Cook jobs at Montana State University - 139 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

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.

Under the general direction of the Isabel Patterson Child Development Center Director (IPCDC), the IPCDC Cook is responsible for the full range of duties associated with the implementation of a daily nutrition program for approximately 170 preschool and school age children and 25 adult caregivers who sit with children during mealtimes. This includes meal and menu planning for breakfast, lunch, snack foods, food supply shopping, ordering, receiving, inventory, food preparation, cooking and dispensing; clean up, maintenance and organization of equipment; utensils, and work storage areas. Additional planning and preparation is required for children with special dietary needs and/or restrictions. Incumbents are responsible for adhering to the requirements of the Child and Adult Care Food Program (CACFP) including record keeping and compliance with all licensing and public health regulations and the IPCDC meal and children's program policies and procedures including guidelines for interacting with children. The incumbent provides services that are equitable, inclusive and provide culturally sensitive services that enhance the quality of campus life. This position uses a student centered and equity minded approach in all communication and services efforts. Key Responsibilities * Preparation and Service of Breakfast, Lunch, and Snacks: Conduct additional planning and preparation for children with special dietary needs and/or restrictions such as allergies or food sensitivities. * Four Week Menu Cycle Planning: Plan for dietary accommodations of various children in different age groups * Documentation and Record Keeping: Document quantities of food served and temperature of foods. * Kitchen Maintenance: Maintain kitchen sanitation, safety measures for food handling that are up to standards with California Food Safe Serve and the requirements of the Child and Adult Care Food Program. Department Isabel Patterson Child Development Center Time Base 1.0 time-base, 40 hours per week. Duration of Appointment This is a temporary position for one year with no permanent status granted. Temporary assignments may expire prior to the ending date. This appointment is for an 11/12 pay-plan position. The incumbent works 11 months per year and is paid over 12 months. Classification Cook II - 11/12 Compensation Salary placement is determined by the education, experience, and qualifications the candidate brings to the position, internal equity, and the hiring department's fiscal resources. * Hiring Range: The hiring range for this position is $3,296 (Step #1) - $3,940(Step #10) per month commensurate with candidate's education, experience, skills, and training. * CSU Classification Salary Range: The CSU Classification Salary Range for this position is $3,296 (Step #1) - $4,615 (Step #18) per month. Benefits At California State University (CSU), we prioritize the health, growth, and success of our employees. Our benefits program is just one way the CSU demonstrates its dedication to your success and well-being. Employees with a .50 FTE appointment exceeding six months and one day are eligible for full benefits. Eligible employees have access to this comprehensive benefits package, which includes: * Generous Paid Time Off: Up to 24 vacation days per year (based on employee group and/or service), 14 paid holidays, and 12 sick days annually with unlimited accrual. * Comprehensive Health Coverage: A variety of medical, dental, and vision plans to suit your needs. * Retirement Plans: Participation in CalPERS defined benefit plan and access to voluntary savings plans like 403(b), 401(k), and 457. * Educational Benefits: Tuition fee waivers for employees and eligible dependents. * Employee Assistance Program (EAP): Confidential counseling and support services for employees and their families. * Additional Perks: Access to wellness programs, professional development opportunities, and various insurance options including life, disability, and pet insurance. The CSU offers comprehensive benefit packages tailored to individual bargaining units. Candidates are encouraged to review the applicable CSU Employee Benefits Summary for details on the benefits available. Additionally, the CSU Total Compensation Calculator is available to help prospective employees understand the full value of the CSU benefits package and how it complements your base salary. Knowledge, Skills, and Abilities Knowledge of kitchen sanitation. Knowledge of safety measures regarding food handling sanitation. Knowledge of safety measures