Line Chef jobs at Management & Training

Link to Job Description Salary $24.74 per hour Purpose Statement Under general supervision of the Director of Food Service, the job of the Chef is for the purpose of preparing, cooking, baking, serving, delivering and supporting the school meal programs at Tahoe Truckee Unifi ed School District (TTUSD). The role of the Chef includes school site production, and may include summer feeding programs, catering and contracted food services. Collaborate with team members to plan, coordinate and execute all department-wide catering and special events. Assume responsibility for school site production functions; conducting on-site review of school site food production and preparation, safety and sanitation to ensure compliance with District, federal and state regulations and policies; develop recipes, including meal contribution calculations, costing, production and presentation; train and assist Sous Chefs and Substitutes; assist in preparation and establishment of menu, food utilization rules and standards; and perform other related work as may be required. Application Deadline 2025/2026 School Year Requirements / Qualifications Must be 18 years old TB Test Fingerprints/Livescan Letter(s) of Recommendation- Submit up to 3 Proof of HS Graduation Resume Length of Work Year 2025-2026 School Year Employment Type Substitute Hours of Position: On-Call Comments and Other Information AN EQUAL OPPORTUNITY EMPLOYER Tahoe Truckee Unified School District prohibits discrimination, harassment, intimidation, and bullying based on perceived ancestry, age, color, disability, gender, gender identity, gender expression, nationality, race or ethnicity, religion, sex, sexual orientation, or association with a person or a group with one or more of these actual or perceived characteristics. If you feel that you are a victim of discrimination, harassment, intimidation and/or bullying, please contact: Personnel/Human Resources Mike Shepherd Executive Director of Human Resources 11603 Donner Pass Road Truckee, CA 96161 Phone: ************ Fax: ************ Email: *******************

School Nutritional Service/Cook Date Available: 01/06/2025 Closing Date:

Sub-Zero Group East, a premier distributor of high-end luxury appliances, is seeking a passionate and skilled Demonstration Chef to join our team at the Pinebrook, NJ Showroom. This unique role blends culinary expertise with customer engagement, offering an exciting opportunity to inspire and educate consumers, architects, and designers about the Sub-Zero, Wolf, and Cove product lines. As our Demonstration Chef, you will be the face of our culinary experience-bringing our products to life through engaging cooking demonstrations, hands-on use and care classes, and dynamic culinary events. Responsibilities: Lead Culinary Experiences: Deliver compelling cooking demonstrations and interactive classes that highlight the performance and versatility of Sub-Zero, Wolf, and Cove appliances. Menu Development: Create innovative and seasonal menus that showcase product features and elevate the customer experience. Customer Engagement: Guide consumers, architects, and designers through product selection, offering expert insights and personalized recommendations. Event Execution: Organize and manage culinary staff for showroom and off-site events, ensuring seamless execution and memorable experiences. Inventory & Cost Management: Oversee food purchasing, inventory control, and cost management to maintain high standards and efficiency. Quality Assurance: Establish and uphold food production standards to ensure consistency and excellence. Brand Representation: Represent Sub-Zero Group East at dealer and corporate-sponsored events, delivering high-impact culinary presentations. Qualifications: 6 plus years of proven culinary experience, preferably in a demonstration or teaching role Strong presentation and communication skills Ability to cook and present at the same time Passion for luxury appliances and high-end culinary techniques Ability to manage multiple events and priorities with professionalism and poise We value our employees by providing: Competitive compensation based on skills Industry leading health, dental, and vision plans Generous 401 (K) savings and profit sharing Education assistance and internal training programs Maternity & paternity leave And more... This position requires a pre-employment drug test and background check, which will be administered after a conditional job offer is extended. A negative drug test result is required for employment. Refusal to take the test or a positive result may disqualify a candidate from further consideration. All drug testing will be conducted in accordance with federal and state laws.

