Prep cook jobs in Louisville, KY - 396 jobs

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Cook must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the Cook must be aware of while operating in the kitchen. This role pays an hourly rate of $16.00-$21.00 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until April 10, 2026. Responsibilities Responsible for cooking and packaging food product which is prepared to order or kept warm until sold. Receives verbal orders from the front counter staff for food product requirements for guest orders. Responsible for maintaining quality and production standards on all menu items. Food must be fresh and of high quality when served to the guests. Responsible for portion control and serving temperatures of all products served in the concession stand. Responsible for cleaning, stocking and restocking of workstations and displays. Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers and ovens. Ensures that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away and floor is swept and mopped at end of shift. The Cook must be checked out before ending the shift by the Floor Supervisor to ensure the concession stand meets cleanliness standards. Maintains sanitation, health and safety standards in work areas. Must show demonstrated ability to meet the company standard for excellent attendance. Qualifications Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read, and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations.

Are you looking for an exciting place to work, where you can have fun and be rewarded all at the same time? Our line cook positions offer you all that and the potential for career advancement. Amazing Fresh Food. Genuine Hospitality. - At Aspen Creek Grill, we know our people are the special ingredient that brings the genuine hospitality to life and we have amazing opportunities for individuals who are passionate about people and service to join our team! Give our guests a taste of what fresh amazing food is all about by ensuring the highest quality food is served at all times from our "scratch" based kitchen. Job Responsibilities ?Use of proper sanitation guidelines Understanding equipment and prep sheets Proper measurements of ingredients Follow a recipe Read a prep sheet Exhibit teamwork Keep organized and stocked Here's what Aspen Creek Grill Offers You Flexible scheduling - full and part time Benefits available 30% discount when you dine as a guest Advancement opportunities Aspen Creek Grill is Proud to be an Equal Opportunity Employer.

If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel and a chef driven restaurant to create a unique and welcoming opportunity. Come join our Flock! Job Description Reports To: Sous Chef, Chef de Cuisine, Executive Chef General Purpose: Accurately and efficiently cooks hot food products as well as prepares and portions food products prior to cooking. Also performs other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Specific Responsibilities: Understands menu and techniques required to execute the dishes properly. Reports to work on time and ready to work scheduled shift. Able to work as part of a team focused on a common goal. Possesses and brings in the proper tools to do the job: microplanes, knives, honing steel, tongs, spatula, saucing and plating spoons (the restaurant provides any other necessary tools). Understands the importance of tasting and seasoning the food properly, no matter how simple the dish. Understands how to work with different forms of heat and cooking methods. Receives and applies criticism in a positive manner, even from fellow employees. Understands and has experience using different kinds of proteins, fruits, vegetables, grains, dry goods, spices, vinegars, etc. Actively learns through inquiry. Keeps a clean and organized work station before, during, and post service. Knows station set up and pars to assist sous chefs in ordering and writing prep lists for the next day. Able to identify product quality and freshness. Other duties as assigned by supervisor or manager. Qualifications Able to work flexible hours (nights, weekends). Responsible, dependable, punctual. Strong communication skills; must be able to speak, read, and understand English. Clean and professional appearance. Demonstrates enthusiasm for all things 21c. Must pass a background check. Education/Formal Training: High school or equivalent education required. Physical Requirements: Must be able to stand for long periods of time. Additional Information All your information will be kept confidential according to EEO guidelines. 21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here: *****************************************

If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel and a chef driven restaurant to create a unique and welcoming opportunity. Come join our Flock! Job Description Reports To: Sous Chef, Chef de Cuisine, Executive Chef General Purpose: Accurately and efficiently cooks hot food products as well as prepares and portions food products prior to cooking. Also performs other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Specific Responsibilities: * Understands menu and techniques required to execute the dishes properly. * Reports to work on time and ready to work scheduled shift. * Able to work as part of a team focused on a common goal. * Possesses and brings in the proper tools to do the job: microplanes, knives, honing steel, tongs, spatula, saucing and plating spoons (the restaurant provides any other necessary tools). * Understands the importance of tasting and seasoning the food properly, no matter how simple the dish. * Understands how to work with different forms of heat and cooking methods. * Receives and applies criticism in a positive manner, even from fellow employees. * Understands and has experience using different kinds of proteins, fruits, vegetables, grains, dry goods, spices, vinegars, etc. * Actively learns through inquiry. * Keeps a clean and organized work station before, during, and post service. * Knows station set up and pars to assist sous chefs in ordering and writing prep lists for the next day. * Able to identify product quality and freshness. * Other duties as assigned by supervisor or manager. Qualifications * Able to work flexible hours (nights, weekends). * Responsible, dependable, punctual. * Strong communication skills; must be able to speak, read, and understand English. * Clean and professional appearance. * Demonstrates enthusiasm for all things 21c. * Must pass a background check. Education/Formal Training: High school or equivalent education required. Physical Requirements: Must be able to stand for long periods of time. Additional Information All your information will be kept confidential according to EEO guidelines. 21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here: *****************************************

