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A leading educational institution in California is looking for a Culinary Operations Manager to oversee all food service operations. The role requires exceptional leadership and culinary management experience, focusing on strategic planning and relationship building with students. The ideal candidate will have a culinary degree and seven years of relevant experience, ensuring quality service in a dynamic environment. This role is essential and requires on-site presence, with a salary range of $106,000 to $125,000 per year. #J-18808-Ljbffr

New Orleans, LA, USA Full-time Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time Fairmont Hotels & Resorts is a renowned luxury hotel brand with a global presence and a commitment to creating lasting memories for our guests. With over 30,000 colleagues worldwide, we are dedicated to delivering exceptional service, fostering a culture of excellence, and making special happen. Hotel Overview: Located in the heart of downtown Fairmont New Orleans will be an impressive new addition to Fairmont's luxury portfolio, offering 250 luxury guest rooms, four food & drink venues, a rooftop pool with expansive views of the city, more than 19,000 square feet of function space, and a 10,000 square-foot spa. This property is destined to become an illustrious destination in the Central Business District, nearby the city's renowned and historic French Quarter. Job Description What do we expect from you? Reporting to the Director, Food & Beverage, the Executive Chef's primary responsibility is to ensure a high-quality food product by supervising all Chefs and culinary team in all phases of food production. Objectives/ Accountabilities: Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations Consistently offers professional, engaging and friendly service Lead an outstanding culinary team in a high volume, luxury hotel Be innovative, detailed oriented, quality conscious and aware of new trends in presentation and preparation Develop and prepare new signature items for the Hotel and/or special functions Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration Executive Steward reports to this role Works in strict collaboration with the Executive Steward in order to uphold the cleanliness and the hygiene necessary in the kitchen Supervise Chefs in all phases of the food production function ensuring adequate operations in all outlets (i.e. plate presentation, food portion size, visual appeal, taste, and temperature) Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log on report, and food cost report Review and approve weekly payroll Support environmental initiatives by, when possible, seeking organic food options Attend F&B meetings, Banquet Event Order (BEO) meetings, schedule and conduct monthly department meetings Communicate to engineering any physical maintenance problems Promote professional work habits that will develop an environment of respect, integrity, teamwork, and empowerment Ensure the department operation budget is strictly adhered to and that all costs are controlled (i.e. labor costs, food costs, expenses, etc.) Responsible for hiring all kitchen colleagues and conducting new hire and annual performance reviews Direct involvement with ongoing employee training and development; continuously provides and/or encourages employees in opportunities for internal and external training Follows and enforces fire prevention policies and all Hotel regulations, including those listed in the Employee Guide Seek opportunities to increase revenues Other duties as assigned Qualifications Qualifications: Previous leadership experience in the Culinary field required Journeyman's papers or international equivalent preferred Diploma Certification in a Culinary discipline preferred Complete knowledge of classical, contemporary and international cuisine Technical knowledge in banquet food production and presentation Computer literate in Microsoft Window applications Strong interpersonal and problem-solving abilities Highly responsible and reliable Ability to work well under pressure in a fast-paced environment, long hours may be required Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all time Physical Demands: Lifting-Under 20lbs 10% of Work Time Carrying- Under 20lbs 10% of Work Time Pulling- Over 20lbs 10% of Work Time Sitting - 30% of Work Time Work Environment- Exposure to humidity, dust, noise, hot and cold temperatures Additional Information All your information will be kept confidential according to EEO guidelines.