regarding equipment operation in storage and care of food. Knowledge of procedures used in the operations, such as cleaning of utensils, equipment and work areas. Knowledge of food purchasing and ordering in large quantities, receiving, inventorying supplies and detailed record-keeping. Ability to commit to all policies, procedures, safety, civility & confidential matters. Ability to work in a fast paced environment, prioritize and meet deadlines. Ability to follow oral and written instructions Ability to communicate with an ethnically and culturally diverse campus community. Ability to follow all university policies, procedures, and guidelines including but not limited to safety, civility, information security, and non-discrimination policies and procedures. Ability to contribute to a positive university experience for each and every student and assist in achieving the university's commitment to a "vision of excellence." Education and Experience * Must have a minimum of two years experience in planning, cooking and distribution of foods in large quantities * Must be able to drive vehicle to conduct shopping at predetermined destinations * High School Diploma or General GED is preferred. * Experience with providing instruction and training to other employees including cook assistants and Infant/toddler center cook preferred. * Experience with meal and menu planning preferred. * Experience with reporting documentation as requested (i.e. CACFP Grant reporting) preferred.· Licenses / Certificates * Must posses a valid California Food Safe Serve Certification * Must posses a valid CA Driver's license * Must present proof of valid personal auto insurance Application Procedures Click "Apply Now" to complete the CSULB Online Employment Application. Please fill out the application completely. It is important that all sections of the online application are completed fully and accurately. Be sure to include all relevant education and experience. Your application will be used to determine whether you meet the minimum qualifications for this position. Physical Summary Medium Work- Job Involves lifting heavy-weight objects (20-40 pounds) and/or 20%-40% of the job involves standing, squatting, kneeling, or walking. May require pushing or pulling objects withing the weight limits. Additional Information CSULB is not a sponsoring agency for staff and management positions (i.e. H-1B Visas). A background check (including a criminal records check) must be completed satisfactorily and is required for employment. CSULB will make a conditional offer of employment, which may be rescinded if the background check reveals disqualifying information, and/or it is discovered that the candidate knowingly withheld or falsified information. Failure to satisfactorily complete the background check may affect the continued employment of a current CSU employee who was conditionally offered the position. Due to the nature of this position, current CSULB employees are subject to a criminal record check unless they have successfully completed a criminal background check through CSULB within the past 12 months. The person holding this position is 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 Revised July 21, 2017 as a condition of employment. Equal Employment Statement Consistent with California law and federal civil rights laws, CSULB provides equal opportunity in employment without unlawful discrimination or preferential treatment based on race, sex, color, ethnicity, national origin, or other protected status. CSULB 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. California State University Long Beach expects respectful, professional behavior from its employees in all situations. Acts of harassment or abusive conduct are prohibited. Demonstrated appropriate professional behavior, treating others with civility and respect, and refusing to tolerate abusive conduct is expected of all employees. Accommodations We provide reasonable accommodations to applicants and employees with disabilities. Applicants with questions about access or requiring a reasonable accommodation for any part of the application or hiring process should contact StaffHR-Accommodations@csulb.edu. Out of State Employment Policy California State University, Long Beach, as part of the CSU system, is a State of California Employer. As such, the University requires all employees upon date of hire to reside in the State of California. As of January 1, 2022 the CSU Out-of-State Employment Policy prohibits the hiring of employees to perform CSU-related work outside the state of California. Advertised: Jan 24 2026 Pacific Standard Time Applications close: Feb 07 2026 Pacific Standard Time

