on current day's progress, menu items and set-ups completed. Prepare set-ups, maintain organized walk-ins, complete cleaning/operational checklists. Maintain attendance in accordance with the employee handbook. Other duties, tasks and/or projects as assigned. General Physical Demands for the Position: Cooks will regularly stand for long periods of time, bend, stoop, turn, lift, talk, walk, walk on uneven ground, carry and lift up to fifty (50) pounds. Team lift is required for anything over twenty-five (25) pounds or any awkward lifting.

We are not your everyday fast food franchisee. We care! We are a freaky F.A.S.S.T. Jimmy John's franchisee looking for a freaky F.A.S.S.T. Person in Charge to help make our freaky fresh sandwiches while keeping our store freaky clean. At Jimmy John's, you will find yourself as part of a culture that offers competitive wages and benefits, opportunities to grow into leadership and advancements, along with one freaky fun place to work. We don't just do fast food; we do food... F.A.S.S.T! Our Food Preps are motivated, team-oriented, friendly, dependable, and driven to provide excellent guest service! A qualified candidate will serve our guests hot, fresh food in a clean, safe environment in a friendly, fast manner. Previous fast food experience is preferred but not required. Duties and Responsibilities: * Execute genuine greetings and farewells, take orders, operate the cash register, collect payments from customers, and other cash-handling duties. * Make fast, accurate, and consistent orders. * Comply with all portion sizes, recipes, systems, and procedures. * Maintain cleanliness and sanitation of the restaurant including all tables, floors, windows, beverage station, and restrooms. * Always maintain a professional appearance in compliance with the dress code * Display a positive and enthusiastic approach to all assignments. * Perform other related duties as required. Knowledge, Skills, Abilities & Work Environment: * Ability to use basic math, addition, subtraction, and understand basic fractions. * Required to stand for long periods of time, walk, sit, use hands, reach with hands and arms, talk, listen, close vision, distance vision, peripheral vision, and depth perception. * Occasionally required to climb, balance, stoop, kneel, crouch or crawl, and lift up to 50 pounds. * 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. * While performing the duties the employee is occasionally exposed to mechanical parts. The noise level in the work environment is moderate. What's in it for you? * Competitive wages $13.65-$19.00 Dependent upon experience. * Benefits including PPO Medical, PPO Dental, and Vision! * Sick pay * Employee meal benefit program * Career Advancements - Become a leader in your store or more! Becoming a leader in the industry... * Career development programs that provide mentorship and support through your immediate supervisor and HR department * Increase pride and ownership of your own location or area. * Develop and increase leadership and management skills as well as experience. * Become an Area Manager or Director of Operations with a fast-growing organization. Must be willing to work overtime, holidays, and weekends as business dictates is a must. Must have the physical stamina to work 30-40 hours per week. Apply today and come show us what you are all about!

Part-Time Varied weeknights 3p-9p & varied weekend shifts JOB SUMMARY This position performs a wide variety of duties in a dining room and kitchen environment in a clinical healthcare setting. These duties may include, but are not limited to: functioning as host/hostess, setting up the dining area, taking food orders, serving food, documenting resident meal intakes and cleaning and sanitizing the dining areas. Responsible for following instructions and carrying out assignments properly. Supportive of the Village's mission, values, and service/hospitality (PRIDE) expectations. Completes training hours as required by policy. ESSENTIAL JOB FUNCTIONS Sets up and cleans the assigned dining areas Relay orders to kitchen and serves food. Performs food preparation. Ensures all residents are fed a nutritional diet that meets their specific dietary needs. Observes residents and responds to additional needs. Handles stress well and gets along with others within the workplace and with customers outside the department. Maintains acceptable standards of workplace conduct. Adheres to all safety regulations and requirements. The responsibilities described above represent the primary responsibilities of the job. Other responsibilities may be assigned by the supervisor as warranted by business needs. The incumbent is expected to perform all assigned responsibilities. ESSENTIAL QUALIFICATIONS Candidate must be at least 16 years of age. Education: This position requires the level of education typically acquired by a course of study leading to a high school diploma or GED. Licenses/Certifications: Must obtain current Jackson County Food Handler Permit within 15 days of start date. Knowledge and Skills (required unless otherwise noted): Ability to work with a large group of residents/customers. Beginner level knowledge of cash handling and cash register operation. Ability to work irregular hours. Ability to speak in simple sentences. Ability to write simple sentences, paragraphs and correspondence Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform tasting and/or smelling. Ability to apply common sense understanding to carry out detailed but straight-forward written or oral instructions. Special Working Conditions Primarily works in a kitchen and restaurant environment. The associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes. The associate is subject to hazards such as exposure to high heat or exposure to chemicals. The associate is exposed to infectious diseases. The associate is required to function around individuals with challenged mental capacities. The Food Service Associates and Restaurant/Village Care Center Management Staff and Catering Staff and Supervisors are exposed to both extreme heat and cold with working around ovens/grills/cooktops and in freezers/coolers. These positions are also exposed to steam when handling food. They also handle sharp blades such as knives. All associates may be called upon to assist other departments in a declared emergency situation. PHYSICAL AND MENTAL DEMANDS The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Maximum occasional lift of 55lbs from 4-64 inches; maximum frequent lift of 35 lbs from 0-75 inches. Maximum occasional carry of 55 lbs at self-selected height for 50 ft; maximum frequent carry of 25 lbs for 100 ft. Maximum occasional horizontal push/pull of 60 lbs for 50 ft; maximum frequent horizontal push/pull of 18 lbs (2 person of 35 lbs) for 1300 ft; maximum occasional vertical push/pull of 30 lbs from 36-72 inches. Frequent grip force of 45 lbs; constant grip force of 10 lbs; constant pinch force of 5 lbs. Occasional climb of 18 inches. Frequent forward reach of 40 inches; occasional overhead reach of 84 inches; frequent lateral reach of 40 inches. Constant bend/crouch; frequent crouch/kneel. Frequent neck flexion; occasional neck extension; frequent neck rotation; frequent trunk rotation. Frequent fine motor coordination; frequent hand coordination; constant foot coordination. Constant balance; constant walking; occasional sitting. PDC Level: HEAVY. SUPERVISION RECEIVED/GIVEN Gives no supervision. Frequent supervision from Manager Nutrition Services and Supervisor Nutrition Services. EOE/D/V Tobacco-free Post-offer background check and medical screening required Questions can be directed to careers@jkv.org