Chef Manager II-- Education Dining Wage: $80,000 Annually Full time benefits eligible Step into a leadership role where culinary creativity meets purpose. As a Chef Manager II with Brock & Company, youll lead a dynamic kitchen in a supportive, family-owned organization that values innovation, quality of life, and excellence. This is an opportunity for a chef with a deep passion for Asian cuisine and bold, authentic flavors to craft cutting-edge menus, influence food programs, and inspire a team while delivering outstanding dining experiences. If you thrive on leadership, precision, and elevating every plate with intention and flavor, this is your chance to make a meaningful impact. Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. The Chef Manager will be the lead culinary person who is responsible for overseeing culinary operations for any Brock site. As such, the following represents the qualities and expectations necessary for success as a qualified Chef Manager. This position is accountable for menu development, purchasing, receiving, food production, customer service, catering planning and execution, marketing and administrative duties. This position calls for a strong passion and skill in Japanese, Korean, and Chinese cuisine as well as a deep knowledge of Asian flavor profiles and cooking methods. Responsibilities Directly prepare food and supervise at least two full-time employees in the preparation and service of food. Provide leadership, training and oversite for all unit activities to meet organizational and client objectives. Train and manage kitchen personnel and supervise/coordinate all related culinary activities to include food safety standards and allergen training. Weekly purchasing, monthly inventory management and accurate cash handling. Establish presentation techniques and quality standards, plan and price menus Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques. Administrative duties to include maintaining budgeted food cost and labor cost, ordering and weekly and monthly reporting. Qualifications Ideal candidates will possess a culinary degree or certification, and/or seven to nine years in a related position with comparable experience. Possess required culinary expertise to execute the forecasting, preparation and safe storage of all regular and catering menu items. Requires knowledge of the principles and practices within the food profession to include food safety, budget management and employee training and development. Requires time management, ability to multi-task and problem solve, strong oral, reading and written communication skills. Must be able to stand for extended periods of time. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Lifting and moving of food, food containers and other non-food items from floor position to no higher than ones own height. ServSafe and Allergen Awareness Certifications required Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer M/F/D/V Uniforms and Meals Provided PM21 Requirements: PId74fedc9a0fc-31181-39589892

Part-time Assistant Cook - MHS JobID: 5874 Food Service/Cafeteria Date Available: When filled Additional Information: Show/Hide Description: *Assist cook in all food preparation and cleaning cook's area *Serve students lunch as directed by Food Service Manager (FSM) *Refill steam tables during and between lunch periods *Fill in for cook in his/her absence *Other duties as assigned by FSM *5.75 hours per day, Mon-Fri Qualifications: *Must meet health requirements as specified by local, county, and state government *Demonstrate aptitude or competence for assigned responsibilities Salary Range: $16.15-$20.90 per hour Benefits: * Earned sick leave Application Procedures: All interested candidates are required to apply online at ****************** Select the "Employment" link to view vacancies and begin the application process. You may attach a letter of interest, resume and other pertinent documents to your application. District employees may apply using the links in the "Internal Applicants" section. The Millville Board of Education is an Equal Opportunity Employer, has an Affirmative Action Program and will not discriminate against any person because of race, creed, color, national origin, ancestry, affectation or sexual orientation, age, sex, marital status, familial status, religion, atypical hereditary cellular or blood trait, genetic information, disability, or liability for service in the Armed Forces of the United States, and is committed to Section 504 of the Rehabilitation Act of 1973 and the Americans with Disabilities Act.

Food Services/Cook Helpers Description: Substitute Cook Helper- District Wide

Food Services/Cook Helpers Description: 4 hour Flex Floater Cook Helper Attachment(s): Enter file description

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.