Do you love to cook? Are you passionate about food? As a Cook on our team, you'll help bring recipes to life while being able to flex your creativity! Surrounded by fresh ingredients and the best equipment, you'll be immersed in a world that goes beyond food preparation - experimenting with different cuisines, flavors, and cooking styles. At Aramark, we care about your health, so we have production guidelines and safety procedures in place to help you do what you love. Get ready to reach new heights, ignite your passion, and pursue what matters by cooking with us! Job Responsibilities Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Cooks and prepare a variety of food according to production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely uses a variety of utensils including knives Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods Arranges, garnishes, and portions food according to established guidelines Properly stores food by adhering to food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service and positive demeanor towards guests, customers, clients, co-workers, etc. Adheres to Aramark safety policies and procedures including accurate food safety and sanitation Ensures security of company assets At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Experience as a cook or in a related role required Validated knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as accurate food handling, sanitation, and storage Must be able to acquire food safety certification Demonstrate basic math and counting skills Demonstrates interpersonal communication skills, both written and verbal This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: Louisville

The Job will include cooking breakfast daily, setting up and serving breakfast, and kitchen prep work as directed by the Chefs. ESSENTIAL JOB FUNCTIONS: Cook Breakfast Set up and service Make sure the Dining Hall is set and ready for service Change out food pans as needed Food Prep for the next day or lunch prep as directed by the Chefs Clean and sanitize work station as you work Performs other duties as may be assigned by supervisor. EDUCATION: It is required/preferred that the person in this position has a High School Diploma. EXPERIENCE: It is required/preferred that the person in this position have one year of cooking experience. Training will be provided. SUPERVISION: The person in this position will supervise the breakfast cashier. The person in this position will report to the Executive Chef, Sous Chef, Assistant Director, and Director of Food Service. WORK ENVIRONMENT: The person in this position will work in a Kitchen Environment. Floors can be slick; slip-resistant shoes are required. Must be able to lift up to 50 lbs. EQUIPMENT: The person in this position will use the following equipment: Deep Fryers, Convection Ovens, Steamers, Tilt Skillets, Steam Kettles, Hot Box, Hot Wells, Knives, and slicer.

About the Role: The Buca Prep Cook at Louisville, plays a crucial role in the kitchen by ensuring that all ingredients are prepped and ready for the cooking staff, contributing to the overall efficiency and quality of the dining experience. This position requires a keen attention to detail and a commitment to maintaining high standards of food safety and cleanliness. The Prep Cook will work closely with chefs and other kitchen staff to prepare ingredients for various dishes, ensuring that all items are fresh and properly stored. By effectively managing time and resources, the Prep Cook helps to streamline kitchen operations and support the culinary team in delivering exceptional meals to our guests. Ultimately, this role is essential in creating a positive dining experience and upholding the reputation of Buca Kansas City Plaza. Minimum Qualifications: High school diploma or equivalent. Previous experience in a kitchen or food preparation role preferred. Basic knowledge of food safety and sanitation practices. Preferred Qualifications: Culinary school training or certification. Experience with Italian cuisine or familiarity with Buca's menu offerings. Ability to work in a fast-paced environment and handle multiple tasks simultaneously. Responsibilities: Prepare and chop vegetables, meats, and other ingredients according to recipes and chef specifications. Maintain cleanliness and organization of the kitchen and prep areas, adhering to food safety standards. Assist in inventory management by tracking ingredient levels and notifying supervisors of shortages. Collaborate with chefs and kitchen staff to ensure timely and efficient meal preparation. Participate in daily kitchen operations, including cleaning, stocking, and maintaining equipment. Skills: The required skills for this position include strong knife skills and the ability to prepare ingredients efficiently, which are essential for maintaining the flow of kitchen operations. Attention to detail is crucial, as the Prep Cook must ensure that all ingredients are prepared to the chef's specifications. Time management skills are also important, as the Prep Cook will need to prioritize tasks to meet the demands of the kitchen. Preferred skills, such as knowledge of Italian cuisine, will enhance the Prep Cook's ability to contribute to menu preparation and creativity. Overall, a combination of these skills will enable the Prep Cook to support the culinary team effectively and help deliver a memorable dining experience.