Maintenance/Custodial & Food Services Date Available: To Be Determined Closing Date: 10/10/25 or until filled. Minimum Requirements: High School diploma or successful completion of GED. Previous experience in quantity cookery required. Ability to use and follow recipes. Possess general knowledge, safety and sanitation of kitchen equipment. Summary of Essential Job Duties: Directly responsible to the Cook. Attend workshops and meetings. Cooperate, coordinate, and follow the work plan and suggestions of the Cook in the use of ovens and equipment. Be responsible for inventory as requested by the Cook. Responsible for daily preparation of casseroles, soups or side dishes. Clean own equipment daily. Responsible for the transfer of food from freezer, cooler and stockroom as needed; must be able to lift up to 50 lbs. Work in conjunction with Cook to assure that all food items are ordered and stocked for daily production. Must maintain HACCP records. Abide by the rules, regulations, policies and procedures of The Warren City School District Board of Education. Perform any other relevant duties as may be assigned by the Cook, Manager or Supervisor of Food Service, Superintendent, the Executive Director of Business Operations, or his/her designee. SALARY: As per negotiated contract. Employment upon verification of BCI & FBI background checks, and all other pre-employment requirements are met. PROCEDURE FOR MAKING APPLICATION: Current Food Service/Warren City School Staff: Current Food Service Staff & Substitutes: Complete posted internal Job Bid form. Other Warren City School Classified Staff, please submit a cover letter and resume to the Warren City School District, Office of Human Resources, Attn: Debbie Ball, 105 High St., NE, Warren, OH 44481, or via email at *********************************, by the closing date indicated above. External Candidates: Please apply using AppliTrack system through the link attached to this posting or by visiting the Warren City School District website at ********************************* click on "Job Opportunities", then "Apply" next to Job ID 683. or Start an application for employment." Once your application is complete and submitted correctly, you will receive a confirmation number. Warren City Schools uses the AppliTrack system from Frontline Technologies to manage employment applications online.

Executive Culinary Chef Reports to: Restaurant Manager Classification: Exempt Department: Food & Beverage Hours: Minimum of 40 hours/wk. Tuesdays-Sundays (vary) Wage Range: D.O.E. starts at $65,000 + Certifications: Food Handler Certification Date posted: Summary of Position Responsible for professional and creative culinary productions for all areas within the Association, ensuring the highest standards of quality, consistency and service are met or exceeded within Quail Run Association's established goals and guidelines; responsible for supervising and developing all culinary staff to assist and accomplish all established goals. Requirements A minimum of three (3) years in a Chef position in a fine-dining restaurant Private club background preferred Six plus (6+) years of experience in kitchen operations, staff training, inventory, ordering, and cost controls. Essential Job Functions & Responsibilities Continually keep abreast of culinary trends and techniques. Create, develop, and implement new ideas in food, enabling Quail Run to be among the foremost in the dining experience. Create and develop menus that balance the desires of the homeowners, members, tenants, and guests, while controlling food costs. Perform as a working Chef, and provide line, prep, etc. assistance regularly; Maintain awareness of critical “rush” times and immediately assist line staff with promptly completing food orders. Collaborate with the Restaurant Manager on menu selections, mix, and pricing; obtain approval through appropriate management on these changes before implementation. Develop recipes and techniques for food preparation and presentation to ensure consistently high quality and to minimize food costs; exercise portion control over all items served and assist in establishing menu prices. Communicate and train all staff in menu changes and new plate presentations. Continuously provide hands-on direction and supervision to maintain and ensure consistent products. Develop creative plate presentation standards for each menu item and train staff on consistent implementation. Develop time standards for each section of the menu; train and supervise staff to ensure time and quality standards are met in the production of menu items. Develop portion control