Cook jobs at Sanford Health - 2466 jobs

At Memorial, we are dedicated to improving the health, well-being and, most of all, quality of life for the people entrusted to our care. An unwavering commitment to our service vision is what makes the difference. It is the foundation of The Memorial Experience. Summary Prepares and produces food for distribution to patients, retail, physicians and catering services. Responsibilities Prepares food according to standardized recipes ensuring food production schedules are met. Follows menus provided and communicates any concerns to departmental leadership. Ensures that food is prepared and documented according to quality, quantity, nutritional, temperature and safety standards. Adheres to all applicable HACCP (Hazard analysis and critical control points) guidelines regarding the requisition, storage, handling and preparation of food. Uses all necessary food service equipment as needed, using proper safety precautions, operational, cleaning procedures, as well as sanitation and maintenance of work area. Competencies ACCOUNTABILITY, CUSTOMER SERVICE, FOOD PREPARATION, FOOD SAFETY, HAND HYGIENE, KITCHEN SANITATION - STAFF, PATIENT AND FAMILY CENTERED CARE, RESPONDING TO CHANGE, STANDARDS OF BEHAVIOR Education And Certification Requirements No Degree or any other education earned (Required) Additional Job Information Complexity of Work: Requires critical thinking skills, decisive judgment and the ability to work with minimal supervision. Must be able to work in a stressful environment and take appropriate action. Required Work Experience: One (1) year of food service experience which can include training from a culinary program. Other Information: High School Diploma or Equivalent Preferred.Additional Education Info: High School Diploma or Equivalent Preferred Working Conditions And Physical Requirements Bending and Stooping = 60% Climbing = 40% Keyboard Entry = 20% Kneeling = 40% Lifting/Carrying Patients 35 Pounds or Greater = 0% Lifting or Carrying 0 - 25 lbs Non-Patient = 60% Lifting or Carrying 2501 lbs - 75 lbs Non-Patient = 60% Lifting or Carrying > 75 lbs Non-Patient = 20% Pushing or Pulling 0 - 25 lbs Non-Patient = 60% Pushing or Pulling 26 - 75 lbs Non-Patient = 60% Pushing or Pulling > 75 lbs Non-Patient = 20% Reaching = 60% Repetitive Movement Foot/Leg = 0% Repetitive Movement Hand/Arm = 60% Running = 0% Sitting = 0% Squatting = 0% Standing = 60% Walking = 60% Audible Speech = 60% Hearing Acuity = 60% Smelling Acuity = 60% Taste Discrimination = 60% Depth Perception = 60% Distinguish Color = 60% Seeing - Far = 60% Seeing - Near = 60% Bio hazardous Waste = 0% Biological Hazards - Respiratory = 0% Biological Hazards - Skin or Ingestion = 0% Blood and/or Bodily Fluids = 0% Communicable Diseases and/or Pathogens = 0% Asbestos = 0% Cytotoxic Chemicals = 0% Dust = 0% Gas/Vapors/Fumes = 40% Hazardous Chemicals = 40% Hazardous Medication = 0% Latex = 0% Computer Monitor = 20% Domestic Animals = 0% Extreme Heat/Cold = 60% Fire Risk = 60% Hazardous Noise = 0% Heating Devices = 60% Hypoxia = 0% Laser/High Intensity Lights = 0% Magnetic Fields = 0% Moving Mechanical Parts = 60% Needles/Sharp Objects = 60% Potential Electric Shock = 60% Potential for Physical Assault = 0% Radiation = 0% Sudden Decompression During Flights = 0% Unprotected Heights = 0% Wet or Slippery Surfaces = 60% Shift Days Disclaimer: This job description is not intended, nor should it be construed to be an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended to indicate the general nature and level of work performed by employees within this classification. Wages shown on independent job boards reflect market averages, not specific to any employer. We encourage candidates to talk to their Memorial Healthcare System recruiter to discuss actual pay rates, during the hiring process. Memorial Healthcare System is proud to be an equal opportunity employer committed to workplace diversity. Memorial Healthcare System recruits, hires and promotes qualified candidates for employment opportunities without regard to race, color, age, religion, gender, gender identity or expression, sexual orientation, national origin, veteran status, disability, genetic information, or any factor prohibited by law. We are proud to offer Veteran's Preference to former military, reservists and military spouses (including widows and widowers). You must indicate your status on your application to take advantage of this program. Employment is subject to post offer, pre-placement assessment, including drug testing. If you need reasonable accommodation during the application process, please call ************ (M-F, 8am-5pm) or email *******************************

Matthews Glen Category: Food Services Full-Time 733 Pavilion Drive US-NC-Matthews Enjoy being a cook, but tired of the late hours? We are currently seeking a dedicated and passionate line cook to join our culinary team! Next day pay: Work today, get paid tomorrow with our PayActiv benefit! We strongly believe in providing our team members with great benefits, such as tuition reimbursement, commuter benefits, scholarship awards, professional development programs, university partnerships, referral and discount programs, appreciation events, wellness initiatives, and much more! Acts is currently seeking qualified candidates for our Line Cook position. As part of our onboarding experience, you'll advance your culinary career through our partnership with Rouxbe Online Culinary School. This seamless introduction includes a series of comprehensive courses that provide 9 transferable college credit hours upon completion, setting you up for long term success from day one! The ideal candidate for our organization serves a very important role in the success of our brand, culinary culture, vision, and future. Our Food Philosophy in our scratch kitchens is that "We are passionate about our food and want you to feel the same excitement and fun. Our menus feature fresh and healthy options alongside the more indulgent ones. We see our service as a journey incorporating seasonal trends, needs and wants." Requirements The ideal candidate will meet the following requirements: High school diploma or equivalent Minimum of two years' progressive responsibility in a full-service restaurant, catering, healthcare, country club/hotel, or cruise line environment is helpful Team members are eligible for a generous benefit package including health benefits (medical, prescription, dental and vision), flexible spending accounts, life insurance, disability programs, 401(k) plan (with 4% company match after one year of employment), paid time off and holidays, and much more! Eligibility may vary based on status. For more information or to apply, visit us at ***************** and join our Talent Network to receive e-mail alerts with new job opportunities that match your interests! Acts Retirement-Life Communities is one of the largest not-for-profit owners, operators, and developers of resort-style continuing care senior living communities, including independent living, assisted living, and skilled nursing. The Acts family proudly consists of 28 communities in 9 states, and over 8,500 team members. Acts provides residents with a lifestyle that includes on-campus conveniences, services, and amenities such as casual and fine dining venues, beauty salons, fitness centers, security, healthcare, activity programs, and much more. Our team members are inspired by a culture of Loving-Kindness, and we are fully committed to appreciating the array of backgrounds and talents demonstrated by our team members. Acts is an equal opportunity employer that is committed to diversity and inclusion in the workplace. Qualified applicants will receive consideration for employment without regard to race, color, religion, age, gender, gender identity or expression, sexual orientation, marital status, national origin, non-disqualifying disability, veteran status, or any other characteristic protected by law. Acts is committed to providing reasonable accommodations for candidates with disabilities in our hiring process. Pay Range $17.51 - $21.00 / hour. Starting rate will vary based on skills and experience.