Job Description JOIN DISMAS and work for one of the nation's largest not-for-profit providers specializing in community-based adult re-entry programs. Dismas Charities provides quality, cost-effective community-based residential and non-residential supervision and treatment services. ENJOY meaningful work, indoor work, competitive pay and benefits. Do work that POSITIVELY IMPACTS your community, assisting individuals to heal so they can once again be productive and responsible citizens. Summary: Responsible for the preparation of meals and supplements for the center, manages food service inventory, maintains food service equipment and assists Director with coordinating outside agency inspections. Pay $15.50 Shift Schedule: Full-Time. 40 hours per week. **(variable as needed) 1st Shift, 2nd Shift, Weekends, Holidays on weekends, split/flex shift Essential Duties and Responsibilities: include the following. Other duties may be assigned by the Director. These Programs operate with the understanding that the Federal or State Contracting Authority and/or Executive Management has the right to modify their operating standards, to include staffing requirements and qualifications, as needed, to ensure quality and continuation of services. These changes may affect your qualifications for continued employment in this specific job category or classification. Meal Preparation: Prepares meals and supplements for facility residents; ensures that all aspects of the food service operation comply with applicable regulations, requirements and standards and follow the approved menu schedule provided by a licensed dietitian. Meal Planning: Assists the Director in planning and implementing menus which comply with all applicable regulations, requirements and standards and provides and posts advanced notification to the Director and Residents of all menu substitutions. Food and Kitchen Management: Manages inventory and ordering of food and food prep equipment to ensure adequate supply and timely preparation of meals and supplements; Networks with local food banks and related community resources. Health and Safety: Maintains sanitary and safety standards and cleanliness of the kitchen, serving and prep areas and related equipment, dishes and utensils. Record Keeping: Maintains required written records regarding the food service operation. Maintains Working Knowledge of all Procedures and Policies: Statement of Work and Physical Plant and Operations Manuals, to include but not limited to Emergency Drills, Life Safety, Facility Sanitation, and Escape and Unusual Occurrence Procedures. Work Schedule: In the event of a work stoppage, work the hours necessary to staff the center; Attends and participates in all required appointments/meetings on site, within the community, the court system or at other business related location. Job Requirements: Experience: Candidate must have demonstrated ability to cook Organize and plan food service operations as typically demonstrated by at least two years of paid food service experience with at least one year of food service experience requiring administrative duties such as food ordering, budget management, inspection planning and compliance, and equipment operations and repair. Demonstrated ability to cook, organize and manage a food service operation within the budgetary guidelines outlined by the company. Comparable experience, training and demonstrated food preparation/service skills may be substituted for the education requirement at the discretion of Dismas' senior management. 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 and use hands to finger, handle, or feel. The employee is frequently required to reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. The employee may be required to drive a company and/or personal vehicle to meet the requirements this position. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions. The employee is occasionally exposed to moving mechanical parts; fumes or airborne particles; outside weather conditions and risk of electrical shock. The noise level in the work environment is usually moderate.