Essential Functions: Manage kitchen personnel and supervise/coordinate all related culinary activities of the kitchen operation Estimate food consumption and requisition Procure the food supplies for all meals Plan and execute recipes Standardize production recipes to ensure consistent quality Establish presentation technique and quality standards Plan and price menus and execute cost controls Ensure proper equipment operation/maintenance, and ensure proper safety and sanitation in the kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques Directly supervise kitchen personnel Menu planning and program compliance for the National School Lunch Program Communications Communicate effectively, both orally & in writing, with students, parents, & other professionals routinely. Respond to colleague communications in a respectful and timely manner. Participate professionally in scheduled meetings Professionalism and Teamwork Model professional behaviors and ethical standards when dealing with students, parents, peers, and the broader community. Maintain reliable, consistent attendance and punctuality. Other Functions: Adhere to school policies, procedures and deadlines Perform other duties as assigned. Assist in other school programs when necessary. Necessary Knowledge and Skills: Special knowledge or skills necessary for this position include, but are not limited to, the following: Ability to manage in a diverse environment with a focus on client and customer service is essential to success in this role Experience in executing consistent and high-quality menu items Hands-on culinary leadership Extremely well organized and excels at multitasking Thrives under pressure Hands-on management skills and an outgoing personality Previous experience with controlling food and labor costs, demonstration cooking, menu development, and pricing and developing a culinary team is preferred. Premise and liability accountability and contract-managed service experience are desirable. Must be able to read labels on food and cleaning solutions Knowledge of and safe use of kitchen tools and utensils required to perform the specific duties and responsibilities Knowledge of workplace safety procedures, nutrition, and sanitation guidelines Knowledge of Google Workspace (formally GSuite) is desirable. Knowledge of menu planning and program compliance for the National School Lunch Program. Have enthusiasm for supporting and being a part of a TK-12 school program. Essential Physical Requirements: Estimated daily physical requirements and/or number of pounds that may need to be lifted on the job. Manual dexterity able to operate cutting tools and kitchen utensils Frequent reaching, walking, bending, stooping, grasping and pinching, pushing, lifting and carrying, squatting, twisting, or kneeling. Walks and stands during the entire shift. Lift and carry food containers weighing up to 50 lbs. Lift and empty trash cans weighing up to 100 lbs. with assistance. Work in a hot, damp environment. Hazards include but are not limited to, cuts from metal cans, burns, slipping, and tripping. Frequent washing of hands. Other Requirements: Support the Mission and Vision of the School; exercise good judgment and moral character; fingerprint clearance & TB test clearance. Larchmont Schools has the right to revise this job description at any time. Larchmont Schools is an EQUAL OPPORTUNITY EMPLOYER. Qualifications Minimum Qualifications: (*) Must hold a related culinary degree or five or more years of industry and culinary management experience in a commercial kitchen (*) Must enjoy and be able to succeed in a fast-paced work environment (*) ServSafe Certification required/ability to obtain certification within 30 days of hire (*) TB Test clearance & DOJ fingerprinting clearance (*) CPR, AED, and First Aid certification (*) A demonstrated commitment to strong customer service, high professional ethical standards, and a diverse workplace

The Grossmont Union High School District is dedicated to providing a safe and collaborative learning environment which supports academic achievement and social development for all students. The Grossmont District operates on the premise that success for every student is dependent upon all groups in the organization including teachers, administrators, parents, staff, students, and the community working together to support all students in their development as life-long learners, thinkers, and successful contributors of the community. The Grossmont Union High School District shall be free from discrimination, harassment, intimidation, and bullying against and individual or group based on the employee's actual or perceived race, color, ancestry, national origin, age, religious creed, marital status, pregnancy, physical or mental disability, medical condition, genetic information, veteran or military status, sex, sexual orientation, gender, gender identity, gender expression, affiliation with the Boy Scouts of America, or association with a person or group with one or more of these actual or perceived characteristics. (GUHSD Board Policy 4030). See attachment on original job posting Experience: Job related experience with increasing levels of responsibility is required. Education: Community College and/or Vocational School degree with study in job related area. Certificates & Licenses: Food Handlers/SafeServ Certificate To be considered for this position, you must individually attach the following items to your complete EDJOIN application: Experience: Job related experience with increasing levels of responsibility is required. Education: Community College and/or Vocational School degree with study in job related area. Certificates & Licenses: Food Handlers/SafeServ Certificate To be considered for this position, you must individually attach the following items to your complete EDJOIN application: * Letter of Introduction (Letter expressing your interest in the position and highlighting your qualifications.) * Letter(s) of Recommendation (3 letters written and dated within the last 12 months.) * Resume ((Updated Resume)) Comments and Other Information Join the GUHSD team! Guided by its core values of caring, collaboration, and innovation, the Grossmont Union High School District exists for empower each GUHSD student to build the best future.

