Cook jobs at State of West Virginia

Title: Assistant Cook 00302 FLSA: Non Exempt Hiring Range: CNU 2: Starting at $32,672, Commensurate with Education and Experience Full Time or Part Time: Additional Detail Job Description: Minimum Qualifications: Education: * High school graduate or equivalent education and experience that equates to a high school diploma Experience: * Experience in a high volume kitchen environment Additional Considerations: Education: * ServSafe certified or equivalent certified food handler certificate * Some Culinary Arts School or equivalent practical experience of 10 or more years Experience: * Supervisory experience * Experience working in a university or institutional setting * Experience in menu planning and recipe development * Experience working with commercial kitchen equipment

A Hooters Kitchen employee is an integral part of the day-to-day operations at every Hooters restaurant. The Hooters Kitchen employee is responsible for consistently executing all Hooters kitchen systems and standards to provide the guest the highest quality food products. The Kitchen employee adheres to all Hooters recipe specifications while preparing or cooking any Hooters menu item and is accountable for safe food handling, food quality standards, and picture perfect presentation. The Kitchen employee demonstrates a willingness to be a team player, has a positive attitude, and meets all Hooters kitchen uniform and grooming standards. The Hooters Kitchen Staff embraces the company's core values: Show You Care, Elevate the Spirit, Respect Everyone, Values Feedback, and Exceeds Expectations. Responsibilities: Professional Team Communication Completes Daily Tasks and Assigned Project Work Kitchen Set Up and Breakdown Dish Area Cleanliness and Trash Removal Receiving and Rotation of Food Supplies Adheres to Uniform and Grooming Standards Continuous Development of Hooters Kitchen Knowledge Practices Proper Food Safety & Sanitation Standards Ensures Food Quality Standards Ensures Food Presentation is Visually Appealing & Picture Perfect Follows Hooters Recipes and Operating Procedures & Systems Adheres to Hooters Kitchen Uniform and Hygiene Standards Practices Proper Food Safety & Sanitation Standards Ensures Food Quality Standards Ensures Food Presentation is Visually Appealing & Picture Perfect Follows Hooters Recipes and Operating Procedures & Systems Adheres to Hooters Kitchen Uniform and Hygiene Standards Qualifications: Must be 18 years of age or older Awareness of Safe Food Handling Practices Awareness of Equipment Safety Detail Oriented Knife Handling Skills Basic Mathematical Skills Ability to Maintain Professionalism Ability to Perform Required Tasks within View of Guests Ability to Multi-Task at a Fast Pace Menu Knowledge and the Ability to Adapt to Change

General Job Information This is an intermittent (seasonal) position located in the Department of Parks and Recreation (DPR). This is an intermittent (seasonal) position located in the Department of Parks and Recreation (DPR). The DC Department of Parks and Recreation (DPR) provides quality urban recreation and leisure services for residents and visitors to the District of Columbia. DPR supervises many of the District of Columbia's recreation/community centers, parks, athletic fields, playgrounds, spray parks, tennis courts, community gardens, dog parks, aquatic facilities and features. DPR also coordinates a wide variety of recreation programs, including sports leagues, youth development, therapeutic recreation, aquatic programming, outdoor adventure, camping, and senior citizen activities. In addition, adaptive programs and facilities are available for people with disabilities. The Summer Meals Program has served over 1 million meals to children and youth in the District of Columbia. These meals help children throughout the District to obtain the nutrition they need to learn, play, and grow during the summer months when school is not in session. DUTIES AND RESPONSIBILITIES: The incumbent is responsible for the daily implementation and execution of ongoing training classes for Food Safety certification and assists in developing and facilitating training materials for staff. Food Safety Instructor * Daily implementation and execution of ongoing training classes for Food Safety certification. * Assist in developing and facilitating training materials for staff. * Prepare and submit written and/or verbal reports for the Food Program Manager. * Present food safety public training courses using the Serv Safe curriculum. * Create/Update and maintain Excel master spreadsheet for Food Safety Managers certification online database. * Edit training material content to ensure materials are accurate. * Occasional travel to DPR sites in DC to provide onsite training may be required will receive mileage reimbursement. * Must be able to identify students training needs to modify training plans. * Must maintain accurate student exam scores, record keeping providing weekly reports. * Demonstrate exceptional service standards and a thorough knowledge of Food Safety best practices * Team player willing to perform tasks at the highest level, to support the overall success of the program. * Must possess a Food Safety Instructor Certification to administer and proctor Serv Safe exams. Food Monitor * Assist with coordinating daily activities, daily records collection, providing training support for monitors, and site staff for Summer Meal sites. * Facilitate, already prepared training materials for monitors * Customer Service Monitor site support: provide support to ensure daily food deliveries are completed and on-time, ensure all meal service times are accurate, ensure all meal sites are open on-time, ensure all monitor site visits are completed. * Provide daily updates to the Food Program Manager and Admin Office support staff. * Prepare and submit written and/or verbal reports. * Screen route sheets for meal site address accuracy for monitor staff support. * Perform some cleaning duties, refrigerator, kitchen and meal service area. * Support the Food Program Manager and Admin Office in planning and reviewing the day-to-day program operations. * Provide written communication for all incidents to the Food Program Manager and Admin Office support staff. * Provide quality assurance site monitoring visits to ensure daily operations are operating on-time and food is high quality. MINIMUM QUALIFICATIONS/EDUCATION/ EXPERIENCE: Food Safety Instructor * Must be 21 years of age or older * Must possess a minimum of a High School Diploma or GED * Must possess a valid driver's license and personal vehicle to use daily for work. * Position is entitled to monthly mileage reimbursement. * Must possess a valid Food Managers License registered in the District of Columbia. * Must possess a Food Safety Instructor Certification to provide Serv Safe Food Safety Certification Training, and Proctor exams. * Proficient in Microsoft Office, Administrative duties (i.e., Typing, data entry, filing). * Excellent friendly Customer Service skills and must be organized. * Must be willing to work in a flexible environment to accommodate agency training requests. * Ability to operate in a high-volume work environment. Food Monitor * Must be 18 years of age or older. * Must possess a minimum of a High School Diploma or GED. * Must possess a valid driver's license, and reliable vehicle to use daily for work. * Position is entitled to monthly mileage reimbursement. * Preferred a valid Food Handler/Food Manager License. * Proficient in Microsoft Office and administrative duties (i.e., Typing, data entry, filing). * Excellent customer service skills. OTHER SIGNIFICANT FACTS: Tour of Duty: Varies Hours per week: 40 Position Designation: This position is designated as a Safety Sensitive position and is subject to mandatory pre-employment and periodic Criminal Background Checks and Traffic Records Checks (as applicable). This position is also subject to mandatory pre-employment and random Drug and Alcohol Testing. In this position, you may be disqualified from employment based on the presence of marijuana in test results, even if you possess a medical card authorizing the use of medical marijuana." EEO Statement: The District of Columbia Government is an Equal Opportunity Employer. All qualified candidates will receive consideration without regard to race, color, religion, national origin, sex, age, marital status, personal appearance, sexual