Nick The Greek Palo Alto in Palo Alto, CA is looking for one cook to join our 24 person strong team. We are located on 322 University Ave. Our ideal candidate is attentive, motivated, and reliable. Benefits We offer many great benefits, including free early access to your pay through Homebase. Responsibilities Set up workstations Cook dishes to business standards Follow health and safety guidelines Prepare ingredients for use during shift Qualifications Proven working experience as a cook Familiarity with kitchen equipment and utensils Strong attention to detail Ability to listen and communicate effectively We are looking forward to reading your application.

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

Job Title: Childcare Center Cook/Lead Teacher/Assistant Teacher Department: Youth and Family Services Reports To: Childcare Supervisor Salary Grade: 3B ($12.00-$13.81-$15.61)/hour Approval Date: 07/01/2022 SUMMARY: Prepares breakfast, lunch and snacks daily for children and staff according to Child and Adult Care Food Program (CACFP) guidelines. This includes preparing daily paperwork to document meal participation records, preparation of menus, and food production records. Provides weekly grocery, water and milk order to supervisor. Responsible for child's medication authorization documentation and administering dosages. Fill in as Teacher to keep proper ratios in accordance with licensing regulations. Must attend and complete 5 hours of food, health and safety training yearly as required by CACFP. Must attend and complete 16 hours of MT Early Childhood Project (ECP) training yearly as required by Montana state licensing division. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. *Indicates the non-essential duties and responsibilities. Nothing in this job description restricts St. Labre's right to assign or reassign duties and responsibilities to this job at any time. 1. Plans and prepares breakfast, lunch and snacks for children.. 2. Prepares daily paperwork for CACFP to include meal participation records, daily menus, and food production records for children ages 0-6 years. 3. Provides several fun food activities monthly after planning with Teachers. 4. Prepares formula bottles and takes to nursery when needed. 5. Must be able to go to nursery or 2 & up area when needed for assistance with children. 6. Assists with daily laundry. 7. Prepares monthly menus on or before the first of each month for supervisor's newsletters and menus. 8. Prepares weekly grocery & milk orders. Obtains water jugs at the cafeteria. 9. Rotate food and milk items so that the oldest is in front. 10. Weekly clean out the refrigerator, which includes wiping down the unit and throwing away expired items. 11. Monthly deep-clean the refrigerator, the pantry, and defrost the freezer. 12. Follows budget guidelines for food purchases. 13. Keep kitchen, dining room and pantry clean. 14. Ability to be flexible in daily routines. In the absence of the supervisor, performs the following: 15. Keeps accurate documentation of all administered medications on required state forms. 16. Works with supervisor to communicate daily with parents who request medications be administered to their child ensuring proper forms are in order. 17. Administers medications at appointed times. 18. Takes temperatures of children when requested. 19. Contacts parents/guardians when a child needs to be sent home. 20. Handles employee issues or refers to Director or the Human Resource department if out of scope. SUPERVISORY RESPONSIBILITIES This job has no supervisory responsibilities at time of hiring. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE Assistant Teacher - High school diploma or general education degree, GED; and one to three years related child care experience, preferred. Lead Teacher - High School diploma or general education degree, GED; current Practitioner Registry Level II or higher; or two years related child care experience, plus 32 hours of approved MT Early Childhood Project (ECP) training. KNOWLEDGE, SKILLS AND ABILITIES Excellent oral and written communication skills. Strong interpersonal skills with the ability to establish and maintain effective working relationships with staff, parents, staff of other programs and organizations and the general public. Ability to maintain materials of highly confidential nature. Ability to work independently and still maintain high quality. Have a strong understanding and love for children. Respects the teachings of the gospel of Jesus Christ in private, personal, and public life. Commitment to the mission of the Roman Catholic Church in Native American education. Sensitivity to, and appreciation of Native American people and their cultures. Ability to serve as an appropriate role model for students. CERTIFICATES, LICENSES, REGISTRATIONS Required by the Department of Public Health and Human Services (DPHHS): 1. Valid Montana Drivers License 2. Current CPR Certification or obtained within 30 days of hire. 3. Current First Aid Certification or obtained within 30 days of hire. 4. Must obtain 16 hours of approved training annually 6. Background Checks * Criminal Background Check * Child Protective Services Check * Division of Motor Vehicle * FBI Fingerprints * MT Practitioner Registry * Out of State Check (if lived in another state within past 5 years) 7. Current Immunizations: *MMR (Measles, Mumps, Rubella) or Rubella Titer *Tdap (tetanus, diphtheria, and pertussis ) within 10 years 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 talk or hear. The employee frequently is required to stand, walk and sit. The employee is occasionally required to reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 50 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include distance vision, color vision, and depth perception. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters

District Mission is to Ensure Learning for all; No Limits, No Excuses. Here at Columbia Elementary School District we have three district priorities we expect that each and every one of our employees understand and support them. 1.Positive relationships, safety, and communication: Students learn better when they have positive relationships with staff members and when the relationship between the school and the home is healthy. When an issue arises with someone, you must speak to that person in person rather than by text or email to guarantee effective communication. Safety is our first concern. 2.Student achievement: This is why we are all here. No matter what your role is in the district, you can have an impact on increasing student achievement. It starts with the bus drivers, cafeteria workers, and yard duty greeting students with a smile and knowing their names. Teachers are the experts of knowing what students know, are able to do, and what they have yet to learn. Teachers are masters at asking questions to pique interest and curiosity. 3.Staff development: While funding is limited, we need everyone to be the best they possibly can be. We need to be certain that they are trained in the latest strategies and technologies so that we are continually improving as a school and students are making adequate growth. If you are interested in working for the Columbia School District and feel that you can uphold our priorities, we would be interested in meeting you. Complete an application for any openings and we may consider you to be our next staff member. See attachment on original job posting High School Diploma / GED / Highest Degree earned Food Handling Certificate (Preferred) CPR/1st Aid Card Refer to the job posting for a list of required skills or if you have any questions or need further clarification, please contact the email address listed in the posting. High School Diploma / GED / Highest Degree earned Food Handling Certificate (Preferred) CPR/1st Aid Card Comments and Other Information INTERNAL APPLICANTS: Please submit a Classified Transfer Request Form to the District Office. Forms can be downloaded from the District website under Human Resources / Applications. Work days: 5.5 hours per day 9:00am to 3:00pm (30 minute lunch) Work Site: Columbia Elementary School