Tryon Estates Category: Food Services Full-Time 617 Laurel Lake Drive US-NC-Columbus Enjoy being a cook, but tired of the late hours? We are currently seeking a dedicated and passionate prep cook to join our culinary team! Next day pay: Work today, get paid tomorrow with our PayActiv benefit! We strongly believe in providing our team members with great benefits, such as tuition reimbursement, commuter benefits, scholarship awards, professional development programs, university partnerships, referral and discount programs, appreciation events, wellness initiatives, and much more! Acts is currently seeking qualified candidates for our Prep Cook position. As part of our onboarding experience, you'll advance your culinary career through our partnership with Rouxbe Online Culinary School. This seamless introduction includes a series of comprehensive courses that provide 9 transferable college credit hours upon completion, setting you up for long term success from day one! The ideal candidate for our organization serves a very important role in the success of our brand, culinary culture, vision, and future. Our Food Philosophy in our scratch kitchens is that "We are passionate about our food and want you to feel the same excitement and fun. Our menus feature fresh and healthy options alongside the more indulgent ones. We see our service as a journey incorporating seasonal trends, needs and wants." In this role, you will be responsible for preparing food items needed for meal service while following the established recipes and portion control guidelines. Requirements The ideal candidate will meet the following requirements: High school diploma or equivalent Minimum of one year of progressive responsibility in a full-service restaurant, catering, healthcare, country club/hotel, or cruise line environment is helpful Team members are eligible for a generous benefit package including health benefits (medical, prescription, dental and vision), flexible spending accounts, life insurance, disability programs, 401(k) plan (with 4% company match after one year of employment), paid time off and holidays, and much more! Eligibility may vary based on status. For more information or to apply, visit us at ***************** and join our Talent Network to receive e-mail alerts with new job opportunities that match your interests! Acts Retirement-Life Communities is one of the largest not-for-profit owners, operators, and developers of resort-style continuing care senior living communities, including independent living, assisted living, and skilled nursing. The Acts family proudly consists of 28 communities in 9 states, and over 8,500 team members. Acts provides residents with a lifestyle that includes on-campus conveniences, services, and amenities such as casual and fine dining venues, beauty salons, fitness centers, security, healthcare, activity programs, and much more. Our team members are inspired by a culture of Loving-Kindness, and we are fully committed to appreciating the array of backgrounds and talents demonstrated by our team members. Acts is an equal opportunity employer that is committed to diversity and inclusion in the workplace. Qualified applicants will receive consideration for employment without regard to race, color, religion, age, gender, gender identity or expression, sexual orientation, marital status, national origin, non-disqualifying disability, veteran status, or any other characteristic protected by law. Acts is committed to providing reasonable accommodations for candidates with disabilities in our hiring process. Pay Range $16.38 - $19.00 / hour. Starting rate will vary based on skills and experience.

At Tony's Fresh Market, LLC, how we work is defined by shared values that include absolute integrity, respect, and collaboration. But it's more than that, it's smart and highly driven people united in purpose to serve one another. Bring your energy and unique perspective and you'll have the opportunity to grow with us professionally, personally, and financially. You'll be part of a team that genuinely cares about helping you succeed, and you'll work alongside talented colleagues, while making a difference in our communities. As a Service Deli Cook your primary responsibility will include maintaining hot food display cases and prepare food as needed in the kitchen by the recipes provided by the Executive Chef. Responsibilities: Respond to customer questions in an effective manner. Stock products and maintain product displays according to merchandising standards. Basic department cleaning upkeep including and not limited to pots, pans, & utensils. Follow safety and sanitation procedures to ensure quality service and products for our customers. Assist customers with their orders for a variety of deli services. Ability to work well as part of a team. May perform other duties as assigned or required. Qualifications: Highly organized with a keen sense of details. Great listening and communication skills. Can handle lifting, carrying, pushing, pulling, bending, and twisting while handling products or using various equipment. Ability to shine in a fast-paced environment. Physical demands: The physical demands and work conditions below represent those that must be met to successfully perform the essential functions of this job. Some requirements may be modified to accommodate individuals with disabilities: Regularly required to stand, bend, reach, push, pull, lift, carry, and walk about the store. The work environment is typical of a retail store. The noise level ranges from quiet to loud. The Service Deli is cooler than most areas however when preparing food, you will be in a hot environment. Minimal sitting is required. IMPORTANT DISCLAIMER NOTICE The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this are representative only and not exhaustive of the tasks that an employee may be required to perform. The Employer reserves the right to revise this job description at any time and to require employees to perform other tasks as circumstances or conditions of its business or the work environment change. Disclaimer: Pay scale $15.00-$20.03 The pay scale above is the hourly wage range that the Company reasonably expects to pay for this position. *Manager roles have a bonus target potential paid out quarterly based on company results/metrics. Within this range, individual pay is determined by location and other factors including, but not limited to, specific skills, relevant work experience, and relevant education and/or training. The Company offers competitive medical, dental, vision, and supplemental benefits to its team members. Team Members are also able to participate in the company's 401k plan that includes a safe harbor match. This information is provided to applicants in accordance with IL Senate Bill HB2139 and state and local minimum wage standards.

SCHEDULE: 0630-1500 WEEKEND ROTATION: Every 3rd Weekend Performs a variety of duties related to the production and serving of food to patients, residents, staff, visitors, and special functions. Functions as a member of the department's team to continuously improve services. Minimum knowledge, skills, and abilities: * Ability to read and communicate effectively in English. * Prior experience in a food service setting. * Ability to organize tasks and work in a busy environment. * Ability to work with little or no supervision. * Ability to follow detailed instruction.