standards for each menu item and ensure staff is trained and consistently applies standards. Responsible for scheduling to ensure direct supervision of the line during each meal period and catered events by the Chef or Sous Chef. Develop quality assurance standards for the quality and temperature of menu items and consult regularly with service staff and the Restaurant Manager. Ensure that the standards of sanitation, food safety, and cleanliness are high and always maintained throughout the kitchen area. Responsible for organizing menus and food execution for Quail Run special events through communication with the Restaurant Manager, Sous Chef, and the point of contact for the event. Responsible for interim coordination and execution of timely and accurate completion of food delivery for the event. Staff Supervision: Responsible for departmental staffing, hiring, and releasing employees within established budgetary and procedural guidelines with prior consultation with the Restaurant Manager and Human Resources Department. Responsible for continual training of staff in professional culinary techniques, sanitation code requirements, and safety and accident prevention principles. Prepare work schedules for all kitchen staff to meet the anticipated needs of the kitchen according to labor budgets, without sacrificing service or quality of the products. Conduct timely staff performance appraisals. Assist employees in their goals and development; recommend salary/position changes. Perform regular and ongoing meetings with all reporting staff to establish a teamwork environment, and convey important matters concerning operations, policies, and goals, etc. Collaborate closely with the Restaurant Manager and the Human Resources Department in all personnel issues; support and abide by all Quail Run Policies and Procedures and Human Resource procedures. Administration: Assist in the development of the annual budget for the Food & Beverage Department. Monitor labor and food costs daily, and take immediate corrective action as need to ensure that financial goals are met. Maintain key item of perpetual inventory daily; perform month end inventory and work closely with the Food & Beverage Accountant. Maintain an adequate supply of all food items; maintain professional relationship with purveyors, ascertaining quality, service and competitive prices are maintained. Develop a system of obtaining bids and quotes for major food items and other kitchen products to ensure the desired quality of product is purchased at the lowest price. Ensure proper ordering of food items and kitchen supplies to minimize spoilage and food costs. Approve and post invoices and submit to accounting on a timely basis. Maintain and update computer database with specials, new items, etc. and print all menus. Provide procedures for the safeguard of the Association assets -- equipment is cleaned and maintained, good items are properly sorted and secured, and controls are established to minimize waste and theft; schedule equipment upkeep and maintenance with the Facilities Director; Submits payroll on a timely basis with corrections, adjustments, etc. and proper backup paperwork (i.e. Absence Forms, salary adjustments, etc.) Support and abide by all established accounting procedures. Knowledge, Skills, & Abilities Professionally represent Quail Run with the highest integrity and standards in all on and off-site events and functions. Interact with customers in the restaurant and with catering clients regularly. Ensure proper uniforms, appearance, and cleanliness of the kitchen and staff at all times. Accommodate special requests from customers and members when at all possible. Support all Quail Run Company Policies and Procedures. Ensure that all legal requirements are consistently adhered to. Other duties This list may not be all-inclusive, and other duties will inevitably arise from time to time. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that different tasks be performed when business needs warrant change. This job description is not intended to create a contract of employment. Physical demands Lifting 50 lbs. with frequent lifting and or carrying of objects weighing up to 20 lbs. Requires waiting, walking, or standing to a significant degree. Reaching. Handling. Talking. Listening. Ability to demonstrate and instruct physical exercises in a group or individual format. EEOC statement Quail Run is an equal-opportunity employer and values diversity. All employment decisions are based on business needs, job requirements, and individual qualifications. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