This position is located at the Department of Veterans Affairs (VA), Veterans Health Administration (VHA), Martinsburg, VA Medical Center, in the Nutrition and Food Service (N&FS) department. The primary purpose of this position is to plan, produce, direct, coordinate and monitor all phases of food production. In the absence of the Food Service Section Supervisor, the employee is responsible for the operation of both the Food Production/Service areas and the admin. duties within those areas. Duties: Food Preparations * Works independently to prepare and cook a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items. * Follows menus, production sheets and recipes to prepare items in the quantity needed. * Cooks hot cereals, concentrated or dehydrated soups, sauces, gravies. * Grills eggs, hamburgers, meat patties, pancakes, French toast; makes cold sandwich fillings and assembles a variety of sandwiches. * Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling. * Slices meat items by hand confirming to specific size requirements or weight specifications. * Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, muffin batters. * Prepares and heats convenience items; prepares pureed foods and adjusts consistency with thickeners. * Washes, peels and cuts fruits and vegetables by hand or machine. Assembles and mixes salad ingredients and dessert items including gelatin molds and fruit crisps. * Plans cooking processes to produce complete meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times. * Attractively presents and garnishes food. * Makes a variety of desserts such as cobblers, brownies, cookies and pastries. * Washes, peels, chops, grinds, pares, cuts, slices, dices, purees, dredges, flours, breads items. * Weighs, measures, assembles ingredients for regular and modified diets. * Combines ingredients according to recipes to produce quality food items, minimizing preparation time and food waste. * Pans foods for bulk rethermalization according to recipe guidelines and production guidelines. * Covers, dates, and stores leftovers according to established local policies/procedures. * Operates a variety of kitchen equipment: oven, combi oven/steamer, grill, slicer, mixer, steam kettles, blender, food processor, scale; follows safety procedures regarding the operation of equipment. * Gathers test data to assist management in making purchasing and menu pricing decisions. Food Safety/Sanitation: * Follows sanitary food handling procedures; covers, labels and dates food items; utilize or discard ingredients by expiration date. * Disassembles and assembles component parts and accessories for cleaning. * Cleans, stores and maintains all kitchen utensils, equipment and work areas practicing a "clean as you go" concept. * Cleans and sanitizes assigned work areas: worktables, sinks, blast chillers, racks, carts. * Achieves certification in food safety such as ServSafe and is able to apply knowledge of food safety, food temperatures, etc. * Operates dish machine; checks detergent level and water temperature before washing and sanitizing cook's equipment. Checks equipment to make sure it is free of food residue and soap. * Cleans ovens, combi oven/steamer, slicer, mixer, steam kettles, grill daily. * Collects trash, sorts and prepares items for recycling. * Cleans floors, walls, shelves as assigned. * Performs deep cleaning tasks such as cleaning walk-in refrigerators and freezers. May operate powered floor cleaning or steam equipment for deep cleaning. * Prepares food production worksheets from computerized recipe files. Work Schedule: Sun-Thurs Various Hours; 5:00am-1:30 pm; 6:00 am-2:30 pm; 7:30 am-4:00 pm. Position Description Title/PD#: Cook/PD99818S

