Food Prep jobs at Spring Arbor University - 96 jobs

Food Service/Food Service Substitute Date Available: 25/26 School Year Starting at: $12.48 On-Call possible 4-5 hours per day SUMMARY: To assist in the preparation and serving of quality food to students in a quick and pleasant manner. To perform cleaning tasks in the assigned food service area. ESSENTIAL DUTIES AND RESPONSIBILITIES. Other duties may be assigned. Assists with quantity food preparation and assembly of food in any area of the kitchen. Responsible for portioning and serving meals to students in a quick and pleasant manner. Assists with the daily cleaning of the production kitchen and all kitchen equipment to ensure cleanliness and sanitary conditions are met. Sets up/breaks down serving lines (such as salad bar, hot food, ala carte etc). Provides, on a daily basis, the information required for the production record, as applies to the duties assigned. Assists the Building Food Service Supervisor in the ordering of food and non-food supplies for the production site. Works as a member of the team with all kitchen staff. Advises the Building Food Service Supervisor of all needs for the maintenance, repair, replacement or general condition of equipment or utensils used by the Food Service Aide. Reports any spoilage to the production kitchen. Reports any/all safety condition concerns to the Food Service Supervisor immediately. Exhibits a reliable, punctual, dependable, honest, and self-motivated approach. Exhibits a positive image as a loyal representative of the school district. SUPERVISORY RESPONSIBILITIES: None QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE: High school diploma or general education degree (GED); previous experience with large scale cooking and food preparation/serving preferred. Basic knowledge of food service operation including, but not limited to, food preparation, dietary standards, and record-keeping. Basic knowledge of all applicable Federal, State, and Local Food Service regulations and Board of Education policies. LANGUAGE SKILLS: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to students, customers, co-workers, and other employees of the organization. Ability to communicate well with others, both verbally and in writing. MATHEMATICAL SKILLS: Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of weight measurement, and volume. REASONING ABILITY: Ability to apply common sense understanding to carry out detailed, but basic, written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. OTHER SKILLS AND ABILITIES: Basic knowledge of food service operation including, but not limited to, food preparation, dietary standards, and record-keeping. Ability to work in a friendly manner with co-workers, staff, and students. Ability to perform job and communicate in a noisy environment. Ability to establish and maintain effective working relationships with students, staff and the community. Ability to perform duties with awareness of all district requirements, Board of Education policies, and all applicable Federal, State and local Food Service regulations. Must exhibit reliable, punctual, dependable, honest, and self-motivated abilities. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to walk and continuously required to stand. The employee will frequently bend or twist at the neck and trunk while performing the duties of this job. The employee is occasionally required to reach with hands and arms and repeat the same hand/arm/finger motion many times. The employee must occasionally lift and/or move up to 40 pounds such as milk crates, frozen foods, canned food etc. Specific vision abilities required by the job include close vision, and depth perception and peripheral vision and color vision. Attendance and punctuality are an expectation of the position. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee occasionally works in temperatures above 100 degrees and occasionally will walk on slippery surfaces. The employee must be able to meet deadlines with severe time constraints and interact with students, staff, the public and other workers. The noise level in the work environment is frequently loud to where you have to raise your voice to be heard. The employee has a greater than average risk of getting a minor injury such as cut or burn while performing the duties of this job. The information contained in this job description is for compliance with the American with Disabilities Act (A.D.A.) and is not an exhaustive list of the duties performed for this position. Additional duties are performed by the individuals currently holding this position and additional duties may be assigned.

