Cook jobs at Middlebury College - 333 jobs

Part-time Description Job Title: Seasonal Food Service Cook Location: The Living Desert Zoo and Gardens - Palm Desert, CA Department: Food & Beverage Reports To: Sous Chef, F&B Supervisor, Operations Manager Employment Type: Seasonal / Part-Time Position Summary: The Living Desert is seeking enthusiastic and reliable Seasonal Food Service Cooks to join our culinary team. This role is ideal for individuals who thrive in a fast-paced, guest-focused environment and are passionate about food, hospitality, and conservation. As a cook, you will prepare and serve high-quality meals and snacks to guests visiting the zoo, ensuring a positive and memorable dining experience. Key Responsibilities: · Prepare and cook menu items according to standardized recipes and food safety guidelines. · Operate kitchen equipment safely and efficiently, including grills, fryers, ovens, and prep stations. · Maintain cleanliness and organization of kitchen and food prep areas. · Assist with inventory management, including receiving and storing food supplies. · Ensure compliance with health & safety regulations, including proper food handling and sanitation. · Collaborate with team members to meet service goals and respond to guest needs. · Support special events, catering, and seasonal promotions as needed. · Uphold The Living Desert's mission of desert conservation through preservation, education & awareness. Requirements Qualifications: Previous experience in food service or cooking preferred. Knowledge of food safety standards and kitchen operations. Ability to work in a fast-paced, team-oriented environment. Strong communication and time management skills. Must be able to stand for extended periods and lift up to 50 lbs. Availability to work weekends, holidays, and flexible shifts during peak seasons. Additional Information: This is a seasonal position with variable hours based on operational needs. Chef Coat and training provided. About The Living Desert: The Living Desert Zoo and Gardens is a nonprofit organization dedicated to desert conservation through preservation, education, and appreciation. Join our team and help inspire guests to care for the natural world while enjoying a dynamic and rewarding work environment. Salary Description $18.00/hr

Job Title: Seasonal Food Service Cook Location: The Living Desert Zoo and Gardens - Palm Desert, CA Department: Food & Beverage Reports To: Sous Chef, F&B Supervisor, Operations Manager Employment Type: Seasonal / Part-Time The Living Desert is seeking enthusiastic and reliable Seasonal Food Service Cooks to join our culinary team. This role is ideal for individuals who thrive in a fast-paced, guest-focused environment and are passionate about food, hospitality, and conservation. As a cook, you will prepare and serve high-quality meals and snacks to guests visiting the zoo, ensuring a positive and memorable dining experience. Key Responsibilities: · Prepare and cook menu items according to standardized recipes and food safety guidelines. · Operate kitchen equipment safely and efficiently, including grills, fryers, ovens, and prep stations. · Maintain cleanliness and organization of kitchen and food prep areas. · Assist with inventory management, including receiving and storing food supplies. · Ensure compliance with health & safety regulations, including proper food handling and sanitation. · Collaborate with team members to meet service goals and respond to guest needs. · Support special events, catering, and seasonal promotions as needed. · Uphold The Living Desert's mission of desert conservation through preservation, education & awareness. Requirements Qualifications: Previous experience in food service or cooking preferred. Knowledge of food safety standards and kitchen operations. Ability to work in a fast-paced, team-oriented environment. Strong communication and time management skills. Must be able to stand for extended periods and lift up to 50 lbs. Availability to work weekends, holidays, and flexible shifts during peak seasons. Additional Information: This is a seasonal position with variable hours based on operational needs. Chef Coat and training provided. About The Living Desert: The Living Desert Zoo and Gardens is a nonprofit organization dedicated to desert conservation through preservation, education, and appreciation. Join our team and help inspire guests to care for the natural world while enjoying a dynamic and rewarding work environment. Salary Description $18.00/hr

