Cook jobs at Kinseth Hospitality

Looking for a dependable candidate who works safely, has a strong work ethic, a positive attitude, and works effectively in a team environment. We provide on-site cafeteria services for our manufacturing facility employees. Currently hiring for night shift full-time kitchen cook with occasional day shifts as needed. This position is scheduled for four shifts per week and requires some weekend work. Night shift hours are 7pm to 3am; day shift 7am to 3pm. What Cardinal-Portage has to offer: Competitive Starting Base Wage with increases at 6-month intervals Night Shift Base Wage $23.75 Day Shift Base Wage $21.75 Monthly Profit Sharing plan - earn up to $1,580/month through 401(k) savings and/or check. New Hire Bonus - $1900 total payout within 1st year of employment Perfect Attendance and Safety rewards - Check and/or paid time off starting at 6 months Excellent Health and Wellness Benefits including: Health, Dental, Vision, Life, and Disability Insurance Health savings account with an employer contribution match 401(k) Retirement Plan Onsite Wellness Services free to all employees Worksite Physical Therapist Fitness Trainer 24/7 Fitness Center Participation in a Proactive Safety Culture Paid Breaks Paid Time Off - Float time and vacation earned within 90 days of employment Paid Holidays PLUS premium pay when working the holiday Requirements: Experience in restaurant cooking and prep work preferred. 32 hours per week including some weekends Primarily working night shift from 7pm to 3am Occasional day shifts when needed. Good customer service. Ability to read, write, and communicate in English. Multi-tasking abilities with the cash register, cooking, and reading recipes. Must be 18 years of age to apply. Pass a pre-employment physical ability test, background check and drug screen Cardinal is an equal employment opportunity employer and a substance- and tobacco-free workplace. How to apply: Check out our website at *********************** Call ************ Stop in at 1650 Mohr Road, Portage, WI 53901

Wage Rate $18.00/hour Are you looking for a career with premium benefits and the potential for growth? At Trinity Services Group, we have created something special, a better place to work and grow. Many employees start just expecting a paycheck but end up with a rewarding career. We provide exceptional training and a clear career path. We also offer a $250 bonus for completing our Rookie's Fast Track Program within the first 60 days! We now also offer DailyPay providing you immediate access to earned wages. Work Today, Get Paid Today! We are proud to be a military and veteran friendly employer. About This Position The Cook is responsible for accurately and efficiently preparing a variety of food items in accordance with assigned work instructions, menus and guidelines while following food safety and food handling procedures. The Cook also demonstrates experience and knowledge in the preparation of hot and cold food items and all standardized knife cuts. He/she must be able to multi-task and stay calm under pressure, exercising quick problem-solving skills to resolve issues that potentially arise. The ideal candidate will be able to follow recipes, while managing their assigned station and demonstrating the ability to successfully communicate with team members to produce dishes in a timely manner. Our ideal Cook excels at the following: * Passionate about food and service * Has a solid understanding of food handling regulations * Desire to always learn more * Ability to work as a team member, as well as independently * Ability to multi-task and adapt to changes quickly * Dependable and flexible Essential Functions/Core Responsibilities * Refers to Daily Prep List at the start of each shift for assigned duties and completes opening and closing checklists daily. * Sets up workstation with all needed ingredients and cooking equipment. * Safely uses a variety of kitchen utensils including knives and other items. * Must be comfortable using and operating a variety of equipment including ovens, stoves, slicers, mixers, etc. * Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, recipes, policies, and procedures. * Handles, stores, labels, and rotates all products properly and in accordance with applicable state laws. * Follow assigned instructions to properly stock and maintain sufficient levels of food products at line stations to assure smooth serving of food. * Clear understanding of menu items. * Understand and responsible for prepping ingredients. * Strong grasp on various cooking methods, food items, equipment, etc. * Be able to multitask in a high-volume kitchen. * Be able to handle hot and cold work conditions during food preparation. * This role includes physical demands such as lifting, bending, pushing, kneeling, walking, and standing for extended periods of time. * Be able to stand and be on your feet for much of the scheduled shift. * Perform other related duties as assigned. What You'll Need * High School Diploma or Equivalent, and you must be at least 18 years of age. * At least one (1) year of relevant cooking experience required. * Ability to lift up to 50 pounds. * Prior experience cooking or kitchen experience in a cafeteria or large volume production facility a plus. * Experience with safety procedures as typical in a cafeteria or food service environment. Benefits Trinity Services Group (TSG) offers comprehensive benefits to all regular-full time employees: * Medical w/prescription coverage * Benefit Credit received when enrolled in a TKC medical plan, to help offset your benefit costs. Benefit Credit of $750 annually, will be divided evenly among your paychecks throughout the Plan Year. * Dental * Vision * Basic Life and Basic Accidental Death and Dismemberment Insurance * Voluntary benefits (i.e. short term, long term disability and many more) options may be selected to create the right package for you TSG also understands the importance of work life balance and planning for the future. To help with both of these, employees are eligible for: * Paid Time Off * Company Match for the 401(k) Retirement Savings Plan * We now also offer DailyPay providing you immediate access to earned wages. EEO Statement Equal Employment Employer as to all protected groups, including protected veterans and individuals with disabilities. We maintain a drug-free workplace. A copy of our Privacy Policy and CA Employee Privacy Notice can be found here: ****************************************** Responsibilities The Cook is responsible for accurately and efficiently preparing a variety of food items in accordance with assigned work instructions, menus and guidelines while following food safety and food handling procedures. The Cook also demonstrates experience and knowledge in the preparation of hot and cold food items and all standardized knife cuts. He/she must be able to multi-task and stay calm under pressure, exercising quick problem-solving skills to resolve issues that potentially arise. The ideal candidate will be able to follow recipes, while managing their assigned station and demonstrating the ability to successfully communicate with team members to produce dishes in a timely manner. Our ideal Cook excels at the following: - Passionate about food and service - Has a solid understanding of food handling regulations - Desire to always learn more - Ability to work as a team member, as well as independently - Ability to multi-task and adapt to changes quickly - Dependable and flexible Essential Functions/Core Responsibilities - Refers to Daily Prep List at the start of each shift for assigned duties and completes opening and closing checklists daily. - Sets up workstation with all needed ingredients and cooking equipment. - Safely uses a variety of kitchen utensils including knives and other items. - Must be comfortable using and operating a variety of equipment including ovens, stoves, slicers, mixers, etc. - Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, recipes, policies, and procedures. - Handles, stores, labels, and rotates all products properly and in accordance with applicable state laws. - Follow assigned instructions to properly stock and maintain sufficient levels of food products at line stations to assure smooth serving of food. - Clear understanding of menu items. - Understand and responsible for prepping ingredients. - Strong grasp on various cooking methods, food items, equipment, etc. - Be able to multitask in a high-volume kitchen. - Be able to handle hot and cold work conditions during food preparation. - This role includes physical demands such as lifting, bending, pushing, kneeling, walking, and standing for extended periods of time. - Be able to stand and be on your feet for much of the scheduled shift. - Perform other related duties as assigned.