Description: Under the direction of the Food Service Director, the cook/cook helper will prepare, season and cook food for hospital patients, nursing home residents, staff, and visitors. EDUCATION, CREDENTIALS & EXPERIENCE REQUIREMENTS: Ability to read, write, speak and follow written or oral directions. Education: High School graduate or equivalent. Technical or vocational training desirable, but not necessary. Six months of supervised training in institutional food service. Knowledge of principles, methods, practices, procedures, and terms used, significantly beyond basic training. Sufficient knowledge to work effectively with only general or direct supervision in most work situations. Work normally includes standardized procedures with limited deviation or irregularity. ServSafe Food Handler certification (or obtain within 90 days of hire) CPR certification GENERAL REQUIREMENTS: Performs all job responsibilities in alignment with the mission and vision of the organization. Performs other duties as required and completes all job functions as per departmental policies and procedures. Maintains current knowledge in present areas of responsibility (i.e., self-education, attends ongoing educational programs). Attends staff meetings and completes mandatory in-services and requirements and competency evaluations on time. Wears protective clothing and equipment as appropriate. GENERAL SKILLS: Ability to communicate in English, both verbally and in writing. Additional languages preferred. Strong written and verbal skills. Basic Computer Skills WORKING CONDITIONS: General environment: Works in a well-lighted, air-conditioned area, with moderate noise levels. May be exposed to high noise levels and bright lights. May be exposed to limited hazardous substances or body fluids, or infectious organisms. May be required to change from one task to another or different nature without loss of efficiency or composure. Periods of high stress and fluctuating workloads may occur. May be scheduled as needed including overtime. PHYSICAL REQUIRMENTS & DEMANDS: Have near normal hearing: Hear alarms/telephone/normal speaking voice. Have near normal vision: Clarity of vision (both near and far), ability to distinguish colors. Have good manual dexterity. Have good eye-hand foot coordination. Ability to perform repetitive tasks/motion. Continuously within shift (67-100%): Standing, Walking. Frequently within shift (34-66%): Bending/Stooping, Pushing/Pulling, Lift/carry up to 20lbs, Lift/carry greater than 20 lbs. with assistance. Occasionally within shift (1-33%): Sitting, Climbing, Twist at waist, Lift/Carry greater than 50 lbs. with assistance, Reaching above shoulder. MISSION STATEMENT: QUALITY HEALTHCARE: In our continuing effort to enhance the quality of life for the communities we serve, the Hospital Authority of Miller County is committed to the delivery of superior, safe, cost-effective healthcare through the provisions of education prevention, diagnosis and treatment. JOB SPECIFIC COMPETENCIES: Prepares all foods indicated on menu provided for patients, residents and staff food service, using standardized recipes based on standard portion size. May schedule food preparation so that items are prepared according to time required to meet serving schedule. Estimates food requirements and controls serving portions, eliminating waste and leftovers. Sets up line for each meal, fixes plates according to patient's diets. Prepares and fixes all patient late trays. Sets up cafeteria line for each meal, serves employees and visitors. Responsible for removing food off cafeteria line, labeling and dating food for refrigeration. Always clean all work areas after each use. Prepare morning snacks for employees and set up cafeteria line. Wash all pots and pans after breakfast, lunch and dinner. Clean sinks after each use. Responsible for all daily and extra cleaning assignments for cooks assigned by food service director. Assist in preparing special functions, board meeting dinners, luncheons, and parties. May receive and check daily deliveries. Keep record of supplies used each day from stockroom. May assist with pricing and putting up stock after deliveries. May assist in menu planning with Food Service Manager or diet supervisor. May assist diet supervisor when needed on dessert or salads, assist with cash sales on cafeteria line, locking up and unloading department and assist dietary aide with tray deliveries when needed. Responsible for making sure stoves, ovens, grills, steam table, and deep fryer is turned off at the end of the work day. Determines types and quantities of meats, vegetables and soups to be prepared by reviewing planned menus. Determines amount of foods needed to meet weekly menus and submits order to nutritional services manager. Ensures meals are ready at specified times. Consults with Food Service Manager or Shift Supervisor regarding use of left-overs. Consults Clinical Dietitian on diets, as necessary. Supervises nutritional workers when washing, trimming or preparing food. Measures and mixes ingredients according to approved recipes using blenders, mixers, grinders, slicers, etc. Makes sauces, soups. Stews, casseroles and desserts meeting established dietary guidelines. Cooks' meat, fish and fowl in a variety of ways such as baking, roasting, broiling and steaming. Tests food being cooked to ensure doneness. Adjusts heat controls as necessary. Improves flavor and texture of food by adding ingredients or seasonings. Observes infection control practices at all times. Maintains kitchen in a clean, neat and organized manner. PROFESSIONAL REQUIREMENTS: Follows Code of Conduct policy. Adheres to dress code; appearance is neat and clean. Completes annual educational requirements. Maintains regulatory requirements. Maintains patient confidentiality at all times. Reports to work on time and as scheduled; completes work within designated time. Wears identification when on duty; uses computerized time clock system correctly. Completes in-services and returns in a timely fashion. Attends annual review and/or skills fair and department in-services, as scheduled. Attempts to end conversations and other interactions in a positive manner; leaves others with a good impression of the Hospital Authority of Miller County and its employees. Complies with all organizational policies regarding ethical business practices. Communicates the mission statement of the organization. GUEST RELATIONS STANDARDS: (All guest relation violations are subject to disciplinary action up to and including termination): Always treat others in a friendly, helpful manner. Refers co-workers to proper sources when unable to provide an answer. Interacts with others in a professional and friendly manner. Takes interest in others and always gives full cooperation to fellow workers. Always maintains an open line of communication with other departments. Thoroughly familiar with the hospital and the services it offers. OTHER: Responsibility to Report: It is the responsibility of every employee of HAMC to comply with federal, state and local laws and regulations, as well as, HAMC Policies and Procedures. Every employee is help accountable to participate in, comply with and report concerns to his or her supervisor or the Compliance Officer if illegal or unethical behavior is suspected. As an employee of HAMC, you have been granted user access to applicable ePHI systems based on your position. This user or role-based access is intended to give you the minimum necessary access to perform your job function(s) only and should be used only as applicable. OTHER DUITIES: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Requirements: EDUCATION, CREDENTIALS & EXPERIENCE REQUIREMENTS: Ability to read, write, speak and follow written or oral directions. Education: High School graduate or equivalent. Technical or vocational training desirable, but not necessary. Six months of supervised training in institutional food service. Knowledge of principles, methods, practices, procedures, and terms used, significantly beyond basic training. Sufficient knowledge to work effectively with only general or direct supervision in most work situations. Work normally includes standardized procedures with limited deviation or irregularity. ServSafe Food Handler certification (or obtain within 90 days of hire) CPR certification

Full-time Description Under the direction of the Food Service Director, the cook/cook helper will prepare, season and cook food for hospital patients, nursing home residents, staff, and visitors. EDUCATION, CREDENTIALS & EXPERIENCE REQUIREMENTS: Ability to read, write, speak and follow written or oral directions. Education: High School graduate or equivalent. Technical or vocational training desirable, but not necessary. Six months of supervised training in institutional food service. Knowledge of principles, methods, practices, procedures, and terms used, significantly beyond basic training. Sufficient knowledge to work effectively with only general or direct supervision in most work situations. Work normally includes standardized procedures with limited deviation or irregularity. ServSafe Food Handler certification (or obtain within 90 days of hire) CPR certification GENERAL REQUIREMENTS: Performs all job responsibilities in alignment with the mission and vision of the organization. Performs other duties as required and completes all job functions as per departmental policies and procedures. Maintains current knowledge in present areas of responsibility (i.e., self-education, attends ongoing educational programs). Attends staff meetings and completes mandatory in-services and requirements and competency evaluations on time. Wears protective clothing and equipment as appropriate. GENERAL SKILLS: Ability to communicate in English, both verbally and in writing. Additional languages preferred. Strong written and verbal skills. Basic Computer Skills WORKING CONDITIONS: General environment: Works in a well-lighted, air-conditioned area, with moderate noise levels. May be exposed to high noise levels and bright lights. May be exposed to limited hazardous substances or body fluids, or infectious organisms. May be required to change from one task to another or different nature without loss of efficiency or composure. Periods of high stress and fluctuating workloads may occur. May be scheduled as needed including overtime. PHYSICAL REQUIRMENTS & DEMANDS: Have near normal hearing: Hear alarms/telephone/normal speaking voice. Have near normal vision: Clarity of vision (both near and far), ability to distinguish colors. Have good manual dexterity. Have good eye-hand foot coordination. Ability to perform repetitive tasks/motion. Continuously within shift (67-100%): Standing, Walking. Frequently within shift (34-66%): Bending/Stooping, Pushing/Pulling, Lift/carry up to 20lbs, Lift/carry greater than 20 lbs. with assistance. Occasionally within shift (1-33%): Sitting, Climbing, Twist at waist, Lift/Carry greater than 50 lbs. with assistance, Reaching above shoulder. MISSION STATEMENT: QUALITY HEALTHCARE: In our continuing effort to enhance the quality of life for the communities we serve, the Hospital Authority of Miller County is committed to the delivery of superior, safe, cost-effective healthcare through the provisions of education prevention, diagnosis and treatment. JOB SPECIFIC COMPETENCIES: Prepares all foods indicated on menu provided for patients, residents and staff food service, using standardized recipes based on standard portion size. May schedule food preparation so that items are prepared according to time required to meet serving schedule. Estimates food requirements and controls serving portions, eliminating waste and leftovers. Sets up line for each meal, fixes plates according to patient's diets. Prepares and fixes all patient late trays. Sets up cafeteria line for each meal, serves employees and visitors. Responsible for removing food off cafeteria line, labeling and dating food for refrigeration. Always clean all work areas after each use. Prepare morning snacks for employees and set up cafeteria line. Wash all pots and pans after breakfast, lunch and dinner. Clean sinks after each use. Responsible for all daily and extra cleaning assignments for cooks assigned by food service director. Assist in preparing special functions, board meeting dinners, luncheons, and parties. May receive and check daily deliveries. Keep record of supplies used each day from stockroom. May assist with pricing and putting up stock after deliveries. May assist in menu planning with Food Service Manager or diet supervisor. May assist diet supervisor when needed on dessert or salads, assist with cash sales on cafeteria line, locking up and unloading department and assist dietary aide with tray deliveries when needed. Responsible for making sure stoves, ovens, grills, steam table, and deep fryer is turned off at the end of the work day. Determines types and quantities of meats, vegetables and soups to be prepared by reviewing planned menus. Determines amount of foods needed to meet weekly menus and submits order to nutritional services manager. Ensures meals are ready at specified times. Consults with Food Service Manager or Shift Supervisor regarding use of left-overs. Consults Clinical Dietitian on diets, as necessary. Supervises nutritional workers when washing, trimming or preparing food. Measures and mixes ingredients according to approved recipes using blenders, mixers, grinders, slicers, etc. Makes sauces, soups. Stews, casseroles and desserts meeting established dietary guidelines. Cooks' meat, fish and fowl in a variety of ways such as baking, roasting, broiling and steaming. Tests food being cooked to ensure doneness. Adjusts heat controls as necessary. Improves flavor and texture of food by adding ingredients or seasonings. Observes infection control practices at all times. Maintains kitchen in a clean, neat and organized manner. PROFESSIONAL REQUIREMENTS: Follows Code of Conduct policy. Adheres to dress code; appearance is neat and clean. Completes annual educational requirements. Maintains regulatory requirements. Maintains patient confidentiality at all times. Reports to work on time and as scheduled; completes work within designated time. Wears identification when on duty; uses computerized time clock system correctly. Completes in-services and returns in a timely fashion. Attends annual review and/or skills fair and department in-services, as scheduled. Attempts to end conversations and other interactions in a positive manner; leaves others with a good impression of the Hospital Authority of Miller County and its employees. Complies with all organizational policies regarding ethical business practices. Communicates the mission statement of the organization. GUEST RELATIONS STANDARDS: (All guest relation violations are subject to disciplinary action up to and including termination): Always treat others in a friendly, helpful manner. Refers co-workers to proper sources when unable to provide an answer. Interacts with others in a professional and friendly manner. Takes interest in others and always gives full cooperation to fellow workers. Always maintains an open line of communication with other departments. Thoroughly familiar with the hospital and the services it offers. OTHER: Responsibility to Report: It is the responsibility of every employee of HAMC to comply with federal, state and local laws and regulations, as well as, HAMC Policies and Procedures. Every employee is help accountable to participate in, comply with and report concerns to his or her supervisor or the Compliance Officer if illegal or unethical behavior is suspected. As an employee of HAMC, you have been granted user access to applicable ePHI systems based on your position. This user or role-based access is intended to give you the minimum necessary access to perform your job function(s) only and should be used only as applicable. OTHER DUITIES: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Requirements EDUCATION, CREDENTIALS & EXPERIENCE REQUIREMENTS: Ability to read, write, speak and follow written or oral directions. Education: High School graduate or equivalent. Technical or vocational training desirable, but not necessary. Six months of supervised training in institutional food service. Knowledge of principles, methods, practices, procedures, and terms used, significantly beyond basic training. Sufficient knowledge to work effectively with only general or direct supervision in most work situations. Work normally includes standardized procedures with limited deviation or irregularity. ServSafe Food Handler certification (or obtain within 90 days of hire) CPR certification