Department of Geology Job # 553161 Open until filled At Cal Poly Humboldt, bold hearts and open minds shape the future. Founded in 1913, Cal Poly Humboldt began as a small college for teachers. Today Humboldt has grown into a comprehensive university with rigorous science and liberal arts programs. Designated a polytechnic in 2022, Cal Poly Humboldt provides hands-on, impactful educational opportunities that lead to meaningful, measurable outcomes for the individual, for the state, and the world. Cal Poly Humboldt is proud to have more than 6,000 students of all backgrounds spread across 61 majors, 13 graduate programs, and 4 credential programs - all of whom contribute passion and creativity within their fields and set the stage for a future grounded in equity and sustainability. Hands-on learning, inspired teaching, ground-breaking research, and thought-provoking creative activity happen daily at Humboldt. Finding a better future is a task for the bold and open, the down-to-earth and visionary. Cal Poly Humboldt strives to cultivate these qualities in leaders, innovators, and scholars in every field. (Job #553161) Cook I - INT, Salary Range: Step 1 ($19.97/hour) - Step 17 ($27.42/hour). Final salary placement is commensurate with experience, internal equity, and budget considerations. This is a temporary, intermittent, hourly, non-benefitted, non-exempt position in the Geology Department. Position Summary: The camp cook prepares 2 meals a day (breakfast and dinner), six days a week for three and a half weeks at a remote location. Approximate dates of employment: May 18, 2026 through June 21, 2026. Key Responsibilities: * Prepares both meat and vegetarian breakfast and dinner (may be required to accommodate special dietary needs). Provides a variety of sandwich making foods at breakfast for students and staff to make field lunches - 70% * Plans weekly menus and purchases enough food for up to four days - 10% * Maintains a clean, health-conscious kitchen - 10% * Works with camp manager to monitor the nutritional health of students and staff. May be responsible for acquiring food at the grocery store - 5% * Other duties as assigned - 5% Knowledge, Skills, and Abilities Associated with this Position Include: As listed in the classification standards: * Ability to prepare and cook all food groups; follow oral and written instructions; keep records; lift an average of 50 lbs. if required on the job; read and write at a level appropriate to the position; pass a physical examination; and work to maintain good relationships with others. * Equivalent to one year of experience performing the duties of a Food Service Worker I or equivalent to one year of experience assisting a cook in the preparation and cooking of a varied menu. As related to the major responsibilities for this position: * Ability to do the above in an outdoor kitchen setting. The incumbent will be required to camp at the field location for the duration of the appointment. Transportation to and from the field site, as well as food, will be provided by the university. Minimum Qualifications: * Working knowledge of kitchen sanitation and safety measures; food handling sanitation; principles, procedures, and equipment used in the storage, care, preparation, cooking, and dispensing of food in large quantities; and methods and procedures used in the operations, cleaning and care of utensils, equipment and work areas. * Possess a valid California Driver's License and willing to get CSU defensive driving certification. Preferred Qualifications: * Knowledge of safe food handling and storage procedures (CA Food Handler Card preferred). Application Procedure: To apply, qualified candidates must electronically submit the following materials by clicking the Apply Now button: * Letter of Interest * Resume or Curriculum Vitae * Contact information for at least three professional references Application Deadline: The deadline to submit application materials for first review is at 11:55 p.m. on January 8, 2026. Applications will be reviewed in order of receipt and will be accepted until the job is filled. Any inquiries about this recruitment can be directed to ******************** or Cal Poly Humboldt's Human Resources Office at **************. We acknowledge that Cal Poly Humboldt is located on the unceded lands of the Wiyot people, where they have resided from time immemorial. We encourage all to gain a deeper understanding of their history and thriving culture. As an expression of our gratitude, we are genuinely committed to developing trusting, reciprocal, and long-lasting partnerships with the Wiyot people as well as all of our neighboring tribes. Cal Poly Humboldt was the first campus in the California State University system to offer a stand-alone major in Native American Studies. Cal Poly Humboldt is committed to enriching its educational environment and its culture through the diversity of its staff, faculty, and administration. Persons with interest and experience in helping organizations set and achieve goals relative to diversity and inclusion are especially encouraged to apply. Working in the state of California is a condition of employment for this position. Even if part or all of an employee's assignment can be performed remotely, the employee must maintain a permanent residence in the state of California. The employee must be able to accept on-campus work assignments, as assigned, and come to campus when needed CSU strongly recommends that all individuals who access any in-person program or activity (on- or off-campus) operated or controlled by the University follow COVID-19 vaccine recommendations adopted by the U.S Centers for Disease Control and Prevention (CDC) and the California Department of Public Health (CDPH) applicable to their age, medical condition, and other relevant indications and comply with other safety measure established by each campus. The systemwide policy can be found at CSU Vaccination Policy and any questions you have may be submitted to ***************. Cal Poly Humboldt hires only individuals lawfully authorized to work in the United States. This position may be considered a "Campus Security Authority", pursuant to the Clery Act, and is required to comply with the requirements set forth in CSU Executive Order 1107 a condition of employment. CAL POLY HUMBOLDT IS NOT A SPONSORING AGENCY FOR STAFF OR MANAGEMENT POSITIONS (e.g. H1-B VISAS) Evidence of required degree(s), certification(s), or license(s) is required prior to the appointment date. Satisfactory completion of a background check (including a criminal records check, employment verification, and education verification) is required for employment. Cal Poly Humboldt will issue a contingent offer of employment to the selected candidate, which may be rescinded if the background check reveals disqualifying information, and/or if it is discovered that the candidate knowingly withheld or falsified information. Certain positions may also require a credit check, motor vehicle report, and/or fingerprinting through Live Scan service. Failure to satisfactorily complete or adverse findings from a background check may affect the employment status of candidates or continued employment of current CSU employees who are being considered for the position. All university programs and activities are open and available to all regardless of race, sex, color, ethnicity or national origin. Consistent with California law and federal civil rights laws, the Cal Poly Humboldt provides equal opportunity in education and employment without unlawful discrimination or preferential treatment based on race, sex, color, ethnicity, or national origin. Our commitment to equal opportunity means ensuring that every student and employee has access to the resources and support they need to thrive and succeed in a university environment and in their communities. Cal Poly Humboldt complies with Title VI of the Civil Rights Act of 1964, Title IX of the Education Amendments of 1972, the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act, the California Equity in Higher Education Act, California's Proposition 209 (Art. I, Section 31 of the California Constitution), other applicable state and federal anti-discrimination laws, and CSU's Nondiscrimination Policy. We prohibit discriminatory preferential treatment, segregation based on race or any other protected status, and all forms of discrimination, harassment, and retaliation in all university programs, policies, and practices. Cal Poly Humboldt is a diverse community of individuals who represent many perspectives, beliefs and identities, committed to fostering an inclusive, respectful, and intellectually vibrant environment. We cultivate a culture of open dialogue, mutual respect, and belonging to support educational excellence and student success. Through academic programs, student organizations and activities, faculty initiatives, and community partnerships, we encourage meaningful engagement with diverse perspectives. As a higher education institution, we are dedicated to advancing knowledge and empowering individuals to reach their full potential by prioritizing inclusive curriculum development, faculty and staff training, student mentorship, and comprehensive support programs. At Cal Poly Humboldt, excellence is built on merit, talent, diversity, accessibility, and equal opportunity for all. Mandated Reporting: This position may be considered a "mandated reporter" under the California Child Abuse and Neglect Reporting Act and is required to comply with the requirements set forth in CSU Executive Order 1083 as a condition of employment. Additionally, all CSU staff and faculty receive training annually on their obligations in responding to and reporting incidents of sexual harassment and sexual violence. You will be notified by email when you are required to take this mandated training. Class Code: 0304 Publication Date: December 19, 2025 Advertised: Dec 19 2025 Pacific Standard Time Applications close:

