Line Cook jobs at The Ohio State University - 140 jobs

Line Cook Reports to: Chef Classification: Non-exempt Department: Kitchen Hours: Varies Tuesday-Sunday up to 25 hours per week Wage Range: $18.00/hr.+ Certifications: N/A Date posted: PRIMARY FUNCTIONS : Responsible for accurately and efficiently preparing food to the exact specifications of the Executive Chef and customer requests. SKILLS/PERFORMANCE STANDARDS : Proficient understanding of professional cooking and knife handling skills; Understanding and knowledge of safety, sanitation and food handling procedures. Ability to work in a team environment, take direction, work calmly and effectively under pressure, must have problem solving abilities, be self-motivated and organized. Requires professional communication skills between all co-workers and clientele. QUALIFICATIONS & REQUIREMENTS : Must pass Pre-Employment Drug Screen & Background Check Must have valid Documents to work in the United States, we use E-Verify Minimum of two (2) years as line cook in fine dining establishment. Attendance to Culinary program or college preferred. Valid and current ANSI Food Handler Certification. ESSENTIAL DUTIES : Station Set Up - Responsible for preparing line before the start of each service. Ensure all supplies and food needed for the shift are available and ready for use. Stocks and maintains sufficient levels of food products at line station to assure a smooth service period. Prep food items as required, including those needed for other stations or for special events and buffets; Knows and complies consistently with established portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures in accordance to the Department of Health guidelines and requirements; Responsible for preparing food according to orders received in a prompt and timely manner, at the proper temperature, portion controls and presentation specifications as set by the Executive Chef. Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, sauté burners, ovens, flat top range, all walk-ins and refrigeration equipment on a daily basis; Responsible for cleaning the line at the end of service; Assists others to close at the end of shift or service; Handles, stores and rotates all food products properly; Responsible for accepting food deliveries and placing items in the proper storage area; Assists in the development of new recipes and continually stays abreast of new culinary trends; Exhibit a “can do” attitude with special requests from clientele, provide a sense of urgency, attentiveness, and courteousness in accommodating clients requests, suggestions, and comments. Provide a cheerful, respectful and professional demeanor with internal and external customers at all times Exhibit personal hygiene with proper uniform, appearance, and cleanliness Performs other related duties as assigned by the Executive Chef or Sous Chef OTHER DUTIES : This list may not be all inclusive, and it is inevitable that other duties will arise from time to time. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that different tasks be performed when business needs warrant change. This job description is not intended to create a contract of employment. PHYSICAL DEMANDS : Frequent lifting and or carrying of objects weighing up to 50 lbs. Requires walking, bending, lifting, carrying and standing during entire shift. EEOC STATEMENT Quail Run is an equal-opportunity employer and values diversity. All employment decisions are based on business needs, job requirements, and individual qualifications. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. .