In accordance with the Master Agreement, written notice is hereby given for the following anticipated vacancy. Current employees, as well as external candidates, should apply on-line within seven (7) business days of the posting date. Go to the Grandville Public School website and click on the “application information” link found on the Human Resources Department page or go to ******************* Food Service - High School 5.50 hrs/day Student Days Requirements for Food Service: High School Diploma or GED Previous experience with quantity food preparation preferred Excellent math and computer skills Ability to lift 50 pounds Please direct questions to: John Philo Assistant Superintendent for Human Resources Grandville Public Schools 3839 Prairie SW Grandville, Michigan 49418 Phone: ************ Fax: ************ Email: ********************** Visit us on the web at: ******************* Grandville Public Schools is an equal opportunity educational institution. It is our expressed policy that no person shall be unlawfully excluded from participation, be denied benefits of, or otherwise subjected to discrimination in employment on the basis of race, color, national origin, sex, including sexual orientation or transgender identity, disability, age, religion, height, weight, marital or family status, military status, ancestry, handicap/disability, genetic information, or any other legally protected category, (collectively, “Protected Classes”), in its activities or programs as required by Title VI, Title IX and Section 504. Any person believing that the Grandville Public School District or any part of the school organization has inadequately applied the principles and/or regulations of (1) Title IX of the Education Amendment Act of 1972, (2) Section 504 of the Rehabilitation Act of 1973, (3) Title VI and Title VII of the Civil Rights Act of 1964, (4) Title II of the Americans with Disability Act (as amended), and (5) the Age Discrimination in Employment Act may bring forward a complaint, which shall be referred to as a grievance, to John Philo, the local Coordinator at the following address: 3839 Prairie SW, Grandville, MI 49418.Phone **************.

SUMMARY: Assists in the preparation and service of quality food to students in a quick and pleasant manner. QUALIFICATIONS: High School Diploma or general education degree (GED). Previous experience with quantity food preparation and service preferred. Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence. Ability to add and subtract and to multiply and divide with American money, weight measurement, volume and distance. Ability to apply common sense understanding to carry out detailed, but basic written and/or oral instructions. General knowledge of the best methods of preparing and cooking foods in large quantities, ability to adjust recipes to the quantity required. Ability to establish and maintain effective working relationships with colleagues, students, staff and the community. Ability to perform duties with awareness of all district requirements and Board of Education policies. Ability to work independently. Ability to meet deadlines with severe time constraints. Must work in a safe and responsible manner as employee has greater than average risk of getting a minor injury, such as a cut or burn, while performing the duties of this job. RESPONSIBILITIES: Plans the preparations of all hot and cold food preparation. Assists with the daily cleaning of all kitchen equipment to ensure cleanliness and sanitary conditions along with proper ServSafe practices. Reports inferior quality of food or faulty equipment to the appropriate authority. Prepares food according to a planned menu and tested, uniform recipes, determines if the finished product is of best quality both in flavor and appearance before it is served. Operate French fryer and cash register. Count money, makes change, and complete reports. Acquire yearly training hours required by federal regulations. Other duties as assigned. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met be 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 function. While performing the duties of this job, the employee is regularly required to walk, use hands and fingers to handle, or feel objects, tools, or controls, and talk or hear. The employee frequently is required to reach with hands and arms. The employee is required to sit. The employee must squat, stoop or kneel, reach above the head and reach forward. The employee frequently uses hand strength to grasp items. The employee must be able to stoop and bend at the knees. The employee mush be able to stand for long periods of time. The employee will sometimes push/pull items. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. The employee must be able to occasionally lift and/or move fifty (50) pounds. 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 regularly works indoors. The noise level in the work environment is usually moderate to high.

Food Service Salary: $14.50 per hour Reports To: Assigned Administrator Qualifications: Minimum high school diploma or its equivalent; ability to work well with others; must be punctual; lifting required; must have accurate math skills; must have ability to establish good relationships with children and other employees. Method: Interested applicants must complete online application, applying to the position.

The Utica Community Schools Food & Nutrition Services department has multiple substitute food service opportunities with part-time hours ranging from two (2) to five and one half (5.5) per day. The Food Service Sub position will provide training and opportunities for further part and full time positions within the Food Service Department. Reports To: Director of Food and Nutrition Services or designee. Requirements: Prior food service experience preferred Good communication skills both verbal and written Possess the ability to stand for long periods of time, lift heavy objects with assistance from others Bending, pushing and pulling will be required Must be able to lift 30 pounds Must be able to work in cold and warm temperature environments for extended periods of time Must be able to work in a fast paced environment and able to take direction from others Must enjoy working with students of all ages Prefer work availability from 9:00 am-1:00 pm Wage: Starting $14.75/hour Method: Applicants must apply online at ******************************************** Please scan and upload applicable letters of introduction, resume, transcripts, credentials, letters of recommendation, and certificates to your online application. Any questions may be directed via phone at ************. NONDISCRIMINATION It is the policy of the Utica Community Schools that no person on the basis of race, color, religion, nation origin or ancestry, age, sex, marital status or handicap shall be discriminated against, excluded from participation in, denied the benefits of or otherwise be subjected to discrimination by this educational agency.