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

Job DescriptionTiny Tots & Dots Learning Academy is hiring a full-time cook. Candidates will be preparing and serving breakfast, lunch, & snack to students each day. A healthy menu is already in place. This is a Monday through Friday position. Meal preparation: Prepare meals that are nutritionally balanced and meet USDA food guide guidelines. This may include following recipes, measuring and mixing ingredients, baking, steaming, and boiling. Food storage: Store food before and after serving according to local health unit guidelines. Cleaning: Maintain a clean kitchen workspace, including washing and sterilizing dishes, pots, and utensils, washing countertops and sinks, and cleaning the refrigerator, freezer, and cupboards. Sanitation: Comply with sanitation requirements. Food service: Deliver meals to classrooms and serve food hygienically. Food handling: Model appropriate food handling and eating etiquette for children. Inventory: Keep an accurate inventory of supplies and place orders as needed. Be willing to do grocery shopping at a nearby grocery store if needed. Other tasks: Be responsible for sweeping and mopping and taking out trash. A Food Handling Licenses a bonus but can be obtained at a later date. must be able to pass a background check and drug screen Tiny Tots & Dots Learning Academy is privately owned and operated.

Minimum Qualifications Must be able to read and comprehend all written instructions, all health and sanitation regulations, and all safety regulations and requirements governing the performance of job duties. Sufficient reading comprehension to accurately interpret written recipes and production sheets is required, as are sufficient writing skills to prepare requisitions, recipe evaluation sheets and production summary sheets. Basic knowledge of mathematical concepts including fractions, decimal fractions and percentages in order to proportionally increase and decrease standard recipes to produce required quantities of menu items in the absence of higher ranking cooks. Minimum of one year of experience in commercial food preparation is required. Must be able to cook all meats, soups, sauces, entrees and vegetables according to the standards established by University Dining Services. Must be able to provide training and direction for other salad preparation positions including baking. Must be able to enter maneuver in restricted spaces. Must have sufficient vision with our without corrective lenses in order to accurately read recipes, production sheets and labels. A physical examination administered by the employer's designated physician is required.