Food Service Date Available: 08/25/2025 Lake Forest Community High School is seeking a 10-month, 7 hour/day Line Cook/Server. Description: The Line Cook/Server assists customers and provides excellent customer service. The Line Cook/Server takes orders accurately and serves food according to specific portions; complying with health, safety, and hygiene guidelines. Salary and Benefits: Base Starting Rate - $17.60/Hour Personal and Sick Day Leave provided Reimbursement - up to $1300 annually for tuition reimbursement Insurance - 100% district paid Single HMO Health (other options also available) Retirement - IMRF (Illinois Municipal Retirement Fund) - the district pays the full district premium, employees pay the 4.5% employee contribution Education, Experience, and Licensure: High School Diploma or equivalent Food Handler Training Competencies: Strong verbal and written communication skills Strong interpersonal skills and positive problem solving attitude Comfortable and pleasant demeanor in busy environments Ability to: work under pressure work with speed, attention to detail, consistency, and organization work harmoniously, cooperatively, and effectively with all stakeholders meet deadlines Strong knife skills Maintain confidentiality Adhere to Board of Education policies, procedures, and all Illinois food safety guidelines Essential Duties and Responsibilities: Adheres to local, State and Federal regulations for sanitation, food handling, and storage Communicates with the Chef Manager and/or Sous Chef daily to understand and properly prepare menu Adheres to the Cash Register Policy and Cash Handler's Agreement Maintains complete comprehension of the details of the products you are serving Expands and/or divides recipes as needed to achieve proper yields Answers customer inquiries Takes customer orders accurately and efficiently Serves food in specified portions and at safe temperatures Checks and adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, steam kettles, and all other cooking and serving equipment Checks and records food temperatures and production records Maintains a safe and clean working environment Communicates to supervisor product shortages, ordering needs and maintenance issues Performs opening and closing responsibilities; stores and cleans all line items and restocks all areas as directed by the Chef Manager or designee Assists others as needed Adheres to work and break schedule as directed by Chef Manager or designee Adheres to uniform requirements Performs other job related duties as assigned by direct supervisor Adheres to Board of Education policies, procedures, and all Illinois food safety guidelines Physical Demands: While performing the duties of this job, the employee is regularly required to stand, walk, talk, hear, reach, climb, balance, stoop, kneel, crouch, crawl, push, pull, and lift. Repetitive motions are required, especially which involves substantial movements of the wrists, hands and/or fingers. The employee must lift and/or move up to 50 pounds of force occasionally, up to 30 pounds of force frequently, and up to 10 pounds of force constantly. Specific vision abilities required for this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus. Work Environment: While performing the duties of this job, the employee is regularly subject to inside environmental conditions which involve working in close quarters and is subject to loud noises, heat, humidity, fumes, odors and gases. Application Procedure: Interested candidates must apply online. Click here to access the online application. To learn more about Lake Forest High School, visit our website at ************************** To Inspire the Passion to Learn, the Insight to Know Oneself, and the Courage to Make a Difference

Jobs for Humanity is collaborating with Upwardly Global and with Grotto Pizza to build an inclusive and just employment ecosystem. We support individuals coming from all walks of life. Company Name: Grotto Pizza Job Details Job Location: Millsboro - Millsboro, DE Description: The kitchen employee works under the Kitchen Supervisor's general direction, but is also accountable to all management team members. The kitchen employee is responsible for accurately preparing and producing guests orders. The kitchen employee is responsible for maintaining productive and positive relations at all times and ensuring exceptional quality kitchen products. The kitchen employee must be able to adapt to different environments and speeds, as business flows can fluctuate greatly. - Prepare ticket orders properly, quickly and efficiently; - Maintain cleanliness standards, including kitchen area, utensils, and equipment; - Stock kitchen line with adequate inventory levels; - Prep items in advance of orders; - Follow recipes and standards as dictated by the Company. Employees are held accountable for all duties of this job. Additionally, this job description is not intended to be an exhaustive list of all duties or responsibilities that may be associated with the job. We are proud to be an Equal Opportunity Employer. Qualifications Requirements: - Restaurant experience preferred; - Ability to read and follow standardized recipes; - Reliable transportation; - Knowledge of proper food handling techniques and protocols; - Ability to work as part of a team. Knowledge, Skills, and Ability: - Self-motivated. - Strong interpersonal skills. - Strong organizational skills. - Ability to Walk and Stand up to 5 hours at a time, and lift up to 25 pounds. - Ability to lift, bend, stoop, and walk at a moderate pace.

Food Service/Cafeteria Date Available: When filled Description: *Assist cook in all food preparation and cleaning cook's area *Serve students lunch as directed by Food Service Manager (FSM) *Refill steam tables during and between lunch periods *Fill in for cook in his/her absence *Other duties as assigned by FSM *5.75 hours per day, Mon-Fri Qualifications: *Must meet health requirements as specified by local, county, and state government *Demonstrate aptitude or competence for assigned responsibilities Salary Range: $16.15-$20.90 per hour Benefits: Earned sick leave Application Procedures: All interested candidates are required to apply online at ****************** Select the "Employment" link to view vacancies and begin the application process. You may attach a letter of interest, resume and other pertinent documents to your application. District employees may apply using the links in the "Internal Applicants" section. The Millville Board of Education is an Equal Opportunity Employer, has an Affirmative Action Program and will not discriminate against any person because of race, creed, color, national origin, ancestry, affectation or sexual orientation, age, sex, marital status, familial status, religion, atypical hereditary cellular or blood trait, genetic information, disability, or liability for service in the Armed Forces of the United States, and is committed to Section 504 of the Rehabilitation Act of 1973 and the Americans with Disabilities Act.