**Residential & Dining Enterprises, Stanford, California, United States** Food Services Post Date Nov 11, 2025 Requisition # 106998 AND RESIDENTIAL & DINING ENTERPRISES: Stanford University is one of the world's leading teaching and research universities. Founded in 1891, Stanford's mission is to create and share knowledge and to prepare students to be curious, to think critically, and to contribute to the world. With world-class scholars and seven schools located together on a single campus, Stanford offers academic excellence across the broadest array of disciplines including business, education, engineering, humanities and sciences, law, medicine, and sustainability. It also is an engine of innovation, blending theory and practice to move ideas and discoveries from labs and classrooms out into the world. Stanford strives to foster a culture of expansive inquiry, fresh thinking, searching discussion, and freedom of thought - preparing students for leadership and engaged citizenship in the world. The university is located between San Francisco and San Jose in the heart of California's Silicon Valley, on a scenic 8,180-acre campus. Residential & Dining Enterprises (R&DE), the largest auxiliary organization at Stanford University, supports the academic mission of the university by providing high-quality services to students and other members of the university community. R&DE has an annual operating budget of $400M, operates 24/7/365, and oversees a $3B asset portfolio comprising over 7 million square feet-one-third of the campus footprint. R&DE provides housing for 16,000 students and dependents, serves 8 million meals annually at 48 student dining venues and 32 culinary enterprises. In addition, R&DE provides executive services, conference operations, and guest lodging. R&DE is a talented and diverse team of 1,200+ who comprise the following divisions: Student Housing Operations & Stanford Conferences; Stanford Dining and Hospitality & Auxiliaries; Maintenance Operations and Capital Projects; and a team of R&DE strategic business partners-Finance & Administration, Information Technology, Human Resources, and Strategic Communications and Marketing. "Students (Customers) First" is R&DE's mantra and its strategic goals reflect its commitment to delivering service excellence to the campus community. R&DE's belief is "students are never an interruption in our day; they are the reason we are here." R&DE's dedication to promoting fair treatment, access to opportunities, and a positive work environment is reflected in its essential priorities and efforts for cultivating a culture of operational excellence as a foundational cornerstone. R&DE is committed to creating and sustaining inclusive excellence where all staff feel a sense of belonging and are empowered to thrive. This role is designated as essential and requires incumbents to report to work onsite. Telecommuting is not available for this role. Weekend and dinner service hours will be required. JOB PURPOSE: Oversee all culinary-related activities of food service operations and have responsibility for a campus region's systematic performance. Work in conjunction with the designated food service managers and chefs to meet revenue and expense goals. CORE DUTIES: Lead recipe and menu planning by creating theme menus and recipes that align with organizational business optimization, quality, and customer service standards. Promote health and safety standards by ensuring all operations are delivering effective and complete food safety and hygiene programs and by performing real-time assessments on program completion. Lead comprehensive business optimization by reviewing and analyzing operations' inventory practices, designating changes and monitoring implementation, systematically integrating with organizational quality, safety, storage, certifications, and waste management goals, ensuring facilities' equipment is maintained and forecasting necessary replacements, overseeing and ensuring operations are controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control, and overseeing and reviewing forecasting and strategic budgeting. Lead and model effective employee and staff relations by evaluating, leading, motivating, coaching, and providing corrective action for direct reports. MINIMUM REQUIREMENTS: Education & Experience: Accredited college program or degree, preferably specializing in a culinary program, or combination of education and relevant experience. Seven years of culinary management experience directing a large staff/multi-meal plan location/large volume cooking. Knowledge, Skills and Abilities: Ability to execute creative menu development. Ability to apply business optimization principles and techniques across the organization. Ability to champion innovative ideas and concepts by utilizing cutting edge trends and maintaining current industry standards. Strong organizational and multitasking skills. Demonstrated ability to harmoniously and professionally manage and work with co-workers and supervisors. Ability to operate computer equipment and food and beverage computer systems. Ability to operate and utilize culinary production equipment and tools. Understanding and ability to apply local, state, and federal health and sanitation laws. Reading, writing, and oral proficiency in the English language. Understanding and application of basic training techniques. Certifications and Licenses: ServSafe CA Certification. PHYSICAL REQUIREMENTS: Constantly stand, walk, chop and mix. Frequently twist/bend/stoop/squat, reach/work above shoulders, lift/carry/push/pull objects that weigh up to 10 pounds. Occasionally lift/carry/push/pull objects that weigh up to 50. Ability to see food presentation and taste all types of food (glutens, dairy, all protein, vegetables, and starches). WORKING CONDITIONS: Scheduled days and work hours may vary based on operational need. WORK STANDARDS: Interpersonal Skills: Demonstrates the ability to work well with Stanford colleagues and clients and with external organizations. Promote Culture of Safety: Demonstrates commitment to personal responsibility and value for safety; communicates safety concerns; uses and promotes safe behaviors based on training and lessons learned. Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University's Administrative Guide, ******************************* The expected pay range for this position is $100,000 to $105,000 per annum. Stanford University provides pay ranges representing its good faith estimate of what the university reasonably expects to pay for a position. The pay offered to a selected candidate will be determined based on factors such as (but not limited to) the scope and responsibilities of the position, the qualifications of the selected candidate, departmental budget availability, internal equity, geographic location and external market pay for comparable jobs. Why Stanford is for You: Imagine a world without search engines or social platforms. Consider lives saved through first-ever organ transplants and research to cure illnesses. Stanford University has revolutionized the way we live and enriches the world. Supporting this mission is our diverse and dedicated 17,000 staff. We seek talent driven to impact the future of our legacy. Our culture and unique perks empower you with: Freedom to grow. We offer career development programs, tuition reimbursement, or course auditing. Join a TedTalk, film screening, or listen to a renowned author or global leader speak. A caring culture. We provide superb retirement plans, generous time-off, and family care resources. A healthier you. Climb our rock wall or choose from hundreds of health or fitness classes at our world-class exercise facilities. We also provide excellent health care benefits. Discovery and fun. Stroll through historic sculptures, trails, and museums. Enviable resources. Enjoy free commuter programs, ridesharing incentives, discounts and more. _The job duties listed are typical examples of work performed by positions in this job classification and are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Specific duties and responsibilities may vary depending on department or program needs without changing the general nature and scope of the job or level of responsibility. Employees may also perform other duties as assigned._ _Consistent with its obligations under the law, the university will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of his or her job._ _Stanford is an equal employment opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law._ Additional Information + **Schedule: Full-time** + **Job Code: 7623** + **Employee Status: Regular** + **Grade: I** + **Requisition ID: 106998** + **Work Arrangement : On Site**