Begin a rewarding career-join Thorne Crest Senior Living Community as a Cook/Baker, where your commitment and compassion will directly impact the lives of others! Why Join Us? People First: Develop meaningful relationships with residents and staff members Competitive Pay: $17.00-$20.69/hr + credit for experience Schedule: This is a PRN position with flexible hours, including rotating weekends and holidays. Supportive Team: We value our caregivers as much as our clients Quick Hiring: Apply today and hear back within 48 hours What You'll Do: Prepare and bake appetizing and delicious desserts for residents Assist in leading a talented culinary team in daily kitchen operations Maintain high standards of kitchen sanitation and cleanliness Help with ingredient sourcing and inventory management Support production scheduling and kitchen workflow management Ensure food quality, consistency, and presentation standards are met What You'll Need: Prior experience cooking and baking in a professional setting required Knowledge of food safety standards Ability to understand, read, write, and speak English To apply, please complete the required questionnaire. We accept applications on a rolling basis. We are an Equal Opportunity Employer and are committed to a diverse and inclusive workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, age, national origin, ancestry, disability, medical condition, genetic information, marital status, veteran or military status, citizenship status, pregnancy (including childbirth, lactation, and related conditions), political affiliation, or any other status protected by applicable federal, state, or local laws. We are committed to providing an inclusive and accessible recruitment process. If you require accommodations during the interview process, please let us know. Reasonable accommodations will be provided upon request to ensure equal opportunity for all applicants. Applicants may be subject to a background check. Employees in this position must be able to satisfactorily perform the essential functions of the position. If requested, this organization will make every effort to provide reasonable accommodations to enable employees with disabilities to perform the position's essential job duties. As markets change and the Organization grows, job descriptions may change over time as requirements and employee skill levels evolve. With this understanding, this organization retains the right to change or assign other duties to this position.

At Tony's Fresh Market, LLC, how we work is defined by shared values that include absolute integrity, respect, and collaboration. But it's more than that, it's smart and highly driven people united in purpose to serve one another. Bring your energy and unique perspective and you'll have the opportunity to grow with us professionally, personally, and financially. You'll be part of a team that genuinely cares about helping you succeed, and you'll work alongside talented colleagues, while making a difference in our communities. As a Service Deli Cook your primary responsibility will include maintaining hot food display cases and prepare food as needed in the kitchen by the recipes provided by the Executive Chef. Responsibilities: Respond to customer questions in an effective manner. Stock products and maintain product displays according to merchandising standards. Basic department cleaning upkeep including and not limited to pots, pans, & utensils. Follow safety and sanitation procedures to ensure quality service and products for our customers. Assist customers with their orders for a variety of deli services. Ability to work well as part of a team. May perform other duties as assigned or required. Qualifications: Highly organized with a keen sense of details. Great listening and communication skills. Can handle lifting, carrying, pushing, pulling, bending, and twisting while handling products or using various equipment. Ability to shine in a fast-paced environment. Physical demands: The physical demands and work conditions below represent those that must be met to successfully perform the essential functions of this job. Some requirements may be modified to accommodate individuals with disabilities: Regularly required to stand, bend, reach, push, pull, lift, carry, and walk about the store. The work environment is typical of a retail store. The noise level ranges from quiet to loud. The Service Deli is cooler than most areas however when preparing food, you will be in a hot environment. Minimal sitting is required. IMPORTANT DISCLAIMER NOTICE The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this are representative only and not exhaustive of the tasks that an employee may be required to perform. The Employer reserves the right to revise this job description at any time and to require employees to perform other tasks as circumstances or conditions of its business or the work environment change. Disclaimer: Pay scale $16.60-$21.94 The pay scale above is the hourly wage range that the Company reasonably expects to pay for this position. *Manager roles have a bonus target potential paid out quarterly based on company results/metrics. Within this range, individual pay is determined by location and other factors including, but not limited to, specific skills, relevant work experience, and relevant education and/or training. The Company offers competitive medical, dental, vision, and supplemental benefits to its team members. Team Members are also able to participate in the company's 401k plan that includes a safe harbor match. This information is provided to applicants in accordance with IL Senate Bill HB2139 and state and local minimum wage standards.

At Tony's Fresh Market, LLC, how we work is defined by shared values that include absolute integrity, respect, and collaboration. But it's more than that, it's smart and highly driven people united in purpose to serve one another. Bring your energy and unique perspective and you'll have the opportunity to grow with us professionally, personally, and financially. You'll be part of a team that genuinely cares about helping you succeed, and you'll work alongside talented colleagues, while making a difference in our communities. As a Service Deli Cook your primary responsibility will include maintaining hot food display cases and prepare food as needed in the kitchen by the recipes provided by the Executive Chef. Responsibilities: Respond to customer questions in an effective manner. Stock products and maintain product displays according to merchandising standards. Basic department cleaning upkeep including and not limited to pots, pans, & utensils. Follow safety and sanitation procedures to ensure quality service and products for our customers. Assist customers with their orders for a variety of deli services. Ability to work well as part of a team. May perform other duties as assigned or required. Qualifications: Highly organized with a keen sense of details. Great listening and communication skills. Can handle lifting, carrying, pushing, pulling, bending, and twisting while handling products or using various equipment. Ability to shine in a fast-paced environment. Physical demands: The physical demands and work conditions below represent those that must be met to successfully perform the essential functions of this job. Some requirements may be modified to accommodate individuals with disabilities: Regularly required to stand, bend, reach, push, pull, lift, carry, and walk about the store. The work environment is typical of a retail store. The noise level ranges from quiet to loud. The Service Deli is cooler than most areas however when preparing food, you will be in a hot environment. Minimal sitting is required. IMPORTANT DISCLAIMER NOTICE The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this are representative only and not exhaustive of the tasks that an employee may be required to perform. The Employer reserves the right to revise this job description at any time and to require employees to perform other tasks as circumstances or conditions of its business or the work environment change.