Responsible for ensuring customer satisfaction through aiding the Culinary Manager in the coordination of kitchen activities. Oversees the kitchen operation in the absence of the Culinary Manager. Prepares and cooks a wide variety of foods to fulfill customer requirements. ESSENTIAL RESPONSIBILITIES include the following. Other duties may be assigned. Prepare, cook and serve hot and cold meals to customers. Provide for special dietary requirements where necessary. Work with Culinary Manager to determine needs and provide input for menu item selection. Helps plan for special events. Helps Culinary Manager in ensuring that all kitchen and dining staff members know and understand safe handling procedures for equipment and food, and promotes good hygiene practice. Attends regulatory compliance training as needed. Works with Culinary Manager and wait staff in ensuring that all customer needs are taken care of and that the kitchen is equipped to handle demand. Helps wait staff become familiar with menu and specialty items so that items can be described to customers: i.e. ingredients, cooking methods (boiled, broiled, baked, fried, etc.), etc. Keeps all equipment cleaned and well maintained. Communicates to Culinary Manager any faulty appliances, damaged furniture, equipment or any potential hazard. Keeps kitchen clean and ready for next meal service. Ensures customer satisfaction at all times and works to correct any issues in a timely manner. Visits with customers whenever able. Assists rest of restaurant team as necessary. Before leaving at the end of each shift, make sure there are no other activities that need your assistance. Fulfills other duties as assigned.

Job Description We are hiring immediately for full time COOK positions. Note: online applications accepted only. Schedule: Full time schedule. Flexible weekday hours from 12 PM-8 PM, with rotating weekend shifts from 10 AM-7 PM. More details upon interview. Requirement: Previous culinary or food service experience required. Perks: Free shift meals, coat and hat supplied, access to the Work@One app, close proximity to major highways, and holiday breaks! Willing to train! *Internal Employee Referral Bonus Available Pay Range: $18.00 per hour to $21.00 per hour Free meals, uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1458545. The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn't merely a job but the start of a career where you can flourish. Job Summary Summary: Prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times. Essential Duties and Responsibilities: Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules. Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items. Uses established ticket collection procedures during service. Responsible for records from area worked during service periods. Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures. Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards. Operates and maintains kitchen equipment as instructed. Assists in production planning, record keeping and reporting as required. Assists in the ordering and receiving of all food and supplies as required. Reports needed maintenance, faulty equipment or accidents to the supervisor immediately. Attends in-service and safety meetings. Maintains good working relationships with coworkers, customers, administrators and managers. Performs job safely while maintaining a clean, safe work environment. Performs other duties as assigned. Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards. Personal commitment to your own safety and that of others. Abides by all Company policies and procedures including but not limited to: The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer. The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables. The use of slip-resistant shoes and proper lifting techniques. Associates at FLIK are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace.

Part-time, Temporary Description SUMMARY: Responsible for meal/snack preparation and serving. To act as an Ambassador to the Agency and to reflect all Agency matters positively. REPORTS TO: Regional Manager/Site Supervisor FLSA STATUS: Limited Term, Part-time, Non-Exempt ESSENTIAL DUTIES AND RESPONSIBILITIES OF THE COOK: Include the following. Other duties may be assigned. Preparation and delivery of meals/snacks that meet USDA Food Program requirements for preschool children and all Head Start program requirements and policies. Ensure meals are prepared and served on schedule. Purchase food for breakfast, and or a snack. Follow a 4-week cycle menu, noting changes as needed. Communicate with the food vendor regarding menus and meal counts. Use creativity in seasoning food, estimating amounts to be prepared, utilizing leftovers, and preparing attractive food. Use food production and food storage procedures that meet USDA and CACFP requirements. Follow standards of sanitation according to state and Head Start program regulations and policies. Operate basic food service equipment safely. Be a role model for children and families at mealtimes. Plan and complete routine cleaning and maintenance of the kitchen and equipment. Responsible for active supervision of all children during Head Start/Early Head Start activities. Submit accurate meal counts for district manager approval. Take a weekly food inventory. Submit records of food purchases and record quantities of food prepared daily. Ensure staff, families, and children receive nutrition-related education. Develop and participate in nutritional activities with children and families. Participate in the general cleaning of the center. Attend staff meetings and trainings. Participate in family staffing when applicable. Responsible for supporting the program in collecting in-kind donations to meet federal requirements. To the extent possible, employees will not provide direct services to their family members. However, when this is not possible, to minimize potential conflicts of interest, employees should avoid providing direct services to their family members. If an employee is responsible for the care and guidance of closely related children, they should make every effort to transfer these responsibilities to another caregiver within the classroom. This approach helps maintain professional boundaries and ensures impartiality in service delivery. SUPERVISORY RESPONSIBILITIES OF THE COOK: None Requirements QUALIFICATIONS OF THE COOK: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE OF THE COOK: One year's experience or formal training in food management. Knowledge of safe food preparation/storage procedures. COMMUNICATION SKILLS OF THE COOK: Demonstrates clear and complete oral and written communication skills, appropriate respect, and good listening skills. Maintain confidentiality and professionalism of all family, volunteer, and staff information. Communicates optimistically, positively, and with honesty, and openness. MATHEMATICAL SKILLS OF THE COOK: Manages time effectively, uses program resources wisely. Must have computer skills. Ability to calculate figures and amounts. REASONING ABILITY OF THE COOK: Demonstrates effective leadership, teaming, and conflict resolution skills and demonstrates knowledge in appropriate child management strategies. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. OTHER SKILLS AND ABILITIES OF THE COOK: Ability to serve as a productive team member on an interdisciplinary team of professionals, respect and respond competently to the culture, traditions, lifestyle, language, and values of each family and community, maintain professional boundaries, and confidentiality. CERTIFICATES, LICENSES, REGISTRATIONS OF THE COOK: Valid Wisconsin driver's license. Food sanitation certificate. PHYSICAL DEMANDS OF THE COOK: 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. Ability to lift and carry 40-50-pound groceries or other objects, to sit on the floor or low chairs to put you at the level with the children. Able to participate in classroom meals as a role model for the children. Ability to travel. WORK ENVIRONMENT OF THE COOK: 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. Ability to work and communicate with diverse groups of people, requiring a non-judgmental, culturally sensitive, social justice approach as applied both internally and externally of the Agency. Ability to work in a team atmosphere and willingness to help others when needed. Ability to participate and adhere to the development of creating an Agency culture of quality improvement, compliance, and high ethical performance within the Agency. THIS IS NOT ALL-INCLUSIVE AND AN EMPLOYEE WILL ALSO PERFORM OTHER REASONABLE, RELATED BUSINESS DUTIES AS REQUIRED AND AS ASSIGNED BY THE CHIEF EXECUTIVE OFFICER. THIS ORGANIZATION RESERVES THE RIGHT TO REVISE OR CHANGE THE JOB DUTIES AND RESPONSIBILITIES AS THE NEED ARISES. THIS JOB DESCRIPTION DOES NOT CONSTITUTE A WRITTEN OR IMPLIED CONTRACT OF EMPLOYMENT. ICAA is an equal opportunity employer and provider operating under an approved Affirmative Action Plan. As an equal opportunity employer, we encourage women, minorities, and persons with disabilities to apply. Salary Description $16 to $19 per hour