District Teachers Applications will be accepted for 2025-2026 breakfast programs. All interested qualified candidates may apply by linking to: ************************************************ and successfully completing the application. Qualifications: Appropriate teacher certification Salary Per HEA agreement ** All applications must be submitted on applictrack for consideration. Equal opportunity/Affirmative Action Employer

Line Cook / Prep Want to be part of a team that works hard but has fun doing it? Then look no further! Here at Huey Magoo's our mission is to serve the community great tasting, handcrafted chicken tenders while spreading happiness. "Make Someone Smile Today" Why Huey Magoo's? Flexible schedules Competitive pay Bi-weekly tip share Teammate 50% discount 401k for full-time teammates Health insurance for full-time teammates Paid vacation after 1 year of full-time status Fun fast paced environment Career advancement opportunities with a new growing brand! Basic Functions Providing timely and attentive service to our guest Maintains a clean and safe workspace in accordance with state and local regulatory specifications Safe handling of food, including prep, cooking, packaging, and plating Positive communication with all other teammates Following recipes and SOPs to ensure a safe and consistent product to our guests, while maintaining an efficient pace. Track and record food waste Frequent use of fryers, grills, coolers, and other kitchen equipment. Adherence to all safety and sanitation procedures Maintaining and cleaning of equipment Cleaning and organizing of kitchen area, walk in, reach ins, and dry storage Teamwork is not just another word here at Huey Magoo's, it is essential to our success Qualifications Must maintain a positive and professional demeanor Must be organized and capable of multi-tasking 1 year of restaurant experience preferred but not required Must be willing to learn, deep fryer, flat top, and burner station Must be able to maintains a fast pace during peak times Capable of standing and walking for upwards of 5-10 hours a day Ability to lift 50 pounds

NORTH CANTON CITY SCHOOLS Classified Personnel Job Postings Consistent with the Agreement between the North Canton City Board of Education and NCCPA, the following position is being posted for the period January 14, 2026 through January 26, 2026 (until 3:30 p.m.). Assistant Cook - 4-hours/5 days* Strting Date:T.B.D. Rate of Pay: Per negotiated rate Hours to be worked: 4 hours per day/5 days per days Classification: Assistant Cook Minimum Requirements: Cl.Jd.805B *Openings can be at any building All applications must be received by January 26, 2026, at 3:30 p.m.

District Teachers Additional Information: Show/Hide Applications will be accepted for 2025-2026 breakfast programs. All interested qualified candidates may apply by linking to: ************************************************ and successfully completing the application. Qualifications: Appropriate teacher certification Salary Per HEA agreement All applications must be submitted on applictrack for consideration. Equal opportunity/Affirmative Action Employer

Food Service/Food Service Worker Date Available: 09/01/2025 District: Goshen Local SD Additional Information: Show/Hide Cook * Cafeteria Cook Qualifications Profile * Any combination of education and experience providing the required skill and knowledge for successful performance would be qualifying. Typical qualifications would be equivalent to: * High School diploma or equivalent. * Prior experience working in the food industry.

Food Services/Cook Helpers Description: 4 hour Flex Floater Cook Helper Attachment(s): Enter file description