Mt. Diablo Unified School District Food & Nutrition Services Cook/Baker To be considered for the position you will need to complete the Food & Nutrition Service test. You will receive an invitation once you submit your application. Work Length: 5.5 hours per day Days Worked: 193 Days To see what a Food Service Worker does watch this video! Summary Definition Under general supervision, the job of the Food & Nutrition Services Cook/Baker is to prepare and cook items following prescribed menu, while maintaining proper food safety and Hazard Analysis Critical Control Points (HACCP) protocols and record keeping. The Cook/Baker has good knowledge of methods of large-scale cooking and baking, including the use and care of kitchen equipment and utensils, and cleaning materials and sanitation procedures with specific responsibilities for preparing food, cooking and distributing food and supplies; preparing food for transport; maintains kitchen in a safe and sanitary condition and guiding assigned personnel in the performance of their job functions. The Cook/Baker must plan work efficiently for the economic use of food and supplies and equipment, follow written and oral instructions, and use basic math to adjust and execute recipes. Directly Responsible To Food & Nutrition Services Area Supervisor. Work guided and directed by Food & Nutrition Services Lead Food Service Worker. Example of Duties E: Essential Functions (May perform any combination of the essential functions shown below. This position is not intended to be an exhaustive list of duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements). Prepares and cooks/bakes large-scale meals for the purpose of serving food to students and adults. E Prepares foods using approved methods of preparation and quantity recipes for the purpose of maximizing efficiency, standardizing product, and complying with nutritional requirements. Adjusts recipes, using basic math skills for the purpose of optimal scheduled meal distribution. E Estimates quantity of food needed to meet menu requirements for the purpose of ensuring sufficient supply, maximizing product usage and minimizing food waste. E Ensures food preparation and serving areas meet acceptable cleanliness and sanitary standards for the purpose of meeting health requirements. E Supports assigned personnel for the purpose of assisting them in food preparation and serving functions in a safe and efficient manner Cleans kitchen, utensils, dishes, equipment, storage, food preparation, dining areas and serving areas for the purpose of maintaining required sanitary conditions. E May function as the Food & Nutrition Services Lead Worker when required. Assists in the storage and care of foods, supplies and equipment. Performs other related duties as assigned. DESIREABLE QUALIFICATIONS Perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based upon competencies required to satisfactorily perform the functions of the job include: Adhere to production processes Communicate effectively with other Guide and mentor other staff Completing tasks in a timely manner. Preparing and maintaining accurate records Operate standard office equipment and commercial kitchen equipment Pertinent software applications Applying assessment instruments Understand and perform scale reading Knowledge Perform basic math, including calculations using fractions, percent, and/or ratios. Knowledge skill based upon competencies required to satisfactorily perform the functions of the job include: Understanding of the Culinary Arts Understand complex multi-step written and oral instructions Knowledge of Production kitchen operation Quantity food preparation and handling Food Safety practices and procedures Methods of quantity cooking Knowledge in scale reading Food Production timelines Health standards and hazards Ability To be flexible within a variety of circumstances. Ability skill based upon competencies required to satisfactorily preform the functions of the job include: Operate equipment using a variety of standardized methods Work with a variety of individuals Problem solving to identify issues and create action plans Working as part of a team Adapting to changing work priorities Meeting deadlines and schedules Organizing tasks Working with frequent interruptions Generate standardized recipes using computer Responsibility Responsibilities include; working under general supervision using standardized routines; guiding, and/or coordinating others. Continue to professionally grow and learn in order to positively impact the organization's services. Work Environment/Physical Demands The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; frequent use of step ladder and balancing; stooping, kneeling, crouching, and/or crawling; and fine finger dexterity. Generally the job requires 45% walking and 55% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness. Capable of frequently lifting/ carrying/ pushing/ pulling up to 25 lbs; up to 50 lbs occasionally; lifting/ carrying/ pushing/ pulling over 51 lbs will be done as part of a team; considerable physical activity required. Hazards Exposure to bulk food, equipment and metal objects; and working in cold, hot and freezing temperature environments. Licenses and Certificates A valid California Driver's License (Preferred) CA ServSafe Certification (Preferred) Experience Job related experience with increase levels of responsibility is desired. Education (Minimum) High School Diploma or equivalent Board Approval Expected: 1-18-23 Salary Range: 358

South Burlington School District At South Burlington School District, we believe in supporting the whole employee-inside and outside the workplace. We offer a comprehensive benefits package that includes amazing, competitively priced health insurance, dental coverage, sick time, professional time and other leaves. Additionally, we offer a robust retirement plan which for educators is through VT State Teachers Retirement; and for other staff consists of a 403b plan with up to 6% provided by the district. Employees may also enjoy professional development opportunities, tuition reimbursement, wellness initiatives, Employee Assistance Programs and meaningful work that directly impacts student success and community growth. Job Title: Food Prep, Cook, Baker I Location: Nutritional Services Job Group: Non-Union Support Staff Pay Grade: Non Exempt, Nutritional Service Pay Table Grade 4 Reports To: Nutritional Service Director Position Summary: Under the general direction of a supervisor and consistent with department protocols and standards, assists in the preparation and serving of quality food to students and staff in a quick and pleasant manner. Assists in the clean-up process and cooperates with others to maintain district safety, sanitation, and hygiene standards. May assist with cash handling duties Essential Duties and Responsibilities: (Other duties may be assigned) Food Preparation Follows the standards for the safe preparation, serving, and storage of foods and related equipment. Follows the guidelines for nutritional sources, meal components, portion size, special dietary needs, food-related allergens, and the guidelines for free and reduced meals. Recognizes food quality and usability. Reads labels, other information for ingredients, and specifications for food preparation. Using tested, uniform recipes, prepares baked items, cooked items, and other food according to a planned, approved menu. Ensures that the finished product is of best quality, both in flavor and appearance, before it is served. Prepares food, serves meals, and maintains kitchen and food in accordance with local and state health department rules and school standards. Observes proper safety, hygiene, and sanitation procedures in all aspects of daily duties. Sets up and breaks down serving lines (e.g., hot foods, salad bar, and a la carte). Records all food requisitions from the storeroom. Equipment Use and Care Demonstrates the correct methods for operating all food service equipment, knife/utensil safety, and lifting techniques. Assists with the daily cleaning of all dishes, trays, kitchen equipment, and work areas in accordance with department standards. Keeps facilities picked up, hazard free, and in cooperation with others to maintain a safe environment. Other Duties Contributes to an environment that promotes wise nutrition choices. Interacts positively with students, staff, and others in offering vs. serving situations. May operates a cash register and/or performs other payment related tasks such as collecting tickets and money and making change. Remains current on job related knowledge, including but not limited to: sanitation, food borne illness, food contamination, cooking and holding temperatures (safe food handling). May attend training. Performs other duties as assigned. Education/Experience: Must have a high school diploma or General Educational Development Diploma (GED). No experience with large-scale cooking and food preparation/serving is required, but it is helpful. License and/or Certificates: Must hold a ServeSafe Certificate or the equivalent or must be certified 90 days of employment. Preferred Skills: Ability to work in a friendly and helpful manner with all age groups. Demonstrated ability to multitask, organize, and complete assignments with limited supervision. Basic knowledge of nutritional values, meal components, portion size, food allergies, and dietary restrictions. Basic knowledge of sanitation, food borne illness, food contamination, cooking and holding temperatures (safe food handling). Applied knowledge of the best methods for large-volume food preparation and cooking and the ability to adjust recipes to the quantity required. Demonstrated ongoing commitment to workplace diversity, sustainability, and delivering exceptional customer service. Why Join SBSD? *Supportive colleagues and leadership *Strong commitment to diversity, equity, and inclusion *Professional growth and advancement *Comprehensive benefits *Meaningful work that impacts students daily