Stoney River Steakhouse and Grill is an upscale steakhouse, specializing in hand-cut steaks, fresh seafood selections, signature salads, and house specialties. We strive to provide the highest-quality food and service in the hospitality industry, while fostering a culture of working hard, paying attention to details, and providing our guests with the best, all-around dining experience possible. We have immense pride in being a leader in the hospitality industry. It's a part of the company's DNA. Our compensation is at the top of the industry, but life is more than a paycheck. A workplace needs to inspire both professional and personal growth while motivating their leaders to reach their goals. And you can find that with us. Why Choose Us: Competitive Compensation Flexible scheduling 401(k) with Company Match Opportunity for Upward Growth Requirements: Must be 18 years of age to operate kitchen equipment. Previous kitchen / culinary / chef experience is preferred, but not required. Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, and ovens required. Flexible to work a variety of shifts. : Our restaurants operate professional, fast-paced, scratch kitchens. We hire line and prep cooks who understand high expectations for food presentation and execution. Our restaurants typically include an open-kitchen layout with visibility from the dining room. Coordination of designated positions requires strong communication and teamwork with other employees, including assembler, expo, and all members of management. This position is responsible for the execution of proper food recipes and following company specifications while maintaining a clean station and workspace. Proper sanitation protocols must be followed. Responsibilities also include opening duties and closing cleaning duties. We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As an SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.

AM COOK You have seasoned kitchen skills, a passion for delicious meals, and a spirit of hospitality. Come put those great traits to work in a place where you truly make a difference in people's lives- Morning Pointe Senior Living! As a Prep Cook, you'll work with our kitchen team to expertly craft breakfast, lunch, and dinner items. Attention to detail and quality care are important because your meals are something our residents look forward to every day. These are some of the benefits you will receive by joining us: * Flexible schedule with no more late nights! * Staff Meals and Free Uniform Program * Managers who work alongside you and respect your work * Health Insurance, Dental, Vision, 401K with company match * PTO and Holiday Pay * "On-Demand Pay" available * Employee Assistance Program * Tuition Reimbursement Program * Free Telehealth (Textcare and Teladoc) * Short and Long Term Disability Insurance * Career Development Program * Verizon Wireless Group Discount We are looking for: * One year of commercial kitchen/cooking experience * Someone with reliable transportation * Reading, writing, and basic math and verbal communication skills * The ability to lift 50 lbs. * The ability to use kitchen equipment safely * Able to stand for long periods of time Here is a sample of some of the things you will do during your shift: * Treat your team and residents with a genuine sense of kindness and care * Present yourself in a professional manner with a great attitude * Understand that honesty and ethics are an essential part of your success * Use your skills and attention to detail to consistently create delicious meals * Enjoy your work and understand your efforts have true purpose * Prepare all food items as directed in a sanitary and timely manner * Follow recipes and presentation specifications * Operate standard kitchen equipment safety and efficiently * Clean and maintain stations while practicing good safety and sanitation * Assist with the cleaning and organization of kitchen and equipment * Restock items as needed throughout the shift * Adhere to all sanitation and food production codes Prep Cooks are expected to accomplish tasks outside of their scheduled station whenever necessary including expediting food and assisting in the dish station. As part of a team-oriented environment, Cooks assist in training opportunities and offer help to other areas and staff in need. #LVLM

Job DescriptionThis role is onsite at Five Brothers Kitchen at the Heaven Hill Bourbon Experience based in Bardstown, KY. Standard first shift schedule is 9:00am - 5:30pm (including some weekends). What the Role Is Our Line Cooks are responsible for participating in all kitchen functions, preparation, and maintenance of quality standards, sanitation, and cleanliness How You Will Spend Your Time? Ensure that all food and products are consistently prepared and served per the restaurant's recipes, portioning, cooking, and serving standards Fill in where needed to ensure guest service standards and efficient operations Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs Work with the kitchen managers to meet and deliver correct portion sizes and recipes Ensure food cost is met by meeting correct recipes, storage, and waste control procedures Follow all restaurant policies and kitchen procedures put forth by Kitchen Managers Adhere to restaurant and company rules, policies, and procedures Adhere to safe operation standards for all kitchen equipment and utensils Follow all cleaning and sanitation schedules Check and maintain proper food holding and refrigeration temperature control points Adhere to all State and Federal guidelines for food safety and sanitation regulations Who You Are… Required Skills and Experience: High School Diploma/GED equivalent required Minimum of 3 years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter required Ability to obtain Person in Charge or Serv Safe Certification Must be able to communicate clearly with managers, kitchen personnel, and dining room personnel Be able to work in a standing position for long periods Reliable Transportation Physical Requirements The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing duties of the job, the employee is frequently required to: Stand, climb stairs, walk, use hands and fingers to handle, or feel objects, and use of computer; reach with hands and arms Employee must occasionally lift and/or move up to 50 pounds Ability to reach overhead and below the knees, including bending, stooping, twisting, and pulling Heaven Hill and its affiliates are committed to fostering a diverse workforce as an Equal Employment Opportunity company. We invite applications from candidates of all backgrounds, without regard to race, religion, color, sex, sexual orientation, natural origin, gender identity or expression, age, disability, veteran status, or any other legally protected characteristic.