Livingston Union School District 1.0 General Description of Assignment Under the general supervision of the Food Service Director, performs a variety of food preparation duties according to planned menus, recipes, and the number of persons to be served; assists or cooks meals in large quantities for child development site(s); serves food; and maintains kitchen in a sanitary manner. 2.0 Primary Responsibilities 2.1 Inspects and reviews the food preparation and serving areas to ensure that appropriate cleanliness and sanitation standards are maintained. 2.2 Cooks main dishes, soups, vegetables and other hot foods; bakes cakes, pies and cookies; and prepares salads, salad dressings and desserts. 2.3 Estimates and orders appropriate quantities of foods, supplies and materials. 2.4 Establishes a systematized procedure for the rotational use of food items, supplies and materials; conducts periodic inventories. 2.5 Other duties as necessary to maintain the efficient operation of the Child Development Center kitchen. 3.0 Position Requirements 3.1 Possess a high school diploma or equivalent. 3.2 Ability to pass a district proficiency test. 3.3 Have one-year experience in the preparation of food preferably in a school setting. 3.4 Possess a ServSafe or Food Handlers' certificate. 3.5 Ability to complete and pass a district approved weight-endurance physical test. 3.6 Knowledge of weights and measures. 3.7 Knowledge of the proper methods of preparing and cooking goods. 3.8 Knowledge of sanitary methods in the performance of all duties. 3.9 Able to lift/carry and transport up to 40 pounds and on occasion 58 pounds. 3.10 Able to proceed with duties assigned with minimal supervision. 3.11 Able to follow oral and written instructions. 3.12 Able to work within tight deadlines in the preparation and serving of food. 3.13 Able to work with students, teachers, co-workers and all levels of personnel in a courteous and professional manner. 3.14 Clean and neat in appearance. Please provide the following required documents with your application: *Resume *Recent Letters of Recommendation (2-3 highly preferred) *Valid Serv-Safe certification or equivalent MINIMUM REQUIREMENTS: *Graduation from high school or equivalent *Pass the District's proficiency test. *One-year experience in the preparation of food preferably in a school setting. *Possess a ServSafe or Food Handlers' certificate. * Please use a valid email address as all applicants will be contacted via email. Please carefully review the attached job flier. If unable to attach the documents to the application, please contact the EDJOIN HELP DESK at **************, Monday-Friday from 8:00 AM - 5:00 PM.. Please make sure to indicate the position you are applying for so that it is correctly attached to your application. The applicant selected for this position will be required to complete the following prior to employment beginning: 1. Fingerprint Clearance through LUSD (employer paid) 2. Weight-endurance physical (employer paid) 3. TB verification (applicant paid) 4. Health Screening (applicant paid) 5. Immunizations: MMR, Tdap, Influenza (applicant paid) Please provide the following required documents with your application: *Resume *Recent Letters of Recommendation (2-3 highly preferred) *Valid Serv-Safe certification or equivalent MINIMUM REQUIREMENTS: *Graduation from high school or equivalent *Pass the District's proficiency test. *One-year experience in the preparation of food preferably in a school setting. *Possess a ServSafe or Food Handlers' certificate. * Please use a valid email address as all applicants will be contacted via email. Please carefully review the attached job flier. If unable to attach the documents to the application, please contact the EDJOIN HELP DESK at **************, Monday-Friday from 8:00 AM - 5:00 PM.. Please make sure to indicate the position you are applying for so that it is correctly attached to your application. The applicant selected for this position will be required to complete the following prior to employment beginning: 1. Fingerprint Clearance through LUSD (employer paid) 2. Weight-endurance physical (employer paid) 3. TB verification (applicant paid) 4. Health Screening (applicant paid) 5. Immunizations: MMR, Tdap, Influenza (applicant paid) Comments and Other Information SELECTION PROCESS: Applications will be reviewed for the satisfaction of minimum qualifications. All candidates will be notified via email following the final selection. PREVENT YOUR APPLICATION FROM BEING DISQUALIFIED: Screening is based on information provided on the application. Read the position announcement carefully including the requirements for applying!! Complete the application THOROUGHLY and be specific. AVOID using "varies", "on-call", "see resume" or similar, vague language. Give DETAILED INFORMATION. Carefully review the attached job description for minimum qualifications. Submit all required, additional documents as specified in order for your application to be considered. FOR ASSISTANCE WITH YOUR ED-JOIN APPLICATION: If you are experiencing difficulty submitting your Ed-Join application or scanning and attaching documents, you may contact EDJOIN HELP DESK at **************, Monday-Friday from 8:00 AM - 5:00 PM. Non-Discrimination Statement: LUSD prohibits discrimination, harassment, intimidation and bullying in all district programs, activities and employment based on actual or perceived ancestry, age, color, disability, gender, gender identity, gender expression, nationality, race, or ethnicity, religion, sex, sexual orientation, pregnancy, breastfeeding, marital or parental status, or association with a person or a group with one or more of these actual or perceived characteristics in any programs or activities it conducts. If you believe you have been subjected to discrimination, harassment, intimidation, or bullying, you should immediately contact the District Superintendent and/or Title IX Compliance Officer, Maria Torres-Perez at ************** or **************************. The district's policies and procedures regarding Nondiscrimination in Employment, Sexual Harassment, and Uniform Complaint Policy/Forms are available upon request.