At Houston Methodist, the Cook position is responsible for ensuring a high volume/high quality food service setup/assembly for the customer (patients, staff and visitors) that is presented and served within the set standards. This position is responsible for both hot and cold food production, including seasoning, preparing, and cooking of various meats, vegetables, soups and sauces and on measuring and following recipes as well as garnishing and packaging. This position communicates with peers and management regarding and hazards identified in the workplace and performs all duties and responsibilities projecting the Houston Methodist service image and support of the mission statement. The Cook position adheres with the HM Food and Nutrition Services Standards of Appearance and complies with relevant local Food Ordinances and federal and state regulatory agencies, reviewing and maintaining production records and cooling charts according to Hazard Analysis Critical Control Point (HACCP) guidelines. This position may be asked to assist in other food and nutrition service areas, as needed. FLSA STATUS Non-exempt QUALIFICATIONS EDUCATION * High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.) preferred EXPERIENCE * One year food service/cooking experience LICENSES AND CERTIFICATIONS Required * Food Handlers Permit - Various Issuers Accredited food handler training course approved by the Texas Department of State Health Services (TXDSHS) or by the American National Standards Institute (ANSI) SKILLS AND ABILITIES * Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through ongoing skills, competency assessments, and performance evaluations * Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patient or employee safety or security * Ability to effectively communicate with patients, physicians, family members and co-workers in a manner consistent with a customer service focus and application of positive language principles * Working knowledge of Serve Safe guidelines and Health department standards * Knowledge of /kitchen food service equipment and sanitation principles * Basic understanding of buffet receptions, upscale plated menu items, volume batch cooking ESSENTIAL FUNCTIONS PEOPLE ESSENTIAL FUNCTIONS * Interacts in a positive, professional manner with patients, family and staff. Communicates clearly and professionally to promote both work efforts and problem resolution. * Works, in conjunction with the Sr Cook and Catering staff, ensuring the food is prepared is on time, is of high quality, and transferred efficiently. * Notifies management appropriately with changes to menu items due to unforeseen events, i.e. spoilage, shortage, etc. * Contributes towards improvement of department scores for employee engagement, i.e. peer-to-peer accountability. SERVICE ESSENTIAL FUNCTIONS * Prepares food according to standardized recipes, menu, safe food handling and time schedule. Accurately completes cold and hot food preparation, as assigned. * Tastes food for palatability prior to each meal service to ensure highest quality. * Reviews menus in advance to ensure supplies are in-house. Utilizes downtime for preparation of food items to ensure menus are ready at the specified time. Prepares food for the next day per retail or room service cycle menus. Prepares for scheduled catering events one day prior to event. * Portions food according to diet and recipe. Garnishes food as instructed by Sr Cook and/or management. QUALITY/SAFETY ESSENTIAL FUNCTIONS * Inspects all foods for quality, freshness, and appearance. Ensures all food beyond the expiration date is discarded. Labels and dates all food items for storage. Ensures the proper rotation of food items. * Reports and corrects improper food, cooler and warmer temperatures. Assists Sr Cook in monitoring and recording temperatures of food and refrigeration. * Uses and follows all safety techniques in handling of equipment. Maintains proper sanitation in work area and equipment to comply with all federal and state regulatory agencies, including local Health Department, Fire Department, DNV, etc., cleaning immediate work area concurrently and cleaning large equipment per posted cleaning schedule. FINANCE ESSENTIAL FUNCTIONS * Practices good cost control through the proper use and storage of food, supplies, and equipment. Minimizes food waste through proper usage. * Utilizes resources with cost effectiveness and value creation in mind. Self-motivated to independently manage time effectively and prioritize daily tasks, assisting coworkers as needed. GROWTH/INNOVATION ESSENTIAL FUNCTIONS * Assists the Sr Cook or other responsible role with new food items from the creation to making it a menu item. * Seeks opportunities to identify self-development needs and takes appropriate action. Ensures own career discussions occur with appropriate management. Completes and updates the My Development Plan (MDP) on an ongoing basis. SUPPLEMENTAL REQUIREMENTS WORK ATTIRE * Uniform: Yes * Scrubs: No * Business professional: No * Other (department approved): Yes ON-CALLNote that employees may be required to be on-call during emergencies (ie. Disaster, Severe Weather Events, etc) regardless of selection below. * On Call* No TRAVELTravel specifications may vary by department * May require travel within the Houston Metropolitan area No * May require travel outside Houston Metropolitan area No Company Profile: Houston Methodist Cypress Hospital, Houston Methodist's eighth hospital, opened in the first quarter of 2025 in a prime location in the heart of the rapidly growing U.S. 290 corridor. It incorporates the most advanced technology available, featuring innovations designed to enhance communication between patients, physicians, staff and families. The facility combines state-of-the-art technology with world-class clinicians, creating an unparalleled experience for patients, employees and physicians. APPLY Join Our Talent Network Featured Jobs * Registered Nurse - Med/Surg Observation Location: Houston Methodist The Woodlands Hospital, The Woodlands, TX FLSA STATUS Non-exempt QUALIFICATIONS EDUCATION Graduate of education program approved by the credentialing body for the required credential(s) indicated below in the Certifications, Licenses and Registrations section EXPERIENCE Twelve months registered nurse experience in a healthcare environment LICENSES AND CERTIFICATIONS Required RN - Registered Nurse - Texas State Licensure - … * RN II Oncology Out Patient Infusion Center Location: Houston Methodist West Hospital, Houston, TX FLSA STATUS Non-exempt QUALIFICATIONS EDUCATION Graduate of education program approved by the credentialing body for the required credential(s) indicated below in the Certifications, Licenses and Registrations section EXPERIENCE Twelve months registered nurse experience in a healthcare environment LICENSES AND CERTIFICATIONS Required RN - Registered Nurse - Texas State Licensure - … * Patient Access Associate Location: Houston Methodist Cypress Hospital, Cypress, TX FLSA STATUS Non-exempt QUALIFICATIONS EDUCATION High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.) EXPERIENCE Two years of experience in a strong customer service environment One year of registration experience in a hospital environment preferred SKILLS AND ABILITIES … Check out The Daily Dose News from the Houston Methodist Community Houston Methodist Hospitals Recognized in Vizient's 2025 Quality Leadership Rankings We are honored to share that all seven of our eligible hospitals have been named top performers in the 2025 Bernard A. Birnbaum, MD, Quality Leadership Rankings by Vizient Inc., a trusted national benchmark for hospital performance. This year, five of our hospitals ranked in the top five of their … Houston Methodist Hospital named the No. 1 hospital in Texas for the 14th year by U.S. News & World Report It is that time of year when I have the privilege of sharing our U.S. News & World Report results. For 2025-26, Houston Methodist Hospital has again been recognized as an Honor Roll hospital, marking our ninth year overall and our seventh year in a row on the list. Houston … Houston Methodist Ranked #3 on Forbes America's Best Large Employers 2025 Houston Methodist is honored to announce that we have been ranked #3 on Forbes' America's Best Large Employers 2025 list, making us the top-ranked healthcare organization in the nation. This marks the sixth year we have received this prestigious recognition, a testament to our unwavering commitment to fostering a workplace … VISIT THE DAILY DOSE HOMEPAGE FOR MORE ARTICLES >>