* The cook positions include Plate, Middle, and Egg and Salad Stations. Specific duties are different for each station. However, generally, staff in these positions prepare food for the guests using recipes meeting our guidelines for food preparation and service. * Ensure that all menu items ordered by guests are prepared properly. * Meet the standard of food delivery within ten minutes of the order. * Maintain the cleanliness, sanitation levels and safety of the kitchen. * Helps keep the kitchen properly stocked, prepared and organized with food at all times. * Perform end-of-the-day clean-up responsibilities. * And other duties as assigned. * Must be 18 years of age. * Weekend Availability Required * Must have reliable transportation * Effective oral communications skills. * Lifts moderate to heavy weights on an occasional basis. * Any and all certifications when applicable. * This location is a franchise owned by Bluegrass FW, LLC * A daytime schedule with no night shifts ever * Competitive pay and benefits including free healthcare * tuition reimbursment * 401k and paid vacation * Excellent training * Opportunities to advance

Trimble County Public Schools / COOK/BAKER COOK/BAKER SUBSTITUTES Purpose: To prepare, cook, bake, and serve a variety of foods in quantity at an assigned school site; assist in other preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others. Reports To: Lunchroom Manager Qualifications: High School Diploma or GED Must complete training course for certification of beginning school food service personnel as prescribed in 702KAR 6:045. Hold a minimum of one year of experience in cooking and baking food in large quantities. Shall have demonstrated people skills to indicate the ability to function in a team oriented environment. Hold a valid Kentucky Driver's License Specific Duties and Performance Responsibilities: Prepares and bakes rolls, biscuits, breads, cakes, cookies, and other baked goods; prepares and combines necessary ingredients. Prepares and cooks meat dishes, vegetables and other main dishes; prepares salads, sandwiches, fruit, soups, sauces, and other foods. Assists in determining appropriate quantity of food items for cooking and baking; adjusts and extends recipes as needed; maintains food quality standards including appearance, and nutritional requirements. Monitors temperatures of food to assure safety and quality standards are met; monitors water temperatures to assure proper temperature for sanitizing. Serves food according to established guidelines and replenishes serving containers as needed; serves and sells lunch items to faculty. Cleans cafeteria equipment, utensils, and appliances, and stores food supplies; assures compliance with kitchen sanitation and safety procedures and regulations; cleans refrigerators, ovens, overhead vents, and deep fryer as required. Assists in storing unused food and supplies; disposes of unusable leftovers; utilizes proper methods of handling foods to be stored. Operates a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, dishwasher, electric warmer, range, oven, pressure cooker, and other cafeteria equipment as required. Trains and provides work direction to others. Assists with inventory and maintains routine records as directed; prepares records of foods cooked and foods leftover. Assists in putting away food supplies upon delivery. Prepares and bakes foods for special events as needed; assists in banquets or special events as required. Assists in other food service areas as needed; collects money and makes correct change. Demonstrates regular attendance and punctuality. Adheres to the appropriate code of ethics. Performs other duties consistent with the position assigned as may be requested by the Lunchroom Manager or Superintendent. General Duties and Performance Responsibilities: Determine appropriate action within clearly defined guidelines. Present a positive image of the school to parents, and convey to them the school's genuine concern with the education, growth and development of each student. Seek to establish friendly and cooperative partnerships between home and school. Work to develop a positive public relationship between the school district and community. Carry out assignments in a timely manner without undue checking. React positively to directives given by supervisors. Demonstrate a willingness to cooperate with district administrators, principals and staff. Maintain the confidentiality, both verbally and in written form, of each student's educational records. Strive to maintain and improve professional competence. Take necessary precautions to protect students, equipment, materials and facilities. Adhere to School Board of Education Policies and Procedures. Knowledge and Abilities: KNOWLEDGE OF: Principles and methods of quantity food service preparation, serving and storage. Sanitation and safety practices related to handling, cooking, baking and serving food. Methods of preparing and serving food in large quantities. Proper methods of storing equipment, materials and supplies. Standard kitchen equipment, utensils, and measurements and health and safety regulations. Basic record-keeping techniques and basic math skills. ABILITY TO: Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service facility. Prepare and serve food in accordance with health and sanitation regulations. Operate and maintain standard machines and equipment found in school cafeterias and kitchens. Prepare attractive, appetizing, and nutritious meals for students and staff. Follow, adjust, and extend recipes. Communicate effectively both orally and in writing. Maintain routine records and meet schedules and time lines. Establish and maintain cooperative and effective working relationships with others. Plan, observe health and safety regulations, train and provide work direction to others. Be a team player, willing to do whatever necessary to get task finished- even though it may not be your assigned duty for the day. Physical Requirements: Medium to Light Work Ability to lift at least 30 pounds Ability to exert in excess of 30 pounds of force occasionally, and/or in excess of 20 pounds of force constantly to move objects Physical Activities: Ability to sit, stand, walk, climb, balance, bend, stoop, kneel, crouch, crawl, twist, and reach Ability to push, pull, or lift exerting up to 20 pounds of force Grasping - applying pressure to an object with the fingers and palm. Talking - expressing or exchanging ideas by means of the spoken word. Voice will need to be loud at times in order to be heard. Hearing Acuity - perceiving speech and other environmental sounds at normal loudness levels. Visual Acuity - seeing at a level which allows reading of numbers and text, operation of equipment, inspection of machines, etc. Vision Color - ability to identify and distinguish colors Peripheral - observing an area that can be seen up and down or right and left when eyes are fixed on a given point. Working Conditions: The worker is subject to both environmental conditions as activities occur both inside and outside. Salary: Commensurate with the school district's Classified Salary Schedule Note: This description of performance responsibilities is intended to indicate the kinds of tasks and levels of work difficulty that will be required of positions that will be given this title and shall not be construed a declaration of what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct or control the work of employees under his/her supervision. The use of a particular expression or illustration describing duties shall not be held to exclude other duties not mentioned that are of a similar kind or level of difficulty with the job description.

