Cook jobs at Miller's Health Systems

Since 1964, Indiana families have looked to Miller's Health Systems for compassionate care for their loved ones. Our 100% employee-owned company offers a wide variety of employment and professional growth opportunities. To learn more about our company, visit us at: ****************************************** Job Description Do you enjoy being a team leader, are friendly, and want a job where you can make a difference each day? Do you enjoy cooking and take pride in what you serve? Do you have an eye for details and enjoy following a plan, and want to be a part in helping others reach their health and rehabilitation goals? As a Cook at Miller's, you prepare meals and nourishments using standardized recipes for regular and therapeutic diets, paying special attention to appearance. You adhere to regulations and company policies regarding diets, food preparation standards, and infection control. You provide oversight to the dietary aide position during your shift and you receive and inspect food deliveries for accuracy and quality. Apply if you are: • Able to follow a recipe and have basic cooking skills • Willing to learn and follow safety, preparation, and sanitation standards • Passionate about delivering great customer service • Able to work with a dedicated team and help direct others • Neat in appearance and with professional behavior Qualifications General: 1. Successfully complete pre-employment process and screening. 2. Able to pass physical examination given in behalf of gainful employment within the facility. 3. Satisfactorily pass through required orientation and training. Be able to follow written and/or verbal instructions. 4. Previous experience in Food Service. EXPOSURE CATEGORY II: Tasks that involve no exposure to blood, body fluids, or tissues, but employment may require unplanned Category I tasks Additional Information All your information will be kept confidential according to EEO guidelines. Full Time Evening Shift 11 AM - 7 PM $14.00/hr -$16.00/hr

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.

Food Service Position Title: Food Service Cook Location Code: Jerry Ross Department: Food Service Employee Status: Revision Date: 6/2024 Full-time/ Part time Status: Part time FLSA Status: Non-Exempt Working Period: 6 hrs/180 days Bargaining Unit Status: Excluded - At Will Pay Rate: $15.70 per hour Position Summary: Position is responsible for production area and assures that adequate amounts of food are prepared for each meal service period. Work as a member of the Food Service Team. Must be able to use all equipment in kitchen with reasonable speed and accuracy. Responsible for taste, composition, and appearance of menu items. Qualifications: Must be able to work under crowded and increased noise level conditions. Must have a fun-loving disposition and interact well with children. Must be willing and able to relocate to different schools when occasion warrants. Must successfully pass an ANSI-accredited Food Safety and Sanitation certification course and examination within 90 days of hire and maintain certification. Must be able to understand and follow written and verbal instruction. Must be able to understand and complete daily production records as well as take and document temperatures. Must have knowledge of proper serving temps and portion sizes. Must possess mathematical ability, must be able to work banquets and events. Duties and Responsibilities: Prepares all main entrees and soups from raw to the finished state. Assures food is served at proper temperatures and well as appealing to the eye. Assist the production aide when needed as well as in setting up the ala cart. Complete prep work for the next day's service including looking at bakery needs. Will also assist with putting stock away labeling, dating, and rotating using the FIFO (first in, first out) method. May assist in serving meals. Completes sanitation of kitchen equipment and area daily. Must be able to read and adjust recipes. Employee will provide suggestions for improving food quality and general operation of the food service program. Complete daily production records. Assists manager with taking inventory and ordering food from vendors. Understands and practices HACCP (hazard analysis and critical control points). Able to cross-cover in various other jobs in the kitchen; able to train others. Acts as a back-up to manager in her absence, functions as a second “Person in Charge” Safety and Sanitation: Reports all malfunctions to the school manager. Make daily and weekly inspections of kitchen conditions in order to maintain high standards of sanitation and safety. ADA 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 the job, the employee is required to talk or hear. The employee is frequently required to stand, walk, and sit. The employee must be able to work and stand up to 6 hours. The employee is occasionally required to use hands to handle, as to operate office equipment; reach with hands and arms; and stoop, kneel, or crouch. The employee must frequently lift up to 30 pounds and occasionally is required to lift up to 50 pounds such as boxes of books and paper materials. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. 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 the job, the employee is regularly required to work under crowded and increased noise level conditions.