Responsible for cooking and preparing a variety of food according to production guidelines and standardized recipes for the Hampton Sheriff's Office (HSO) faculty. This person is also responsible for the sanitation of the kitchen facility and maintaining personal safety, by conforming to all standards and regulations. Pursuant to §15.2-1603 of the Code of Virginia incumbent is appointed at will and serves at the pleasure of the Sheriff * Cooks and prepares a variety of food according to production guidelines and standardized recipes * Prepares, packages and portions meals, delivers, distributes, serves and stores food on an assigned shrift or functional area * Performs routine cleaning, including break down of preparation and services area, tray service ware and cart washing, equipment cleaning, floor and drain maintenance and other cleaning duties. * Perform storage, distribution and inventory functions, such as loading, unloading, moving, organizing, rotating of food items, meals and food supplies. * Maintain safety and security as required by office policies and procedures * Prepares ingredients by measuring, weighing, mincing, chopping, trimming and peeling your food * Safely uses a variety of utensils and tools including, but not limited to, knives, mixer, conventional oven, etc. * Ensure that all kitchen tools and equipment are operational and returned to their designated secured area. Ensure all keys are returned and secured. * Adhere to and maintain preparation and production guidelines according to HSO standards by reviewing and approving production and temperature logs. * Ensure timely, efficient meal service and all HSO guidelines are being met. * Participate in preparation and serving of meals * Prints and distribute recipes. * Ensure proper portions and any special dietary requirements are fulfilled. * Adhere to security policies and procedures. Ensure storage areas are locked at all times. * Ensure that all kitchen tools and equipment are returned to their designated secure area. Ensure all keys are returned and secured. * Determines work procedures, prepares work schedules and sanitation schedules while ensuring that cooks, inmates and/or food service workers adhere to the assigned schedule. * Assist in conducting inventory, properly receiving, and storing food and food related items. Requisition orders as needed for approval. * Participates in the preparation/5 P's (Participation, Pulls, Production, Portion Control, and Postproduction), storage and assembly of meals and food items. Must be aware of fundamental arithmetic including fractions * Follows the Standard of Operation for food handling and storage. Follows kitchen cleaning and sanitation methods. Follows policies and procedures regarding proper food handling procedures. * Must be at least 18 years of age. * Minimum of one (1) year of food preparation or related experience preferred. * Previous supervisory experience preferred. * Excellent attention to detail and the ability to handle multiple tasks simultaneously. * Ability to motivate and supervise inmates and/or team members to achieve both quality and quantity goals in food production within a correctional environment. * Must be able to obtain a food safety certification. * Ability to work independently with minimal supervision. * Strong judgment and tact in handling daily responsibilities. * Ability to follow basic safety procedures and facility policies. * High level of product knowledge and the ability to provide friendly, helpful customer service in a fast-paced environment. Education and Experience * Education: High School Diploma or GED equivalent required. * Experience: * Cooking: 1 year preferred * Restaurant experience: 1 year preferred ENVIRONMENTAL HAZARDS The job may risk exposure to extreme heat and/or cold, wet or humid conditions, noise, fumes, odors, moving machinery, electrical shock, traffic and toxic or caustic chemicals. Risk of exposure to bio-hazard communicable diseases and bodily fluids PHYSICAL AND DEXTERITY REQUIREMENTS Must have the capability to hear, speak and see to communicate with the general public. Physical exertion may be required to climb stairs, run, bend, squat, twist, reach, grasp, reach overhead, perform frequent and/or repetitive motions, kneel in confined areas; sit for prolonged periods of time; move/push/pull or lift heavy objects exceeding 50 lbs. An annual medical physical and physical agility test are conducted for this position. Requires operation of firearm and standard office equipment. ADDITIONAL REQUIREMENTS Click here to complete the required Authorization for Release of Information form.

A Hooters Kitchen employee is an integral part of the day-to-day operations at every Hooters restaurant. The Hooters Kitchen employee is responsible for consistently executing all Hooters kitchen systems and standards to provide the guest the highest quality food products. The Kitchen employee adheres to all Hooters recipe specifications while preparing or cooking any Hooters menu item and is accountable for safe food handling, food quality standards, and picture perfect presentation. The Kitchen employee demonstrates a willingness to be a team player, has a positive attitude, and meets all Hooters kitchen uniform and grooming standards. The Hooters Kitchen Staff embraces the company's core values: Show You Care, Elevate the Spirit, Respect Everyone, Values Feedback, and Exceeds Expectations. Responsibilities: Professional Team Communication Completes Daily Tasks and Assigned Project Work Kitchen Set Up and Breakdown Dish Area Cleanliness and Trash Removal Receiving and Rotation of Food Supplies Adheres to Uniform and Grooming Standards Continuous Development of Hooters Kitchen Knowledge Practices Proper Food Safety & Sanitation Standards Ensures Food Quality Standards Ensures Food Presentation is Visually Appealing & Picture Perfect Follows Hooters Recipes and Operating Procedures & Systems Adheres to Hooters Kitchen Uniform and Hygiene Standards Practices Proper Food Safety & Sanitation Standards Ensures Food Quality Standards Ensures Food Presentation is Visually Appealing & Picture Perfect Follows Hooters Recipes and Operating Procedures & Systems Adheres to Hooters Kitchen Uniform and Hygiene Standards Qualifications: Must be 18 years of age or older Awareness of Safe Food Handling Practices Awareness of Equipment Safety Detail Oriented Knife Handling Skills Basic Mathematical Skills Ability to Maintain Professionalism Ability to Perform Required Tasks within View of Guests Ability to Multi-Task at a Fast Pace Menu Knowledge and the Ability to Adapt to Change