Assistant Cook JobID: 2689 Food Service/Food Service General Cook Additional Information: Show/Hide Starting Wage: $14.94 + 4 hours per day 7:00am to 11:00am SUMMARY: To assist in the preparation and serving of nutritious, high quality meals to students in a quick and pleasant manner, within a clean and pleasant atmosphere, keeping within sanitation, food cost, and scheduling guidelines. ESSENTIAL DUTIES AND RESPONSIBILITIES. Other duties may be assigned. * Assists the General Cook in the preparation and serving of food items for meals including, but not limited to, breakfast, lunch, special orders, special diets, catering and banquets. * Assists with the daily cleaning of all kitchen equipment to ensure cleanliness and sanitary conditions are met. * Assists with the preparation and serving of food according to a planned menu and tested, uniform recipes, and determines if the finished product is of best quality both in flavor and appearance before it is served.. * Assists the General Cook in the care, storage, and proper use of leftovers according to all rules and regulations. * Upgrades into the position of General Cook, in that person's absence by covering their duties/responsibilities. * Provides, on a daily basis, the information required for the production record as applies to the duties assigned. * Assists in maintaining adequate standards of sanitation for all equipment and utensils. * Reports to immediate supervisor any faulty or inferior quality food which is received. * Reports/advises the Building Food Service Supervisor of any/all needs for the maintenance, repair, replacement or general conditions of equipment or utensils used by the department. * Aids and assists the Building Food Service Supervisor and General Cook in maintaining all records, bills, and inventories as they apply to the duties assigned. * Assists the Building Food Service Supervisor in the ordering of food and non-food supplies for the department. * Works to build a spirit of teamwork and cooperation between all those in the department. * Perform other duties as assigned by the Building Food Service Supervisor or the Director of Food Service. * Reports any/all safety condition concerns to the Food Service Supervisor immediately. * Exhibits a reliable, punctual, dependable, honest, and self-motivated approach. * Exhibits a positive image as a loyal representative of the school district. SUPERVISORY RESPONSIBILITIES: None QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE: High school diploma or general education degree (GED); previous experience with large-scale cooking and food preparation/serving preferred. Experience and basic knowledge of food service operation including, but not limited to, food preparation, dietary standards, and record-keeping. Knowledge of food service operational standards and procedures. Demonstrated aptitude for successful performance of the essential duties and responsibilities as listed in the . Basic knowledge of all applicable Federal, State, and Local Food Service regulations and Board of Education policies. Meets Required Training Standards for School Nutrition Program Staff. LANGUAGE SKILLS: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to students, customers, co-workers, and other employees of the organization. Ability to communicate well with others, both verbally and in writing. MATHEMATICAL SKILLS: Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of weight measurement, volume and distance. REASONING ABILITY: Ability to apply common sense understanding to carry out detailed, but basic, written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. OTHER SKILLS AND ABILITIES: Basic knowledge of food service operation including, but not limited to, food preparation, dietary standards, and record-keeping. Ability to work in a friendly manner with co-workers, staff, and students. General knowledge of the best methods of preparing and cooking foods in large quantities; ability to adjust recipes to the quantity required. Ability to perform job and communicate in a noisy environment. Ability to establish and maintain effective working relationships with students, staff and the community. Ability to perform duties with awareness of all district requirements, Board of Education policies, and all applicable Federal, State and local Food Service regulations. Must exhibit reliable, punctual, dependable, honest, and self-motivated abilities. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk and continuously required to stand. The employee will frequently bend or twist at the neck and trunk while performing the duties of this job. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl. The employee continuously uses hand strength to grasp tools. The employee must occasionally lift and/or move up to 40 pounds such as milk crates, frozen foods, canned food etc. Specific vision abilities required by the job include close vision, and depth perception and peripheral vision and color vision. Attendance and punctuality are an expectation of the position. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee occasionally works in temperatures above 100 degrees and occasionally will walk on slippery surfaces. The employee must be able to meet deadlines with severe time constraints and interact with students, staff, and the public and other workers. The noise level in the work environment is frequently loud to where you have to raise your voice to be heard. The employee has a greater than average risk of getting a minor injury such as cut or burns while performing the duties of this job. The information contained in this job description is for compliance with the American with Disabilities Act (A.D.A.) and is not an exhaustive list of the duties performed for this position. Additional duties are performed by the individuals currently holding this position and additional duties may be assigned.