Full-time Description SUMMARY: Responsible for meal/snack preparation and serving. To act as an Ambassador to the Agency and to reflect all Agency matters positively. REPORTS TO: Regional Manager/Site Supervisor FLSA STATUS: Full-time, Non-Exempt ESSENTIAL DUTIES AND RESPONSIBILITIES OF THE COOK: Include the following. Other duties may be assigned. Preparation and delivery of meals/snacks that meet USDA Food Program requirements for preschool children and all Head Start program requirements and policies. Ensure meals are prepared and served on schedule. Purchase food for breakfast, and or a snack. Follow a 4-week cycle menu, noting changes as needed. Communicate with the food vendor regarding menus and meal counts. Use creativity in seasoning food, estimating amounts to be prepared, utilizing leftovers, and preparing attractive food. Use food production and food storage procedures that meet USDA and CACFP requirements. Follow standards of sanitation according to state and Head Start program regulations and policies. Operate basic food service equipment safely. Be a role model for children and families at mealtimes. Plan and complete routine cleaning and maintenance of the kitchen and equipment. Responsible for active supervision of all children during Head Start/Early Head Start activities. Submit accurate meal counts for district manager approval. Take a weekly food inventory. Submit records of food purchases and record quantities of food prepared daily. Ensure staff, families, and children receive nutrition-related education. Develop and participate in nutritional activities with children and families. Participate in the general cleaning of the center. Attend staff meetings and trainings. Participate in family staffing when applicable. Responsible for supporting the program in collecting in-kind donations to meet federal requirements. To the extent possible, employees will not provide direct services to their family members. However, when this is not possible, to minimize potential conflicts of interest, employees should avoid providing direct services to their family members. If an employee is responsible for the care and guidance of closely related children, they should make every effort to transfer these responsibilities to another caregiver within the classroom. This approach helps maintain professional boundaries and ensures impartiality in service delivery. SUPERVISORY RESPONSIBILITIES OF THE COOK: None BENEFITS AVAILABLE FOR THE COOK POSITION: MEDICAL INSURANCE DENTAL INSURANCE VISION INSURANCE LIFE INSURANCE SHORT AND LONG-TERM DISABILITY INSURANCE PTO AND HOLIDAY PAY FLEXIBLE SCHEDULE 403b EMPLOYEE ASSISTANCE PROGRAM Requirements QUALIFICATIONS OF THE COOK: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE OF THE COOK: One year's experience or formal training in food management. Knowledge of safe food preparation/storage procedures. COMMUNICATION SKILLS OF THE COOK: Demonstrates clear and complete oral and written communication skills, appropriate respect, and good listening skills. Maintain confidentiality and professionalism of all family, volunteer, and staff information. Communicates optimistically, positively, and with honesty, and openness. MATHEMATICAL SKILLS OF THE COOK: Manages time effectively, uses program resources wisely. Must have computer skills. Ability to calculate figures and amounts. REASONING ABILITY OF THE COOK: Demonstrates effective leadership, teaming, and conflict resolution skills and demonstrates knowledge in appropriate child management strategies. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. OTHER SKILLS AND ABILITIES OF THE COOK: Ability to serve as a productive team member on an interdisciplinary team of professionals, respect and respond competently to the culture, traditions, lifestyle, language, and values of each family and community, maintain professional boundaries, and confidentiality. CERTIFICATES, LICENSES, REGISTRATIONS OF THE COOK: Valid Wisconsin driver's license. Food sanitation certificate. PHYSICAL DEMANDS OF THE COOK: 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. Ability to lift and carry 40-50-pound groceries or other objects, to sit on the floor or low chairs to put you at the level with the children. Able to participate in classroom meals as a role model for the children. Ability to travel. WORK ENVIRONMENT OF THE COOK: 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. Ability to work and communicate with diverse groups of people, requiring a non-judgmental, culturally sensitive, social justice approach as applied both internally and externally of the Agency. Ability to work in a team atmosphere and willingness to help others when needed. Ability to participate and adhere to the development of creating an Agency culture of quality improvement, compliance, and high ethical performance within the Agency. THIS IS NOT ALL-INCLUSIVE AND AN EMPLOYEE WILL ALSO PERFORM OTHER REASONABLE, RELATED BUSINESS DUTIES AS REQUIRED AND AS ASSIGNED BY THE CHIEF EXECUTIVE OFFICER. THIS ORGANIZATION RESERVES THE RIGHT TO REVISE OR CHANGE THE JOB DUTIES AND RESPONSIBILITIES AS THE NEED ARISES. THIS JOB DESCRIPTION DOES NOT CONSTITUTE A WRITTEN OR IMPLIED CONTRACT OF EMPLOYMENT. ICAA is an equal opportunity employer and provider operating under an approved Affirmative Action Plan. As an equal opportunity employer, we encourage women, minorities, and persons with disabilities to apply. Salary Description $16 to $19 per hour