The Frederick County Division of Parks and Recreation is committed to the highest level of care of our natural and historic resources while making the park facilities and recreational programs available to all. We believe that the benefits of parks and recreation are far reaching and vital to each and every individual, family, and community in Frederick County. The Recreation Department seeks to enhance the quality of life of county residents by providing innovative activities and programs that meet the recreational needs of Frederick County communities. We encourage participation in a variety of recreational opportunities that foster enjoyment and lifelong learning. ************************* POSITION DETAILS: Non-exempt; part-time; approximately 2-10 hours per week depending on number of classes instructed; program schedule and hours will vary and include weekend and evening hours; no-benefits This position will assist with cooking classes offered by the Frederick County Division of Parks and Recreation at the Ballenger Creek Community Building. Programs will be provided for adults ages 18+, as well as children and teen programs. Direction will be received from the Lead Cooking Instructor. Supervision is received from the Recreation Supervisor. Frederick County Government values the principles of diversity and inclusion, and strives to ensure equal opportunities for its workforce, applicants and community members. If you are a person who wants to make a difference, give back to your community, and be a voice for change, apply to Frederick County Government today. * Assist with the delivery of cooking classes at the Ballenger Creek Community Building. * Maintain a fun, safe and clean cooking and instructing environment * Clean and put away dishes throughout class * Maintain cleanliness of kitchen, storage and food preparation areas * Assist in maintaining record-keeping related to each class, such as signed participant forms, kitchen inventory, etc. * Perform other related duties as required To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The essential duties do not cover all duties that may be assigned. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The qualifications/requirements, knowledge/skills/abilities and physical requirements or working conditions described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. * Minimum age 16 years * Current certification in Community First Aid and CPR, or the ability to become certified before the program begins (certification must be maintained throughout employment) KNOWLEDGE / SKILLS / ABILITIES: * Ability to effectively communicate with adult and youth students * Ability to develop and maintain effective working/teaching relationships with Supervisors * Assist with classes in a friendly, upbeat, engaging manner * Strong and effective spoken and written (English) communication skills * Ability to perform the required physical cooking duties and various techniques (cutting, chopping, washing dishes, putting dishes away, etc.) * Ability to work within typical culinary environmental conditions include, but not limited to: working with an open flames and/or other heating units, and exposure to variation in kitchen temperature, long periods of standing, moderate to loud noise level * Physical requirements include the ability to lift or carry grocery food items or heavy bags of food. Grab, reach, push, pull, turn, stoop, kneel and crouch in order to access and use kitchen equipment. PREFERENCE MAY BE GIVEN FOR: * Professional kitchen experience * Ability and willingness to attend meetings or trainings * Ability to provide own transportation as needed KIND OF EXAMINATION (may include): 1) An evaluation of training and experience 2) One or more interviews 3) A pre-employment fingerprint supported background investigation

Job Description People Incorporated of Virginia is accepting applications for Substitute Cook for the Child and Family Development program serving the counties Washington, Russell, Dickenson and the City of Bristol in Virginia. The position is responsible for providing meal services to children and staff in accordance with USDA, state and Head Start regulations. Orders food from approved vendors, conducts inventory, ensures food safety and sanitation, completes data entry and required documentation. High School Diploma/GED and three months food service experience required. People Incorporated is an equal opportunity employer and a smoke/drug free workplace. TDD Relay Services **************. Position is open until filled. as needed Monday through Friday 8am to 4:30pm

Job Description People Incorporated of Virginia is accepting applications for Substitute Cook for the Child and Family Development program serving the counties Washington, Russell, Dickenson and the City of Bristol in Virginia. The position is responsible for providing meal services to children and staff in accordance with USDA, state and Head Start regulations. Orders food from approved vendors, conducts inventory, ensures food safety and sanitation, completes data entry and required documentation. High School Diploma/GED and three months food service experience required. People Incorporated is an equal opportunity employer and a smoke/drug free workplace. TDD Relay Services **************. Position is open until filled. as needed Monday through Friday 8am to 4:30pm

Job Description People Incorporated of Virginia is accepting applications for Substitute Cook for the Child and Family Development program serving the counties Washington, Russell, Dickenson and the City of Bristol in Virginia. The position is responsible for providing meal services to children and staff in accordance with USDA, state and Head Start regulations. Orders food from approved vendors, conducts inventory, ensures food safety and sanitation, completes data entry and required documentation. High School Diploma/GED and three months food service experience required. People Incorporated is an equal opportunity employer and a smoke/drug free workplace. TDD Relay Services **************. Position is open until filled. as needed Monday through Friday 8am to 4:30pm

