Cook jobs at Hardee Senior High School - 875 jobs

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

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

About the Employer VUSD works to achieve the mission of graduating all students by providing academic excellence and CHOICES that encourage unique and individualized learning experiences. We place precedence on imparting a sense of belonging and commitment to community. Fostering lifelong learning lays a foundation for character, work ethic, collaboration and confidence to aspire and achieve. VUSD students are exposed to college and career readiness opportunities that give direction and purpose after graduation. We believe the outstanding talent and dedication of our teaching and support staff enables our students to accomplish great things. At Vacaville Unified School District, we provide an environment that promotes equity, diversity, and inclusion. We value and embrace diversity and believe that it is critical to achieving educational excellence. We are intentionally enhancing an inclusive culture that supports the diverse needs of all we serve. We are dedicated to working together to create a district where everyone feels seen, heard, and supported. We welcome and value the contributions of every member of our community, including students, families, staff, and community partners. Job Summary Under the direction of the Director of Child Nutrition and general supervision by the Cafeteria Manager, prepare, cook, bake and serve a variety of foods in quantity at an assigned kitchen; assist in the more complex and varied food service estimation of food for daily service; assist in other food preparation duties for cafeteria and snack bar operations; maintain facilities in a clean and sanitary condition; train and provide lead direction to food service staff. View Job Description Requirements / Qualifications High School Diploma or equivalent Food Handler's Certificate Tuberculosis Clearance Criminal Background Clearance Strength and Agility Clearance Salary Info $21.76-$27.76 per hour Length of Work Year 181 days per year Employment Type Full Time Hours: 8 hours per day, 5 days per week Location: Child Nutrition Probationary Period: 6 months Application Deadline: Until Filled

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

COOKS 1. Comply with work schedule. 2. Cooperate with manager or person in charge and cooperate with each other. 3. Prepare nutritious and attractive food. 4. Do any necessary cleaning of equipment and lunchroom. 5. Keep a count and report to person doing production records the amount of any food items used in the preparation of the day's menu. 6. Consult with manager on any problem encountered with equipment. 7. Notify manager of any food or supply that needs to be ordered. 8. Perform any other duties which may be assigned by the immediate supervisor, Superintendent and the Board of Education

Requirements stated herein are minimum levels of knowledge, skills and/or abilities to qualify for this position. To perform the duties and responsibilities of this position successfully, the employee must possess the abilities and aptitudes to perform each task proficiently. "Ability" means to possess and apply both knowledge and skill. The methods of meeting these requirements are sub ject to possible modification to reasonably accommodate qualified individuals with disabili ties. Some requirements, however, may exclude individuals who pose a direct threat or sig nificant risk to the health and safety of themselves or others. REPORTS TO: Director of Food Service and Designee and/or Superintendent APPROVED: 8-8-16 SUMMARY Under general supervision, to perform skilled functions and activities in cooking and baking in large quantities; to assist in the leading of food service personnel and in the maintenance of a food service facility in an orderly, safe and sanitary condition; and to do other related work as required. DUTIES & RESPONSIBILITIES Prepare, cook and bake a variety of foods and baked goods, including cakes, cookies, breads, rolls, vegetables and a variety of entrees. Review recipes and menus, and estimate needed ingredients and the time required for the cooking and baking of foods and baked goods. Taste foods to ensure that the foods are properly seasoned. Wash and scour pot, pans and other equipment, and properly store cooking utensils. Assist in the receiving, inspecting, wrapping and storing of foodstuffs, supplies and materials. Assist in inventory control and in the requisitioning of foodstuffs, supplies and materials. May lead and coordinate the activities of other food service personnel in the maintenance of the food service facility and equipment in an orderly, clean, safe and sanitary condition. Maintain records and prepare reports as required. May assist in the training of food service personnel. QUALIFICATIONS Knowledge of: Methods, procedures and techniques of cooking and baking in large quantities; Standard food service appliances and equipment; Basic arithmetic, record keeping and report development procedures; Type A lunch and breakfast program requirements; Nutrition, dietary requirements and alternative food sources. Ability to: Skillfully cook and bake; Adhere to large quantity food production and preparation standards; Lift and transport foodstuffs, materials and supplies; Lead and coordinate the work of others; Understand and carry out oral and written directions; Establish and maintain cooperative working relationships. PHYSICAL DEMANDS The physical requirements indicated below are examples of the physical aspects that this position classification must perform in carrying out essential job functions. Persons performing service in this position classification will exert 25 to 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects. This type of work involves constant movement within the work area, and will involve walking or standing for extended periods. Perceiving the nature of sound, near and far vision, depth perception, providing oral information, the manual dexterity to operate business related equipment, and handle and work with various materials and objects are important aspects of this job. Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job. EXPERIENCE AND EDUCATION Any combination of experience and training that would likely provide the required knowledge and skill is qualifying. A typical way to obtain the required knowledge and skill would be: Experience: Two years of experience in quantity baking, cooking, salad preparation, and food service facility maintenance in a commercial, institutional or school food service facility. Education: Equivalent to the completion of the twelfth grade, supplemented by training or coursework in nutrition, and in safety and sanitation procedures, or related areas.

