Line cook jobs in Kentucky

Our Heart of House Team Members are responsible for setting the pace for a great shift, every shift. They provide dependable, fast service that is absolutely Chili's. If you take pride in great team work, then we want to hear from you! Fast hiring process Flexible part-time or full-time schedule Growth opportunities Great team atmosphere and culture Responsibilities Properly learn and execute all of our recipe procedures Maintain cleanliness throughout kitchen Follow company safety and sanitation policies and procedures Communicate ticket times to Team Members Keep food orders flowing continuously from the kitchen About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You Friendly, warm, and caring demeanor with Team Members Thinks and acts quickly in a fast-paced, high-volume environment Ability to use slicers, mixers, grinders, food processors, etc. Prior experience preferred in a similar food and beverage service and preparation position

Adecco is assisting a local client in recruiting a Cook, KY. This is a temp-hire opportunity that will give you valuable experience. If you meet the qualifications listed below and would like to find out more about the position, please Apply Now! Pay for this position starts at $14.30/hr. 37.5 hours per week. Cook 11:00 am - 7:00 pm (all positions are required to work every other weekend) Responsibilities for this Cook job include: Bakes, roasts, broils and fries' meat, fish and fowl in the dietary department for Glasgow State Nursing Facility. Mixes and cooks' specialty dishes and delicate foods. Monitors the work of other dietary staff. Other duties as assigned. Task 1: 30% Prepares, seasons and cooks' food for residents, employees, and visitors. Modifies diets, trims and cuts meat, fish and fowl following recipes and any physicians' orders provided by dietician. Task 2: 30% Performs taste and smell test and adjusts cooking temperatures, seasoning food by taste test and recipe. Inspects food in storage for spoilage/expiration date. Assures sanitary storage and maintains kitchen utensils. Task 3: 20% Cleans and sanitizes work area and completes all cleaning assignments. Scrub pots and pans as needed. Task 4: 15% Procures food items from storage room and freezer. Mixes and cooks specialty dishes, delicate foods and therapeutic diets. Coordinates and monitors the work of dietary employees performing a variety of kitchen duties. Task 5: 5% Performs other duties as assigned What's in it for you? “Benefit offerings include medical, dental, vision, life insurance, short-term disability, additional voluntary benefits, EAP program, commuter benefits, and a 401k plan. Our program provides employees the flexibility to choose the type of coverage that meets their individual needs. Available paid leave may include Paid Sick Leave, where required by law; any other paid leave required by Federal, State, or local law; and Holiday pay upon meeting eligibility criteria.” -Weekly Pay. Click on Apply Now to be considered for this park worker in Glasgow Ky or any related opportunities with Adecco. Equal Opportunity Employer Minorities/Women/Veterans/Disabled Pay Details: $14.30 per hour Benefit offerings available for our associates include medical, dental, vision, life insurance, short-term disability, additional voluntary benefits, EAP program, commuter benefits and a 401K plan. Our benefit offerings provide employees the flexibility to choose the type of coverage that meets their individual needs. In addition, our associates may be eligible for paid leave including Paid Sick Leave or any other paid leave required by Federal, State, or local law, as well as Holiday pay where applicable. Equal Opportunity Employer/Veterans/Disabled To read our Candidate Privacy Information Statement, which explains how we will use your information, please navigate to The Company will consider qualified applicants with arrest and conviction records in accordance with federal, state, and local laws and/or security clearance requirements, including, as applicable: The California Fair Chance Act Los Angeles City Fair Chance Ordinance Los Angeles County Fair Chance Ordinance for Employers San Francisco Fair Chance Ordinance Massachusetts Candidates Only: It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