Cook for Senior Living CommunityNo late evenings Perks and Benefits*: Earn up to 1% wage increase every Quarter Sinceri Senior Living Discount Marketplace Work for us and earn $1000 for each person you refer and is hired Access to earned wages prior to payday Generous PTO Plan Career Development An employee engaged Scheduling system Employee Appreciation events; Attendance Programs, New employee Referral Program 401K Retirement Plan Oh, and did we mention an amazing Team Environment? *Some benefits may vary depending on position and employment status Purpose: Under the direction of the Food Services Director, help to manage the operation of the Food Services Department. Including food ordering and accountability, preparation, food delivery and cleanliness in accordance with appropriate health department regulations. Assist in maintaining a positive physical and social environment for the residents. Minimum Eligibility Requirements: Culinary arts training or equivalent experience in the culinary arts preferred. Must be able to relate positively to residents and families, and to work cooperatively with other employees and vendors. Must be able to communicate effectively with Residents, families, staff, community officials, referral sources and the general public. Must be capable of maintaining regular, reliable attendance. Must meet all state health requirements. Obtain Food Handlers Permit (as required by state regulations). Must be able to perform duties and responsibilities (Essential Job Functions) with or without reasonable accommodation. Essential Functions: Help Food Services Director schedule staff. Assist in orienting new staff. Ensure equipment is maintained and work areas are clean, safe and orderly. Strictly adhere to procedures regarding infection control, food-borne illness prevention, harmful chemical handling, fire, safety and sanitation, promptly addressing any transgression. Ensure food is prepared in a nutritional, appetizing fashion, and presented in an attractive manner. See that appropriate snacks are available to residents with special dietary needs. Ensure all utensils, dishes, equipment, and work areas are cleaned properly and in a timely manner. Store food properly. Attend all required in-service training. Ensure compliance and understanding of all regulations regarding residents' rights. Why You Should Work With Us: As a Sinceri Senior Living company, we are a fun loving, employee-centric community like no other! Maybe that's why we have been certified by our employees as a Great Place to Work for our 6th Year in a row. Create your healthcare career with us and learn about all the career growth opportunities we offer. Have we sparked your interest yet? Apply online and join our wonderful team. Questions about the application process? Come visit us and our staff will be happy to assist you! Sinceri Senior living is proud to be an Equal Employment Opportunity employer. We celebrate diversity and do not discriminate based on race, religion, color, national origin, sex, sexual orientation, age, veteran status, disability status, or any other applicable characteristics protected by law. Minors must be at least 16 years of age to be employed by Sinceri Senior Living. Candidates submitted by unsolicited 3 rd party recruiters will not be considered.

Job Details Resch Complex - On-Site - Green Bay, WI Part Time Department: Food & Beverage Reports to: Executive Chef Supervises Others: No DOL Status: Part-Time Exemption Status: Hourly; Non-exempt Responsible for the preparation of food for caterings, suites, and/or concession stands at the Resch Center, Resch Expo, Meyer Theatre, Backstage, and any off-site locations. In doing so, ensures the highest quality of presentation and preparation of food. Also responsible for general kitchen cleaning and prep duties. Job Duties: Demonstrates and embodies the PMI Entertainment Group Culture and Customer Service values. Responsible for maintaining a quality and consistent presentation of food products as directed by the Food & Beverage department staff. Regularly inspects and evaluates physical condition of assigned areas to ensure food preparation is performed in accordance with all applicable governmental regulations and codes. Prepares and serves food in designated Company locations and in a sanitary and timely manner. Cleans and maintains work areas in practicing good safety, sanitation, and organizational skills. Assists with the cleaning, sanitation and organization of kitchen, walk-in coolers, and storage areas. Performs additional responsibilities as requested by the Executive Chef and senior Food & Beverage department staff. Responsible for following, observing, and participating in all Company related safety programs, procedures, and training, as well as reporting potentially unsafe procedures. Maintains a neat, clean appearance and courteous communication with business contacts and public. Performs all other duties as requested. Knowledge, Skills and Abilities Required: A minimum of 6 months experience in a production cook position in a food & beverage operation. Must be knowledgeable in food handling and food preparation. Must have proven skills in the areas of food production, sanitation, and presentation. Be skilled in the operation and maintenance of a variety of food handling equipment. Be knowledgeable of state and local health laws pertaining to the storage, handling, and preparation of dispensing of food and beverages. Be skilled in good housekeeping practices of areas where food is stored, prepared, and served or dispensed. Must be proficient in operating and maintaining a variety of kitchen equipment such as ovens, fryers, grills, slivers, etc. Ability to work days, nights, weekends, and holidays as dictated by event schedule. Other Expectations: Must have a good understanding of and ability to effectively communicate with people. Must be mentally adaptable and flexible in dealing with daily workload and a variety of people. Frequent mobility and/or sitting, standing, bending, or reaching for extensive periods of time. Requires eye-hand coordination and manual and finger dexterity sufficient and full range of body motion including handling and lifting items weighing up to 50 pounds. Normal range of hearing in the normal performance of this job. Requires working in a fast-paced environment with irregular hours, as dictated by schedule of events. Must be able to give, receive and analyze information and prioritize work plans. Occasional high stress work may be involved in the normal performance of this position. PMI Entertainment Group is an Affirmative Action, Equal Opportunity Employer