Focus Group Services Llc in San Antonio, TX is looking for one panda express - assistant chef to join our strong team. Our ideal candidate is a self-starter, ambitious, and reliable. Benefits Flexible schedules Great pay and bonus Free meals while working at Panda Medical and Dental Insurance for full-time associates Associate discounts for many brands Referral bonuses Hands-on paid training to prepare you for success On-Going Career & Leadership Development Responsibilities Set up workstations Cook dishes to business standards Follow health and safety guidelines Prepare ingredients for use during shift Qualifications Proven working experience as a cook Familiarity with kitchen equipment and utensils Strong attention to detail Ability to listen and communicate effectively We are looking forward to reading your application.

Job Description Focus Group Services Llc in San Antonio, TX is looking for one panda express - assistant chef to join our strong team. Our ideal candidate is a self-starter, ambitious, and reliable. Benefits Flexible schedules Great pay and bonus Free meals while working at Panda Medical and Dental Insurance for full-time associates Associate discounts for many brands Referral bonuses Hands-on paid training to prepare you for success On-Going Career & Leadership Development Responsibilities Set up workstations Cook dishes to business standards Follow health and safety guidelines Prepare ingredients for use during shift Qualifications Proven working experience as a cook Familiarity with kitchen equipment and utensils Strong attention to detail Ability to listen and communicate effectively We are looking forward to reading your application. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

The Child Care Assistant Chef is responsible for preparing and serving nutritious, age-appropriate meals and snacks for children ranging from 8 weeks to 13 years old in accordance with licensing regulations and the Child and Adult Care Food Program (CACFP) guidelines. The Assistant Chef ensures the kitchen meets all health and safety standards and supports the center's efforts to promote lifelong healthy eating habits. Essential Duties and Responsibilities: Plan, prepare, and serve meals and snacks that meet the nutritional needs of infants, toddlers, preschoolers, and school-age children. Modify meals to accommodate food allergies, cultural preferences, and dietary restrictions. Follow USDA/CACFP meal patterns for all age groups served. Maintain daily food production records, menus, and inventory logs in compliance with CACFP and licensing requirements. Ensure a clean, organized, and sanitary kitchen at all times, including daily dishwashing and equipment cleaning. Order, receive, and store food and supplies according to health and safety standards. Communicate with classroom teachers to coordinate mealtime routines and dietary needs. Support and model positive eating habits and mealtime routines for children. Participate in required food safety training and remain current with certifications. Prepare bottles and/or infant meals in accordance with health and regulatory requirements. Requirements Qualifications: High school diploma or GED required; culinary or nutrition training preferred. At least one (1) year of experience cooking in a licensed child care center, school, or institutional setting. Valid Food Handler Card or ServSafe Certification (or ability to obtain before hire). Knowledge of CACFP guidelines and experience with food preparation for multiple age groups (including infants and school-age children) preferred. Ability to lift up to 40 lbs., stand for long periods, and safely operate kitchen equipment. Strong time management, organization, and recordkeeping skills. Ability to work collaboratively and respectfully with a diverse team and community. Work Environment: The position is based in a licensed child care setting and includes exposure to kitchen equipment, cleaning supplies, and varying noise levels. Must comply with all agency health, safety, and background clearance requirements. Starting at $23 per hour

Job DescriptionDescription: The Child Care Assistant Chef is responsible for preparing and serving nutritious, age-appropriate meals and snacks for children ranging from 8 weeks to 13 years old in accordance with licensing regulations and the Child and Adult Care Food Program (CACFP) guidelines. The Assistant Chef ensures the kitchen meets all health and safety standards and supports the center's efforts to promote lifelong healthy eating habits. Essential Duties and Responsibilities: Plan, prepare, and serve meals and snacks that meet the nutritional needs of infants, toddlers, preschoolers, and school-age children. Modify meals to accommodate food allergies, cultural preferences, and dietary restrictions. Follow USDA/CACFP meal patterns for all age groups served. Maintain daily food production records, menus, and inventory logs in compliance with CACFP and licensing requirements. Ensure a clean, organized, and sanitary kitchen at all times, including daily dishwashing and equipment cleaning. Order, receive, and store food and supplies according to health and safety standards. Communicate with classroom teachers to coordinate mealtime routines and dietary needs. Support and model positive eating habits and mealtime routines for children. Participate in required food safety training and remain current with certifications. Prepare bottles and/or infant meals in accordance with health and regulatory requirements. Requirements: Qualifications: High school diploma or GED required; culinary or nutrition training preferred. At least one (1) year of experience cooking in a licensed child care center, school, or institutional setting. Valid Food Handler Card or ServSafe Certification (or ability to obtain before hire). Knowledge of CACFP guidelines and experience with food preparation for multiple age groups (including infants and school-age children) preferred. Ability to lift up to 40 lbs., stand for long periods, and safely operate kitchen equipment. Strong time management, organization, and recordkeeping skills. Ability to work collaboratively and respectfully with a diverse team and community. Work Environment: The position is based in a licensed child care setting and includes exposure to kitchen equipment, cleaning supplies, and varying noise levels. Must comply with all agency health, safety, and background clearance requirements. Starting at $23 per hour