About the Employer VUSD works to achieve the mission of graduating all students by providing academic excellence and CHOICES that encourage unique and individualized learning experiences. We place precedence on imparting a sense of belonging and commitment to community. Fostering lifelong learning lays a foundation for character, work ethic, collaboration and confidence to aspire and achieve. VUSD students are exposed to college and career readiness opportunities that give direction and purpose after graduation. We believe the outstanding talent and dedication of our teaching and support staff enables our students to accomplish great things. At Vacaville Unified School District, we provide an environment that promotes equity, diversity, and inclusion. We value and embrace diversity and believe that it is critical to achieving educational excellence. We are intentionally enhancing an inclusive culture that supports the diverse needs of all we serve. We are dedicated to working together to create a district where everyone feels seen, heard, and supported. We welcome and value the contributions of every member of our community, including students, families, staff, and community partners. Job Summary Under the direction of the Director of Child Nutrition and general supervision by the Cafeteria Manager, prepare, cook, bake and serve a variety of foods in quantity at an assigned kitchen; assist in the more complex and varied food service estimation of food for daily service; assist in other food preparation duties for cafeteria and snack bar operations; maintain facilities in a clean and sanitary condition; train and provide lead direction to food service staff. View Job Description Requirements / Qualifications High School Diploma or equivalent Food Handler's Certificate Tuberculosis Clearance Criminal Background Clearance Strength and Agility Clearance Salary Info $21.76-$27.76 per hour Length of Work Year 12 months per year Employment Type Full Time Hours: 8 hours per day, 5 days per week Location: Child Nutrition Probationary Period: 6 months Application Deadline: 01/20/2026

Assistant Cook/Production and Utility Bargaining Unit: Grand Rapids Educational Support Professionals Association (GRESPA) Pay Rate:$16.92/hour Wage: According to the collective bargaining agreement (starting rate is fixed and non-negotiable) Earning Days:Determined by the negotiated calendar GRPS MISSION: Our mission is to ensure that all students are educated, self-directed and productive members of society. SUMMARY OF POSITION: The Production & Utility employee reports directly to the Kitchen Manager and is responsible for the duties so assigned by the Manager. ESSENTIAL JOB FUNCTIONS - Essential functions under the Americans with Disabilities Act may include any of the following duties, knowledge and skills. This list is illustrative only and is not a comprehensive listing of all functions and duties performed by employees in this position. Regular on time and in person attendance is an essential function of this job. Other essential functions may include, but are not limited to the following : JOB FUNCTIONS: Assist in all areas of production, serving and cleanup May perform cashiering duties during lunch Interact with co-workers, administration, students, parents and the community in positive, supportive and cooperative ways Perform other duties as assigned This description describes the type and level of work performed by a person assigned to this position. It is not an exhaustive list of all duties and responsibilities required in the position. REQUIRED QUALIFICATIONS: Demonstrated good attendance and punctuality Professional appearance, as described in by the Departmental Uniform and Personal Hygiene guidelines Food service production experience or the ability to learn Ability to work well with students and staff Willingness to be trained in all areas of food production Knowledge of or the willingness to learn proper sanitation and food handling procedures Demonstrated ability to participate as a member of a team Demonstrated ability to work in a diverse environment Individual with limited English skills are encouraged to apply. ADA REQUIREMENTS: The physical demands, work environment factors, and mental functions described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. PHYSICAL DEMANDS: While performing the duties of this job, the employee is required to stand, walk, sit, use hands to finger, handle, or feel, reach with hands and arms, climb or balance, stoop, kneel, crouch, or crawl, talk, hear (in a quiet or noisy environment), taste and smell. The employee must occasionally lift and/or move up to 40 pounds. Specific vision abilities required by this job include close vision, distance vision and ability to adjust/focus. WORK ENVIRONMENT: The noise level in the work environment is usually loud to moderate. MENTAL FUNCTIONS: While performing the duties of this job, the employee is required to compare, analyze, communicate both orally and in writing, copy, coordinate, instruct, compute, synthesize, evaluate, use interpersonal skills, compile and negotiate. METHOD OF APPLICATION: Grand Rapids Public Schools manages employment applications online. Applications must be completed online at ***************************** No hardcopy applications/resumes will be accepted for this position. Computer terminals are available in the GRPS Franklin Campus lobby from 8:00am - 4:00pm, Monday-Friday, for applicant use (Monday - Thursday during the summer). Non-Discrimination The Grand Rapids Public Schools will not discriminate against any person based on race, sex, sexual orientation, gender, gender identity and expression, height, weight, color, religion, national origin, age, marital status, pregnancy, disability, veteran or military status. Americans with Disabilities Act accommodations: Assistance with the application process may be requested through the Human Resources Department at ************ or ***********************