JOB STATUS: OPEN POSTING NUMBER: 00067285 SCHOOL YEAR: 2025-2026 CALENDAR: Traditional POSTING NUMBER: 00067285 COOK/BAKER: CLASS IV JOB DESCRIPTION: SUMMARY: To prepare food for APS community including students, teachers and parents. ESSENTIAL FUNCTIONS: ESSENTIAL FUNCTIONS: Incumbent must achieve the following outcomes with or without reasonable accommodation: * Prepares, plans, assists, or directs the preparation of a variety of foods, including soups, entrees, salads, sandwiches, fruits, vegetables, breads and desserts, following standardized recipes, menus and portion controls in accordance with departmental work production standards. * Sets up or directs the set up of serving lines and serves meals. * Operates cashier as directed by manager. * Distributes food and/or supplies. * Stores and disposes of excess foods following established guidelines. * Operates and cleans kitchen equipment. * Stores supplies and equipment following established guidelines. * Assists manager in the directing and training of Class I, II or III staff members. * Performs clean-up duties as assigned. * May be assigned to assume responsibilities of Production Manager, if necessary. * Shares the responsibility for the care and proper and safe use of Food Services Department facilities, equipment and supplies. * Complies with Physical Demands of position. * Complies with all Environmental Health Regulations and FANS Policies. PREFERRED KNOWLEDGE, SKILLS, ABILITIES AND EXPERIENCE: PREFERRED KNOWLEDGE, SKILLS, ABILITIES AND EXPERIENCE: * Effective communication skills, both verbal and written. * Flexibility, organization, decision-making and problem solving skills. * Interpersonal skills with diverse populations in-person and on the telephone. * Ability to meet deadlines and work on multiple projects. * High standards of personal hygiene and sanitation. * Basic math skills with the ability to exchange currency. * Ability to measure and accurately use measuring devices. * Ability to identify emergency situations and report to appropriate personnel. * Knowledge of institutional cooking/baking, hygiene and sanitation, tools and equipment, food temperatures and safety procedures. * Knowledge of the characteristics of various foods prepared: color, taste, consistency, volume and cooking/baking time. * Knowledge of cooking and baking procedures. * High School Diploma or GED REQUIREMENTS: MINIMUM REQUIRED EDUCATION, LICENSES, CERTIFICATIONS, EXPERIENCE AND SKILLS: Two years experience in cooking and baking CONTACT INFORMATION: Contact: Maribel Hernandez at / perez_********** APPLY TO: WWW.APS.EDU/JOBS CLASSIFIED application ADDITIONAL INFO: SALARY: 17.30 DAYS: 194 HOURS: 6.50 START DATE: ASAP

JOB STATUS: OPEN POSTING NUMBER: 00067144 SCHOOL YEAR: 2025-2026 CALENDAR: Traditional POSTING NUMBER: 00067144 COOK/BAKER: CLASS IV JOB DESCRIPTION: SUMMARY: To prepare food for APS community including students, teachers and parents. ESSENTIAL FUNCTIONS: ESSENTIAL FUNCTIONS: Incumbent must achieve the following outcomes with or without reasonable accommodation: * Prepares, plans, assists, or directs the preparation of a variety of foods, including soups, entrees, salads, sandwiches, fruits, vegetables, breads and desserts, following standardized recipes, menus and portion controls in accordance with departmental work production standards. * Sets up or directs the set up of serving lines and serves meals. * Operates cashier as directed by manager. * Distributes food and/or supplies. * Stores and disposes of excess foods following established guidelines. * Operates and cleans kitchen equipment. * Stores supplies and equipment following established guidelines. * Assists manager in the directing and training of Class I, II or III staff members. * Performs clean-up duties as assigned. * May be assigned to assume responsibilities of Production Manager, if necessary. * Shares the responsibility for the care and proper and safe use of Food Services Department facilities, equipment and supplies. * Complies with Physical Demands of position. * Complies with all Environmental Health Regulations and FANS Policies. PREFERRED KNOWLEDGE, SKILLS, ABILITIES AND EXPERIENCE: PREFERRED KNOWLEDGE, SKILLS, ABILITIES AND EXPERIENCE: * Effective communication skills, both verbal and written. * Flexibility, organization, decision-making and problem solving skills. * Interpersonal skills with diverse populations in-person and on the telephone. * Ability to meet deadlines and work on multiple projects. * High standards of personal hygiene and sanitation. * Basic math skills with the ability to exchange currency. * Ability to measure and accurately use measuring devices. * Ability to identify emergency situations and report to appropriate personnel. * Knowledge of institutional cooking/baking, hygiene and sanitation, tools and equipment, food temperatures and safety procedures. * Knowledge of the characteristics of various foods prepared: color, taste, consistency, volume and cooking/baking time. * Knowledge of cooking and baking procedures. * High School Diploma or GED REQUIREMENTS: MINIMUM REQUIRED EDUCATION, LICENSES, CERTIFICATIONS, EXPERIENCE AND SKILLS: Two years experience in cooking and baking CONTACT INFORMATION: Contact: Maribel Hernandez at / perez_********** APPLY TO: WWW.APS.EDU/JOBS CLASSIFIED application ADDITIONAL INFO: SALARY: 17.30 DAYS: 194 HOURS: 6.50 START DATE: ASAP