Job DescriptionBenefits: Free parking Competitive salary Dental insurance Employee discounts Free food & snacks Free uniforms Health insurance Opportunity for advancement Paid time off Training & development Tuition assistance Vision insurance Pointe Academy is a Christian, faith-based preschool serving children from birth through age five in a nurturing, play-based environment. We are seeking a dependable and detail-oriented Head Chef - Food Program Manager to oversee and be responsible for all aspects of our centers meal service and kitchen operations. Position Overview: The Food Program Manager is responsible for personally preparing and cooking all meals and snacks served to children at Pointe Academy. This hands-on role ensures that food is nutritious, safely prepared, and delivered on time each day. In addition to cooking, the manager oversees all aspects of kitchen operations, including: Planning daily menus that meet licensing and nutritional standards Managing inventory, ordering supplies, and coordinating deliveries Maintaining kitchen cleanliness and food safety standards Documenting food service operations in alignment with licensing requirements Collaborating with administrative staff to support allergy accommodations and dietary needs Supporting classroom staff with meal distribution and communication Shared Kitchen Use: Our kitchen is a shared space with the church. Candidates must be comfortable working in a collaborative environment where church volunteers and staff may occasionally use the kitchen. Flexibility, communication, and respect for shared use are essential. Qualifications: Experience in food service, nutrition, or child care food programs preferred Strong organizational and record-keeping skills Current Texas Food Manager Certification required TX Food Handlers certification First Aid/CPR certification (or willingness to obtain) Ability to lift and carry food items and supplies as needed Alignment with Pointe Academys faith-based mission and values Schedule: 6:30a - 2:30p (without break) OR 6:30a - 3:30p (with break) Compensation: Salary is commensurate with experience, qualifications, and role responsibilities.

The department head responsible for all kitchen operations. Supervises kitchen operations to ensure guests receive an exceptional culinary experience. Ensures coordination of all menu planning, waste reduction, and production activities. Maintains a safe and sanitary work environment for all employees. Other specific duties include management of food cost, establishment of quality standards, training of employees in cooking methods, presentation techniques and portion control. Performs related duties as assigned by supervisor. DUTIES: * Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation and service standards using a hands-on approach. * Works with Director to plan and cost out menus. * Establishes portion sizes and standards of service for all menu items. * Develops, maintains, and updates production sheets, inventory, and quality standards of service for all menu items on a weekly basis. * Directly responsible for production of daily dining hall breakfast, lunch, and dinner service, and caterings via planning, production, and procurement. * Manages culinary team to ensure quality in final presentation of food. Trains and manages culinary and kitchen employees to use best practice food production techniques. * Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. * Plans and executes team meetings and daily huddles. * Completes and maintains staff records including training records, shift opening / closing checklists and performance data. * Multi-tasking as well as ability to simplify the agenda for the team is a must. * Responsible for maintaining accurate records of all food and non-food inventory within kitchen operations. * Promotes cooperation with other food service areas of campus, (Graceland, Cadillac Daddy's, Caboose Café, Catering, etc.) * Schedules kitchen employees in conjunction with business forecasts and predetermined budget. * Serves as a role model for associates by maintaining standards for appearance and dress, and attendance. * Ensures that sanitation and safety meets or exceeds specification of Randolph County Health Department standards. * Responsible for representing the college in a professional manner and always keeping in mind the best interests of the college, including its faculty, staff, and students. 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, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Minimum of five years food service management experience required, including production, service and sanitation. * A high school diploma is required. Culinary Arts Degree preferred. * ServeSafe certification obtained within six months of employment. Additional certifications required by federal, state and/or local regulations. * Ability to multi-task. * Ability to communicate effectively. * Microsoft Office Suite proficiency. * Knowledge or skills in culinary arts, purchasing, sanitation, personnel management, and business management. TO APPLY: Please submit resume, cover letter and three professional references via email to Erin Quint, Assistant Director of Human Resources, at ***************. Please type "Chef - Dining Services" in the subject line. Review of applications will begin immediately and continue until the position is filled.

Delhi Unified Leads the Way! Are you ready to stand up for inclusion and bring an "all hands on deck" mindset to uplift every member of our school community? Do you believe that every role-whether in the classroom, the office, or behind the scenes-has the power to impact lives and shape the future? Do you understand the value of listening, learning, and growing alongside those we serve-and that with that comes the shared responsibility to do what's right for all? Are you committed to using data and reflection to improve your practice, while also embracing the vulnerability and courage it takes to keep learning? Will you support a healthy work/life balance, knowing that true balance starts with being prepared, empowered, and connected? And most of all-will you bring joy, passion, and a deep urgency to help every student thrive? If you answered "yes" to these questions, then you're already part of what makes DUSD extraordinary. Let's keep leading the way-together. See attachment on original job posting Complete application Resume Current Letters of Recommendations (2-3, signed) DMV Printout (H-6) Copy of High School diploma, transcript or equivalent Refer to the job posting for a list of required skills or if you have any questions or need further clarification, please contact the email address listed in the posting.