As a Line Cook, you will be responsible for preparing high-quality meals following set recipes and standards. The primary responsibilities include prepping ingredients and assembling dishes according to the restaurant's recipes and specifications. We seek highly motivated team members. Our ideal candidates should exude a passion for the hospitality industry that will attract and inspire our team members to cultivate an exceptional guest experience. If you want an exciting career with unlimited growth opportunities. Benefits: Insurance (health, dental, vision, etc.) Paid time off (vacation, sick leave, holidays) 401K retirement plan DailyPay: Access your earned wages when needed Special team member hotel rates for travel enthusiasts Responsibilities: Prepare ingredients for cooking. Cook food according to recipes. Ensure food quality meets company standards. Adhere to all sanitation and food safety standards. Collaborate with the kitchen team to maintain a smooth workflow. Requirements: 6-12 months of experience in cooking and baking preferred Knowledge of various cooking methods and ingredients Ability to work in a fast-paced environment Strong attention to detail Excellent communication skills Flexibility in schedule (hotel operates 24/7 including holidays, weekends, and nights) Note: Duties may adapt to meet evolving business needs. All offers are contingent on background checks. Adhering to Newport Handbook policies is required. Newport Hospitality is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

Atwater's Catonsville is hiring motivated and enthusiastic line cooks for breakfast and lunch service. Example shifts include 6:00 am - 2:00 pm and 9:00 am - 5:00 pm. The ideal person for the job will have experience and knowledge of solid kitchen techniques, food handling, storage, and preparation. They will value cooking quality, local food alongside a group of diverse and dedicated people. They will value opportunities to grow their knowledge of Atwater's food offerings and will enjoy their part in creating a safe and clean kitchen. Reliable transportation and communication are musts. Atwater's strives to recognize and value their employees through various benefits and internal promotion. Health insurance is available for employees working 30+ hours a week, and a staff meal card is available based on the number of hours worked. We are an “open book” company participating in the MarylandSaves retirement program. We look forward to reviewing your application! Job Types: Full Time Pay: From $16.00 per hour Benefits: Dental insurance Employee discount Health insurance Paid time off Referral program Vision insurance Credit Union Shift: Day shift Morning shift Night Shift Experience: Restaurant experience: 2 years Shift availability: Day Shift (Required) Work Location: In person Atwater's is an EEO Employer - M/F/Disability/Protected Veteran Status View all jobs at this company

Looking for a part-time job? Come work for the Show Place Arena/Prince George's Equestrian Center in Upper Marlboro, MD! The Show Place Arena/Prince George's Equestrian Center is a multipurpose facility owned and operated by The Maryland- National Capital Park & Planning Commission under the Department of Parks and Recreation, Prince George's County. Applicants must be at least 16 years of age. Salary range of $16.00/hour - $23.64/hour depending on position and experience. For more information about the Seasonal Hiring process and application status for Prince George's County Parks and Recreation, please contact Joelle Edmond,*************************or Brenda *******************************. Examples of Important Duties Opportunities Include: FOOD SERVICE (1) Food Service Worker/ Production & Service/Security/Sanitation & Safety Prepares concessions stands for events. Operates, monitors and cleans all food service related equipment, including cash registers. Maintains stock areas. Follows all safety and security procedures involving individually entrusted cash and inventories. Properly completes forms pertaining to the reporting of sales and cash tendered. Must be able to work evenings and/or nights, including weekends. (2) Grill Cook Prior experience and training in food preparation to include grilling and frying. Must be able to cook a variety of foods. Maintain work area by cleaning and sanitizing; clean grilling equipment after daily use; ensure preventative and general maintenance of equipment. Assist with inventory management. Take orders and handle sales using Micros. Must be able to stand for long periods and remain focused in a busy and hectic environment. Must have the ability to lift 50 lbs. Will routinely work weekends that may require long shifts. Should possess a Health Department License and have a valid Serve Safe certificate (These can be acquired after being hired). Supplemental Information May be subject to medical, drug and alcohol testing. Work Hours: Work hours are flexible and include evenings, nights, and weekends. Supplemental Information * This position does not provide benefits. All persons selected for hire must complete a criminal background investigation. * This is a continuous posting; vacancies are filled on an as-needed basis. The Maryland-National Capital Park and Planning Commission (M-NCPPC) is an Equal Opportunity Employer. We celebrate a workplace culture of diversity, equity and inclusion without discrimination or harassment on the basis of race, color, religion, sex, age, national origin, sexual orientation, marital status, disability, genetic information, gender identity, or any other non-merit factor. Applicants with Disabilities under the Americans with Disabilities Act. If you require accommodations or special arrangements due to a qualifying disability, please notify the Recruitment & Selections Services Unit at the time of applications at or ************ (Maryland Relay 7-1-1) M-NCPPC will make all efforts to reasonably accommodate you.