Description: SUMMARY: Responsible for meal/snack preparation and serving. To act as an Ambassador to the Agency and to reflect all Agency matters positively. REPORTS TO: Regional Manager/Site Supervisor FLSA STATUS: Full-time, Non-Exempt ESSENTIAL DUTIES AND RESPONSIBILITIES OF THE COOK: Include the following. Other duties may be assigned. Preparation and delivery of meals/snacks that meet USDA Food Program requirements for preschool children and all Head Start program requirements and policies. Ensure meals are prepared and served on schedule. Purchase food for breakfast, and or a snack. Follow a 4-week cycle menu, noting changes as needed. Communicate with the food vendor regarding menus and meal counts. Use creativity in seasoning food, estimating amounts to be prepared, utilizing leftovers, and preparing attractive food. Use food production and food storage procedures that meet USDA and CACFP requirements. Follow standards of sanitation according to state and Head Start program regulations and policies. Operate basic food service equipment safely. Be a role model for children and families at mealtimes. Plan and complete routine cleaning and maintenance of the kitchen and equipment. Responsible for active supervision of all children during Head Start/Early Head Start activities. Submit accurate meal counts for district manager approval. Take a weekly food inventory. Submit records of food purchases and record quantities of food prepared daily. Ensure staff, families, and children receive nutrition-related education. Develop and participate in nutritional activities with children and families. Participate in the general cleaning of the center. Attend staff meetings and trainings. Participate in family staffing when applicable. Responsible for supporting the program in collecting in-kind donations to meet federal requirements. To the extent possible, employees will not provide direct services to their family members. However, when this is not possible, to minimize potential conflicts of interest, employees should avoid providing direct services to their family members. If an employee is responsible for the care and guidance of closely related children, they should make every effort to transfer these responsibilities to another caregiver within the classroom. This approach helps maintain professional boundaries and ensures impartiality in service delivery. SUPERVISORY RESPONSIBILITIES OF THE COOK: None BENEFITS AVAILABLE FOR THE COOK POSITION: MEDICAL INSURANCE DENTAL INSURANCE VISION INSURANCE LIFE INSURANCE SHORT AND LONG-TERM DISABILITY INSURANCE PTO AND HOLIDAY PAY FLEXIBLE SCHEDULE 403b EMPLOYEE ASSISTANCE PROGRAM Requirements: QUALIFICATIONS OF THE COOK: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE OF THE COOK: One year's experience or formal training in food management. Knowledge of safe food preparation/storage procedures. COMMUNICATION SKILLS OF THE COOK: Demonstrates clear and complete oral and written communication skills, appropriate respect, and good listening skills. Maintain confidentiality and professionalism of all family, volunteer, and staff information. Communicates optimistically, positively, and with honesty, and openness. MATHEMATICAL SKILLS OF THE COOK: Manages time effectively, uses program resources wisely. Must have computer skills. Ability to calculate figures and amounts. REASONING ABILITY OF THE COOK: Demonstrates effective leadership, teaming, and conflict resolution skills and demonstrates knowledge in appropriate child management strategies. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. OTHER SKILLS AND ABILITIES OF THE COOK: Ability to serve as a productive team member on an interdisciplinary team of professionals, respect and respond competently to the culture, traditions, lifestyle, language, and values of each family and community, maintain professional boundaries, and confidentiality. CERTIFICATES, LICENSES, REGISTRATIONS OF THE COOK: Valid Wisconsin driver's license. Food sanitation certificate. PHYSICAL DEMANDS OF THE COOK: 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. Ability to lift and carry 40-50-pound groceries or other objects, to sit on the floor or low chairs to put you at the level with the children. Able to participate in classroom meals as a role model for the children. Ability to travel. WORK ENVIRONMENT OF THE COOK: 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. Ability to work and communicate with diverse groups of people, requiring a non-judgmental, culturally sensitive, social justice approach as applied both internally and externally of the Agency. Ability to work in a team atmosphere and willingness to help others when needed. Ability to participate and adhere to the development of creating an Agency culture of quality improvement, compliance, and high ethical performance within the Agency. THIS IS NOT ALL-INCLUSIVE AND AN EMPLOYEE WILL ALSO PERFORM OTHER REASONABLE, RELATED BUSINESS DUTIES AS REQUIRED AND AS ASSIGNED BY THE CHIEF EXECUTIVE OFFICER. THIS ORGANIZATION RESERVES THE RIGHT TO REVISE OR CHANGE THE JOB DUTIES AND RESPONSIBILITIES AS THE NEED ARISES. THIS JOB DESCRIPTION DOES NOT CONSTITUTE A WRITTEN OR IMPLIED CONTRACT OF EMPLOYMENT. ICAA is an equal opportunity employer and provider operating under an approved Affirmative Action Plan. As an equal opportunity employer, we encourage women, minorities, and persons with disabilities to apply.

Description: SUMMARY: Responsible for meal/snack preparation and serving. To act as an Ambassador to the Agency and to reflect all Agency matters positively. REPORTS TO: Regional Manager/Site Supervisor FLSA STATUS: Limited Term, Part-time, Non-Exempt ESSENTIAL DUTIES AND RESPONSIBILITIES OF THE COOK: Include the following. Other duties may be assigned. Preparation and delivery of meals/snacks that meet USDA Food Program requirements for preschool children and all Head Start program requirements and policies. Ensure meals are prepared and served on schedule. Purchase food for breakfast, and or a snack. Follow a 4-week cycle menu, noting changes as needed. Communicate with the food vendor regarding menus and meal counts. Use creativity in seasoning food, estimating amounts to be prepared, utilizing leftovers, and preparing attractive food. Use food production and food storage procedures that meet USDA and CACFP requirements. Follow standards of sanitation according to state and Head Start program regulations and policies. Operate basic food service equipment safely. Be a role model for children and families at mealtimes. Plan and complete routine cleaning and maintenance of the kitchen and equipment. Responsible for active supervision of all children during Head Start/Early Head Start activities. Submit accurate meal counts for district manager approval. Take a weekly food inventory. Submit records of food purchases and record quantities of food prepared daily. Ensure staff, families, and children receive nutrition-related education. Develop and participate in nutritional activities with children and families. Participate in the general cleaning of the center. Attend staff meetings and trainings. Participate in family staffing when applicable. Responsible for supporting the program in collecting in-kind donations to meet federal requirements. To the extent possible, employees will not provide direct services to their family members. However, when this is not possible, to minimize potential conflicts of interest, employees should avoid providing direct services to their family members. If an employee is responsible for the care and guidance of closely related children, they should make every effort to transfer these responsibilities to another caregiver within the classroom. This approach helps maintain professional boundaries and ensures impartiality in service delivery. SUPERVISORY RESPONSIBILITIES OF THE COOK: None Requirements: QUALIFICATIONS OF THE COOK: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE OF THE COOK: One year's experience or formal training in food management. Knowledge of safe food preparation/storage procedures. COMMUNICATION SKILLS OF THE COOK: Demonstrates clear and complete oral and written communication skills, appropriate respect, and good listening skills. Maintain confidentiality and professionalism of all family, volunteer, and staff information. Communicates optimistically, positively, and with honesty, and openness. MATHEMATICAL SKILLS OF THE COOK: Manages time effectively, uses program resources wisely. Must have computer skills. Ability to calculate figures and amounts. REASONING ABILITY OF THE COOK: Demonstrates effective leadership, teaming, and conflict resolution skills and demonstrates knowledge in appropriate child management strategies. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. OTHER SKILLS AND ABILITIES OF THE COOK: Ability to serve as a productive team member on an interdisciplinary team of professionals, respect and respond competently to the culture, traditions, lifestyle, language, and values of each family and community, maintain professional boundaries, and confidentiality. CERTIFICATES, LICENSES, REGISTRATIONS OF THE COOK: Valid Wisconsin driver's license. Food sanitation certificate. PHYSICAL DEMANDS OF THE COOK: 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. Ability to lift and carry 40-50-pound groceries or other objects, to sit on the floor or low chairs to put you at the level with the children. Able to participate in classroom meals as a role model for the children. Ability to travel. WORK ENVIRONMENT OF THE COOK: 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. Ability to work and communicate with diverse groups of people, requiring a non-judgmental, culturally sensitive, social justice approach as applied both internally and externally of the Agency. Ability to work in a team atmosphere and willingness to help others when needed. Ability to participate and adhere to the development of creating an Agency culture of quality improvement, compliance, and high ethical performance within the Agency. THIS IS NOT ALL-INCLUSIVE AND AN EMPLOYEE WILL ALSO PERFORM OTHER REASONABLE, RELATED BUSINESS DUTIES AS REQUIRED AND AS ASSIGNED BY THE CHIEF EXECUTIVE OFFICER. THIS ORGANIZATION RESERVES THE RIGHT TO REVISE OR CHANGE THE JOB DUTIES AND RESPONSIBILITIES AS THE NEED ARISES. THIS JOB DESCRIPTION DOES NOT CONSTITUTE A WRITTEN OR IMPLIED CONTRACT OF EMPLOYMENT. ICAA is an equal opportunity employer and provider operating under an approved Affirmative Action Plan. As an equal opportunity employer, we encourage women, minorities, and persons with disabilities to apply.