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

Cook/Baker - Wayland Alexander Elementary Job Class #7241, 5 hours/180 days QUALIFICATIONS: 1. High school diploma or GED Certificate 2. Good general health, and strong back capable of heavy lifting and one year experience in cooking and baking food in large quantities. 3. Demonstrate or develop skills in food preparation, reading and following institutional recipes. 4. Demonstrate or develop skills in the use and care of institutional equipment. 5. Must meet the requirement of 702 KAR 6:045 which prescribes the necessary qualifications and training of beginning school food service employees. 6. Has met health requirements as specified in district personnel policy. REPORTS TO: Cafeteria Manager JOB GOAL: To prepare and serve tasty, attractive, and nutritious meals to students in an atmosphere of efficiency, cleanliness, and friendliness. 1.0 GENERAL KNOWLEDGE BASE Knowledge Of: 1.1 Principles and methods of quantity food service preparation, serving and storage. 1.2 Sanitation and safety practices related to handling, cooking, baking and serving food. 1.3 Methods of preparing and serving food in large quantities. 1.4 Methods of adjusting and extending recipes and proper substitutions. 1.5 Proper methods of storing equipment, materials and supplies. 1.6 Standard kitchen equipment, utensils and measurements. 1.7 Health and safety regulations. 1.8 Basic record-keeping techniques. 1.9 Basic math and cashiering skills. 2.0 ESSENTIAL JOB FUNCTIONS Ability To: 2.1 Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service facility. 2.2 Prepare and serve food in accordance with health and sanitation regulations. 2.3 Operate and maintain standard machines and equipment found in school cafeterias and kitchens. 2.4 Prepare attractive, appetizing and nutritious meals for students and staff. 2.5 Lift, bend, reach and stand. 2.6 Follow, adjust and extend recipes. 2.7 Understand and follow oral and written directions. 2.8 Communicate effectively both orally and in writing. 2.9 Lift heavy objects. 2.10 Maintain routine records. 2.11 Meet schedules and time lines. 2.12 Establish and maintain cooperative and effective working relationships with others. 2.13 Plan and organize work. 2.14 Observe health and safety regulations. 2.15 Train and provide work direction to others. 2.16 Make change accurately. 2.17 Read and write at a level required for successful job performance. 3.0 Performance Responsibilities 3.1 Prepares and bakes rolls, biscuits, breads, cakes, cookies and other baked goods. 3.2 Prepares and cooks meat dishes, vegetables and other main dishes; prepares salads, sandwiches, fruit, soup, sauces and other foods. 3.3 Maintains the highest standards of safety and cleanliness in the kitchen; cleans equipment, utensils, and appliances as needed. 3.4 Prepares food according to a planned menu and tested, uniform recipes, and determines if the finished product is of best quality both in flavor and appearance before it is served. 3.5 Demonstrates an understanding of serving sizes to meet the USDA requirements with regard to the ages of the School Meal Pattern. 3.6 Assists in maintaining the perpetual inventories. 3.7 Assumes responsibility for proper storage and disposal of unused foods. 3.8 Assists in the daily clean up of the kitchen and service areas. 3.9 Performs related duties at special meal functions, such as banquets, when needed. 3.10 Participates in planned training programs. 3.11 Demonstrates a positive attitude toward good nutrition. 3.12 Demonstrates loyalty and dedication to the purposes and goals of the Ohio County Schools. 3.13 Assumes and carries out such other task as may be assigned by the manager, principal, and/or school food service director.

will serve multiple locations based on staffing needs each day* 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 handing 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. Punctual and regular attendance. 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 relate 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 as 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. Work confidentially with discretion. EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma, GED Certificate or demonstrated progress toward obtaining a GED 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 personnel as prescribed in 702 KAR 6:045.

Class Code: 7241 Cook / Baker REPORTS TO: School Nutrition Director 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 and record on temperature charts 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 children and 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, computer, combi oven, 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. Follow, adjust and extend recipes. Understand and follow oral and written directions. Communicate effectively both orally and in writing. 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. Adhere to the professional code of ethics. Continuously walk and stand Continuously use hand strength and grasp Ability to lift, carry, push or pull light to heavy objects as needed. Complete CPR course as needed. PHYSICAL DEMANDS: Work is performed while standing, sitting and/or walking Requires the ability to communicate effectively using speech, vision and hearing Requires the use of hands for simple grasping and fine manipulations Requires bending, squatting , crawling, climbing, reaching Requires the ability to lift, carry, push or pull light to heavy weights EVALUATION: Annual development of Professional Growth Plan. Annual evaluation of job performance by supervisor. 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 personnel as prescribed in 702 KAR 6:045. Must complete and present certification of food handlers card.

Prepare, cook, bake, and serve a variety of foods in quantity at an assigned site, and assist in other food preparation duties as directed. Maintain facilities in a clean and sanitary condition. Requires: High School Diploma or GED TB Skin Test Completion of food service training

Food Service/Cook/Baker Date Available: 2026 FY CLASS TITLE: COOK/BAKER Substitute Cook/Baker for the 2025-2026 School Year.

Class Code: 7241 Substitute - Food Service Cook/Baker LOCAL DISTRICT CLASSIFICATION PLAN 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. 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 personnel as prescribed in 702 KAR 6:045. Must have a food handler's card or willing to obtain. Salary Schedule: View salary schedule HERE.

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.

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.