Job Title: Cook II - PECA Department: Food Services Reports To: Food Service Supervisor Salary Grade: 4B ($13.44-$15.47-$17.49)/hour SUMMARY Assists the Head Cook in maintaining efficient, clean, and safe operation of the kitchen following the established policies and procedures of St. Labre Indian School and county, state, and federal guidelines by performing the following duties. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. * Indicates the nonessential duties and responsibilities. Nothing in this job description restricts St. Labre's right to assign or reassign duties and responsibilities to this job at any time. Assists Head Cook in all areas of the kitchen; assumes duties of Head Cook when Head Cook is gone. Assists Head Cook in preparation of meals according to a planned menu by preparing side dishes and or finishing preparation of the entree following specified recipes and techniques. Helps Baker when needed; also helps Baker prepare school snacks each day and sack lunches as ordered. Adjusts according to average daily participation, recipes and amounts of menu items prepared, using nutritional software; cleans and sanitizes work area and equipment used. Deep cleans equipment or area assigned each week and during No School days and school vacations. Help Package Meals following the packaging directions. Make sure all meals are ready for service or properly handled to be reheated for service. Be responsible for keeping the machine and area clean and sanitized at all times. Follow the menu with fresh fruits and vegetables requirements. Keep track of all items and report to the Head cook daily of product and cost used for meals and snacks. Assists Head Cook in checking and comparing inventories of food and nonfood items against supplies needed for menu and food orders for the following week's menu. Helps compile a list of items needed. Continually observes the serving line during meal times and restocks menu items as needed so servers do not have to leave the serving line; fills orders for food and nonfood supplies from all other departments as assigned. Helps with decorating the cafeteria for holidays and preparation and serving during other special events; manually washes pots and pans used in food preparation before they are sent through the dish machine to be sanitized. Records all food and nonfood supplies when used and submits the information to the Head Cook daily; safely stores all chemicals away from food and food service supplies and food preparation areas. Helps put away all incoming supplies by marking each item or unit with date received and stocking shelves in the storeroom and coolers, following the First In First Out Policy. On the last working day of each month, physically counts and records all food and nonfood supplies on hand in the assigned area. Observes physical condition of equipment and facilities and makes sure any problems are reported and corrected immediately; completes work orders and submits to Head Cook or FS Director for approval; follows up on work order, and notifies Head Cook or FS Director if repair is not completed right away. Mops up all spills immediately; immediately reports all accidents and personal injuries and any near misses to the Food Service Supervisor or Food Services Director. Cleans, organizes, sweeps, and mops the storeroom or cooler each day as assigned by Head Cook. Helps in the kitchen or on the serving line or other areas as instructed by the Head Cook or FS Supervisor or Director. SUPERVISORY RESPONSIBILITIES This job has no supervisory responsibilities. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE High school diploma or general education degree GED; and one to six months related experience and or training preferred; or equivalent combination of education and experience. CERTIFICATES, LICENSES, REGISTRATIONS Valid Montana driver's license preferred. Food Service Safety and Sanitation Certificate within the probation period KNOWLEDGE, SKILLS, AND ABILITIES Excellent interpersonal skills; demonstrating the ability to get along with others during daily contact with supervisor, coworkers, students, staff, and sales or delivery people. Working knowledge of Food Service Safety and Sanitation; use and care of Food Services equipment; and food preparation. Ability to work independently with little supervision. Ability to read and write routine reports and correspondence. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to perform basic mathematical operations; adding, subtracting, dividing, and multiplying whole numbers, fractions, and decimals. Must know the difference between weights and measures and be able to follow and adjust recipes. Respects the teachings of the gospel of Jesus Christ in private, personal, and public life. Commitment to the mission of the Roman Catholic Church in Native American education. Sensitivity to, and appreciation of Native American people and their cultures. Ability to serve as an appropriate role model for students. 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 stand; walk; bend, push; and stoop, kneel, crouch, or crawl. The employee frequently is required to reach with hands, arms, and shoulders while moving, preparing, or serving food or sweeping, mopping or cleaning. The employee is frequently required to talk or hear. The employee must frequently lift and or move up to 50 pounds of weight while preparing or moving food items and stocking shelves. 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. WORK HOURS Regular school year work schedule is one full week before the first day of teacher orientation and two full weeks after the last day of school; 40 hours a week, 8 hours a day with two 15 minute breaks and a 30 minute lunch break. Due to special functions or late supply trucks, working overtime is sometimes required. Work schedules and hours may be adjusted by the Head Cook or Food Services Director if needed. Summer employment in the cafeteria is not guaranteed. DRESS CODE, PERSONAL HYGIENE Because of the safety factors involved in preparing and serving food, excellent personal hygiene practices must be followed. Body, hair, fingernails, clothing and shoes must be clean when reporting to work. Hair restraints, uniforms and slip resistant hard toed shoes with adequate arch support are required at all times while on duty. Uniforms will be provided by St Labre. Employees will change into their uniforms and work shoes when arriving for work. Uniforms will be laundered and stored at work. Aprons and serving gloves, and protective gloves are also required much of the time. Protective safety gear is required when specified by material safety data sheets. Jewelry, artificial nails, sleeveless shirts, short pants or skirts, sandals, torn or stained clothing, T-shirts that promote drugs, alcohol, tobacco, or obscene language, are not permitted. Preparing or serving food is prohibited when there are open or infected cuts or sores on any exposed part of the body. Cuts, sores, or acne must be properly treated or covered. Working with or near food is also prohibited while experiencing a sore throat or flu like systems.