CLASS TITLE: COOK/BAKER (Pay will be prorated based on start date for 25/26 school year.) BASIC FUNCTION: Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others. REPRESENTATIVE DUTIES/ESSENTIAL FUNCTIONS: Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; prepare and combine necessary ingredients. Prepare and cook meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods. Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements. Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing. Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty. Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations, clean refrigerators and storerooms as required. Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored. Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, cash register, dishwasher and other cafeteria equipment as required. Train and provide work direction to others. Record amounts of food sold and monies collected as assigned; assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods left over. Prepare and bake food for special events as needed; assist at banquets or special events as required. Assist in other food service areas as needed; collect money and make correct change. Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Principles and methods of quantity food service preparation, serving and storage. Sanitation and safety practices related to handling, cooking baking and serving food. Methods of preparing and serving food in large quantities. Methods of adjusting and extending recipes and proper substitutions. Proper methods of storing equipment, materials and supplies. Standard kitchen equipment, utensils and measurements. Health and safety regulations. Basic record-keeping techniques. Basic math and cashiering skills. ABILITY TO: Maintain regular and predictable attendance. Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service facility. Prepare and serve food in accordance with health and sanitation regulations. Operate and maintain standard machines and equipment found in school cafeterias and kitchens. Prepare attractive, appetizing and nutritious meals for students and staff. Lift, bend, reach and stand. Follow, adjust and extend recipes. Understand and follow oral and written directions. Communicate effectively both orally and in writing. Lift heavy objects. Maintain routine records. Meet schedules and time lines. Establish and maintain cooperative and effective working relationships with others. Plan and organize work. Observe health and safety regulations. Train and provide work direction to others. Make change accurately. Read and write at a level required for successful job performance. EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and one year experience in cooking and baking food in large quantities. LICENSES AND OTHER REQUIREMENTS: Must complete training course for certification of beginning school food personnel as prescribed in 702 KAR 6:045.