Our Job Corps programs provide life-changing services that help young people succeed in school, obtain good jobs, excel in their chosen fields, and serve as contributing members of their communities. We accomplish this through an intense commitment to safety, quality service, excellence, and partnerships. Job Description Keeps all equipment used in the preparation, storage, and serving of food in sanitary condition. Keeps storerooms, walk-in refrigerators, and freezer clean and orderly. Sets up dish room and dishwashing machine before each meal. Washes worktables, walls, refrigerators, and meat blocks. Scrapes food from dirty dishes and places them in the rack or on conveyor to dishwashing machine. Sweeps, mops, and waxes cafeteria and kitchen floors. Segregates and removes trash and garbage and places it in designated containers. Steam cleans or hoses out garbage cans. Setup dining room tables. Keeps service line supplied with dishes, silverware, glasses, milk, food, etc. during service times. Assist in preparing and serving food in accordance with pre-planned menus. Helps supervise work-based learning program to include the development of student's employability, social skills and Career Success Standards while in the Food Service area. Explores innovative ways to incorporate Food Services into the academic, vocational and leisure time learning programs. Establishes center wide events for trainees and staff that promote health and wellness learning. Responsive to student conduct, abilities, and needs. Other duties as assigned Qualifications Three to six months of related experience, and/or training; Must be able quantitative calculations using both fractional and decimal measure units. Education High School Diploma and valid Driver's License Valid Food Handler's certification preferred Additional Information All your information will be kept confidential according to EEO guidelines. Equus Workforce Solutions is a leading provider of workforce development services in North America. With a dedicated and passionate team, Equus puts the industry's best practices to work by focusing on the development, design, and delivery of demand-driven workforce solutions. When you join Equus, you can expect extensive learning opportunities and networking programs. But most of all you can expect to make a lasting impact on the lives of others. At Equus we are strengthened by diversity. We are committed to providing a work environment in which everyone is included, treated fairly and with respect. Equus Workforce Solutions is proud to be an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, gender, age, pregnancy, sexual orientation, gender identity, ancestry, religion, national origin, veteran status, physical or mental disability, or reprisal or any other characteristic protected under state, federal, or local law.

Baldwin-Wallace University Department of Human Resources Chef 1 Department: Food Service Incumbent: Classification: Service Specialist (C) Status: Full-time, Non-exempt Work Schedule: Monday-Friday, every other weekend and special events. You will be furloughed at various times throughout the year (summers, spring break, Christmas break, etc.) due to the unique nature of B-W's academic calendar. Date: Control#: Job Summary: Prepare high quality food for all areas following recipes based off the cycle menu, HACCP and sanitation procedures. Duties and Responsibilities: The following duties are not to be considered a complete list of duties and responsibilities assigned to this position. Prepare high quality food for all areas according to computerized production sheets, observing proper temperatures, timing and sanitation procedures by assisting service specialist. Preparation includes but is not limited to: all items on the productions sheet for the Dining Room, Colony, Lang and all special events including take-outs. Maintain cleanliness by following proper sanitation procedures with equipment work area, walk-ins, and proper food handling as mandated by HACCP regulations. Help to keep walk-ins organized and stock rotated. Must be Servsafe certified. Report to work on time, promote personal hygiene by following proper sanitation methods and appropriate dress standards. Be responsible for notifying Supervisor if you have any problems with food items, recipes, meals, or if you need help. Completes cleaning assignment regularly. Reports needed repairs on equipment. Assist in the development of new employees by continuous training. Prepare new items by testing recipes and being creative in their presentation. Help fine-tune computer data. Fills in service summary sheets and other record keeping sheets as needed. Read menu board and do necessary advance prep work. Use leftovers judiciously. Use your initiative to help your department run efficiently and to make decisions. Communicate with others to relay pertinent information. Qualifications Must be Servsafe certified. Basic knowledge of food service terminology and usage. Knowledge of cooking techniques. Knowledge of measurements for dry, liquid and metric. Knowledge of culinary math. Ability to use all kitchen equipment. Must be able to read and follow and adjust recipes as needed. Good communication skills-written and verbal. Ability to multi-task and work in a busy environment. Ability to lift a minimum of 50#. Baldwin Wallace University is an EEO employer and educator. At BW, we support and encourage diversity in a variety of forms. We value and appreciate inclusive excellence in the classroom, within extracurricular activities and as we engage our community partners. Learn more at Diversity Affairs - ***************************