Are you passionate about working with preschool children? The Learning Experience seeks a dedicated and enthusiastic Preschool Cook to join our team as an ambassador of happiness. As a Preschool Cook with us, you'll play a key role in making a difference in the lives of children, their families, and communities by cooking daily nutritious meals. You will: Plan, prepare, and cook healthy and delicious meals for preschool children that meet proper nutritional requirements. Maintain and track food allergies for each child in our center, ensuring their safety, and communicate any identified allergies to teachers daily with every food delivery. Follow proper food safety, handling, and sanitation procedures to ensure food is stored properly. Collaborate with the Center Leadership team to purchase all necessary food and supplies and keep inventory records as local and state agencies require. Provide excellent customer service and a positive attitude towards parents and children, listen, and communicate effectively. Be flexible and adaptable to the daily business needs of a childcare center. If you have: A High School Diploma or equivalent. 1+ year of experience in food preparation and cooking. A food handling certificate or the ability to obtain one within 90 days of hire. The ability to lift a minimum of 25 lbs. We encourage you to apply now to become a Preschool Cook! Join our team at The Learning Experience and help make a difference! Compensation: $16.50 per hour The Learning Experience At The Learning Experience, we make early education joyful, engaging and fun so children are happy to learn, play and grow. Our curriculum focuses on the six ages and stages of early childhood development and engages children in hands-on learning activities that encourage them to explore and solve problems at their own rate of development. This forms a foundation for kids to Learn, Play and Grow under the care of our nurturing teachers and staff. At TLE , we've created a full cast of characters that become our little learners' educators, partners and friends through their preschool education journey. Each character has a unique personality and area of interest and brings learning to life by allowing children to explore the world through fun and imagination. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to The Learning Experience Corporate.

Are you passionate about working with preschool children? The Learning Experience seeks a dedicated and enthusiastic Preschool Cook to join our team as an ambassador of happiness. As a Preschool Cook with us, you'll play a key role in making a difference in the lives of children, their families, and communities by cooking daily nutritious meals. You will: * Plan, prepare, and cook healthy and delicious meals for preschool children that meet proper nutritional requirements. * Maintain and track food allergies for each child in our center, ensuring their safety, and communicate any identified allergies to teachers daily with every food delivery. * Follow proper food safety, handling, and sanitation procedures to ensure food is stored properly. * Collaborate with the Center Leadership team to purchase all necessary food and supplies and keep inventory records as local and state agencies require. * Provide excellent customer service and a positive attitude towards parents and children, listen, and communicate effectively. * Be flexible and adaptable to the daily business needs of a childcare center. If you have: * A High School Diploma or equivalent. * 1+ year of experience in food preparation and cooking. * A food handling certificate or the ability to obtain one within 90 days of hire. * The ability to lift a minimum of 25 lbs. We encourage you to apply now to become a Preschool Cook! Join our team at The Learning Experience and help make a difference! Compensation: $16.50 per hour This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to The Learning Experience Corporate. The Learning Experience #339 The Learning Experience At The Learning Experience, we make early education joyful, engaging and fun so children are happy to learn, play and grow. Our curriculum focuses on the six ages and stages of early childhood development and engages children in hands-on learning activities that encourage them to explore and solve problems at their own rate of development. This forms a foundation for kids to Learn, Play and Grow under the care of our nurturing teachers and staff. At TLE, we've created a full cast of characters that become our little learners' educators, partners and friends through their preschool education journey. Each character has a unique personality and area of interest and brings learning to life by allowing children to explore the world through fun and imagination.

Responsible for assisting with kitchen operations, preparing meals, coordinating catering, and overseeing a garden with sacred plants to support cultural learning and youth development. Assists with food preparation, menu planning, inventory, sanitation, catering services, and the sacred plant garden while providing cultural guidance and supporting youth learning opportunities. MINIMUM QUALIFICATIONS High school diploma or equivalent Experience in food service or kitchen operations. DESIRED QUALIFICATIONS Culinary training; experience with garden management, cultural food practices, and working with youth. Disclaimer This employment announcement does not contain a comprehensive description of activities, duties, or responsibilities that are required for this position. Duties, responsibilities, and activities will be reviewed periodically as duties and responsibilities change with necessity. Applicants with credentials that do not meet the minimum qualification for this position will not be considered. Rocky Boy Health Center Human Resources disclaims responsibility for ensuring the completion of application packages, considering only those applications received in proper and completed form before the 4:00 PM closing date for the advertised position. This employment announcement is subject to change depending on budget availability and organizational priorities. Employment offers are contingent upon the satisfactory completion of a background check and pre-employment drug test, with successful applicants being subject to a 60-day probationary period. Notice to Recruiting Agencies and Third-Party Vendors Rocky Boy Health Center does not accept unsolicited resumes, proposals, or candidate submissions from recruiting agencies or third-party vendors. We are not seeking new recruiting or placement services for any positions at this time. Any unsolicited submissions will be considered property of Rocky Boy Health Center, and we will not be responsible for any associated fees.