Part-time Description NOW HIRING: Cook - Part-time HOURS: 11:30am-6:30pm (includes e/o weekend) Responsible for ensuring customer satisfaction through aiding the Culinary Manager in the coordination of kitchen activities. Oversees the kitchen operation in the absence of the Culinary Manager. Prepares and cooks a wide variety of foods to fulfill customer requirements. ESSENTIAL RESPONSIBILITIES include the following. Other duties may be assigned. § Prepare, cook and serve hot and cold meals to customers. Provide for special dietary requirements where necessary. Work with Culinary Manager to determine needs and provide input for menu item selection. Helps plan for special events. § Helps Culinary Manager in ensuring that all kitchen and dining staff members know and understand safe handling procedures for equipment and food, and promotes good hygiene practice. Attends regulatory compliance training as needed. § Works with Culinary Manager and wait staff in ensuring that all customer needs are taken care of and that the kitchen is equipped to handle demand. § Helps wait staff become familiar with menu and specialty items so that items can be described to customers: i.e. ingredients, cooking methods (boiled, broiled, baked, fried, etc.), etc. § Keeps all equipment cleaned and well maintained. Communicates to Culinary Manager any faulty appliances, damaged furniture, equipment or any potential hazard. Keeps kitchen clean and ready for next meal service. § Ensures customer satisfaction at all times and works to correct any issues in a timely manner. Visits with customers whenever able. § Assists rest of restaurant team as necessary. Before leaving at the end of each shift, make sure there are no other activities that need your assistance. § Fulfills other duties as assigned. SUPERVISORY RESPONSIBILITIES This position does have supervisory responsibilities. Requirements QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This position requires excellent customer service skills, with a courteous and helpful demeanor. The ability to communicate with and respect the needs of the senior citizen population is also required. § 2+ years of culinary experience. § Ability to work with numbers and use of good judgment and decision-making abilities is required. LANGUAGE SKILLS Ability to read and speak with clarity. 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. While performing the duties of this job, the employee is regularly required to stand and walk; use hands to finger, handle, or feel objects, tools, or controls; and talk or hear. The employee frequently is required to reach with hands and arms. The employee must occasionally lift and/or move up to 20 pounds. 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 the work environment is usually moderate.

Job Details Experienced Tattersall - River Falls, WI Part Time None $19.00 - $23.00 Hourly Varies, includes Weekends & Holidays Restaurant, Food and BeverageDescription Tattersall in River Falls, WI is hiring immediately for a Prep/Pantry Line Cook. This position performs culinary activities within the kitchen with primary responsibility for creating memorable guest experiences with pride, passion, and heart. Job Responsibilities: Maintains a clean, safe, and sanitary facility by adhering to food quality standards and sanitation regulations. Prepares the line for service by estimating the meal period food requirements and procuring all products from storage. Works hot or cold line stations and cooks and prepares food to recipe. Receives and checks in purchased items to ensure quality and quantity meet established standards and specifications. Washes worktables, walls, refrigerators, meat blocks, and other kitchen equipment. Reorganizes work area in preparation for the next shift. Segregates and removes trash and garbage. Cleans and maintains trash area. Sweeps and mops floors. Qualifications Job Requirements: 1-2 years related experience in a high-volume, high energy food and beverage environment. Working knowledge of state and federal laws and regulations related to food, safety, and sanitation. Availability to work nights and weekends as needed. Ability to stand for long periods of time, squat, and reach. Occasionally lift of move up to 30 pounds. Food handler certification or ability to obtain within 30 days of hire. Part time Position Benefits: Worker's Compensation Military Leave MN Sick and Safe Time Jury Duty Witness Duty Holiday pay (employee must work) Family Medical Leave (FMLA) Personal Leave (LOA) Voting Leave Bereavement Leave School Leave 401(k) Retirement Plan About Tattersall Tattersall River Falls is a destination distillery, event center, and dining experience. With over 75,000 square feet of indoor and outdoor gathering spaces, Tattersall River Falls offers guests everything from a world-class cocktail room and full service restaurant, to onsite wedding, corporate meeting, and special event catering and coordination. The Tattersall culinary team prepares elevated New American cuisine, using fresh, seasonal, and local ingredients whenever possible. The Tattersall River Falls culinary team works collaboratively, intentionally, and creatively to deliver exceptional experiences to our guests. Tattersall is operated by Morrissey Hospitality, which is composed of nearly two dozen unique restaurant, hotel and event concepts. You are not just getting another job when you join the Morrissey team. You are becoming a part of our team a team that works through challenges together, supports and encourages one another, lifts their communities and prides themselves on exceptional experiences and genuine hospitality. Morrissey Hospitality offers our employees exceptional work environments, generous pay and benefits, and opportunities for education, training, and advancement. We are only as strong as our people, which is why we help you achieve your very best at work, in your career and in your life. For more information on our career opportunities, visit us at Careers/Jobs | Morrissey Hospitality