Baldwin Wallace University Department of Human Resources Chef 2- Allergy Friendly Zone Classification: Craft Person (D) Status: Full-time, Non-exempt Work Schedule: Monday-Friday, every other weekend, and special events. You may be furloughed at various times throughout the year (summers, spring break, Christmas break, etc.) due to the unique nature of B-W's academic calendar. Date: Control#: Job Summary: Prepare high quality food for all areas following recipes, HACCP and sanitation procedures. Duties and Responsibilities: The following duties are not to be considered a complete list of duties and responsibilities assigned to this position Prepare high quality food for all areas according to computerized production sheets, observing proper temperatures, timing and sanitation procedures. Preparation includes but is not limited to: all items on the productions sheet for the Dining Room, Colony, Lang and all special events including take-outs. Maintain cleanliness by following proper sanitation procedures with equipment work area, walk-ins, and proper food handling as mandated by HACCP regulations. Help to keep walk-ins organized and stock rotated. Must be Servsafe certified. Report to work on time, promote personal hygiene by following proper sanitation methods and appropriate dress standards. Be responsible for notifying Supervisor if you have any problems with food items, recipes, meals, or if you need help. Completes cleaning assignment regularly. Reports needed repairs on equipment. Assist in the development of new employees by continuous training. Prepare new items by testing recipes and being creative in their presentation. Help fine-tune computer data. Fills in service summary sheets and other record keeping sheets as needed. Read menu board and do necessary advance prep work. Use leftovers judiciously. Use your initiative to help your department run efficiently and to make decisions. Take responsibility for production unit in the absence of the Chef De Cuisine. Communicate with others to relay pertinent information. Responsible for assisting with monthly inventory Can give direction to others in the absence of a supervisor Highly active with catered events Qualifications Must be Servsafe certified. Must have a valid driver's license, with safe driving record Ability to demonstrate physical dexterity and lift 50 pounds Ability to read, write and accurately follow oral and written instructions. Basic knowledge of food service terminology and usage. Able to work independently as well as with team. Able to multi-task and direct diverse groups of employees Promote good public relations by always offering the best possible service Presents oneself in a professional manner, following proper conduct and dress code Good communication skills-written and verbal Knowledge of cooking techniques. Knowledge of measurements for dry, liquid and metric. Knowledge of culinary math. Ability to use all kitchen equipment. Must be able to read and follow and adjust recipes as needed. Able to develop and test new recipes Working Conditions and Physical Requirements: Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, cleaning chemicals and/or loud noises. Considerable physical activity. May require handling of objects that can weigh up to 50 lbs. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions. Baldwin Wallace University is an EEO employer and educator. At BW, we support and encourage diversity in a variety of forms. We value and appreciate inclusive excellence in the classroom, within extracurricular activities and as we engage our community partners. Learn more at Diversity Affairs - ***********************************