Food Service/Substitute Food Service For questions about any available Substitute Food Service positions, please contact Shelley Miller at ************. SUMMARY Assists in all areas of food service preparation, serving and clean-up in an efficient and pleasant manner. REPORTING RELATIONSHIP The Substitute Food Service reports to the Director of Food Service and may receive direction from the Head Cook and/or building principal. QUALIFICATIONS/REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The following is a list of qualifications for the position, any one of which may be waived by the Board in exercising its prerogative to determine qualifications. ESSENTIAL DUTIES AND RESPONSIBILITIES Must have regular, reliable and punctual attendance Prepares menu items including salads, sandwiches, etc. Places identified food onto trays. Set up lines following district guidelines. Cleans and sanitizes all dishes in an efficient and timely manner following established guidelines. Assists with the daily cleaning of all serving areas and the kitchen to ensure cleanliness and sanitary conditions are met. Counts money, makes change and completes the related daily report accurately. Assists with various duties within the kitchen as needed Maintains confidentiality. Must successfully complete APS required training. Must comply with all APS rules, policies and procedures. Provide support to other positions as required. Other duties as assigned. SUPERVISORY RESPONSIBILITIES None EDUCATION and/or EXPERIENCE: High school diploma or general education degree (GED) . Prior food service experience, preferred. LANGUAGE SKILLS Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employee of the organization. MATHEMATICAL SKILLS Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume and distance. REASONING ABILITY Ability to apply common sense understanding to carry out detailed but basic written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. OTHER SKILLS and ABILITIES Ability to work in a friendly manner with co-workers and students. Ability to perform job and communicate in a noisy environment. Ability to establish and maintain effective working relationships with students, staff and the community. Ability to perform duties with awareness of all district requirements and Board of Education policies. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions . While performing the duties of this job, the employee is frequently required to walk and continuously required to stand. The employee will frequently bend or twist at the neck and truck while performing the duties of this job. The employee is occasionally required to reach with hands and arms and repeat the same hand/arm/finger motion many times as in operating the dishwasher. The employee must occasionally lift and/or move up to 30 pounds such as dishes, trays, kettles, etc. Specific vision abilities required by this job include close vision, and depth perception and peripheral vision and color vision. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee occasionally works in temperatures above 90 and occasionally will walk on slippery surfaces. The employee must be able to meet deadlines with severe time constraints and interact with public and other workers. The noise level in the work environment is frequently loud to where you have to raise your voice to be heard. The employee has a greater than average risk of getting a minor injury such as cut or burn while performing the duties of this job. EQUAL OPPORTUNITY EMPLOYER Adrian Public Schools is an Equal Opportunity Employer and prohibits discrimination in its policies, employment practices and programs on the basis of race, color, creed, religion, age, height, weight, marital or familial status, gender, disability, or national origin.

Food Service/Cook`s Helper Date Available: 8/21/2024 Closing Date: until filled

Food Service Positions/Food Services Date Available: TBD District-wide Food Service substitutes - continuous need. Paid training. Start date to be determined based on need.

Support Staff/Food Service Date Available: 2011-2012 School Year Closing Date: Until Filled

Qualifications: An innovative thinker committed to bringing the best out in others to achieve the goal of building a forward-thinking organization. Successful candidates must possess the following: High school graduate or equivalent Excellent work ethic and attendance Shows strong respect for the job and the school system as a whole by being a good role model to staff and students Strong interpersonal skills and ability to work as a team member, collaborating with staff to enhance the quality of service to all of our customers Ability to plan and make decisions based on the State and USDA regulations Excellent communications skills Enjoys excellent customer service skills with student, staff and co-workers Knowledge of County Health Department Regulations or willing to learn Ability to set-up food/cook/serve/clean-up/fill-in as needed Ability to operated computerized cash register/handle money and make change without errors Knowledge of Google Docs, Google Sheets, Excel and Word Willing to give extra for the good of the team and district Must be able to lift heavy boxes Other duties assigned by Food Service Director

Student Support Services/Food Service Date Available: 2025-2026 School Year Closing Date:

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

Dishwasher/Prep Cook Needed We are looking for a highly motivated individual to join our team as a Dishwasher/Prep Cook. In this role, you will have the opportunity to work in a dynamic kitchen, learning valuable culinary skills and contributing to the creation of mouth-watering dishes. Job Perks: Flexible schedule Opportunity to work in the Food & Beverage industry Gain experience in both dishwashing and food preparation Location: {Oxford Tap 36 S. Washington 48371 Oxford Mi. Work schedule Night shift Weekend availability Supplemental pay Other Benefits Flexible schedule Employee discount

Food Services/Food Service Date Available: 2025-26 School Year Closing Date:

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

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

Department: Food Service Reports to: Director of Food Service Hours: 7:45 am - 1:30 pm on days that lunch is served Pay: $15.45 / hour SUMMARY: Assists in the preparation and serving of quality food to customers in an efficient, caring and pleasant manner. ESSENTIAL DUTIES AND RESPONSIBILITIES. Other duties may be assigned. Assists the Head Cook with food preparation as directed. Assists the Head Cook with pre-preparation and panning of food as directed. Assists with the daily cleaning of all kitchen areas and equipment to ensure cleanliness and sanitary requirements are met. Sets up and breaks down serving lines. Operates necessary food service and point of sale equipment. Addresses student issues and questions in a sympathetic and confidential manner. Ensures that food safety standards are met. Assists with ordering of supplies as directed by the Head Cook. Assists with the storage and safe-keeping of supplies as directed by the Head Cook. Ensures that student meals meet USDA meal pattern requirements for reimbursement. Completes accurate production records following MDE and departmental standards. Driver role: Ensures that food safety standards are met during transportation of potentially hazardous foods. Completes morning deliveries between school buildings in a timely manner employing safe driving techniques. Interacts with staff members employing a helpful and pleasant demeanor and approach. Proactively identifies issues, resolutions and continuous improvement opportunities. Informs the Director of Food Service of any vehicle issues that may arise. SUPERVISORY RESPONSIBILITIES: None. QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE: High school diploma or general education degree (GED) previous experience with quantity food preparation and service. Recognized Food Safety Manager Certification such as “ServSafe” or equivalent according to the Macomb County Health Department. LANGUAGE SKILLS: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. MATHEMATICAL SKILLS: Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of US currency and weight measurement, volume and distance. Ability to calculate per serving ingredient quantities based on standardized recipes. Ability to forecast servings based on historical data and current trends. REASONING ABILITY: Ability to apply common sense understanding to carry out detailed but basic written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. OTHER SKILLS and ABILITIES: Ability to work in a friendly manner with co-workers and students. Ability to pass written and demonstrative managers exam. Good organization and math skills; ability to lift 50 lbs., ability to perform job and communicate in a noisy environment. Ability to establish and maintain effective working relationships with students, staff and the community. Ability to perform duties with awareness of all district requirements and Board of Education policies. Ability to lead and set an example for staff members. Ability to problem solve and improvise under adverse conditions, such as equipment failure. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to walk and continuously required to stand. The employee will frequently bend or twist at the neck and trunk while performing the duties of this job. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl. The employee continuously uses hand strength to grasp tools. The employee must occasionally lift and/or move up to 50 pounds such as milk crates, frozen foods, canned food etc. Specific vision abilities required by this job include close vision, and depth perception and peripheral vision. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee occasionally works in temperatures above 100 degrees and occasionally will walk on slippery surfaces. The employee must be able to meet deadlines with severe time constraints and interact with the public and other workers. The employee has direct responsibility for the safety, well-being and work output of others. The noise level in the work environment is frequently loud to where you have to raise your voice to be heard. Applicant Submission. Anyone interested in applying for this position should apply online at : ********************************************** Non-Discrimination Statement In compliance with Title VI of the Civil Rights Act of 1964, Title IX of the Education Amendments of 1972, Section 504 of Rehabilitation Act of 1973, the Age Discrimination Act of 1975, Title II of the Americans with Disability Act of 1990, and Elliott-Larsen Civil Rights Act of 1977, it is the policy of the Richmond Community School District that no person shall, on the basis of race, color, religion ,military status, national origin or ancestry, sex, disability, age (except as authorized by law,) height, weight, or marital status be excluded from participation in, be denied the benefits of, or be subjected to, discrimination during any program, activity, service or in employment. Should you need to contact someone about discrimination of any kind in the school district, contact the Superintendent at 35276 Division, Richmond, MI 48062.

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

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