District/Food Services SUMMARY CLASS TITLE: COOK/BAKER BASIC FUNCTION: Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others. REPRESENTATIVE DUTIES: Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; prepare and combine necessary ingredients. Prepare and cook meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods. Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements. Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing. Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty. Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required. Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored. Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, cash register, dishwasher and other cafeteria equipment as required. Train and provide work direction to others. Record amounts of food sold and monies collected as assigned; assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods left over. Prepare and bake food for special events as needed; assist at banquets or special events as required. Assist in other food service areas as needed; collect money and make correct change. Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Principles and methods of quantity food service preparation, serving and storage. Sanitation and safety practices related to handling, cooking, baking and serving food. Methods of preparing and serving food in large quantities. Methods of adjusting and extending recipes and proper substitutions. Proper methods of storing equipment, materials and supplies. Standard kitchen equipment, utensils and measurements. Health and safety regulations. Basic record-keeping techniques. Basic math and cashiering skills. ABILITY TO: Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service facility. Prepare and serve food in accordance with health and sanitation regulations. Operate and maintain standard machines and equipment found in school cafeterias and kitchens. Prepare attractive, appetizing and nutritious meals for students and staff. Lift, bend, reach and stand. Follow, adjust and extend recipes. Understand and follow oral and written directions. Communicate effectively both orally and in writing. Lift heavy objects. Maintain routine records. Meet schedules and time lines. Establish and maintain cooperative and effective working relationships with others. Plan and organize work. Observe health and safety regulations. Train and provide work direction to others. Make change accurately. Read and write at a level required for successful job performance. Operate a cash register and make change accurately EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and one year experience in cooking and baking food in large quantities. LICENSES AND OTHER REQUIREMENTS: Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 210 and 235, employee must complete mandatory annual training requirements.

District/Food Services BASIC FUNCTION: Prepare, cook, bake and serve a varietyof foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition. EDUCATION AND EXPERIENCE: Any combination equivalent to high school diploma or G.E.D. Certificate LICENSES AND OTHER REQUIREMENTS: Must complete training course for certification of beginning school food personnel as prescribed in 702 KAR 6:045

TITLE: Cook/ Baker REPORTS TO: School Food Service Director JOB GOAL: Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others. PERFORMANCE RESPONSIBILITIES: Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; prepare and combine necessary ingredients. Prepare and cook meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods. Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements. Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing. Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty. Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required. Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored. Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, cash register, dishwasher and other cafeteria equipment as required. Train and provide work direction to others. Record amounts of food sold and monies collected as assigned; assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods left over. Prepare and bake food for special events as needed; assist at banquets or special events as required. Assist in other food service areas as needed; collect money and make correct change. Perform related duties as assigned by School Food Service Director and/or Superintendent. EDUCATION AND EXPERIENCE: High School diploma or G.E.D. One-year experience in cooking and baking food in large quantities. LICENSES AND OTHER REQUIREMENTS: Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 210 and 235, employee must complete mandatory annual training requirements. EVALUATION: Performance will be evaluated annually by the School Food Service Director TERMS OF EMPLOYMENT: Salary commensurate with the Fairview Independent Schools Classified Salary Schedule. Work schedule established by School Food Service Director and Superintendent The statements herein are intended to describe the general nature and level of work being performed by employees and assigned to this job classification. They are not intended to be a complete list of responsibilities, duties and skills required of personnel so assigned. Responsibilities and duties assigned are at the discretion of the supervisor.