Cafeteria workers are responsible for the preparation and serving of meals to students and staff as well as general clean up following meals 29.5 hours per week 2 sick and/or personal days

Reports To: Sous Chef, Chef de Cuisine, Executive Chef General Purpose: Accurately and efficiently cooks hot food products as well as prepares and portions food products prior to cooking. Also performs other duties in the areas of food and final plat Line Cook, Cook, Sous Chef, Restaurant, Hotel

And responsibilities of the position may vary by Aramark location based on client requirements and business needs. Cooks and prepare a variety of food according to production guidelines and standardized recipes Sets up workstation with all needed ing Cook, Restaurant, Food, Equipment

JOIN DISMAS and work for one of the nation's largest not-for-profit providers specializing in community-based adult re-entry programs. Dismas Charities provides quality, cost-effective community-based residential and non-residential supervision and treatment services. ENJOY meaningful work, indoor work, competitive pay and benefits. Do work that POSITIVELY IMPACTS your community, assisting individuals to heal so they can once again be productive and responsible citizens. Summary: Responsible for the preparation of meals and supplements for the center, manages food service inventory, maintains food service equipment and assists Director with coordinating outside agency inspections. Pay $15.50 Shift Schedule: Full-Time. 40 hours per week. (variable as needed) * 1st Shift, 2nd Shift, Weekends, Holidays on weekends, split/flex shift Essential Duties and Responsibilities: include the following. Other duties may be assigned by the Director. These Programs operate with the understanding that the Federal or State Contracting Authority and/or Executive Management has the right to modify their operating standards, to include staffing requirements and qualifications, as needed, to ensure quality and continuation of services. These changes may affect your qualifications for continued employment in this specific job category or classification. * Meal Preparation: Prepares meals and supplements for facility residents; ensures that all aspects of the food service operation comply with applicable regulations, requirements and standards and follow the approved menu schedule provided by a licensed dietitian. * Meal Planning: Assists the Director in planning and implementing menus which comply with all applicable regulations, requirements and standards and provides and posts advanced notification to the Director and Residents of all menu substitutions. * Food and Kitchen Management: Manages inventory and ordering of food and food prep equipment to ensure adequate supply and timely preparation of meals and supplements; Networks with local food banks and related community resources. * Health and Safety: Maintains sanitary and safety standards and cleanliness of the kitchen, serving and prep areas and related equipment, dishes and utensils. * Record Keeping: Maintains required written records regarding the food service operation. * Maintains Working Knowledge of all Procedures and Policies: Statement of Work and Physical Plant and Operations Manuals, to include but not limited to Emergency Drills, Life Safety, Facility Sanitation, and Escape and Unusual Occurrence Procedures. * Work Schedule: In the event of a work stoppage, work the hours necessary to staff the center; Attends and participates in all required appointments/meetings on site, within the community, the court system or at other business related location. Job Requirements: * Experience: * Candidate must have demonstrated ability to cook * Organize and plan food service operations as typically demonstrated by at least two years of paid food service experience with at least one year of food service experience requiring administrative duties such as food ordering, budget management, inspection planning and compliance, and equipment operations and repair. * Demonstrated ability to cook, organize and manage a food service operation within the budgetary guidelines outlined by the company. * Comparable experience, training and demonstrated food preparation/service skills may be substituted for the education requirement at the discretion of Dismas' senior management. 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 and use hands to finger, handle, or feel. The employee is frequently required to reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. The employee may be required to drive a company and/or personal vehicle to meet the requirements this position. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions. The employee is occasionally exposed to moving mechanical parts; fumes or airborne particles; outside weather conditions and risk of electrical shock. The noise level in the work environment is usually moderate.