Food Service/Food Service General Cook Starting Wage: $14.94 + 4 hours per day 7:00am to 11:00am SUMMARY: To assist in the preparation and serving of nutritious, high quality meals to students in a quick and pleasant manner, within a clean and pleasant atmosphere, keeping within sanitation, food cost, and scheduling guidelines. ESSENTIAL DUTIES AND RESPONSIBILITIES. Other duties may be assigned. Assists the General Cook in the preparation and serving of food items for meals including, but not limited to, breakfast, lunch, special orders, special diets, catering and banquets. Assists with the daily cleaning of all kitchen equipment to ensure cleanliness and sanitary conditions are met. Assists with the preparation and serving of food according to a planned menu and tested, uniform recipes, and determines if the finished product is of best quality both in flavor and appearance before it is served.. Assists the General Cook in the care, storage, and proper use of leftovers according to all rules and regulations. Upgrades into the position of General Cook, in that person's absence by covering their duties/responsibilities. Provides, on a daily basis, the information required for the production record as applies to the duties assigned. Assists in maintaining adequate standards of sanitation for all equipment and utensils. Reports to immediate supervisor any faulty or inferior quality food which is received. Reports/advises the Building Food Service Supervisor of any/all needs for the maintenance, repair, replacement or general conditions of equipment or utensils used by the department. Aids and assists the Building Food Service Supervisor and General Cook in maintaining all records, bills, and inventories as they apply to the duties assigned. Assists the Building Food Service Supervisor in the ordering of food and non-food supplies for the department. Works to build a spirit of teamwork and cooperation between all those in the department. Perform other duties as assigned by the Building Food Service Supervisor or the Director of Food Service. Reports any/all safety condition concerns to the Food Service Supervisor immediately. Exhibits a reliable, punctual, dependable, honest, and self-motivated approach. Exhibits a positive image as a loyal representative of the school district. SUPERVISORY RESPONSIBILITIES: None QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE: High school diploma or general education degree (GED); previous experience with large-scale cooking and food preparation/serving preferred. Experience and basic knowledge of food service operation including, but not limited to, food preparation, dietary standards, and record-keeping. Knowledge of food service operational standards and procedures. Demonstrated aptitude for successful performance of the essential duties and responsibilities as listed in the . Basic knowledge of all applicable Federal, State, and Local Food Service regulations and Board of Education policies. Meets Required Training Standards for School Nutrition Program Staff. LANGUAGE SKILLS: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to students, customers, co-workers, and other employees of the organization. Ability to communicate well with others, both verbally and in writing. MATHEMATICAL SKILLS: Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of weight measurement, volume and distance. REASONING ABILITY: Ability to apply common sense understanding to carry out detailed, but basic, written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. OTHER SKILLS AND ABILITIES: Basic knowledge of food service operation including, but not limited to, food preparation, dietary standards, and record-keeping. Ability to work in a friendly manner with co-workers, staff, and students. General knowledge of the best methods of preparing and cooking foods in large quantities; ability to adjust recipes to the quantity required. Ability to perform job and communicate in a noisy environment. Ability to establish and maintain effective working relationships with students, staff and the community. Ability to perform duties with awareness of all district requirements, Board of Education policies, and all applicable Federal, State and local Food Service regulations. Must exhibit reliable, punctual, dependable, honest, and self-motivated abilities. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk and continuously required to stand. The employee will frequently bend or twist at the neck and trunk while performing the duties of this job. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl. The employee continuously uses hand strength to grasp tools. The employee must occasionally lift and/or move up to 40 pounds such as milk crates, frozen foods, canned food etc. Specific vision abilities required by the job include close vision, and depth perception and peripheral vision and color vision. Attendance and punctuality are an expectation of the position. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee occasionally works in temperatures above 100 degrees and occasionally will walk on slippery surfaces. The employee must be able to meet deadlines with severe time constraints and interact with students, staff, and the public and other workers. The noise level in the work environment is frequently loud to where you have to raise your voice to be heard. The employee has a greater than average risk of getting a minor injury such as cut or burns while performing the duties of this job. The information contained in this job description is for compliance with the American with Disabilities Act (A.D.A.) and is not an exhaustive list of the duties performed for this position. Additional duties are performed by the individuals currently holding this position and additional duties may be assigned.