Job Details Experienced Tattersall - River Falls, WI Part Time None $23.00 - $27.00 Hourly Varies, includes Weekends & Holidays Restaurant, Food and BeverageDescription This position has primary responsibility for the daily operations of the kitchen line. Responsibilities include production and preparation of all menu items by adhering to food sanitation guidelines. ESSENTIAL DUTIES AND RESPONSIBILITIES Prepare orders to guests specifications, with special attention to allergens and notes on orders. Prepares kitchen line and all necessary kitchen products for service by following checklists. Able to work all stations in absence of other staff. Assists with training of culinary staff. Receives and checks in purchased items to ensure accuracy, quality and quantity. Transports supplies and equipment between storage and work areas. Cleans kitchen equipment. Reorganizes work area in preparation for the next shift. Leads and directs work of culinary staff in the absence of salaried Chef staff. Complies with company, local, state, and national regulations pertaining to food quality, cleanliness and sanitation standards, and safety. Completes all other duties as assigned. Qualifications MINIMUM REQUIREMENTS 2-3 years related experience in a high-volume, high energy, food and beverage environment. Working knowledge of state and federal laws and regulations related to food, safety, and sanitation. Availability to work nights and weekends as needed. While performing the duties of this job, the employee is regularly required to position self to move about. The employee frequently is required to operate and use kitchen station tools and equipment; and communicate with guests, employees, and management. The employee must move up to 50 pounds frequently. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus. PREFERRED SKILLS & QUALIFICATIONS Food handler certification or ability to obtain within 30 days of hire. Part time Position Benefits: Worker's Compensation Military Leave Jury Duty Witness Duty Holiday pay (employee must work) Family Medical Leave (FMLA) Personal Leave (LOA) Voting Leave Bereavement Leave School Leave 401(k) Retirement Plan About Tattersall Distilling Tattersall Distilling in River Falls, WI is a destination distillery, event center, and dining experience. With over 75,000 square feet of indoor and outdoor gathering spaces, Tattersall offers guests everything from a world-class cocktail room and full service restaurant, to onsite wedding, corporate meeting, and special event catering and coordination. The Tattersall culinary team prepares elevated New American cuisine, using fresh, seasonal, and local ingredients whenever possible. The Tattersall River Falls culinary team works collaboratively, intentionally, and creatively to deliver exceptional experiences to our guests. Tattersall is operated by Morrissey Hospitality, which is composed of nearly two dozen unique restaurant, hotel and event concepts. You're not just getting another job when you join the Morrissey team. You're becoming a part of our team - a team that works through challenges together, supports and encourages one another, lifts their communities and prides themselves on exceptional experiences and genuine hospitality. Morrissey Hospitality offers our employees exceptional work environments, generous pay and benefits, and opportunities for education, training, and advancement. We are only as strong as our people, which is why we help you achieve your very best - at work, in your career and in your life. For more information on our career opportunities, visit us at Careers/Jobs | Morrissey Hospitality

Food Truck Short Cook Shift: 2nd, (3pm-10pm) Pay: $15/hr As a Short Cook on our food truck, you'll be responsible for preparing delicious, high-quality arepas with consistency and speed. You'll thrive in a fast-paced, customer-facing environment and play a critical role in delivering our signature flavors during busy evening shifts. Key Responsibilities: Assemble arepas to order following standardized recipes, ensuring flavor, quality, and presentation standards are met Maintain a clean, organized, and well-stocked prep area at all times Prepare orders quickly and correctly while following customer preferences and allergy guidelines Ensure proper food handling, temperature control, and sanitation practices in a gluten-free environment Handle high-volume rushes, customer complaints, weather conditions, and delivery pickups with professionalism and calm focus Report any damaged or discarded products and help manage prep inventory

Our senior living community is currently seeking a Cook to join our team of dedicated professionals who want to make a difference in the lives of our residents, their families and our community. We are guided by our CAPLICO Core Values: Celebration Accountability Passion for Learning Love One Another Intelligent Risk Taking Customer Second (Employee First!) Ownership If these core values resonate deeply with your own moral compass and you meet the requirements below, then you should apply. About the Opportunity Ensures efficient, timely, and friendly service to all residents and staff. Maintains proper sanitation and safety procedures and high quality food preparation and presentation. Orders, receives, and rotates stock in conjunction with the Food Service Director. Reads and follows recipes to ensure consistency of the product. Prepares and serves food items for breakfast, lunch or dinner as assigned. Assists with meeting or exceeding resident dining expectations. Is knowledgeable in food preparation techniques and presentation. Other relevant duties may be required or assigned by Supervisor. Critical Success Factors Ability to communicate effectively both orally and in writing, and comprehend the same. Willingness to learn new food preparation techniques and presentation. Knowledge of special dietary needs of residents and the required meal prep techniques. Demonstrated ability to work effectively with a team. Must display team behaviors. Ability to effectively deal with conflict or customer complaints. Ability to focus on multiple tasks simultaneously. Follows all food safety and equipment safety procedures. Knowledge of and compliance with community quality standards and requirements. Ability to "short order" cook. Must be dependable, punctual, self-motivated, and able to work without constant supervision. Minimum Qualifications Minimum of one year of cooking experience (some short order cooking) and quantity cooking. Must possess Serv-Safe certification, or willing to obtain upon hire. We are an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other protected characteristics. The employer for this position is stated in the job posting. The Pennant Group, Inc. is a holding company of independent operating subsidiaries that provide healthcare services through home health and hospice agencies and senior living communities located throughout the US. Each of these businesses is operated by a separate, independent operating subsidiary that has its own management, employees and assets. More information about The Pennant Group, Inc. is available at ****************************

Stoughton Meadows Assisted Living is currently seeking a Dietary Cook to join our team of dedicated professionals who want to make a difference in the lives of our residents, their families and our community. We are guided by our CAPLICO Core Values: Celebration Accountability Passion for Learning Love One Another Intelligent Risk Taking Customer Second (Employee First!) Ownership If these core values resonate deeply with your own moral compass and you meet the requirements below, then you should apply. About the Opportunity Ensures efficient, timely, and friendly service to all residents and staff. Maintains proper sanitation and safety procedures and high quality food preparation and presentation. Orders, receives, and rotates stock in conjunction with the Food Service Director. Reads and follows recipes to ensure consistency of the product. Prepares and serves food items for breakfast, lunch or dinner as assigned. Assists with meeting or exceeding resident dining expectations. Is knowledgeable in food preparation techniques and presentation. Other relevant duties may be required or assigned by Supervisor. Critical Success Factors Ability to communicate effectively both orally and in writing, and comprehend the same. Willingness to learn new food preparation techniques and presentation. Knowledge of special dietary needs of residents and the required meal prep techniques. Demonstrated ability to work effectively with a team. Must display team behaviors. Ability to effectively deal with conflict or customer complaints. Ability to focus on multiple tasks simultaneously. Follows all food safety and equipment safety procedures. Knowledge of and compliance with community quality standards and requirements. Ability to "short order" cook. Must be dependable, punctual, self-motivated, and able to work without constant supervision. Minimum Qualifications Minimum of one year of cooking experience (some short order cooking) and quantity cooking. Must possess Serv-Safe certification, or willing to obtain upon hire. We are an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other protected characteristics. The employer for this position is stated in the job posting. The Pennant Group, Inc. is a holding company of independent operating subsidiaries that provide healthcare services through home health and hospice agencies and senior living communities located throughout the US. Each of these businesses is operated by a separate, independent operating subsidiary that has its own management, employees and assets. More information about The Pennant Group, Inc. is available at ****************************