Job Title: Residential Dining Chef Physical Location: Kent Campus - Kent, OH Salary: $53,015 - $62,693 Basic Function: To manage culinary meals in residential dining facilities on Kent Campus. Residential dining encompasses two location feeding approximately 7,200 meals daily. Reports to Campus Executive Chef, or designated supervisor. Additional Basic Function - if applicable: Not applicable. Examples of Duties: Duties/essential functions may include, but not be limited to, the following: Manage culinary needs at Kent Campus locations; provide and ensure proper food quality. Supervise assigned area personnel to include hiring, training, scheduling, etc.; develop and conduct training programs; monitor and evaluate employee performance. Manage and control inventory; order products, supplies, and equipment as necessary. Ensure compliance with local, state, and federal health, safety, and sanitations laws and regulations; monitor food preparation procedures. Develop and implement production standards; ensure compliance with standards. Develop, plan and cost menus that fit within fiscal budget; develop new recipes, menus and concepts within the reseidential locations for standard cycles, special events and themed meals. Work collaboratively with campus Culinary Services managers, Senior Managers, RD & unit chefs, supervisors, and other stakeholders. Perform related duties as assigned. Additional Examples of Duties - if applicable: Not applicable. Minimum Qualifications: Associate's degree in Management, Hotel/Restaurant Management, or relevant field or degree from a recognized culinary institute; four years progressively responsible culinary experience in a catering or food service operation. Typically works an 8:00 a.m. to 5 p.m. schedule but must be able to work flexible hours to include evenings and weekends as needed. OR Six years comparable related professional culinary experience in catering or food service operations. Typically works an 8:00 a.m. to 5 p.m. schedule but must be able to work flexible hours to include evenings and weekends as needed. License/Certification: Food Service Management Certification from Ohio Health Department or the ability to obtain certification within three months of hire. Valid Ohio driver's license with safe driving record. Knowledge Of: Local, state, and federal laws and regulations related to food service operation Budgeting Menu management Inventory control Personal computer applications Skill In: Written and interpersonal communication Ability To: Provide leadership and direction Communicate effectively. Work flexible hours to meet student body needs Write nutritionally balanced and cohesive menus that are diverse, authentic and meet the needs of campus and generational trends; is plant focused, offers variety, includes made-to-order stations and food cooked from scratch. Preferred Qualifications - if applicable: None. Assessments: Asterisk (*) indicates knowledge, skills, abilities which require assessments Working Conditions / Physical Requirements: Moderate work - Exerting up to 50 pounds of force occasionally and up to 20 pounds of force frequently to move objects. Incumbent must be able to communicate with others and step into production to execute events on a regular basis. Incumbent may be required to assist with catering events on and off campus, in addition to concession events and the food truck. Working Schedule: Monday - Friday 10 AM - 7 PM Additional Information: Kent State University is committed to creating a community that is culturally and intellectually diverse and to attracting and retaining a diverse staff. We strive to create and maintain working and learning environments that respect differences, and are inclusive, welcoming, respectful and kind. Must pass a security check. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. For official job descriptions, visit **************** Kent State University is a Smoke-Free, Tobacco-Free University effective July 1, 2017. Smoking and tobacco use are not permitted on any of Kent State's campuses or other locations and properties that are owned, operated, or leased by Kent State, both domestic and international. For additional details, visit ************************ Disclaimer: The intent of this description is to illustrate the types of duties and responsibilities that will be required of positions given this title and should not be interpreted to describe all the specific duties and responsibilities that may be required in any particular position. Directly related experience/education beyond the minimum stated may be substituted where appropriate at the discretion of the Appointing Authority. Kent State University reserves the right to revise or change job duties, job hours, and responsibilities.

PT Food Service Asst.Cook JobID: 341 Food Service/Food Service Additional Information: Show/Hide 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. A.A.E.O.E.

Join the team where quality, service, and safety come first. As a Cook's Helper, you'll assist with food preparation, maintain kitchen cleanliness and safety standards, and help create the welcoming dining experiences that make UD feel like home for our students. Our comprehensive benefits package includes excellent health coverage, retirement contributions, and tuition assistance for employees and dependents. 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. 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 equivalent. *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 four (4) hours, able to walk, bend, stoop, and use finger dexterity for periods up to 4 hours, the ability to lift equipment and supplies up to 40 pounds in weight and able to stand for up to four (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. 35 hours per week. 9 months/ yr. (Early August - Early May). SWING SHIFT with rotating weekends. Must be able to work weekends and holidays per the union contract. Schedule may vary for special events. Eligible for all full-time benefits. This position is available in multiple locations. MaryCrest- 11:30am-7:00pm VWK - 3:30pm - 11:00pm Closing Statement: Informed by its Catholic and Marianist mission, the University is committed to the dignity of every human being. Informed by this commitment, we seek to increase diversity in all of its forms, achieve fair outcomes, and model inclusion across our campus community. The University is committed to policies of affirmative action designed to increase the employment opportunities of individuals with disabilities and protected veterans in compliance with the Rehabilitation Act of 1973 and Vietnam Era Veterans' Readjustment Assistance Act of 1973.

Food Service/Cafeteria Date Available: When filled Description: *Assist cook in all food preparation and cleaning cook's area *Serve students lunch as directed by Food Service Manager (FSM) *Refill steam tables during and between lunch periods *Fill in for cook in his/her absence *Other duties as assigned by FSM *5.75 hours per day, Mon-Fri Qualifications: *Must meet health requirements as specified by local, county, and state government *Demonstrate aptitude or competence for assigned responsibilities Salary Range: $16.15-$20.90 per hour Benefits: Earned sick leave Application Procedures: All interested candidates are required to apply online at ****************** Select the "Employment" link to view vacancies and begin the application process. You may attach a letter of interest, resume and other pertinent documents to your application. District employees may apply using the links in the "Internal Applicants" section. The Millville Board of Education is an Equal Opportunity Employer, has an Affirmative Action Program and will not discriminate against any person because of race, creed, color, national origin, ancestry, affectation or sexual orientation, age, sex, marital status, familial status, religion, atypical hereditary cellular or blood trait, genetic information, disability, or liability for service in the Armed Forces of the United States, and is committed to Section 504 of the Rehabilitation Act of 1973 and the Americans with Disabilities Act.