Summary of the position: Monitors and manages student's behavior in the cafeteria and the cafeteria when students are having lunch. Helps keep the dining area clean and pleasant for students. Performs any tasks assigned by the Cafeteria Manager, Nutrition and wellness Coordinator, and Building Principal Qualifications: Demonstrate aptitude and/or abilities for performing the tasks required. High school diploma or the equivalent. Supervises: N/A Essential Duties and Responsibilities: ● Monitor students in the dining area ● Manage student behavior ● Assist students as needed ● Assist in the cafeteria where needed ● Clean tables, etc. in the dining area ● Help clean up between and after serving period ● Performs other duties as assigned by the Cafeteria Manager, Nutrition and wellness Coordinator, and Building Principal PHYSICAL DEMANDS/SPECIAL CONSIDERATIONS: Must be able to lift 40 lbs. While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand, walk, and use hands to finger, handle, or feel objects, tools, or controls. Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the district. none

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 ***********************

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 ***********************

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 ***********************

The Spencer-Owen Community School Corporation is seeking qualified candidates for the position of 25-hour per week Cook to work with the students, community and staff supporting Spencer Elementary School. All interested candidates should complete the online application through Applitrack for consideration. The web link is provided below. ****************************************** Sick Days

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)

For more information, or to apply online go to ******************* Only applicants that complete an application and send a resume will be considered. Please use the "Support Staff Online Application" under "Employment Opportunities" on the ecsc.k12.in.us website - the resume can be uploaded directly into the application. Or you can print the application off online and email with your resume to *********************.

Benefits/Perks Flexible Schedules Competitive Pay Available Overtime Advancement Opportunities Company OverviewChicken Shack is known in the Metro Detroit area as a family-owned restaurant that has been around for over 65 years. Serving fresh hot food to the community. At Chicken Shack, you learn skills that become useful in other careers. We train how to be efficient, fast, and work in a caring environment. Chicken Shack is very flexible with schedules whether you need personal time off or if you are attending school or even have another job. We are passionate about our employees, customers, and our product. Job SummaryWe are looking for friendly individuals with the ambition to succeed. We provide training in all positions to get you on the path to a rewarding career. We are all about teamwork! Whether you have experience in the food industry or no experience at all, we're always looking for motivated individuals to join our team! Discover what is right for you and have fun while doing it. We offer very flexible schedules. We understand the importance of personal time! If you are interested in a position that rewards your commitment, then we want you to become part of our Shack family! As a Chicken Shack Cook, you will be responsible for following all procedures to ensure you are cooking a great product! Responsibilities Learning our menu Learning cooking times and procedures Following all cooking procedures Assuring all products go out in a timely manner and correctly. Qualifications Must be over the age of 18 years old. Must be able to work in the United States. Must have some sort of transportation to and from work. Chicken Shack is a family owned business that treats employees like their own family. With that being said we know the importance of family time and we like to keep a work life balance and very flexible schedules. We take pride in our product and service and we hope you will too! Our food is made fresh everyday and we serve it with a smile. There is a lot of growth opportunity in the company, especially now as we just finished rebranding and we are looking to expand! We have staff that have been with us for 25 plus years! Also great friendships are made! Detroit's Original Chicken Shack is an Equal Opportunity Employer. Applicants for all job openings are welcome and will be considered without regard to race, gender, age, national origin, color, religion, disability, military status, or any other basis protected by applicable federal, state or local law. An offer of employment may be contingent upon a satisfactory background check and proof of employment eligibility. Restaurant-specific positions are available at both corporate and franchised Detroit's Original Chicken Shack locations. Those applying for a position with a franchisee or licensee of Detroit's Original Chicken Shack are not applying for to work at Detroit's Original Chicken Shack Corporation or any of its affiliates. Franchisees and licensees are independent business owners and employers who are responsible for their own employment practices, including setting their own wage and benefit programs.