Introduction Mission Statement: To transform young people's lives, create safer communities, and forge more equitable systems through community-based partnerships that hold youth accountable while building on their strengths and support systems. Vision Statement: Providing pathways to success for youth and families through partnerships across Maryland. GRADE ASTD8 LOCATION OF POSITION 18420 Roxbury Road. Hagerstown, MD 21740 Main Purpose of Job A Cook II is the full performance level of food preparation work at State hospitals or residential facilities. Employees in this classification may train, assign and review the work of lower-level employees engaged in food production. Employees in this classification receive general supervision from a Chef or other designated staff member of the food service program. Employees may be required to work on weekends and holidays, may be assigned to one of two shifts and may be subject to call-in. Work performed in the central kitchen may require employees to work in areas of extreme heat or cold temperatures. Positions in these classifications are evaluated using the classification job evaluation methodology. The use of this method involves comparing the assigned duties and responsibilities of a position to the job criteria found in the Nature of Work and Examples of Work sections of the class specification. The Cook I and Cook II are differentiated on the basis of the degree of supervisory control exercised by the supervisor over these employees. The Cook I performs duties under close supervision at times and under general supervision at other times depending on the complexity of the specific duty being performed while the Cook II performs the full range of duties and responsibilities under general supervision. POSITION DUTIES Prepares food items such as vegetables, salads, meats and beverages by baking, frying, broiling, steaming and mixing in accordance with recipes and dietetic guidelines; Applies food service principles and methods related to food handling, proper food storage and temperature control; Operates kitchen equipment and appliances, such as mixers, cookers, ovens, stoves, toasters, coffee urns, microwaves and related equipment; Cleans and maintains utensils and work area in accordance with applicable safety and sanitary standards; Protects equipment, utensils, food and other items from contamination, spoilage and pilferage; Keeps records of supplies used and number of persons served; May train, assign and review the work of Dietary Workers or Food Service Assistants in cooking techniques; Performs other related duties. MINIMUM QUALIFICATIONS Education: None. Experience: Three years of experience in food preparation at a public or governmental establishment, such as a restaurant, hospital or comparable institution involving the cooking of meats and vegetables and the preparation of salads and beverages. Notes: 1. Candidates may substitute graduation from an accredited vocational/technical high school with a major in food service or a related field for up to two years of the required experience. 2. Candidates may substitute U.S. Armed Forces military service experience as a non-commissioned officer in Culinary classifications or Food Services specialty codes in the Equipment Services and Facilities field of work on a year-for-year basis for the required experience. DESIRED OR PREFERRED QUALIFICATIONS Preference will be given to applicants who possess the following preferred qualification(s). 1. Knowledge of the Federal Child Nutrition Program 2. Serve Safe Certification 3. Candidates who were previously hired at DJS facilities through temporary employee services to fill cook positions should be given preferential consideration, given they have passed probationary and performance evaluations. LICENSES, REGISTRATIONS AND CERTIFICATIONS N/A SELECTION PROCESS Please make sure that you provide sufficient information on your application to show that you meet the qualifications for this recruitment. All information concerning your qualifications must be submitted by the closing date. We will not consider information submitted after this date. Successful candidates will be ranked as Best Qualified, Better Qualified, or Qualified and placed on the eligible (employment) list for at least one year. The resulting certified eligible list for this recruitment may be used for similar positions in this or other State agencies. EXAMINATION PROCESS The assessment will be a rating of your application based on your education, training, and experience as they relate to the requirements of the position. It is important that you provide complete and accurate information on your application. Please report all related experience and education. For education obtained outside the U.S., you will be required to provide proof of the equivalent American education as determined by a foreign credential evaluation service. Please note that your answers on the Supplemental Questionnaire must correspond to the information provided on your application to receive credit. BENEFITS STATE OF MARYLAND BENEFITS FURTHER INSTRUCTIONS The online application process is strongly urged. However, if you are unable to apply online you may mail a paper application to the address below or fax a paper application to the fax number below. If you choose to fax or use regular mail, you must include on each page of the attachment your First and Last Name, the Recruitment Number that is located at the top of the bulletin and the last four digits of your SS#. The paper application must be received by 5 pm, close of business, on the closing date for this recruitment. No postmarks will be accepted. Incorrect application forms will not be accepted: Maryland Department of Juvenile Services OHR-Recruitment & Examination Unit 217 E. Redwood Street Baltimore, MD 21202 Attn: Recruitment Team Fax number ************ TTY Users: call via Maryland Relay Should additional information regarding this recruitment be required, please contact the DJS Office of Human Resources at ************************. Include the Recruitment Title/Number that is located at the top of the bulletin. As an equal opportunity employer Maryland is committed to recruiting, retaining, and promoting employees who are reflective of the State's diversity. DJS values the experience gained by Veterans while serving our country. Veterans are welcome to apply for all current recruitments. Bilingual applicants and people with disabilities are welcome to apply for all recruitments. Candidates with lived experience relating to the criminal/juvenile legal system are encouraged to apply.