JOB STATUS: OPEN POSTING NUMBER: 00067420 SCHOOL YEAR: 2025-2026 CALENDAR: Traditional POSTING NUMBER: 00067420 COOK/BAKER: CLASS IV JOB DESCRIPTION: SUMMARY: To prepare food for APS community including students, teachers and parents. ESSENTIAL FUNCTIONS: ESSENTIAL FUNCTIONS: Incumbent must achieve the following outcomes with or without reasonable accommodation: * Prepares, plans, assists, or directs the preparation of a variety of foods, including soups, entrees, salads, sandwiches, fruits, vegetables, breads and desserts, following standardized recipes, menus and portion controls in accordance with departmental work production standards. * Sets up or directs the set up of serving lines and serves meals. * Operates cashier as directed by manager. * Distributes food and/or supplies. * Stores and disposes of excess foods following established guidelines. * Operates and cleans kitchen equipment. * Stores supplies and equipment following established guidelines. * Assists manager in the directing and training of Class I, II or III staff members. * Performs clean-up duties as assigned. * May be assigned to assume responsibilities of Production Manager, if necessary. * Shares the responsibility for the care and proper and safe use of Food Services Department facilities, equipment and supplies. * Complies with Physical Demands of position. * Complies with all Environmental Health Regulations and FANS Policies. PREFERRED KNOWLEDGE, SKILLS, ABILITIES AND EXPERIENCE: PREFERRED KNOWLEDGE, SKILLS, ABILITIES AND EXPERIENCE: * Effective communication skills, both verbal and written. * Flexibility, organization, decision-making and problem solving skills. * Interpersonal skills with diverse populations in-person and on the telephone. * Ability to meet deadlines and work on multiple projects. * High standards of personal hygiene and sanitation. * Basic math skills with the ability to exchange currency. * Ability to measure and accurately use measuring devices. * Ability to identify emergency situations and report to appropriate personnel. * Knowledge of institutional cooking/baking, hygiene and sanitation, tools and equipment, food temperatures and safety procedures. * Knowledge of the characteristics of various foods prepared: color, taste, consistency, volume and cooking/baking time. * Knowledge of cooking and baking procedures. * High School Diploma or GED REQUIREMENTS: MINIMUM REQUIRED EDUCATION, LICENSES, CERTIFICATIONS, EXPERIENCE AND SKILLS: Two years experience in cooking and baking CONTACT INFORMATION: Contact: Maribel Hernandez at / perez_********** APPLY TO: WWW.APS.EDU/JOBS CLASSIFIED application ADDITIONAL INFO: SALARY: 17.30 DAYS: 194 HOURS: 6.50 START DATE: 04/01/2026

Food Service/Cook Date Available: 08/18/2025 District: Mount Healthy City Schools Additional Information: Show/Hide Responsibilities Include: * Preparation of all main dish and vegetable items * Operation of industrial food service equipment * Set up & breakdown of breakfast carts * Deliver & pick up breakfast in the classroom * Set up and serve lunch lines * Accurate completion of food production records * Ability to utilize Nutrition Software Programs * Must be able to efficiently operate cash register/POS * Accurate HACCP (temperature) documentation * Ability to follow and extend standardized recipes * Washes dishes, pots and pans, and laundry * Cleans work area * Performs other duties as assigned Qualifications: * Must be able to complete all duties within designated time frames * Must have previous cooking experience * Must become level one certified through SNA during 1st year * Must know how to read and perform mathematical equations * Must know how to follow recipes and use proper weights & measures * Must be able to lift up to 50 pounds repetitiously * Knowledge of safe food handling and kitchen sanitation (HACCP) * Must be able to pass written "Cook's Exam" * Good verbal and written communication skills Starting Pay - $14.88/hr. (Based on Experience) Hours: 6:00 a.m. -1:00 p.m. (*Times mary vary)