Job Description Job Responsibilities Team Work Working on a shift with 3-5 people. Having a good attitude, it spreads to others. Sharing the desirable and less desirable work. Friendly and constant communication with your team. Initiative and Responsibility Being on time and prepared: being on time means ready to go at the time the scheduled shift begins - hands washed, apron on, ready for a task! When one task is done asking for the next, take initiative! Always doing your best, taking pride in a job well done, asking for clarification if you don't understand what is expected or how to do it safely/correctly. Physical Work You will be on your feet for 8 hours in a hot kitchen. You must be able to lift up to 50 lbs. at a time. You are removed from the campers. Find ways of making your work fit into the mission in a supporting role. Day in the Life 3 shifts: shifts rotate daily so it is always different AM Shift (in Main Kitchen, Alternative Foods Kitchen or “Bantry”): begins at 6:30a. Responsible for preparing, serving, and clearing Breakfast and Lunch PM Shift (in Main Kitchen or Alternative Foods Kitchen): begins at 2:00p. Responsible for preparing, serving, and clearing Dinner Late Shift: begins at 4:00p. Responsible for preparing, serving, and clearing Late night snack and contributing to Breakfast prep for the next morning Jobs that will be assigned while on shift include but aren't limited to: Preparing the meal Chopping veggies Making salad dressing Running dishes And more! While serving the meal In the front window giving kids food and refilling emptied items. In back cleaning dishes. Cleaning up meal Washing dishes Cleaning kitchen Putting leftovers away Prep Cooks are listed 6 days/week on the kitchen schedule. You must be ready to work at the listed start time of each shift. It is your responsibility to know your schedule and show up for work on time, well rested, fed, and ready to work.

Job Description Job Responsibilities Team Work Working on a shift with 1-2 people. Having a good attitude, it spreads to others. Sharing the desirable and less desirable work. Friendly and constant communication with your team. Initiative and Responsibility Being on time and prepared: being on time means ready to go at the time the scheduled shift begins - hands washed, apron on, ready for a task! When one task is done asking for the next, take initiative! Always doing your best, taking pride in a job well done, asking for clarification if you don't understand what is expected or how to do it safely/correctly. Physical Work You will be on your feet for 8 hours in a hot kitchen. You must be able to lift up to 50 lbs. at a time. You are removed from the campers. Find ways of making your work fit into the mission in a supporting role. Day in the Life 2 shifts: shifts are mostly at AM time AM Shift: begins at 6:30a. Responsible for preparing all baked items on the menu for the day, prepping ahead and other “back of house” tasks, as they come up (i.e. Kitchen and Camper laundry, putting away deliveries) Swing Shift: begins at 9:00a. Responsible for preparing all baked items on the menu for the day, prepping ahead and other “back of house” tasks, as they come up (i.e. Kitchen and Camper laundry, putting away deliveries) Jobs that will be assigned while on shift include but aren't limited to: Preparing all baked goods and desserts Challah dough - preparing the dough, portioning and braiding Lunch desserts - portioning bowls of fruit Dinner desserts - preparing, baking and portioning all cookies, brownies, cakes, etc. “Back of house” tidiness Washing all Bantry (Bakery + Pantry) dishes Cleaning kitchen - daily assigned tasks (i.e. cleaning refrigeration units, sweeping Pantry, cleaning Kitchen Bathroom) Organizing and consolidating meal leftovers Other tasks as assigned Bakery & Pantry Assistants are listed 6 days/week on the kitchen schedule. You must be ready to work at the listed start time of each shift. It is your responsibility to know your schedule and show up for work on time, well rested, fed, and ready to work.