Food Service/Assistant Cook DAYS/HOURS Monday - Friday 4 Hours per Day 6:30 - 10:30 a.m. PAY RATE Per Bargaining Agreement SUMMARY To assist in the coordination of the preparation and service of quality food to students in an efficient and pleasant manner while maintaining nutritional and quality standards. REPORTING RELATIONSHIPS The Assistant Cook reports to the Director of Food Service and may receive direction from the Head Cook and/or the building principal. QUALIFICATIONS/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. The following is a list of qualifications for the position, any one of which may be waived by the Board in exercising its prerogative to determine qualifications. ESSENTIAL DUTIES AND RESPONSIBILITIES Must have regular, reliable and punctual attendance. Assists in the planning of menus. Assists in the planning of the preparation of items offered by the department. Prepares food according to a planned menu and tested, uniform recipes, and determines if the finished product is of best quality both in flavor and appearance before it is served. Prepares special orders, including catering and special events. Maintains confidentiality. Assists in the compilation of reports as required on a daily, weekly, monthly and/or annual basis. Ensures the kitchen activities, including cleaning of work area and equipment meet cleanliness and sanitary standards. Reports inferior quality of food or faulty equipment to the appropriate authority. Assists in ordering and maintaining the inventory for the base kitchen at an acceptable level. Maintains accurate files and records. Works on line as needed. Prioritize and manage multiple tasks. Must successfully complete APS required training. Must comply with all APS rules, policies and procedures. Provide support to other positions as required. Other duties as assigned. SUPERVISORY RESPONSIBILITIES Assists in the coordination of the work of others assigned to the base kitchen. Carries out responsibilities in accordance with the organization's policies and applicable laws. EDUCATION and/or EXPERIENCE High school diploma or general education degree (GED). One (1) to three (3) years experience with large scale cooking and food preparation/serving. 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 customers, clients, and other employee of the organization. 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 American money and 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 Ability to work in a friendly manner with co-workers and students, and have the ability to plan own work schedule and to direct helpers under his/her supervision. 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 and Board of Education policies. 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 frequently required to walk and continuously required to stand. The employee will frequently bend or twist at the neck and truck 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 50 pounds such as milk crates, frozen foods, canned food etc. Specific vision abilities required by this job include close vision, and depth perception and peripheral vision and color vision. 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 90 and occasionally will walk on slippery surfaces. The employee must be able to meet deadlines with severe time constraints and interact with 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 burn while performing the duties of this job. EQUAL OPPORTUNITY EMPLOYER Adrian Public Schools is an Equal Opportunity Employer and prohibits discrimination in its policies, employment practices and programs on the basis of race, color, creed, religion, age, height, weight, marital or familial status, gender, disability, or national origin.

Food Service/Cook Date Available: 01/19/2026 Title: Child Nutrition Program Cook Selected by: Board of School Trustees by Recommendation of the Superintendent and Food Service Director Evaluated by: Performance of this job will be evaluated by the Kitchen Manager and Food Service Director in accordance with provisions of the Board's policy on Evaluation of Professional Personnel. Reports to: Kitchen Manager, Food Service Director, Building Principal Terms of Employment: 180 days (student year) Wages and work year to be established by the Board SUMMARY: To contribute to the academic success and overall well-being of our students by serving great tasting, nutritious meals in a friendly environment Essential Duties and Responsibilities 1. Prepares and serves food in an efficient manner, testing food to assure quality and taste before serving 2. Follows assigned recipes and menus so that food served meet USDA meal pattern and nutrient requirements 3. Ensures food is replenished regularly during meal service periods 4. Serves menu items according to defined portion sizes 5. Accurately counts and records quantities of food prepared and leftover 6. Properly cools, stores, and/or disposes of unused or leftover food items 7. Assists with receiving and storage of deliveries Sanitation and Safety 1. Assists in the daily clean-up of the kitchen, serving, and storage areas, maintaining high standards of cleanliness and sanitation 2. Practices good hand hygiene in regards to handwashing, glove use, and fingernail care 3. Follows department safety and sanitation guidelines in regards to proper footwear and use of hair restraints and aprons 4. Refrains from eating and/or chewing gum in the kitchen; follows guidelines for appropriate beverage containers and areas 5. Records temperatures throughout the flow of food in accordance with district HACCP plan 6. Follows proper procedures for mixing and using sanitation chemicals in accordance with district HACCP plan 7. Operates equipment in a safe manner and trains employees to do the same Interpersonal Skills 1. Demonstrates professionalism and respect in all interactions with coworkers and colleagues 2. Exhibits commitment to customer service by treating all customers, parents, and students with kindness, dignity, and respect 3. Maintains confidentiality regarding school and workplace matters Other Policies and Expectations 1. Follows attendance and tardiness policies according to SCSC employee handbook 2. Neatly and accurately completes time card 3. Maintains a clean and neat appearance appropriate for the school environment 4. Completes and records annual USDA requirements for Professional Development Standards in a timely manner 5. Limits cell phone use to approved break time(s) and keeps phone stored away while working 6. Performs all other duties as assigned. Duties may include, but are not limited to, sweeping, mopping, operating a dish machine, washing pots and pans, running a cash register, and assisting students with the meal service 7. Demonstrates initiative in the performance of assigned responsibilities Qualification Requirements Demonstrated aptitude and competence for assigned responsibilities Education and Experience High School Diploma or GED Language Skills Ability to read, analyze, and interpret technical procedures and recipes Ability to effectively communicate with customers, coworkers, colleagues, and supervisors via written and verbal correspondence Ability to effectively present information and respond to questions Mathematical Skills Ability to apply general concepts such as fractions, percentages, ratios, and proportions to practical situations Ability to accurately count money and inventory Ability to solve simple mathematical equations (addition, subtraction, multiplication, division) Reasoning and Logic Skills Ability to define problems, collect data, establish facts, and draw valid conclusions Ability to interpret a variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables Other Skills and Abilities Ability to establish and maintain effective working relationships with students, peers, parents and community Ability to speak clearly and concisely in written or oral communication