Benefits: Fun environment and team culture Career growth opportunities Meal perks Paid training Flexible part-time or full-time schedule Safety and sanitation standards It's true! The Brass Tap has the best Craft Beer lineup anywhere and chef-inspired food that raises the bar on bar food. But the secret ingredient behind our success isn't beer, it's people! We're a leading craft beer chain with team members who make the magic happen every day ... bringing that special something that keeps guests coming back time and again. Our kitchen team members are responsible for prepping, cooking, and plating The Brass Tap's menu items according to recipe procedures. They are dedicated to food quality and take pride in every dish they prepare. Positive attitudes and teamwork are a part of The Brass Tap culture. If you like working behind the scenes dishing up guest favorites in a fast-paced environment, then apply now! Now hiring full-time and part-time positions. Responsibilities Follow food safety guidelines for cooking, cooling & storage Follow safety and sanitation procedures Follow recipe procedures Keep equipment clean and organized Complete duties without constant supervision Requirements Minimum age 16 or older, based on state and local requirement Available to work weekend and holiday shifts Ability to read tickets, recipes, prep sheets, spec charts in English Able to competently operate the grill, fryers, oven and other kitchen equipment Continuous standing, bending and lifting up to 60 pounds Exposure to heat of equipment and kitchen environment Compensation: $18.00 per hour It's true The Brass Tap has the best Craft Beer lineup anywhere and chef-inspired food that raises the bar on bar food. But the secret ingredient behind our success isn't beer, it's people! We're a leading craft beer chain with team members who make the magic happen every day ... bringing that special something that keeps guests coming back time and again. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchise, and all hiring decisions will be made by the management of this franchise. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to FSC Corporate.

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.

Ocean View School District of Orange County See attachment on original job posting Future permanent and substitute vacancies may also be filled from this recruitment. This job opportunity is open for public application and is promotional for qualified District applicants. PLEASE NOTE: Current OVSD classified employees may not hold two permanent job assignments. If you are already a permanent employee for the District and are interested in working more hours you may either submit a transfer request form to the Classified Personnel office or inquire about becoming a substitute in the same or other classifications, in addition to your permanent assignment. We reserve the right to limit the number of candidates to those deemed most qualified for the particular vacancy, based upon application screening and test scores. There will be an application screening for the position to verify that the minimum qualifications (education & experience) have been satisfied. We will email you via ************** to advise you if you may participate in the written and/or performance exam. All candidates will be required to provide a photo ID with their signature. If you pass the written and/or performance exam, you may be scheduled to participate in the Oral/Technical Exam. Candidates must pass each portion of the exam in order to proceed in the recruitment and be placed on the eligibility list. The eligibility list for this recruitment will be valid for one year. Types of Exams and Tentative Dates Written Exam: Thursday, January 29, 2026 Once you have applied, it has been determined that your application is complete, and you have met the minimum qualifications, you will receive an invitation to test via email with the date of the exam. Please monitor your inbox for more information on testing/next steps. Location: Board Room Final Interview: DATE TBD Documents/Attachments Required Future permanent and substitute vacancies may also be filled from this recruitment. This job opportunity is open for public application and is promotional for qualified District applicants. PLEASE NOTE: Current OVSD classified employees may not hold two permanent job assignments. If you are already a permanent employee for the District and are interested in working more hours you may either submit a transfer request form to the Classified Personnel office or inquire about becoming a substitute in the same or other classifications, in addition to your permanent assignment. We reserve the right to limit the number of candidates to those deemed most qualified for the particular vacancy, based upon application screening and test scores. There will be an application screening for the position to verify that the minimum qualifications (education & experience) have been satisfied. We will email you via ************** to advise you if you may participate in the written and/or performance exam. All candidates will be required to provide a photo ID with their signature. If you pass the written and/or performance exam, you may be scheduled to participate in the Oral/Technical Exam. Candidates must pass each portion of the exam in order to proceed in the recruitment and be placed on the eligibility list. The eligibility list for this recruitment will be valid for one year. Types of Exams and Tentative Dates Written Exam: Thursday, January 29, 2026 Once you have applied, it has been determined that your application is complete, and you have met the minimum qualifications, you will receive an invitation to test via email with the date of the exam. Please monitor your inbox for more information on testing/next steps. Location: Board Room Final Interview: DATE TBD Documents/Attachments Required Comments and Other Information Employees who work thirty (30) or more regularly assigned hours per week are eligible for health and welfare benefits and will receive a district contribution toward a cafeteria fringe benefit package. Employees who are eligible, as described above, are required to participate in employee only medical, dental and life insurance coverage. Reasonable accommodations will be provided to enable applicants with protected disabilities to participate in the employment selection process. Requests for accommodation must be received by the Personnel Commission Office before the accommodation is needed, either three (3) business days before the accommodation is needed or as soon as possible after receiving initial invitation to participate in the testing process. You may be asked to provide verification of your disability. The Ocean View School District is committed to equal opportunity and access for all individuals in education in accordance with law. District programs, activities, practices and employment shall be free from discrimination or sexual harassment based on race, color, ancestry, national origin, ethnic group identification, age, religion, marital or parental status, physical or mental disability, sex, sexual orientation, gender, gender identity or expression, or genetic information; the perception of one or more of such characteristics, or association with a person or group with one or more of these actual or perceived characteristics. It is the responsibility of the applicant to scan and attach all required documents. We cannot accept e-mailed, mailed, faxed, or hand-delivered documents. If you have difficulty submitting your application or attaching your documents, contact the EdJoin Job Seekers Help Desk at ************.