Anticipated PT Food Service Asst.Cook JobID: 341 Food Service/Food Service Additional Information: Show/Hide ANTICIPATED PART TIME FOOD SERVICE ASSISTANT COOK: Requirements for position are as follows: * High school diploma. * Minimum of two years of work related experience. * Good physical health and ability to perform assigned duties. * Knowledge of regulations of the National School Lunch and Breakfast Programs. * Polite, caring and nurturing demeanor towards staff and students. * Required criminal history check, proof of U.S. citizenship or legal resident alien status. * Possess high degree of management skills. * Possess a Servsafe Certification. Salary is $16.61 - $23.31 plus an additional stipend of $831.00 annually. Five and three quarter(5.75) hours per day. The deadline for applications is November 19, 2025. A.A.E.O.E.

Join the University of Dayton's Vibrant Community as a Cook's Helper in our Dining Halls! As a Cook's Helper, you will play a vital role in supporting our campus dining operations, ensuring that our students, faculty, and staff receive exceptional culinary experiences. Your responsibilities will include assisting with food preparation, maintaining a clean and organized kitchen environment, and adhering to strict food safety and hygiene standards. This is a full time benefit eligible position that offers health, dental and vision insurance, retirement, disability, tuition assistance for you and your dependents, vacation/sick accrual and holiday pay. Apply today! Responsible for assisting in the preparation of all food items, in a timely efficient manner, as required by the daily menu or work sheets, under the direction of the cook and/or appropriate supervisory personnel. Responsible for assuring correct portion sizes as well as proper temperature of all prepared items. Responsible for maintaining a sanitary kitchen and following all safety and sanitation policies and procedures. Processes GET orders. Meets and greets the customer in a respectful manner and assures customer satisfaction. Serves the customer and provides excellent customer service. Communicates with others, both verbally and written, in English. Minimum Qualifications: *Must have a High School diploma or equivalency. *Must be able to read, write and effectively communicate in English. *Must be able to listen attentively and comprehend verbal instructions in English. *Must have basic math skills. *Must be able to work independently with the appropriate amount of supervision. *Must have a minimum of one (1) year of experience in a food preparation position. *Must be able to visually differentiate colors for the purposes of food safety. *Must be able to work when exposed to wet floors, temperature extremes and loud noise. *Must have working knowledge of commercial kitchen equipment. *Must be able to exert well-paced mobility for periods of up to 4 hours. *Must be able to walk, bend, stoop, and use finger dexterity for periods up to 4 hours. *Must have the the ability to lift equipment and supplies up to 40 pounds in weight. *Must be able to stand for up to 4 hours. Preferred Qualifications: While not everyone may possess all of the preferred qualifications, the ideal candidate will bring many of the following: *Degree or certification from a post-secondary culinary arts training program *Successful experience in a high volume ala carte operation for 1 year or more *Managerial ServSafe certification *Proven customer service skills in a work environment of three (3) years or more. *Demonstrate a professional demeanor. *Successful experience assisting customers *Experience working with students and a diverse multi-cultural staff. Special Instructions to Applicants: Applicants must be currently authorized to work in the United States on a full-time basis. The University does not provide work visa sponsorship for this position. This position is 9 months/year and will begin in August. It is still considered full time and eligible for all full time benefits. The Cook's Helper position is available in the following locations: Marycrest - 3:30pm-11:00pm with rotating weekends per the union contract Virginia Kettering - 3:30pm-11:00pm with rotating weekends per the union contract Kennedy Union 2:30pm-10:00pm, Monday-Friday, rotating Sundays Closing Statement: Informed by its Catholic and Marianist mission, the University is committed to the principles of diversity, equity, and inclusion. Informed by this commitment, we seek to increase diversity, achieve equitable outcomes, and model inclusion across our campus community. As an Affirmative Action and Equal Opportunity Employer, we will not discriminate against minorities, women, protected veterans, individuals with disabilities, or on the basis of age, race, color, national origin, religion, sex, sexual orientation or gender identity.