Assistant Cook Reports to: Cook Manager, Supervisor/Director Employment Status: Regular/Full-time and Part-time supports and assists the Head Cook in carrying out assignments/work as delegated by the Head Cook/Cafeteria Supervisor. Works cooperatively with supervisors and all other employees to bring efficiency and cleanliness for entire food service/cafeteria operations. Perform various tasks related to the monies received for school lunches (i.e., collect, count, prepare the deposit slip). Assist Head Cook when needed. NOTE: The below lists are not ranked in order of importance Essential Functions: Assist and responsibly carry out assignments as delegated by Head Cook/Cafeteria Supervisor Follow all rules, regulations and policies of NSBP, NSLP and HACCP Cleaning of counters, tables, equipment or serving areas and kitchen as directed Assist in the preparation of food using instructions from Head Cook Assist in preparing foods, salads, sauces, vegetables, sundry items such as butter, cheese, bread and rolls Prepares ala carte items as necessary Prepare steam table for serving food Prepare serving area with utensils, straws, napkins, etc. Prepare money before lunchroom opens Restock various items as needed (i.e. milk, condiments, napkins, etc.) Help on serving line when lunch is served to students Receive payment for cafeteria lunches (including milk) Ensure that appropriate paperwork is completed every day Be able to run POS system; make an accurate accounting of monies received for daily cafeteria sales Clear POS system each day Wash pots, pans, trays and other utensils and perform miscellaneous duties in kitchen section of cafeteria Clean and prepare produce, vegetables and fruits Adhere to rigid sanitary standards in work and attire Maintain respect at all times for confidential information (i.e. free and reduced lunch students) Exercise care and safety in carrying out job duties Dispose of food in disposal unit and waste containers Operate dish washing machine Clean up minor spills Move food and parcels to and from freezers, refrigerators and warming units Check food shipment into the school, sign invoices after each order has been verified and within 24 hours report discrepancies to Supervisor/Director Motivates coworkers and builds good morale in the work environment Other Duties and Responsibilities: Exercise care and safety in the use of utensils during prep period, such as can openers, slicers, knives, graters, mixers, etc. Weekly check and assist in cleaning stockroom and equipment/storage Accept responsibility when the Head Cook has to be out of the kitchen Qualifications: High school diploma or general education degree (GED) Must be of good character and able to work cooperatively with fellow workers, administrators, teachers and students of all ages Willing and capable of working with students and working one on one with students Neat, clean and well groomed as conducive to food handling and health standards Must be bondable and able to operate cash register and/or POS system Prior experience in large food preparation and enjoy cooking Valid Ohio driver's license or Ohio Identification Card TB test as necessary BCII report Such alternatives to the above qualifications as the Superintendent and/or Board of Education may find appropriate Required Knowledge, Skills, and Abilities: Ability to communicate ideas and directives clearly and effectively both orally and in writing Ability to work effectively with others Ability to follow recipes Ability to read and understand verbal and written instructions, written warnings, and labels Effective, active listening skills Experience cooking in large quantities Knowledge of various cooking procedures Organizational and problem solving skills Ability to work quickly and efficiently especially during lunch periods Training in the proper care and storage of chemicals Baking and cooking skills Basic math skills for preparing recipes proportional to lunch population and POS system responsibilities Equipment Operated: Conventional oven/stove Can opener Mixer Grinder Slicer Knives Microwave Food processor Dishwasher Calculator Steamers Braiser Computers (basic skills to include SDMS (POS) system) Additional Working Conditions: Occasional exposure to blood, bodily fluids, and tissue Occasional interaction among unruly children Occasional travel, i.e., to pick up food and/or materials Optional work of evenings/weekends/summers Frequent requirement to sit, stand, walk, talk, hear, see color differences, read, speak, reach, stretch with hands and arms, scoop, and stoop Frequent requirement for excessive standing during assigned work day Frequent requirement to lift various food items up to a maximum of 50 pounds Frequent repetitive hand motion (i.e. cutting and grinding) Occasional requirement to crouch, kneel and climb Occasional overtime work will be requested and is optional Frequent requirement to push and pull various food items up to a maximum of 50 pounds The number of hours worked may dictate which of the above functions and skills are performed as determined by the Head Cook and Cafeteria Supervisor.