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 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.

Culinary Services Division (CSD), a division of Auxiliary Services, provides meals and specialty beverages for over 18,000 customers daily and is an integral part of campus life and the overall college experience. CSD proudly provides Montana State University students with not only a repertoire of various cuisines, cooking styles, and flavors, but a comfortable atmosphere to meet friends, study, and simply relax. The division is comprised of 2 residential dining halls, a commissary kitchen, several retail operations including 4 coffee shops, Chick-fil-A, the Union Market and Bobcat Grill, Brick Breeden Fieldhouse and Bobcat Stadium Concessions, Fork in the Road food truck, MSU Catering, Indulge In-House Bakery, and the Farm to Campus Program. Duties and Responsibilities As directed, the Cook I actively works in the efficient production of fresh meals and beverages for customers. Skillfully works in display cooking areas and prep stations to prepare, cook, and serve a wide variety of recipes in mass quantities in accordance with standard operating procedures. Follows recipes. Positively and professionally interacts with customers. Ensures quality product is being served in an appealing manner while following portion control guidelines. Properly follows sanitation guidelines and handles food in accordance with FDA food codes and as directed by MSU's Registered Sanitarian. Regularly assists with the cleaning, disposition and storage of foods (hot and cold), supplies, and equipment in accordance with the sanitarian's recommendations. As directed, assists with leading and training student and temporary employees. Assists with testing recipes at various times of year. As directed, assists with maintaining inventory, and controlling food and waste costs at their station. Actively contributes to the team by performing other duties as needed in support of the department's mission. Required Qualifications - Experience, Education, Knowledge & Skills Basic food handling or basic professional cooking skills or an equivalent combination of relevant education and experience. Experience providing excellent customer service. Preferred Qualifications - Experience, Education, Knowledge & Skills The Successful Candidate Will Exhibit interest in the culinary arts and exercise critically good judgment concerning taste and aesthetics of food quality Work effectively and efficiently in close cooperation with CS staff in a team-oriented environment with the ultimate goal of providing excellent customer service Work well individually or on a team Exhibit strong communication skills both verbally and in writing Consistently exercise initiative and good judgment Exhibit excellent attention to detail and accurate record keeping skills Prioritize and organize workload in order to complete tasks in a timely manner Quickly adapt to changing priorities Represent the department and the University to others in a professional and courteous manner Position Special Requirements/Additional Information This job description should not be construed as an exhaustive statement of duties, responsibilities or requirements, but a general description of the job. Nothing contained herein restricts Montana State University's rights to assign or reassign duties and responsibilities to this job at any time. Full time, 10month position. Full-time positions are eligible for full benefits 12 months of the year. Shifts vary across departments, 7 days per week from 5:30am-Midnight. May be asked to work days/evenings, weekends, long hours, consecutive days during busy periods, and occasional holidays as the school and event schedule demands. Occasional work outside and in inclement weather assisting with special events. Possess a 4-hour sanitation certification or have the ability to become certified Must have the ability to understand and communicate in English with adequate proficiency to follow directions from supervisor, read and understand safety guidelines and directions to prevent accidents or injuries from occurring, and communicate effectively with customers (staff, visitors, students) by listening and speaking clearly to them. This is a permanent position with the University. If you are a student of MSU and seek a student worker position, please go to: *********************************************** is welcome to apply/interview for this position but the Culinary Services Department lacks the necessary funding to provide sponsorship at this time. Physical Demands To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed above are representative of the knowledge, skill, and/or ability required. Normal service areas, kitchen, cooler, freezer, dock environments Stationary and/or moving about for long periods of time Frequently moving, transporting, and placing containers/product weighing up to 50 lbs and occasionally up to 100lbs Occasionally moving product up and down stairs Bending, kneeling, stretching and general moving about while stocking products Gripping handles on small kitchen utensils and other equipment Performing repetitive motions related to job duties Regular exposure to cleaning chemicals This position has supervisory duties? No