Responsible for performing skilled work in the preparation and cooking of assigned food products in order to meet production deadlines and assume responsibility for their quality. Essential Job Functions: * Supervises, coordinates the activities associated with preparing and serving food and cleaning facilities in the production kitchen alongside kitchen manager * Assists in the planning and preparation of food from a raw to a finished state * Maintains production records; reports any issues with food quality to manager. * Assists manager with taking inventory and ordering food from vendors. * Receives food according to bid specification and with good receiving practices. * Prepares food according to planned menu and tested, uniform recipes, and determines of finished product is of best quality in flavor and appearance before it is served. * Maintains high standards of food preparation, sanitation, and safety. * Able to complete a quantity foods report (production sheet) * Able to manage quantity food production, storage in a safe manner * Understands and practices HACCP (hazard analysis and critical control points) * Able to effectively and efficiently use foodservice equipment to accomplish these tasks * Can work under noisy, crowded conditions without evidence of emotional fatigue * Uses standard foodservice tools with reasonable speed and accuracy * Responsible for knowing menu, portions, taste of foods, composition, and appearance * Knows various methods of preparing food * Able to cross-cover in various other jobs in the kitchen; able to train others * Cleans and maintains foodservice equipment * Knows when and how to report irregularities in the foodservice operation i.e., equipment failure, issues with sanitation, etc. * Uses good judgment and apply common sense to carry out detailed but basic written or oral instructions * Is able to follow written and verbal instructions * Willing to improve skills through additional training opportunities * Acts as a back-up to manager in her absence, functions as a second "Person in Charge" * Attends and participates in all required department meetings Note: This list is not inclusive. The employee will be expected to perform any other duties requested by the manager. Requirements: * High school graduate or GED * Training in school nutrition, food production, and foodservice management, is a plus. * ServSafe Food Protection Manager certification (or IDOE and Lake County Health Department recognized equivalent) required and must be maintained while in this position * Must have the ability to check work email remotely Nature of the Job/Physical Requirements: * The employee must be able to meet deadlines with imperative time restraints and interact with public and other workers. The employee has a greater than average risk of sustaining injuries such as cuts or burns, slips or falls while performing duties * While performing the duties of this job, the employee occasionally works in temperatures above 100 degrees and below zero degrees and will occasionally walk on wet or slippery surfaces. During cleaning and sanitizing - tools, trays, and equipment, cleaning chemicals are used which may emit fumes. The noise level in the work environment is frequently loud to where you must raise your voice to be heard. Work includes scooping, spooning, and stirring, with continuous use of both hands. * While performing the duties of this job, the employee is required to walk and stand continuously; will frequently bend, twist and turn, squat, stoop, crouch, kneel, climb, reach and stretch, to continuously use hands and arms, and to grasp utensils and tools. * The employee must have a full range of motion in extremities with no restrictions; squat to lift boxes and materials from the floor; push (15 pounds of force) carts filled with dishes, trays, or boxes; lift trays of food weighing 20 pounds and turn to place them into ovens and warmers; lift boxes up to 40 pounds from shelf or floor and carry 25 feet; frequently lift and move, lift and carry, and lift and place on shelves cases of food product weighing up to 40 pounds, push/pull/roll shelves loaded with food in storage areas (25 pounds of force); push (32 pounds of force) carts filled with food up small ramp in walk-ins; lift 40 pound cases of food from floor to waist, floor to shoulder, and waist to shoulder to put away stock; and manipulate food products using constant finger motion (e.g., peel cookies from paper or pluck grapes off of stems). * Employee must have good vision for this job. Visual abilities include close vision, color vision, depth, and peripheral vision. It is the policy of the School City of Hammond not to discriminate on the basis of race, color, religion, sex, national origin, age, or disability in its programs or employment policies as required by the Indiana Civil Rights Act (I.C. 22-9.1), Title VI and VII (Civil Rights Act of 1964), the Equal Pay Act of 1973, Title IX (Educational Amendments), and Section 504 (Rehabilitation Act of 1973).