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

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

BASIC FUNCTION: Under the direction of the Director of CFCS, maintains a high standard of cleanliness in the kitchen, and to plan, prepare, and document all meals for the Preschool and Infant/Toddler Program children and performs related work as assigned. REPRESENTATIVE DUTIES: The following duties are typical for this classification. Incumbents may not perform all of the listed duties and/or may be required to perform additional or different duties from those set forth below to address business needs and changing business practices. Plan and prepare a balanced rotating menu based on the requirements of CACFP (Child and Adult Food Program). The menu must take into account dietary and cultural requirements of the children. Practice safe food handling techniques in food preparation and storage. Plan for and provide assigned supervisor with list for purchases of all food and necessary supplies needed to provide food service. Purchase food and supplies as directed by supervisor. Maintain verification of food and non-food purchases to meet CACFP requirements. Maintain a daily meal production records following the requirements of the CACFP. Maintain record of menus.Obtain and retain manufactures specifications (nutrition labels) for any commercially prepared food items. In collaboration with assigned supervisor create a monthly menu to meet the CACFP meal pattern requirements. Maintain a safe, sanitary kitchen and food storage area. Maintain refrigerator and freezer and all foods at correct temperatures. Attend CACFP trainings. Perform related duties as assigned. Please click here to view the full job description EDUCATION AND EXPERIENCE REQUIREMENTS: Any combination equivalent to: High School graduate or equivalent and sufficient work experience to demonstrate the ability to successfully perform the duties listed above. LICENSE AND OTHER REQUIREMENTS: Valid driver's license Must pass fingerprint clearance for all appropriate agencies (DOJ, FBI, and Child Abuse Index) Must have clear TB test results IMPORTANT: To be considered for the position applying for, applicants must submit the required items by the deadline, which include: online IVC application, current resume, and ALL unofficial transcripts (transcripts must show degree was awarded or conferred with a completion date). All attachments will be uploaded into the online application. Applications which do not include all of the required materials will not be forwarded to the screening committee for consideration. Materials submitted become property of the District and will not be returned, copied, or considered for other openings. RANGE 8 (Classified Salary Schedule): Substitute/Short-Term are placed at Step 1. Please click here to review current salary schedule. Applications in the sub-pool will remain on file for one year. Imperial Valley College is an equal opportunity employer and does not discriminate against persons on the basis of race, religion, national origin, sexual orientation, gender, gender identity and expression, marital status, age, disability, pregnancy, medical condition, or covered veteran status.

Job Description NATURE & SCOPE Spark Homestead is a unique residential treatment program specializing in autism, located in Payson, Utah. It is designed as an all-girls environment, providing a safe and supportive space for teens in grades 9-12 to build self-identity, confidence, and resilience. In addition to treatment, Spark Homestead offers a full curriculum and year-round school to help students discover a love of learning. We are seeking a dedicated Kitchen Assistant to support the preparation of healthy, delicious meals for our students and staff in our vibrant, nurturing environment. JOB DUTIES AND RESPONSIBILITIES Assist in the preparation of breakfast, lunch, and dinner for students and staff, ensuring meals are nutritious, well-balanced, and catered to special dietary needs as directed. Support the kitchen team in maintaining a clean, organized, and safe working environment, adhering to all food safety and sanitation standards. Assist in the proper storage and rotation of food to minimize waste and maintain freshness. Help with menu planning and meal preparation, ensuring a variety of meal options that meet students' nutritional needs and preferences. Support the implementation of special diets as instructed by the medical team and nutritionist. Ensure the kitchen, dining area, and food preparation surfaces are cleaned and sanitized regularly. Engage with students in a positive, friendly manner, contributing to a welcoming and supportive environment. Assist with inventory management and restocking kitchen supplies as needed. Adhere to all kitchen protocols and procedures, maintaining safety and quality standards. SCHEDULE Wednesday, Saturday, Sunday: 7am - 3pm (with some flexibility) Competitive pay with potential pay increases every three months. QUALIFICATIONS Must be at least 20 years of age. At least 1 year of kitchen experience preferred, with a passion for food preparation and serving others. Ability to work effectively in a fast-paced environment while maintaining attention to detail. Basic knowledge of food safety, hygiene, and sanitation standards. Strong organizational skills and the ability to keep the kitchen and dining areas clean and well-maintained. Ability to work 8-hour shifts, providing meals for up to 20 people. Ability to transport yourself to and from the Homestead in all weather conditions. Fluency in speaking, understanding, reading, and writing English. A positive attitude and willingness to engage with students in a meaningful way. COMPETENCIES Teamwork: Ability to work effectively within a kitchen team, contributing to the overall success of meal preparation and operations. Communication: Strong communication skills, especially when engaging with students and team members to ensure smooth kitchen operations. Organization & Cleanliness: Ability to maintain a clean, well-organized kitchen environment, ensuring compliance with health and safety standards. Adaptability: Ability to adjust to changes in schedules, menus, or dietary requirements as needed. Problem-Solving: Good judgment and problem-solving skills to handle various challenges in the kitchen or food preparation process. Empathy & Engagement: Ability to engage with students and staff in a compassionate, supportive manner that fosters a positive and welcoming environment. BENEFITS Competitive compensation. Sundance Resort Corporate Passes. Provo Recreation Center Discounts. Employment is contingent upon successful completion of onboarding and submission of all necessary documentation. Your cooperation in this process will ensure a smooth transition into the role, contributing to the ongoing success of Spark Homestead. We are committed to providing a safe and secure work environment for all employees. As a result, all new hires are required to successfully complete a background check, which may include verification of employment history, education, and criminal records.