Trimble County Public Schools / COOK/BAKER @ Milton Elementary 4 hours a day 181 days Purpose: To prepare, cook, bake, and serve a variety of foods in quantity at an assigned school site; assist in other preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others. Reports To: Lunchroom Manager Qualifications: High School Diploma or GED Must complete training course for certification of beginning school food service personnel as prescribed in 702KAR 6:045. Hold a minimum of one year of experience in cooking and baking food in large quantities. Shall have demonstrated people skills to indicate the ability to function in a team oriented environment. Hold a valid Kentucky Driver's License Specific Duties and Performance Responsibilities: Prepares and bakes rolls, biscuits, breads, cakes, cookies, and other baked goods; prepares and combines necessary ingredients. Prepares and cooks meat dishes, vegetables and other main dishes; prepares salads, sandwiches, fruit, soups, sauces, and other foods. Assists in determining appropriate quantity of food items for cooking and baking; adjusts and extends recipes as needed; maintains food quality standards including appearance, and nutritional requirements. Monitors temperatures of food to assure safety and quality standards are met; monitors water temperatures to assure proper temperature for sanitizing. Serves food according to established guidelines and replenishes serving containers as needed; serves and sells lunch items to faculty. Cleans cafeteria equipment, utensils, and appliances, and stores food supplies; assures compliance with kitchen sanitation and safety procedures and regulations; cleans refrigerators, ovens, overhead vents, and deep fryer as required. Assists in storing unused food and supplies; disposes of unusable leftovers; utilizes proper methods of handling foods to be stored. Operates a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, dishwasher, electric warmer, range, oven, pressure cooker, and other cafeteria equipment as required. Trains and provides work direction to others. Assists with inventory and maintains routine records as directed; prepares records of foods cooked and foods leftover. Assists in putting away food supplies upon delivery. Prepares and bakes foods for special events as needed; assists in banquets or special events as required. Assists in other food service areas as needed; collects money and makes correct change. Demonstrates regular attendance and punctuality. Adheres to the appropriate code of ethics. Performs other duties consistent with the position assigned as may be requested by the Lunchroom Manager or Superintendent. General Duties and Performance Responsibilities: Determine appropriate action within clearly defined guidelines. Present a positive image of the school to parents, and convey to them the school's genuine concern with the education, growth and development of each student. Seek to establish friendly and cooperative partnerships between home and school. Work to develop a positive public relationship between the school district and community. Carry out assignments in a timely manner without undue checking. React positively to directives given by supervisors. Demonstrate a willingness to cooperate with district administrators, principals and staff. Maintain the confidentiality, both verbally and in written form, of each student's educational records. Strive to maintain and improve professional competence. Take necessary precautions to protect students, equipment, materials and facilities. Adhere to School Board of Education Policies and Procedures. Knowledge and Abilities: KNOWLEDGE OF: Principles and methods of quantity food service preparation, serving and storage. Sanitation and safety practices related to handling, cooking, baking and serving food. Methods of preparing and serving food in large quantities. Proper methods of storing equipment, materials and supplies. Standard kitchen equipment, utensils, and measurements and health and safety regulations. Basic record-keeping techniques and basic math skills. ABILITY TO: Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service facility. Prepare and serve food in accordance with health and sanitation regulations. Operate and maintain standard machines and equipment found in school cafeterias and kitchens. Prepare attractive, appetizing, and nutritious meals for students and staff. Follow, adjust, and extend recipes. Communicate effectively both orally and in writing. Maintain routine records and meet schedules and time lines. Establish and maintain cooperative and effective working relationships with others. Plan, observe health and safety regulations, train and provide work direction to others. Be a team player, willing to do whatever necessary to get task finished- even though it may not be your assigned duty for the day. Physical Requirements: Medium to Light Work Ability to lift at least 30 pounds Ability to exert in excess of 30 pounds of force occasionally, and/or in excess of 20 pounds of force constantly to move objects Physical Activities: Ability to sit, stand, walk, climb, balance, bend, stoop, kneel, crouch, crawl, twist, and reach Ability to push, pull, or lift exerting up to 20 pounds of force Grasping - applying pressure to an object with the fingers and palm. Talking - expressing or exchanging ideas by means of the spoken word. Voice will need to be loud at times in order to be heard. Hearing Acuity - perceiving speech and other environmental sounds at normal loudness levels. Visual Acuity - seeing at a level which allows reading of numbers and text, operation of equipment, inspection of machines, etc. Vision Color - ability to identify and distinguish colors Peripheral - observing an area that can be seen up and down or right and left when eyes are fixed on a given point. Working Conditions: The worker is subject to both environmental conditions as activities occur both inside and outside. Salary: Commensurate with the school district's Classified Salary Schedule Note: This description of performance responsibilities is intended to indicate the kinds of tasks and levels of work difficulty that will be required of positions that will be given this title and shall not be construed a declaration of what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct or control the work of employees under his/her supervision. The use of a particular expression or illustration describing duties shall not be held to exclude other duties not mentioned that are of a similar kind or level of difficulty with the job description.