As a Cook, you will; perform a variety of food service responsibilities as assigned by Dining Court Manager, Assistant Manager, Chef or higher level food service worker. Rotate among several food service areas and work independently as needed. Tasks may include food production, cooking, baking, bussing, serving food, setting up stations, and maintaining a clean organized work environment. We are currently primarily hiring evening shifts, but limited day shifts are also available. Evening hours range from 1:00pm and 10:00pm depending on dining court hours of operation. What Sets Us Apart: We are fueling the future and building community, where everyone has a seat at the table. We design culinary experiences to meet the needs of the Purdue campus community. By crafting a residential dining experience and fostering community building, we are an essential support system for the well-being of students with compassion that goes beyond the meal. We champion each step Boilermakers take on their academic journey and impact the Student Experience through service, quality and care for every individual. This is a year-round position. Benefits begin on day one of employment and include medical, dental, and vision insurance, Purdue matched retirement plans, paid vacation, paid sick time, free meal with every shift, free uniform including shoes, PPE equipment, tuition assistance for you or your family at Purdue University, free tuition for Purdue University Global, and much more. Please visit ******************************************** for more information. What We're Looking For: Required: * High School Diploma/GED * Stable work or education history * Work standards and productivity * Strong written/oral communication skills, basic math skills * Ability to build interpersonal and intercultural relations * Independent decision making and dependability * Knowledge of sanitation * Ability to meet daily deadlines * Ability to work effectively with individuals from different viewpoints and backgrounds * Ability to climb ladders, stand, walk, reach and stoop extensively * Ability to lift and carry twenty-five (25) to fifty (50) lbs. frequently, and up to sixty (60) lbs. occasionally required Additional Information: * Due to this being a full-time, benefits eligible position, full-time undergraduate students are not eligible for this role * To learn more about Purdue's benefits summary, CLICK HERE * Purdue will not sponsor employment authorization for this position * A background check will be required for employment in this position * FLSA: Non-Exempt (Eligible For Overtime) * Retirement Eligibility: Non-exempt Defined Contribution Plan * All individuals, including minorities, women, individuals with disabilities, and veterans are encouraged to apply Education Typically requires a high school diploma/GED Experience Minimum of 0 to 2 years of experience FLSA Status Non-Exempt Apply now Posting Start Date: 9/24/25

Experience an unforgettable summer at Interlochen, where creativity thrives in the heart of nature! Join our vibrant community for Interlochen Arts Camp 2026, where passionate individuals come together to make art, make friends, and make lifelong memories. In the serene and rustic setting of northern Michigan, you'll inspire the next generation of artists while embracing the beauty and challenges of wilderness living. Embrace the magic and make a lasting impact! Position Overview Join us in the summer of 2026 and help us continue the legacy of fostering creativity, nurturing talent, and celebrating the individual artistic journey at Interlochen. We are seeking creative and professional cooks who embody our core values and are committed to nurturing young artists. As a Cook, you'll play a major role in in preparing various dishes and food for our many campus guests, campers, and stakeholders while fully immersing yourself in the unique environment that only a summer camp can offer. What You Get To Do Food Preparation: Wash, peel, chop, slice, and dice ingredients as needed. Measure and assemble ingredients based on recipes. Prepare sauces, marinades, and seasonings. Cooking: Operate various kitchen equipment, such as ovens, grills, fryers, and stovetops. Cook food to proper temperatures and specifications. Follow recipes and portion sizes to ensure consistency. Food Presentation: Plate and garnish dishes attractively for serving. Ensure food is served at the correct temperature and on time. Hygiene and Food Safety: Maintain cleanliness and organization in the kitchen. Adhere to food safety regulations, including proper storage and handling of ingredients. Dispose of expired or spoiled items. Inventory and Supplies: Monitor ingredient levels and report shortages. Assist in receiving and stocking supplies. Minimize food waste by following portioning guidelines. Team Collaboration: Communicate effectively with other kitchen staff, such as sous chefs and dishwashers. Assist in training new kitchen staff if needed. Work under the guidance of a head chef or kitchen manager. Adaptability: Handle special dietary requests or menu changes. Troubleshoot and resolve any cooking-related issues promptly. What You Get Flexible start and end dates for the summer season. Referral Bonus Eligible: Bring a friend! If you refer someone to this position who works full-time and completes their contract in good standing, you will receive a $500 bonus. Meals provided for each shift worked. 10% tuition discount for Discovery Camp or 50% Interlochen Arts Camp for dependents 20% discount for tickets to most summer concerts. 15% discount on merchandise from Scholarshop and food/beverages from Melody Freeze This is a seasonal position located in Interlochen, Michigan. Housing is not included for this position, and employees are responsible for arranging their own accommodations.

Food Services/Site Cook District: Lincoln Park Public 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