Atwater's Catonsville is hiring motivated and enthusiastic line cooks for breakfast and lunch service. Example shifts include 6:00 am - 2:00 pm and 9:00 am - 5:00 pm. The ideal person for the job will have experience and knowledge of solid kitchen techniques, food handling, storage, and preparation. They will value cooking quality, local food alongside a group of diverse and dedicated people. They will value opportunities to grow their knowledge of Atwater's food offerings and will enjoy their part in creating a safe and clean kitchen. Reliable transportation and communication are musts. Atwater's strives to recognize and value their employees through various benefits and internal promotion. Health insurance is available for employees working 30+ hours a week, and a staff meal card is available based on the number of hours worked. We are an “open book” company participating in the MarylandSaves retirement program. We look forward to reviewing your application! Job Types: Full Time Pay: From $16.00 per hour Benefits: Dental insurance Employee discount Health insurance Paid time off Referral program Vision insurance Credit Union Shift: Day shift Morning shift Night Shift Experience: Restaurant experience: 1 year (Preferred) Shift availability: Day Shift (Required) Work Location: In person Atwater's is an EEO Employer - M/F/Disability/Protected Veteran Status View all jobs at this company

Food Service/Food Service Worker General Responsibilities: Performs intermediate, semi skilled work serving meals and cleaning cafeterias. Includes preparing, cooking and serving meats, breads, vegetables and other food in accordance with the menu. Collects money and maintains records. For more information see the job description page on the FCCPS website. Education and Experience: Any combination of education and experience equivalent to completion of the eighth grade Some experience in food preparation in large quantities Possess a health certificate for food preparation issued by Fairfax County Physical Requirements: Is light work, requiring the exertion of up to 20 pounds of force occasionally, up to 10 pounds of force frequently, and a negligible amount of force constantly to move objects Requires kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, and repetitive motions Requires vocal communication for expressing or exchanging ideas by means of the spoken word Requires hearing to perceive information at normal spoken word levels Requires visual acuity in the use of measuring devices, operating machines, and determining the accuracy and thoroughness of work Subjects the worker to extreme heat, noise, hazards and atmospheric conditions Salary Information: FCCPS Salary Scales Application Procedure: Apply online

This Food Service Worker position is located within the Nutrition & Food Service at the VA Medical Center in Baltimore, Maryland. Major duties and responsibilities include (but are not limited to): * Set up assigned station on the tray line with the correct supplies and food items * Serve food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates * Break down and clean the station when assigned * Set up dining room tables for service, place food and beverages on tables, and replenish items as necessary * Return soiled trays and dishes to the dish room * Deliver meal trays to the patients' bedsides and report the patients' comments and complaints to the supervisor or dietitian * Prepare beverages according to the number of servings required * Prepare fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities * Sort, wash, peel and cut cold foods using knives or other equipment * Provide assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes * Prepare uncooked food items, such as sandwich spread and salad dressings * Operate and break down and clean all equipment assigned to food service and related areas * Portion other food items into standard serving sizes using the proper utensils and specified dishware * Prepare boxed/to go meals * Make final check of diet trays assembled by lower grade workers for completeness, correct food temperatures * Verify that food items on the tray are appropriate for the prescribed diet * Identify obvious discrepancies between the prescribed diets and the food items designated by the menu * Decide what food items to serve for the most common diets when the diet card or tray ticket identifies only the kind of diet called for * Distributes menus and surveys to patients * Provide patients with basic information about modified diets and the nutrition services that are available * Prepare individual and bulk nourishments and supplemental foods and beverages for patients * Follow directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques * Determine the quantities of ingredients needed to prepare required yield * Make conversions between the metric system to the standard system * Take nourishment inventories, stocking using first in-first out procedures, replacing expired items * Label and distribute individual nourishments * Sterilize equipment and sanitize work areas. * Work in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving line * Perform heavy-duty cleaning tasks throughout the food service and related areas * Separate food waste and trash from dishes, glasses and silverware in the dish washing area * Unload food/tray delivery carts * Store sanitized dishes, glasses and silverware * Scrape, soak, scour, and scrub cookware and utensils * Move garbage cans when collecting and transferring trash from the work area to the disposal area * Provide assistance to cooks in the food preparation area including assembling, labeling and arranging completed recipe items in preparation for use by cooks. * Use a computer terminal to record and retrieve recipe, menu and inventory data and to produce reports Work Schedule: Rotating shifts and rotating days that include weekends and holidays. Position Description Title/PD#: Food Service Worker/PD99836S Physical Requirements: Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. Food service workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperature changes when entering walk-in refrigeration units. Performs work requiring light to moderate physical effort. May be required to perform heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. Subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.