At Houston Methodist, the Cook position is responsible for ensuring a high volume/high quality food service setup/assembly for the customer (patients, staff and visitors) that is presented and served within the set standards. This position is responsible for both hot and cold food production, including seasoning, preparing, and cooking of various meats, vegetables, soups and sauces and on measuring and following recipes as well as garnishing and packaging. This position communicates with peers and management regarding and hazards identified in the workplace and performs all duties and responsibilities projecting the Houston Methodist service image and support of the mission statement. The Cook position adheres with the HM Food and Nutrition Services Standards of Appearance and complies with relevant local Food Ordinances and federal and state regulatory agencies, reviewing and maintaining production records and cooling charts according to Hazard Analysis Critical Control Point (HACCP) guidelines. This position may be asked to assist in other food and nutrition service areas, as needed. **FLSA STATUS** Non-exempt **QUALIFICATIONS** **EDUCATION** + High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.) preferred **EXPERIENCE** + One year food service/cooking experience **LICENSES AND CERTIFICATIONS** **Required** + Food Handlers Permit - Various Issuers Accredited food handler training course approved by the Texas Department of State Health Services (TXDSHS) or by the American National Standards Institute (ANSI) **SKILLS AND ABILITIES** + Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through ongoing skills, competency assessments, and performance evaluations + Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patient or employee safety or security + Ability to effectively communicate with patients, physicians, family members and co-workers in a manner consistent with a customer service focus and application of positive language principles + Working knowledge of Serve Safe guidelines and Health department standards + Knowledge of /kitchen food service equipment and sanitation principles + Basic understanding of buffet receptions, upscale plated menu items, volume batch cooking **ESSENTIAL FUNCTIONS** **PEOPLE ESSENTIAL FUNCTIONS** + Interacts in a positive, professional manner with patients, family and staff. Communicates clearly and professionally to promote both work efforts and problem resolution. + Works, in conjunction with the Sr Cook and Catering staff, ensuring the food is prepared is on time, is of high quality, and transferred efficiently. + Notifies management appropriately with changes to menu items due to unforeseen events, i.e. spoilage, shortage, etc. + Contributes towards improvement of department scores for employee engagement, i.e. peer-to-peer accountability. **SERVICE ESSENTIAL FUNCTIONS** + Prepares food according to standardized recipes, menu, safe food handling and time schedule. Accurately completes cold and hot food preparation, as assigned. + Tastes food for palatability prior to each meal service to ensure highest quality. + Reviews menus in advance to ensure supplies are in-house. Utilizes downtime for preparation of food items to ensure menus are ready at the specified time. Prepares food for the next day per retail or room service cycle menus. Prepares for scheduled catering events one day prior to event. + Portions food according to diet and recipe. Garnishes food as instructed by Sr Cook and/or management. **QUALITY/SAFETY ESSENTIAL FUNCTIONS** + Inspects all foods for quality, freshness, and appearance. Ensures all food beyond the expiration date is discarded. Labels and dates all food items for storage. Ensures the proper rotation of food items. + Reports and corrects improper food, cooler and warmer temperatures. Assists Sr Cook in monitoring and recording temperatures of food and refrigeration. + Uses and follows all safety techniques in handling of equipment. Maintains proper sanitation in work area and equipment to comply with all federal and state regulatory agencies, including local Health Department, Fire Department, DNV, etc., cleaning immediate work area concurrently and cleaning large equipment per posted cleaning schedule. **FINANCE ESSENTIAL FUNCTIONS** + Practices good cost control through the proper use and storage of food, supplies, and equipment. Minimizes food waste through proper usage. + Utilizes resources with cost effectiveness and value creation in mind. Self-motivated to independently manage time effectively and prioritize daily tasks, assisting coworkers as needed. **GROWTH/INNOVATION ESSENTIAL FUNCTIONS** + Assists the Sr Cook or other responsible role with new food items from the creation to making it a menu item. + Seeks opportunities to identify self-development needs and takes appropriate action. Ensures own career discussions occur with appropriate management. Completes and updates the My Development Plan (MDP) on an ongoing basis. **SUPPLEMENTAL REQUIREMENTS** **WORK ATTIRE** + Uniform: Yes + Scrubs: No + Business professional: No + Other (department approved): Yes **ON-CALL*** _*Note that employees may be required to be on-call during emergencies (ie. Disaster, Severe Weather Events, etc) regardless of selection below._ + On Call* No **TRAVEL**** _**Travel specifications may vary by department**_ + May require travel within the Houston Metropolitan area No + May require travel outside Houston Metropolitan area No **Company Profile:** Houston Methodist Cypress Hospital, Houston Methodist's eighth hospital, opened in the first quarter of 2025 in a prime location in the heart of the rapidly growing U.S. 290 corridor. It incorporates the most advanced technology available, featuring innovations designed to enhance communication between patients, physicians, staff and families. The facility combines state-of-the-art technology with world-class clinicians, creating an unparalleled experience for patients, employees and physicians.

City/State: Burnsville, Minnesota Shift: Ebenezer Job Status: day Pay Range: Ebenezer Ebenezer is an established organization with over 100 years of excellent service and an outstanding rate of growth. When you come to work at an Ebenezer community, we strive to support your growth, honor your strengths and empower you to make a difference in the lives of others. Ebenezer Ridges Care Center highlights a full continuum of care campus including Transitional Care, Adult Day Programs, Intergenerational Child Care, Long Term Care, Enhanced Care and Assisted Living/Memory Care. We are located across the street from Fairview Ridges Hospital at the I-35E and I-35W split in Burnsville, MN. Come join our team of dedicated employees who share in our mission to help our seniors heal, discover, and educate for longer healthier, more significant lives. We are looking for an **Assistant Cook** to join our team! This role is responsible for dining room meal service to our residents and maintaining supplies in the kitchenettes for our Senior Living Community. This nutrition culinary services schedule includes; + Casual hours + Flexible schedule + Benefts;*********************************************** (paid time off , retirement monies, college funds) + Partial Cash Out Wages Before Payday with our New Benefit of Early Wage Access! **Responsibilities:** + Food Preparation/Set up/Serving/Delivery + Handle and prepare food in a safe manner following policies and procedures of infection control and safety. + Sanitize equipment and work area after each use. + Ability to assist with supervision of the department staff. + Performs other duties as assigned and directed. **Required Qualifications:** + Must be 18+ years old + Ability to use technology in the form of computers, hand held devices, cell phone, fax machines + Microsoft Office, Excel, and Word experience **Preferred Qualifications:** + High volume cooking experience in a similar environment preferred + One to three years related experience + ServSafe certification Join our dedicated team and contribute to our mission of helping seniors heal, discover, and lead longer, healthier, and more meaningful lives. **Benefit Overview** Ebenezer offers a generous benefits package, including but not limited to medical, dental, vision plans, life insurance, short-term and long-term disability insurance, PTO and Sick and Safe Time, tuition reimbursement, retirement, early access to earned wages, and more! Please follow this link for additional information: ********************************************** **Compensation Disclaimer** An individual's pay rate within the posted range may be determined by various factors, including skills, knowledge, relevant education, experience, and market conditions. Additionally, our organization prioritizes pay equity and considers internal team equity when making any offer. Hiring at the maximum of the range is not typical. If your role is eligible for a sign-on bonus, the bonus program that is approved and in place at the time of offer, is what will be honored. **EEO Statement** EEO/Vet/Disabled: All qualified applicants will receive consideration without regard to any lawfully protected status