Banquet Line Cook, Brookfield Conference Center Join a 2025 USA Today Top Workplace Winner! Starting at $18-$20/hour, experienced candidates may qualify for a higher wage Flexible availability required on Monday to Friday, Weekends, and Holidays Open to Morning and Evening shifts from 6 am to 2 pm, and or from 12 pm to 8 pm ***$1,500 SIGN-ON-BONUS *** Why You'll Love Working HereThe Banquet Line Cook position is more than a job, it's a path to a fulfilling adventure, one that you direct and we guide. A place where your impact matters, your growth is supported, and your contributions are valued. We'll invest in you, providing tools, resources, and mentorship to help you succeed all while staying true to our core values of Growth, Fun, Trust, and Responsibility. We take great pride in the inclusive environment we've created attributing to our award-winning status, an experience in which team members at every level are fully engaged and can see the relationship between their job responsibilities and the overall success of the Brookfield Conference Center. How You'll Make An Impact Our talented and dedicated Banquet Line Cook will provide our guests with appetizing and delicious food. Set up equipment and prepare food based on the business forecast and catering contracts Prepare salads, sandwiches, cold and hot food entrees, and other prepared foods according to portion and quality standards specified in recipes Poses complete knowledge of menu and recipes, including preparation procedures, plating, garnishment, portion size, and presentation, and special handling instructions Ensure attractive presentation of all food and beverage products Assist in ordering, receiving, and storing all food and beverage-related products Assist the Food & Beverage Manager and banquet staff with catering events What Success Looks Like Must have a minimum of 1 year of banquet cooking experience Must be available to work Fridays and Saturdays, and a combination of AM and PM shifts Strong oral communication and interpersonal skills Strong attention to detail Excellent organizational skills Ability to work effectively and efficiently in a fast-paced setting Reliability and honesty Desire to contribute to a supportive and effective team What Will You Get At NCG Hospitality? The Brookfield Conference Center is proudly managed by NCG Hospitality, an award winning, family-owned third generation business and leader in the ownership, development, and operations of over 30 premier hospitality properties. Career Development Personalized career pathing and skill development Leadership and mentorship programs Educational and certification reimbursement Team Member Perks Worldwide hotel discounts and free stays at NCG Hospitality managed hotels Catch of the Day - earn bonuses for going above and beyond to support team and guests Everyone Sells - earn cash for bringing in business to our properties Paid Volunteer hours - Earn money for community service Health & Wellness Benefits Medical, dental, and vision plans Paid sick time and Paid Time Off Virtual telehealth access and employee assistance resources Monthly health and fitness reimbursement programs Financial Support Same-day pay options Referral bonus - earn cash for bringing great team members 401(k) retirement plan with 100% match on the first 3% and 50% match on the next 2% Ready To Grow With Us?Visit ncghospitality.com to explore all current openings and view this short video on Who Is NCG Hospitality. NCG Hospitality is proud to be an Equal Opportunity Employer. Compensation: $18.00 - $20.00 per hour

Job DescriptionBanquet Line Cook, Brookfield Conference Center Join a 2025 USA Today Top Workplace Winner! Starting at $18-$20/hour, experienced candidates may qualify for a higher wage Flexible availability required on Monday to Friday, Weekends, and Holidays Open to Morning and Evening shifts from 6 am to 2 pm, and or from 12 pm to 8 pm ***$1,500 SIGN-ON-BONUS*** Why Youll Love Working Here The Banquet Line Cook position is more than a job, its a path to a fulfilling adventure, one that you direct and we guide. A place where your impact matters, your growth is supported, and your contributions are valued. We'll invest in you, providing tools, resources, and mentorship to help you succeed all while staying true to our core values of Growth, Fun, Trust, and Responsibility. We take great pride in the inclusive environment weve created attributing to our award-winning status, an experience in which team members at every level are fully engaged and can see the relationship between their job responsibilities and the overall success of the Brookfield Conference Center. How Youll Make An Impact Our talented and dedicated Banquet Line Cook will provide our guests with appetizing and delicious food. Set up equipment and prepare food based on the business forecast and catering contracts Prepare salads, sandwiches, cold and hot food entrees, and other prepared foods according to portion and quality standards specified in recipes Poses complete knowledge of menu and recipes, including preparation procedures, plating, garnishment, portion size, and presentation, and special handling instructions Ensure attractive presentation of all food and beverage products Assist in ordering, receiving, and storing all food and beverage-related products Assist the Food & Beverage Manager and banquet staff with catering events What Success Looks Like Must have a minimum of 1 year of banquet cooking experience Must be available to work Fridays and Saturdays, and a combination of AM and PM shifts Strong oral communication and interpersonal skills Strong attention to detail Excellent organizational skills Ability to work effectively and efficiently in a fast-paced setting Reliability and honesty Desire to contribute to a supportive and effective team What Will You Get At NCG Hospitality? The Brookfield Conference Center is proudly managed by NCG Hospitality, an award winning, family-owned third generation business and leader in the ownership, development, and operations of over 30 premier hospitality properties. Career Development Personalized career pathing and skill development Leadership and mentorship programs Educational and certification reimbursement Team Member Perks Worldwide hotel discounts and free stays at NCG Hospitality managed hotels Catch of the Day earn bonuses for going above and beyond to support team and guests Everyone Sells earn cash for bringing in business to our properties Paid Volunteer hours Earn money for community service Health & Wellness Benefits Medical, dental, and vision plans Paid sick time and Paid Time Off Virtual telehealth access and employee assistance resources Monthly health and fitness reimbursement programs Financial Support Same-day pay options Referral bonus earn cash for bringing great team members 401(k) retirement plan with 100% match on the first 3% and 50% match on the next 2% Ready To Grow With Us? Visit ncghospitality.com to explore all current openings and view this short video on Who Is NCG Hospitality. NCG Hospitality is proud to be an Equal Opportunity Employer.

Cook Shift: 1st, (7am-2pm) Pay: $15/hr Are you passionate about food and ready to bring Latin-inspired flavors to life? We're hiring a reliable, detail-oriented Cook to join our kitchen team! Job Description: Prepare and cook base ingredients such as ground beef, red pepper sofrito, onion sofrito, and annatto oil Cut, boil, and season brisket for empanada filling Maintain fryer oil (change and pump every 10-12 days) Ensure accurate inventory and proper food storage Monitor stock levels to prevent ingredient shortages Follow all food safety and handling procedures in a gluten-free environment Maintain cleanliness and organization in the kitchen Entry-level food prep experience Bilingual customer service skills (Spanish/English preferred) Ability to work in a hot environment and manage time effectively Must have or obtain a valid food handling certification Resume required - onsite interview required