Substitute Cook/Baker - 8241 Salary 12.00 per hour Days As needed basis Reports to: Food Service Manager 1 Revised June 27, 2016 School Assignment All schools, as necessary 29 hours/week maximum Working Times Determined by Food Service Manager 1 SCOPE OF RESPONSIBILITIES Work on an "as-need" basis with possible short notice at any school; prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food service operations as directed; maintain equipment and facilities in a clean and sanitary manner PERFORMANCE RESPONSIBILITIES / ESSENTIAL FUNCTIONS * Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, range, oven, pressure cooker, warming units, refrigeration units, cash register, dishwasher and other cafeteria equipment as required * Prepare and combine ingredients by following a standardized recipe; portion, bake and hold rolls, biscuits, breads and other baked goods by following health department regulations; document temperatures to validate food safety; maintain food quality, taste and appearance by batch baking * Prepare and combine ingredients by following a standardized recipe; cook, portion and hold meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods by following health department regulations; document temperatures to validate food safety; maintain food quality, taste and appearance by batch cooking * Serve food according to established guidelines; replenish serving containers as needed * Record required information on the Daily Production Sheets and other forms * Utilize proper methods of handling food and supplies to be stored; storing or disposal of leftovers with documentation * Clean and sanitize cafeteria utensils, equipment and appliances after meal service; document water temperatures and sanitizer levels; maintain work areas and serving areas in a clean, sanitary and safe condition including refrigerators, storerooms and all kitchen areas by following health department regulations * Follow proper receiving and storing procedures of deliveries; documenting items received, temperatures and dating * Prepare, bake, cook, assist and/or serve food items for special events and banquets as needed * Assist with inventory and maintain routine records as required; assist in other food service areas as needed * Successfully utilizes technology as appropriate in job function * Maintain regular and predictable attendance when requested to work * Adhere to department and district policies and procedures including, but not limited to uniform, confidentiality and professional code of ethics * Adhere to health department, USDA and other regulatory agencies rules and regulations * Perform any other duties assigned by the Food Service Manager or Director of Child Nutrition KNOWLEDGE / ABILITIES / PHYSICAL DEMANDS KNOWLEDGE OF: * Basic math skills * Standard kitchen equipment, utensils and measurements * Sanitation practices related to handling and serving food * Interpersonal skills using tact, patience and courtesy * Proper lifting techniques * ABILITY TO: * Have transportation to work at any school with possible short notice * Prepare food in accordance health department regulations * Learn and follow health and sanitation requirements * Maintain food service equipment and areas in a clean and sanitary condition * Learn, apply and explain policies, procedures, rules and regulations * Meet schedules and time lines * Understand and follow oral and written directions * Establish and maintain cooperative and effective working relationships with others * Communicate effectively both orally and in writing PHYSICAL DEMANDS Seldom/Rare Occasional (up to 1/3 of work day) Frequent (1/3 to 2/3 of work day) Repetitive (2/3 or more of work day) Standing/Walking X Sitting X Handle/Finger/Feel X Reach/Push/Pull X Bend/Stoop/Crouch X Kneel/Crawl X Climb/Balance X Lift/Carry (Check Frequency) Up to 10 lbs. X Up to 20 lbs. X Up to 50 lbs. X Up to 100 lbs. X Over 100 lbs. X MINIMUM QUALIFICATIONS * Any combination equivalent to: High school diploma, G.E.D. Certificate or demonstrated progress toward a G.E.D. as required by Kentucky law * Completion of district required staff trainings DESIRED QUALIFICATIONS * One year experience in cooking and baking food in large quantities * Knowledge of the National School Lunch Program (NSLP) CONTINUING EDUCATION * Completion of district required staff trainings * Four (4) hour certification class within first 40 days of employment per KRS 156.070, 156.160 * Annual two (2) hour certification class annually * Four (4) hours of continuing education annually * Attendance and participation in meetings and in services

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.

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.

Our Heart of House Team Members are responsible for setting the pace for a great shift, every shift. They provide dependable, fast service that is absolutely Chili's. If you take pride in great team work, then we want to hear from you! Fast hiring process Flexible part-time or full-time schedule Growth opportunities Great team atmosphere and culture Responsibilities Properly learn and execute all of our recipe procedures Maintain cleanliness throughout kitchen Follow company safety and sanitation policies and procedures Communicate ticket times to Team Members Keep food orders flowing continuously from the kitchen About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You Friendly, warm, and caring demeanor with Team Members Thinks and acts quickly in a fast-paced, high-volume environment Ability to use slicers, mixers, grinders, food processors, etc. Prior experience preferred in a similar food and beverage service and preparation position