At Tony's Fresh Market, LLC, how we work is defined by shared values that include absolute integrity, respect, and collaboration. But it's more than that, it's smart and highly driven people united in purpose to serve one another. Bring your energy and unique perspective and you'll have the opportunity to grow with us professionally, personally, and financially. You'll be part of a team that genuinely cares about helping you succeed, and you'll work alongside talented colleagues, while making a difference in our communities. As a Service Deli Cook your primary responsibility will include maintaining hot food display cases and prepare food as needed in the kitchen by the recipes provided by the Executive Chef. Responsibilities: Respond to customer questions in an effective manner. Stock products and maintain product displays according to merchandising standards. Basic department cleaning upkeep including and not limited to pots, pans, & utensils. Follow safety and sanitation procedures to ensure quality service and products for our customers. Assist customers with their orders for a variety of deli services. Ability to work well as part of a team. May perform other duties as assigned or required. Qualifications: Highly organized with a keen sense of details. Great listening and communication skills. Can handle lifting, carrying, pushing, pulling, bending, and twisting while handling products or using various equipment. Ability to shine in a fast-paced environment. Physical demands: The physical demands and work conditions below represent those that must be met to successfully perform the essential functions of this job. Some requirements may be modified to accommodate individuals with disabilities: Regularly required to stand, bend, reach, push, pull, lift, carry, and walk about the store. The work environment is typical of a retail store. The noise level ranges from quiet to loud. The Service Deli is cooler than most areas however when preparing food, you will be in a hot environment. Minimal sitting is required. IMPORTANT DISCLAIMER NOTICE The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this are representative only and not exhaustive of the tasks that an employee may be required to perform. The Employer reserves the right to revise this job description at any time and to require employees to perform other tasks as circumstances or conditions of its business or the work environment change. Disclaimer: Pay scale $15.00-$20.03 The pay scale above is the hourly wage range that the Company reasonably expects to pay for this position. *Manager roles have a bonus target potential paid out quarterly based on company results/metrics. Within this range, individual pay is determined by location and other factors including, but not limited to, specific skills, relevant work experience, and relevant education and/or training. The Company offers competitive medical, dental, vision, and supplemental benefits to its team members. Team Members are also able to participate in the company's 401k plan that includes a safe harbor match. This information is provided to applicants in accordance with IL Senate Bill HB2139 and state and local minimum wage standards.

At Tony's Fresh Market, LLC, how we work is defined by shared values that include absolute integrity, respect, and collaboration. But it's more than that, it's smart and highly driven people united in purpose to serve one another. Bring your energy and unique perspective and you'll have the opportunity to grow with us professionally, personally, and financially. You'll be part of a team that genuinely cares about helping you succeed, and you'll work alongside talented colleagues, while making a difference in our communities. As a Service Deli Cook your primary responsibility will include maintaining hot food display cases and prepare food as needed in the kitchen by the recipes provided by the Executive Chef. Responsibilities: Respond to customer questions in an effective manner. Stock products and maintain product displays according to merchandising standards. Basic department cleaning upkeep including and not limited to pots, pans, & utensils. Follow safety and sanitation procedures to ensure quality service and products for our customers. Assist customers with their orders for a variety of deli services. Ability to work well as part of a team. May perform other duties as assigned or required. Qualifications: Highly organized with a keen sense of details. Great listening and communication skills. Can handle lifting, carrying, pushing, pulling, bending, and twisting while handling products or using various equipment. Ability to shine in a fast-paced environment. Physical demands: The physical demands and work conditions below represent those that must be met to successfully perform the essential functions of this job. Some requirements may be modified to accommodate individuals with disabilities: Regularly required to stand, bend, reach, push, pull, lift, carry, and walk about the store. The work environment is typical of a retail store. The noise level ranges from quiet to loud. The Service Deli is cooler than most areas however when preparing food, you will be in a hot environment. Minimal sitting is required. IMPORTANT DISCLAIMER NOTICE The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this are representative only and not exhaustive of the tasks that an employee may be required to perform. The Employer reserves the right to revise this job description at any time and to require employees to perform other tasks as circumstances or conditions of its business or the work environment change. Disclaimer: Pay scale $15.00-$20.10 The pay scale above is the hourly wage range that the Company reasonably expects to pay for this position. *Manager roles have a bonus target potential paid out quarterly based on company results/metrics. Within this range, individual pay is determined by location and other factors including, but not limited to, specific skills, relevant work experience, and relevant education and/or training. The Company offers competitive medical, dental, vision, and supplemental benefits to its team members. Team Members are also able to participate in the company's 401k plan that includes a safe harbor match. This information is provided to applicants in accordance with IL Senate Bill HB2139 and state and local minimum wage standards.

Salary Range: $14.42 - $15.00 per hour Work Schedule Primarily: 9:00 am-2:00 pm (Subject to change) Help us make a difference in our community. United, we are tackling complex issues and turning contributions into real change. We fight for equitable access to quality education, financial security, and the health of everyone in our community. Join our team and join us in the fight for a stronger Miami! United Way Miami is looking for an Assistant Cook who will assist the Cook in the procurement, receiving/storage, planning, production, distribution, clean up, and documentation for all the meals served to children and adults following the established guidelines of the Florida Department of Health Child Care Food Program; United Way Center for Excellence Demonstration School, and other funding sources. In the absence of the Cook, the Assistant Cook assumes the full responsibilities of the Cook's position. PRINCIPAL DUTIES AND RESPONSIBILITIES Assists in the planning and execution of weekly food and supplies orders following the Purchasing List according to guidelines. Assists in reviewing orders at the time of delivery using the Purchasing Lists vs. Invoices to ascertain the accuracy and completeness of the order. Assists in contacting vendor(s) if the orders are incomplete. Assists in making appropriate substitutions if needed. Assists in examining food items delivered for freshness, temperature, and overall condition. Refuses those items not meet strict guidelines. Assists with the storage of merchandise following the FIFO system (first in, first out) to maintain the freshness of items. Assists in planning food production by anticipating the need to defrost foods, marinate foods, and other pre-production requirements, following set guidelines for Safe Food Handling. Assists in forecasting food production needs based on the previous day's attendance and required portions for children and adults to minimize waste. Assists in the preparation and handling of foods following all Safe Food Handling and Sanitation regulations. Assists in maintaining Safe Food Temperatures during the entire process. Assists in controlling portions served to each classroom by following the required amounts for children and adults closely and minimizing waste. Assists in providing the classrooms with the appropriate serving utensils to ensure the correct portions are served. Assists in planning and executing food distribution promptly to meet set mealtime schedules. Notifies Teachers and the director of any delays affecting mealtime schedules. Assists in the communication with Teachers about changes made to the daily menu and documents these changes according to guidelines. Changes to the menu must be approved by the Director or appropriate staff before implementation. Cleans & washes all dinnerware, pots and pans, and other utensils and equipment used in meal preparation and service. Cleans the floors, tables, shelves, refrigeration units, and other equipment in the Food Service Department, adhering to set Sanitation and Safety regulations; and maintains storage shelves, containers, and refrigeration unit shelves in a clean and organized manner. Assists in the daily documentation of meals served on the Meal Count Worksheet and invoices on the Expenditure Worksheet; retains a copy of all Milk Purchase invoices for auditing. Assists in documenting daily use of milk and milk purchases to assure compliance with the Florida Department of Health Child Care Food Program regulations. Assists in documenting refrigeration temperatures on the Temperature Log Sheet. When appropriate, assist in documenting food temperatures on the Food Temperature Log sheet in a timely and accurate manner, following set guidelines. Assists in submitting all the documentation to the appropriate staff for the End of the Month Reports to meet set deadlines. Assists in recording the End of the monthly inventory for food and kitchen supplies accurately; assists in extending inventory information; assists in adding inventory and in the preparation of the inventory summary report following set guidelines. Assists in submitting completed inventory by the 10th of each month to the appropriate staff. Participates in all mandatory trainings and in-services as required by the Florida Department of Health Child Care Food Program, conducted by the Food Program Administrator, and attends staff meetings according to guidelines. UWM is an equal opportunity employer and a drug-free workplace. Please visit our Career site homepage to view our EEO statement and Drug-Free policy. Requirements Education Requirements: Food Handler Certificate within one year of employment or equivalent experience. Experience Requirements: 1-2 yrs school setting Technology Requirements: Knowledge of modern web browsers, Intermediate Word, Beginning Excel, and Beginning Outlook. Other Essential Knowledge/Skills: Knowledge of the Safe Food and Nutrition Program. Career Growth: We encourage you to grow through formal and informal development programs, coaching, and on-the-job challenges. We want you to ask questions, take chances, and explore the possible. Apply with confidence! Research indicates that individuals may hesitate if they don't meet every requirement. If you're enthusiastic about a role, apply, even if your experience or education isn't an exact match. You could be the perfect fit for this position or discover other exciting opportunities within our organization. Please note that while some roles may have specific requirements for funding eligibility, we STILL encourage you to explore our job opportunities. Salary Description $14.42 - $15.00 per hour