This position serves as the primary shift supervisor and will be directly responsible for the supervision of all food service activities and coordinates the activities of the Food Service Workers in the different elements of the Food Service Section at the Baltimore VA Medical center in Baltimore Maryland. Major duties and responsibilities include: * Supervises all areas of food production and service including food preparation, nourishment, tray delivery and retrieval; * Takes corrective action for any problems that might arise on the floors pertaining to food service; * Receives and inspects deliveries and requisitions all supplies needed in all food service areas; * Prepares performance ratings/competencies for all employees under their direct supervision; * Discusses work performance and problems with employees, monitors tardiness and attendance, provides guidance and makes necessary adjustments in assignments when necessary; * Carries out the responsibilities of the position within general instructions, standard procedures and established policies; * Ensures subordinates complete the tasks to which they are assigned and explains work requirements to meet food service schedules; * Establishes priorities for daily operations in the event of emergency situations; defines the standards of quality and quantity to be met; * Serves as a member of the in-service training team by providing individual and/or group instruction for employees; * Provides guidance and assistance for lower grade employees in making decision when assembling patient trays and utilizing correct foods to be served on modified diets; * Maintains inventory of food service supplies and equipment; * Conducts quality assurance monitors and sanitation reviews; * Supervises the delivery and retrieval of patient trays which includes interacting with members of the multidisciplinary team; Work Schedule: Rotating shifts in 3 week cycle with rotating days including weekends holidays. Position Description Title/PD#: Food Service Worker Supervisor/PD99816S Physical Requirements: Employee may be required to perform heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. Employee also may be required to use powered cleaning equipment; and frequently lift or move objects weighing up to 40 pounds. The work is performed in kitchen areas where the steam and heat from cooking and dish washing equipment often cause uncomfortably high temperatures and humidity. The work area is well lighted but usually noisy from food service activities, and there is danger of slipping on floors where food or beverages have been dropped. Food service workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezing units.

The Department of Parks and Recreation is seeking a highly motivated Specialty Instructor for Cooking classes to join our Children's programming at the Sharron Baucom Dale City Recreation Center. Specialty instructors work independently and are responsible for activity planning, supervision of students, participant safety, customer service and providing a quality experience to those enrolled in the program. Responsibilities include but are not limited to: * Plan and implement age-appropriate lessons. * Teach fundamental concepts and techniques * Encourage students to be creative and provide individual and group instruction. * Observe and evaluate students' work to assess their progress. * Communicate with parents about their child's progress. * Develop list of supplies and equipment needed for lessons. Specialty Instructors should have experience, interest and knowledge in their area of expertise, have experience working with children and demonstrate a high level of enthusiasm and caring for the program and its participants. Experience teaching and supervising students ages 3 - 17 is needed. Classes are planned for evenings and/or weekends during the school year with the opportunity to teach art camps in the summer. Applicants must be 18 years old, and flexible to work evening and weekend hours if needed. Times vary. PREFERENCES 1 year of experience teaching or assisting with cooking/baking classes The Department of Parks and Recreation conducts DMV records checks on all employees driving for work purposes and criminal background checks on all hires age 18 years and older. Fingerprinting will be required. Starting rate of pay: $16.66 Note: The information that follows is a County-wide Classification Specification that may include details not specifically applicable to this position. NATURE OF WORK This class is part of the Recreation Job Family. Incumbents perform routine work in connection with various recreation programs or activities. Instructors in this classification teach beginner and intermediate specialty level classes. Example: beginner/intermediate ballet, tap, jazz, safety, CPR, first aid, mini camps, environmental education and parent/child classes. May provide daily upkeep and light maintenance of equipment and facility. Distinguishing Characteristics This position is responsible for ensuring compliance with applicable code of conduct rules; providing customer services. Work is performed in accordance with set procedures and guidelines, and deviation from those guidelines require approval. TYPICAL CLASS RESPONSIBILITIES (These responsibilities are a representative sample; position assignments may vary.) 1. Carrying out program plans, activities, and lessons. Sets up equipment or materials needed for a class and cleans up after program. 2. Provides excellence in customer service by answering questions and providing information to the public. 3. Maintains and prepares equipment and facility and maintains related records. 4. Enforces program and facility rules; provides emergency care and treatment as required. 5. Performs other duties of a similar nature or level. KNOWLEDGE Requires special training in specified activity; Requires knowledge and experience in specified activity; Customer service principles; Basic exercise science principles and theories; Recordkeeping principles; Applicable federal, state and local laws, codes, regulations; Specialized equipment relevant to area of assignment; Modern office technology; Computers and related software applications. SKILLS Providing customer service; Monitoring the use of equipment; Maintaining basic operational records and reports; Using a computer and related software applications; Interpreting and applying applicable laws, codes, regulations and standards; Utilizing computers and relevant software applications; Communication, interpersonal skills as applied to interaction with coworkers, supervisor, the general public, etc., sufficient to exchange or convey information and to receive work direction. DISCIPLINE SPECIFIC RESPONSIBILITIES Discipline specific responsibilities do not apply to this classification. LEVEL OF DECISIONS Responsibilities are typically procedure based with defined goals and processes or methods, but incumbents have the latitude to determine the speed or order of steps used to complete assignments. DIRECTION RECEIVED Incumbents perform tasks following defined procedures and standards, and deviation from procedures typically requires prior approval. DIRECTION PROVIDED Incumbents are typically not responsible for providing formal work direction.