COOK/BAKER (SCHOOL NUTRITION PROGRAM) Responsible To: School Nutrition Program Manager Director of Food Service Principal Basic Function: The Cook is responsible for maintaining School Nutrition Program facilities and equipment in a clean and sanitary condition. Performance Responsibilities: Assists in preparation and serving of food. Operates dishwasher and other equipment. Assists in setting up steam tables for food service. Works on the food serving line. Attends at least six (6) hours of annual continuing education/training. Performs other duties pertaining to the cafeteria as assigned by the School Nutrition Program Manager. Minimum Qualifications: · Any combination equivalent to: high school diploma, GED certificate or demonstrated progress toward obtaining a GED as required by Kentucky law and one year food service experience. · Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. · Must re-certify annually. · Must be able to understand oral and written directions. · Should be able to work closely with other members of the organization. · Should have some knowledge of materials, methods, and equipment used in food preparation. · Should have some knowledge of the hazards and safety precautions involved in food preparation. Terms of Employment: Salary and work year to be established by the board of education. Evaluation: Performance of this job will be evaluated in accordance with provisions of board policy for classified personnel.

BASIC FUNCTION: As needed/called by the district. Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition. REPRESENTATIVE DUTIES: Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; prepare and combine necessary ingredients. Prepare and cook meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods. Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements. Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing. Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty. Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required. Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored. Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, cash register, dishwasher and other cafeteria equipment as required. Record amounts of food sold and monies collected as assigned; assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods left over. Prepare and bake food for special events as needed; assist at banquets or special events as required. Assist in other food service areas as needed; collect money and make correct change. Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Principles and methods of quantity food service preparation, serving and storage. Sanitation and safety practices related to handling, cooking, baking and serving food. Methods of preparing and serving food in large quantities. Methods of adjusting and extending recipes and proper substitutions. Proper methods of storing equipment, materials and supplies. Standard kitchen equipment, utensils and measurements. Health and safety regulations. Basic record-keeping techniques. Basic math and cashiering skills. ABILITY TO: Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service facility. Prepare and serve food in accordance with health and sanitation regulations. Operate and maintain standard machines and equipment found in school cafeterias and kitchens. Prepare attractive, appetizing and nutritious meals for students and staff. Lift, bend, reach and stand. Follow, adjust and extend recipes. Understand and follow oral and written directions. Communicate effectively both orally and in writing. Lift heavy objects. Maintain routine records. Meet schedules and time lines. Establish and maintain cooperative and effective working relationships with others. Plan and organize work. Observe health and safety regulations. Make change accurately. Read and write at a level required for successful job performance. EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law. LICENSES AND OTHER REQUIREMENTS: Must complete training course for certification of beginning school food personnel.

QUALIFICATIONS: High school diploma or G.E.D. Successful experience in food service industry preferred. REPORTS TO: Director JOB GOAL: Prepares, cooks, bakes and serves a variety of foods in quantity at an assigned school site and maintains facilities in a clean and sanitary condition. EVALUATION: Performance will be evaluated in accordance with provisions of the district evaluation plan. TERMS OF EMPLOYMENT: Salary and terms of employment according to approved salary schedules. PERFORMANCE RESPONSIBILITIES: Prepares a wide variety of baked goods and other food dishes. Assists in determining appropriate quantity of food items for cooking and baking; adjusts and extend recipes as needed; maintains food quality standards including appearance, and nutritional requirements. Monitors temperatures of food to assure safety and quality standards are met; monitors water temperatures to assure proper temperature for sanitizing. Serves food according to established guidelines and replenishes serving containers as needed; serves and sells lunch items to faculty. Cleans cafeteria equipment, utensils and appliances and stores food supplies; assures compliance with kitchen sanitation and safety procedures and regulations; cleans refrigerators and storerooms as required. Assists in storing unused food and supplies; disposes of unusable leftovers; utilizes proper methods of handling foods to be stored. Operates a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, cash register, dishwasher and other cafeteria equipment as required. Performs other related duties as assigned.