Kapi'olani Medical Center for Women & Children is Hawai'i's only maternity, newborn and pediatric specialty hospital. It is well recognized as Hawai'i's leader in the care of women, infants and children. With 243 beds, the not-for-profit hospital delivers 6,000 babies a year, and is also a medical teaching and research facility. Specialty services for patients throughout Hawai'i and the Pacific Region include intensive care for infants and children, 24-hour emergency pediatric and adult care, critical care air transport and high-risk perinatal care. Over 1,500 employees and more than 630 physicians provide specialty care at Kapi'olani. The hospital is home to the Kapi'olani Women's Center and the Women's Cancer Center, and offers numerous community programs and services, such as specialty pediatric clinics, the Kapi'olani Child Protection Center and the Sex Abuse Treatment Center. The Food and Nutrition Services department provides quality nutritious meals to patients, visitors and staff while educating on the importance of healthy eating habits. It also works with medical staff to ensure accurate diet modifications for patients as needed. The department is responsible for performing a variety of general preparation and food service activities, including tray assembly and delivery, working in the cafeteria, cashiering, ware washing, assisting with pantry functions, nourishment activities and catering. If you believe that nutritious food is an integral part of quality health care, you could help our Food and Nutrition team provide carefully prepared, nutritious meal services at Kapi'olani hospitals and clinics. As a Cook, you will be responsible for preparing food according to recipes and production sheets, including standard entrees, meats, soups and gravies, and modified foods. You will also ensure that all served foods meet organizational standards of excellence for quality, freshness, taste and appearance. We are looking for someone reliable and competent who pays strong attention to detail and cleanliness, enjoys working with others in a team-oriented environment and shares our commitment to creating a healthier Hawai'i. Location: Kapiolani Medical Center for Women and Children, Honolulu, HI Work Schedule: Rotating - 8 Hours Work Type: Per Diem FTE: 0.475000 Bargaining Unit: Teamsters Exempt: No Req ID 19294 Pay Range: 27.46 - 28.90 USD per hour Category: Food Services Minimum Qualifications: High School or equivalent. Two (2) years of food service experience as cook, food preparation and production. Preferred Qualifications: Post High School Vocational/Specialized Training. Food Handler's Certification. EOE/AA/Disabled/Vets Hawai'i Pacific Health offers a comprehensive and competitive total rewards package that includes pay and benefits. Rate of pay for selected candidates will be determined by various factors including knowledge, skills, abilities, relevant experience and training, as well as internal peer equity.

With 118 beds and more than 400 physicians on its medical staff, Pali Momi Medical Center offers a full range of services for the communities of Central and West O'ahu. The hospital has delivered many medical firsts for the community, including Central and West O'ahu's only interventional cardiac catheterization unit to detect and treat heart disease, a fully integrated minimally invasive surgical suite, a comprehensive women's center, CT scan and MRI services, and the state's first retina center. Pali Momi is the only facility in Hawai'i that uses a team triage approach in its emergency room, where patients are promptly evaluated by an emergency physician. The Food and Nutrition Services department provides quality nutritious meals to patients, visitors and staff while educating on the importance of healthy eating habits. It also works with medical staff to ensure accurate diet modifications for patients as needed. The department is responsible for performing a variety of general preparation and food service activities, including tray assembly and delivery, working in the cafeteria, cashiering, ware washing, assisting with pantry functions, nourishment activities and catering. If you believe that nutritious food is an integral part of quality health care, you could help to provide carefully prepared, nutritious meal services at Pali Momi. As the Cook, you will be responsible for preparing food according to recipes and production sheets, and ensuring that our foods meet organizational standards of excellence for quality, freshness, taste and appearance. We are looking for someone reliable and competent who pays strong attention to detail and cleanliness, enjoys working with others in a team-oriented environment and shares our commitment to delivering the highest quality health care to Hawai'i's people. **Location:** Pali Momi Medical Center **Work Schedule:** Day/Evening - 8 Hours **Work Type:** Part Time Regular **FTE:** 0.500000 **Bargaining Unit:** Non-Bargaining **Exempt:** No **Req ID** 30110 **Pay Range:** 28.41 - 29.91 USD per hour **Category:** Food Services **Minimum Qualifications:** Post-high school vocational/specialized training or equivalent experience. Degree or vocational training in institutional food preparation or equivalent experience. Two (2) years experience in all phases of institutional food preparation/production. EOE/AA/Disabled/Vets Hawai'i Pacific Health offers a comprehensive and competitive total rewards package that includes pay and benefits. Rate of pay for selected candidates will be determined by various factors including knowledge, skills, abilities, relevant experience and training, as well as internal peer equity.

Sanford Health is one of the largest and fastest-growing not-for-profit health systems in the United States. We're proud to offer many development and advancement opportunities to our nearly 50,000 members of the Sanford Family who are dedicated to the work of health and healing across our broad footprint. Work Shift: 12 Hours - Day Shifts (United States of America) Scheduled Weekly Hours: 12Salary Range: $17.00 - $23.50 Union Position: No Department Details Join our team as a Part Time Days - Cook! - $17+ per hour, depending on experience - 1 shift per week - 12 hours - 6:00am to 6:30pm - Opportunities to pick up more shifts Apply today to learn more! Summary Prepares, assemble baked goods, cooks, seasons and portions food for patients/residents, staff, and visitors of the designated facility, preparing and serving food within guidelines of menu and dietary requirements. Job Description Adheres to food quality standards of appearance, taste, temperature and sanitation. Performs washing and cleaning duties to insure sanitation and cleanliness in cooking and serving areas. Maintains labeling and storage of food, equipment, and machinery. Prepares and provides the highest quality and safest food possible to patients/residents, co-workers, team members and guests. Works with many internal customers, requiring above average communication as well as excellent team work skills. Displays ability to cook, function and thrive in a dynamic and changing culinary environment. Follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines to prepare, store and use food and food products. Documents HACCP steps, temperatures and outcomes to assure the safest food possible while following production sheets for daily and weekly menus. Operates equipment such as, but not limited to, mixers, slicers, kettles, combination ovens, food grinders, food processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators and freezers. Possesses ability to work independently when necessary. Possesses an understanding of food safety and sanitation processes. Exhibits understanding of basic math to appropriately measure alongside displaying proficiency in reading and understanding recipes. Demonstrates ability to be on feet for the majority of the day and walk far distances throughout the hospital. Qualifications High school diploma or equivalent preferred. Possesses ability to read, write and follow oral and written directions. Ability to perform basic math. Minimum of six months of applicable experience preferred. On-the-job training will be provided. Depending upon location of hire, Serv Safe may be required to obtain within a designated time frame. Additional endorsements to Serv Safe may be required depending upon location. Fulfill annual continuing education requirements of the department and facility including departmental meetings, safety education and mandatory in-services. Basic Life Support (BLS) may be required depending upon location requirements. Depending on location, may be required to drive. Valid Driver's License may be required. Sanford is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call ************** or send an email to ************************.