Food Production Floor DEPARTMENT/LOCATION: Food Production Center STATUS: Classified - Non-Exempt, Full Time HOURS OF WORK: 8.0 hours/day, 171 days/year 5:30 AM - 2:00 PM HOURLY PAY: $15.00 BENEFITS: All benefits: Includes - Health, Vision, Dental, Short-term disability, Accident, Life, Cancer; Retirement; Paid leave POSITION SUMMARY: This position is responsible for the purpose/s of providing support to the food service activities at assigned locations with specific responsibilities for preparing and serving food items to students and/or school personnel; and maintaining food service facilities and equipment in a safe and sanitary condition. PRIMARY DUTIES/RESPONSIBILITIES: · Breaks down bulk stock into recipe proportions efficiently using supplies. · Enters items in the stock system for the purpose of maintaining an accurate record of inventory. · Itemizes recipes accurately calculating amounts needed for food production centers. · Supports cafeteria operations and service delivery. · Troubleshoots site incidents ensuring computers are available for food production staff. · Arranges food and beverage items and sets up appropriate equipment for the purpose of serving assigned items to students and staff in an efficient manner. · Attends unit meetings, in-service training, workshops, etc. for the purpose of gathering information required to perform job functions. · Cleans utensils, equipment, and storage, food preparation and serving areas for the purpose of maintaining required sanitary conditions. · Evaluates prepared food items for the purpose of verifying quantity, quality and specifications of orders to meet preparation requirements and/or complying with mandated health standards. · Inspects food items and/or supplies for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health standards. · Inventories food, condiments and supplies (e.g. napkins, silverware, straws, plates, etc.) for the purpose of ensuring availability of items required for meeting projected menu requirements. · Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards. · Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment. Performs functions of other nutritional services positions, as requested by supervisor for the purpose of ensuring adequate staff coverage within site nutritional services operations. · Prepares food and beverage items (e.g. potatoes, rice, etc.) for the purpose of meeting mandated nutritional and projected meal requirements. · Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel. Education and Experience Requirements: · High School diploma or equivalent · 1-3 years working in the food service industry preferred. · Experience working in a school district preferred. · Understanding of food and facility safety and sanitation practices. · Experience operating equipment found in a commercial kitchen. Required Knowledge, Skills and Abilities: · Excellent verbal, written and listening communication skills. · Ability to perform basic math and understand multi-step written and oral instructions. · Ability to organize and prioritize multiple projects simultaneously. · High degree of motivation, responsibility, and confidentiality. · Demonstrated ability in compiling, organizing, and utilizing data. · Ability to problem solve with data and equipment. · Ability to work under direct supervision in a fast-paced work environment with constant interruptions. · Highly collaborative team player. · Proficiency with Microsoft Office (Word, Outlook, etc.). PHYSICAL REQUIREMENTS: This position requires the performance of medium work. Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. The position involves frequent balancing, lifting, carrying, climbing, feeling, fine finger dexterity, grasping, pushing, and/or pulling; occasional walking, crawling, crouching, kneeling, reaching, and stooping. The position generally involves 75% standing, 5% sitting and 20% walking. This job is performed under temperature extremes and in some hazardous conditions that are typical in commercial kitchens. IMPORTANT EMPLOYMENT STATEMENTS The statements above are intended to describe the general nature of the work being performed and are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required. This document describes the position currently available. The District reserves the right to modify job duties or job descriptions at any time. The Olathe Public Schools prohibit discrimination on the basis of race, color, ethnicity, national origin, sex, disability, age, religion, sexual orientation or gender identity in its programs, activities or employment as required by applicable federal and state laws. CLEARANCES REQUIRED: Background Clearance, and TB Test/Physical

R.J.'s Bob Be Que Shack in Mission, KS is looking for one food production cook to join our 27 person strong team. We are located on 5835 Lamar Ave. Our ideal candidate is a self-starter, ambitious, and engaged. Responsibilities Make Batches of food products .Portion meats and condiments Assist on Lunch line when needed. Prepare foods for catering. Qualifications Large kitchen food production. Hotel or restaurant experience a plus We are looking forward to receiving your application. Thank you.