QUALIFICATIONS: 1. Shall communicate effectively both orally and in writing with parents, students and faculty. 2. Shall have demonstrated people skills to indicate ability to function in a team oriented environment. 3. Shall have a high school diploma or GED. 4. Shall have a minimum of one year experience in cooking and baking food in large quantities. 5. Shall complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. JOB GOAL: To prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; and train and provide work direction to others. Please refer to our webpage Boyd for a complete job description.

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

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

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

JOB TITLE: SUBSTITUTE COOK/BAKER REPORTS TO: School Food Service Manager QUALIFICATIONS: Any combination equivalent to: high school diploma or GED certificate Experience in cooking and baking food in large quantities. Used on an as needed basis only KNOWLEDGE OF: Principles and methods of quantity food service preparation, serving and storage. Sanitation and safety practices related to handling, cooking, baking and serving food. Methods of preparing and serving food in large quantities. Methods of adjusting and extending recipes and proper substitutions. Proper methods of storing equipment, materials and supplies. Standard kitchen equipment, utensils and measurements. Health and safety regulations. Basic record-keeping techniques. Basic math and cashiering skills. HACCP Guidelines ABILITY TO: Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service facility. Prepare and serve food in accordance with health and sanitation regulations. Operate and maintain standard machines and equipment found in school cafeterias and kitchens. Prepare attractive, appetizing and nutritious meals for students and staff. Lift, bend, reach and stand. Follow, adjust and extend recipes. Understand and follow oral and written directions. Communicate effectively both orally and in writing. Lift heavy objects up to 50 lbs. Maintain routine records. Meet schedules and time lines. Establish and maintain cooperative and effective working relationships with others. Plan and organize work. Observe health and safety regulations. Make change accurately. Read and write at a level required for successful job performance. REPRESENTATIVE DUTIES: Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; prepare and combine necessary ingredients. Prepare and cook meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods. Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements. Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing. Serve food according to established guidelines and replenish serving containers as needed Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required. Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored. Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, dishwasher, electric warmer, range, oven, cash register, dishwasher and other cafeteria equipment as required. Assist in other food service areas as needed; collect money and make correct change. Performs other duties that may not specifically be covered in this general job description, as assigned by the School Food Service Manager

Hiring today! Immediately hiring team members to meet demands of our growing business! Join our team today! Hungry For A Great Career? To our guests, Hardee's is more than just a place to eat - it's a place to have fun, spend some time with friends and experience great food. To our team members, Hardee's is a family. So come on in! We're saving a seat for you. Full-time and Part-time jobs available! Position Overview This position is classified as non-exempt and reports to the Assistant Manager and General Manager. Cooks are directly responsible for creating a great guest experience by consistently serving quality food in a timely manner. You will receive and stock inventory, prepare, cook and assemble orders, keep the kitchen clean and organized, and maintain food safety and quality standards by following standard operating procedures. Benefits: 50% meals when at work. 25% off duty for employee only Flexible hours Room for growth Employee referral bonus Employee of the month bonus available Fun workplace Opportunities to advance because we reward great work Requirements: Must be 16 years of age or older Ability to work 32 to 40 hours per week Capability Requirements Sit, stand, and walk continuously Occasionally stoop, bend, crouch, or climb, including the use of ladders Frequently lift, push, pull, and carry up to 50 pounds, including lifting overhead Continuous use of hands and wrists for grasping and fine manipulation Communicate proficiently through speech, reading, and writing Maintain effective audio-visual perception and judgement to observe and respond to the environment Work in an environment that features hot and cold temperature variations and exposure to food allergens Operate and work safely with restaurant equipment including, but not limited to, knives, fryers, and potentially hazardous equipment Duties: Keep work areas clean and organized Maintain equipment and inform management of maintenance needs Assist with inventory and storage management Receive and stock incoming inventory deliveries Hold and store food items following food safety guidelines Inform management when inventory is needed Clean and organize storage areas Other responsibilities Complete all tasks with a sense of urgency, in a timely manner Work safely and follow all safety guidelines and procedures Other duties as assigned Responsibilities: Maintain awareness of current promotions Enthusiastically represent the Hardee's brand Assist with guest service and front of house operations Prepare menu items according to company standards and in a safe and sanitary manner. Ensure food and beverages are handled according to safety regulations and guidelines Safely operate food preparation and cooking equipment Maintain product levels in assigned stations in order to be prepared for immediate needs Prepare and cook food items according to company standards Accurately assemble and package guest orders Maintain a clean and safe working environment Core Values: Guest Focused Our success is linked to satisfied guests. We will keep the guest at the center of everything we do. Develop Talent We recognize that people are our most important asset. We strive to attract, motivate, recognize, and develop the best, diverse talent possible. Operational Excellence We execute our systems with excellence. We strive to achieve the highest quality possible in everything that we do. Continuous Improvement We deliver what we promise but strive to deliver more than is expected. We will embrace change when it allows us to improve excellence. Work schedule 8 hour shift Weekend availability Day shift Supplemental pay Signing bonus Benefits Flexible schedule Health insurance Dental insurance Vision insurance Referral program Employee discount