Working in fast food? Are you ready to learn skills that pay much better? We would love to train you. If you consider yourself Sharp, eager and willing to learn with the ability to multitask. No experience is necessary, but some experience will bring better pay. Highschoolers are encouraged to apply. We offer very flexible scheduling. Duties Safely learn to operate deep fryers Clean, stock, prep Maintain a positive attitude Work well with others Must be able to read and count Must be able to lift 10 to 55 pounds Must be willing to work nights and weekends Work schedule Weekend availability Night shift Overtime Benefits Health insurance Employee discount 401(k)

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 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.

Job Description focuses on food preparation during service at the Snow Bowl. We are looking for students to help support the staff on our hot side using the fryer, grill top and flat top as well as support on the cold side creating delicious sandwiches, wraps and salads too. As a Student Cook you will play a critical role in ensuring the satisfaction of our guests by delivering high-quality delicious meals in a fast-paced environment. This position is excluded from the Student Wage Scale and will be paid $16.75/hr. Core Responsibilities: Food preparation: Prepare and cook a variety of menu items, slicing various vegetables and creating various sauces and toppings. Ensuring that all food items meet the College's quality standards for taste, presentation and freshness. Station Maintenance: Maintain cleanliness and organization of cooking stations, equipment and work areas. Adhere to strict food safety and sanitation practices to ensure the health and well-being of our customers. Customer Service: Provide excellent customer service by engaging with guests in a professional and friendly manner. Assist in answering questions and addressing special dietary needs or preferences. Collaboration: Work closely with fellow student cooks and dining staff to ensure smooth operation during service. Foster a positive and cooperative work environment. Adherence to policies: Comply with all Middlebury College policies, procedures and guidelines, including those related to safety, security and confidentiality. Requirements Currently enrolled as a student at Middlebury College Basic knowledge of food preparation techniques and kitchen equipment Excellent communication and interpersonal skills Ability to work under pressure in a fast-paced environment Flexibility and willingness to work various shifts including evenings and weekends Student Employment Eligibility: Unless restricted by certain visa status, all students with an active status for the semester are eligible for jobs on campus. Students on leave or withdrawn are not eligible to work in student employment positions until the semester in which they return. If you are currently withdrawn or on leave you are eligible to be employed in staff positions. Some may be restricted due to financial aid status. International students (non-resident aliens) may not work off campus unless they have applied for and received work authorization from the United States government. (An F-1 visa does not give work authorization.) Off campus work study positions are available only to U.S. citizens on financial aid with a federal work study component. Student are not eligible to work remotely from International locations. Hour Limitations: All student employees are limited to working no more than 20 hours per week in on campus jobs during the academic year (this includes exam periods). The only exception is when there is a full week when school is not in session. Specifically: February recess, Spring recess, and full weeks of December or summer recess. During these time periods only, students can work up to 40 hours per week. International Students: Visa restrictions prohibit international students from exceeding 20 hours of work per academic calendar week.

Student Support Services/Food Service Date Available: SY 2025-2026 District: Imlay City Community Schools

Food Services/Food Service District: Lincoln Park Public Schools LINCOLN PARK PUBLIC SCHOOLS 1650 Champaign Lincoln Park, Michigan 48146 ANNOUNCEMENT OF VACANCY 2025 -2026 School Year Food Service POSITION: Assistant Cook Position High School And any positions that result from the filling of this posting QUALIFICATIONS: High School Diploma Serv-Safe Certified Ability to read and make adjustments on quantity cooking recipes Knowledge and ability to use commercial kitchen equipment Catering experience preferred Able to work in a team environment Very good attendance and punctuality Ability to pass or proof of passing physical Prior Utility Truck Driver experience preferred or able to drive a 14' box truck Such alternatives to the above qualifications as the Board of Education and/or Superintendent may find appropriate and acceptable DUTIES: Abide by health, sanitation, and safety rules Complete production records daily for USDA Maintain kitchen equipment and assist with food ordering Batch cooking Maintain accurate production records, including temperatures Assist in cleaning and storing equipment and food supplies Adhere to FIFO and health department rules and regulations Maintain health, safety, and sanitation standards for staff, students, and equipment at all times Responsible for understanding the basic principles by which the School Breakfast and Lunch Programs are operated and keeps up to date on School Nutrition regulations and codes Ensure that meals are ready to serve at the time(s) set by the building administrator Maintain a professional and courteous manner with fellow employees, building staff and students Other duties as assigned by the Food Service Management Team RESPONSIBLE TO: The Director of Food Services WORK SCHEDULE: 6:30 A.M. to 2:30 P.M. (Monday - Friday) School Calendar Five Days - 41 Weeks SALARY: According to AFSCME, Local 849, Master Agreement Salary Schedule Jennifer Walker Executive Director of Staff and Student Services We are an Equal Opportunity Employer, who fully and actively supports equal access for all qualified applicants, regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability status, Genetic Information or Testing, Family & Medical Leave, protected veteran status, or any other characteristic protected by law, and prohibits retaliation against individuals who bring forth any complaint, orally or in writing, to the employer or the government, or against any individuals who assist or participate in the investigation of any complaint, or otherwise oppose discrimination. The Executive Director of Staff and Student Services 1650 Champaign, Lincoln Park, MI 48146 ************ ext. 20305