Penn Station East Coast Subs first arrived in Louisville in 1997 and is currently the largest franchise market in the system with continual growth planned. Employing over 250 employees, Penn Station has become a major contributor to the communities it serves by providing not only delicious food, but also opportunity. The Hourly Crew position is the foundation of everything we do in our restaurants. Unlike most restaurants, we dont hire cashiers, cooks, etc. Instead, we hire talented individuals who are capable of excelling in every area of the restaurant. In the course of performing the duties of Hourly Crew, the employee will be expected to: Provide genuine guest service Prepare food, including prepping, cooking, and serving Ring guests orders into the Point of Sale and cash out their orders Quality control, ensuring only the best product is served Maintain appearance and cleanliness of restaurant Learn and master all stations within the restaurant: Order Entry/Order Close Fresh Cut Fry Station Wrap & Run Station Bread Station Weigh Station Grill Station Required qualifications: 16 years or older Legally authorized to work in the United States

Adecco is assisting a local client in recruiting a Cook, KY. This is a temp-hire opportunity that will give you valuable experience. If you meet the qualifications listed below and would like to find out more about the position, please Apply Now! Pay for this position starts at $14.30/hr. 37.5 hours per week. Cook 11:00 am - 7:00 pm (all positions are required to work every other weekend) Responsibilities for this Cook job include: Bakes, roasts, broils and fries' meat, fish and fowl in the dietary department for Glasgow State Nursing Facility. Mixes and cooks' specialty dishes and delicate foods. Monitors the work of other dietary staff. Other duties as assigned. Task 1: 30% Prepares, seasons and cooks' food for residents, employees, and visitors. Modifies diets, trims and cuts meat, fish and fowl following recipes and any physicians' orders provided by dietician. Task 2: 30% Performs taste and smell test and adjusts cooking temperatures, seasoning food by taste test and recipe. Inspects food in storage for spoilage/expiration date. Assures sanitary storage and maintains kitchen utensils. Task 3: 20% Cleans and sanitizes work area and completes all cleaning assignments. Scrub pots and pans as needed. Task 4: 15% Procures food items from storage room and freezer. Mixes and cooks specialty dishes, delicate foods and therapeutic diets. Coordinates and monitors the work of dietary employees performing a variety of kitchen duties. Task 5: 5% Performs other duties as assigned What's in it for you? “Benefit offerings include medical, dental, vision, life insurance, short-term disability, additional voluntary benefits, EAP program, commuter benefits, and a 401k plan. Our program provides employees the flexibility to choose the type of coverage that meets their individual needs. Available paid leave may include Paid Sick Leave, where required by law; any other paid leave required by Federal, State, or local law; and Holiday pay upon meeting eligibility criteria.” -Weekly Pay. Click on Apply Now to be considered for this park worker in Glasgow Ky or any related opportunities with Adecco. Equal Opportunity Employer Minorities/Women/Veterans/Disabled Pay Details: $14.30 per hour Benefit offerings available for our associates include medical, dental, vision, life insurance, short-term disability, additional voluntary benefits, EAP program, commuter benefits and a 401K plan. Our benefit offerings provide employees the flexibility to choose the type of coverage that meets their individual needs. In addition, our associates may be eligible for paid leave including Paid Sick Leave or any other paid leave required by Federal, State, or local law, as well as Holiday pay where applicable. Equal Opportunity Employer/Veterans/Disabled To read our Candidate Privacy Information Statement, which explains how we will use your information, please navigate to The Company will consider qualified applicants with arrest and conviction records in accordance with federal, state, and local laws and/or security clearance requirements, including, as applicable: The California Fair Chance Act Los Angeles City Fair Chance Ordinance Los Angeles County Fair Chance Ordinance for Employers San Francisco Fair Chance Ordinance Massachusetts Candidates Only: It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

Substitute Cook / Baker REPORTS TO: Food Service Director SUPERVISES: N/A 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: The terms of employments are designated by the contract. • Adhere to the Professional Code of Ethics and demonstrate punctuality and regular attendance; • 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 appearances, 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 and 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, 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 baked 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. • Check food shipments received at school, in the absence of the manager, signing invoices only after each order has been verified. • Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: • Interpersonal skills using tact, patience, and courtesy; • Basic record-keeping techniques; • Health and safety regulations. • 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. • 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. PHYSICAL DEMANDS: • Work is performed while standing, sitting and/or walking; • Requires the ability to communicate effectively using speech, vision and hearing; • Requires the use of hands for simple grasping and fine manipulations; • Requires bending, squatting , crawling, climbing, reaching; • Requires the ability to lift, carry, push or pull light weights. EVALUATION: • Evaluated annually by the Food Service Director in accordance with classified personnel standards. EDUCATION, EXPERIENCE AND OTHER REQUIREMENTS: • High School Diploma or G.E.D. Certificate; • Food Manager's Certification; • Completion of mandatory annual training requirements as prescribed in 7 CFR parts 210 and 235.

Job Description Primary Location Roundstone Elementary School Salary Range Per Hour Shift Type Full-Time