Prepare, cook, bake, and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others. Essential Duties & Responsibilities Prepare and bake rolls, biscuits, breads, cakes, cookies, and other baked goods; prepare and combine necessary ingredients. Prepare and cook meat dishes, vegetables, and other main dishes; prepare salads, sandwiches, fruit, soups, sauces, and other foods. Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance and nutritional requirements. Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing. Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty. Clean cafeteria equipment, utensils, and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required. Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored. Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, cash register, dishwasher, and other cafeteria equipment as required. Train and provide work direction to others. Record amounts of food sold and monies collected as assigned; assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods left over. Prepare and bake food for special events as needed; assist at banquets or special events as required. Assist in other food service areas as needed; collect money and make correct change. Perform related duties as assigned. Required Knowledge & Abilities Knowledge of: Principles and methods of quantity food service preparation, serving and storage. Sanitation and safety practices related to handling, cooking, baking, and serving food. Methods of preparing and serving food in large quantities. Methods of adjusting and extending recipes and proper substitutions. Proper methods of storing equipment, materials, and supplies. Standard kitchen equipment, utensils, and measurements. Health and safety regulations. Basic record-keeping techniques. Basic math and cashiering skills. Ability to: Prepare, cook, bake, and serve a variety of foods in quantity at an assigned food service facility. Prepare and serve food in accordance with health and sanitation regulations. Operate and maintain standard machines and equipment found in school cafeterias and kitchens. Prepare attractive, appetizing, and nutritious meals for students and staff. Lift, bend, reach, and stand. Follow, adjust, and extend recipes. Understand and follow oral and written directions. Communicate effectively both orally and in writing. Lift heavy objects. Maintain routine records. Meet schedules and time lines. Establish and maintain cooperative and effective working relationships with others. Plan and organize work. Observe health and safety regulations. Train and provide work direction to others. Make change accurately. Read and write at a level required for successful job performance. Operate a cash register and make change accurately Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work is performed while standing, sitting and/or walking. Requires the ability to communicate effectively using speech, close/distance vision, and hearing. Requires the use of hands for simple grasping and fine manipulations. Requires bending, squatting, crawling, climbing, and reaching. Requires the ability to lift, carry, and push or pull weights up to 50 pounds. Requires a high level of physical endurance to meet the demands of extended work days (coverage of building activities and extra-curricular activities, etc.). Requires the ability to handle and balance multiple demands at the same time. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in this environment is quiet to loud depending upon the activity in the particular part of the work day. Education and/or Experiences Any combination equivalent to: high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and one year of experience in cooking and baking food in large quantities. Licenses and Other Requirements Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 210 and 235, employee must complete mandatory annual training requirements.