Food Service/Food Service Worker Date Available: 09/01/2025 District: Goshen Local SD

Food Service/Food Service Worker Date Available: 11/17/2025 District: Goshen Local SD

Food Service/Cook Date Available: 08/18/2025 Closing Date:

Assistant Cook Reports to: Cook Manager, Supervisor/Director Employment Status: Part-time, 3 hours per day, 200 days per year supports and assists the Head Cook in carrying out assignments/work as delegated by the Head Cook/Cafeteria Supervisor. Works cooperatively with supervisors and all other employees to bring efficiency and cleanliness for entire food service/cafeteria operations. Perform various tasks related to the monies received for school lunches (i.e., collect, count, prepare the deposit slip). Assist Head Cook when needed. NOTE: The below lists are not ranked in order of importance Essential Functions: Assist and responsibly carry out assignments as delegated by Head Cook/Cafeteria Supervisor Follow all rules, regulations and policies of NSBP, NSLP and HACCP Cleaning of counters, tables, equipment or serving areas and kitchen as directed Assist in the preparation of food using instructions from Head Cook Assist in preparing foods, salads, sauces, vegetables, sundry items such as butter, cheese, bread and rolls Prepares ala carte items as necessary Prepare steam table for serving food Prepare serving area with utensils, straws, napkins, etc. Prepare money before lunchroom opens Restock various items as needed (i.e. milk, condiments, napkins, etc.) Help on serving line when lunch is served to students Receive payment for cafeteria lunches (including milk) Ensure that appropriate paperwork is completed every day Be able to run POS system; make an accurate accounting of monies received for daily cafeteria sales Clear POS system each day Wash pots, pans, trays and other utensils and perform miscellaneous duties in kitchen section of cafeteria Clean and prepare produce, vegetables and fruits Adhere to rigid sanitary standards in work and attire Maintain respect at all times for confidential information (i.e. free and reduced lunch students) Exercise care and safety in carrying out job duties Dispose of food in disposal unit and waste containers Operate dish washing machine Clean up minor spills Move food and parcels to and from freezers, refrigerators and warming units Check food shipment into the school, sign invoices after each order has been verified and within 24 hours report discrepancies to Supervisor/Director Motivates coworkers and builds good morale in the work environment Other Duties and Responsibilities: Exercise care and safety in the use of utensils during prep period, such as can openers, slicers, knives, graters, mixers, etc. Weekly check and assist in cleaning stockroom and equipment/storage Accept responsibility when the Head Cook has to be out of the kitchen Qualifications: High school diploma or general education degree (GED) Must be of good character and able to work cooperatively with fellow workers, administrators, teachers and students of all ages Willing and capable of working with students and working one on one with students Neat, clean and well groomed as conducive to food handling and health standards Must be bondable and able to operate cash register and/or POS system Prior experience in large food preparation and enjoy cooking Valid Ohio driver's license or Ohio Identification Card TB test as necessary BCII report Such alternatives to the above qualifications as the Superintendent and/or Board of Education may find appropriate Required Knowledge, Skills, and Abilities: Ability to communicate ideas and directives clearly and effectively both orally and in writing Ability to work effectively with others Ability to follow recipes Ability to read and understand verbal and written instructions, written warnings, and labels Effective, active listening skills Experience cooking in large quantities Knowledge of various cooking procedures Organizational and problem solving skills Ability to work quickly and efficiently especially during lunch periods Training in the proper care and storage of chemicals Baking and cooking skills Basic math skills for preparing recipes proportional to lunch population and POS system responsibilities Equipment Operated: Conventional oven/stove Can opener Mixer Grinder Slicer Knives Microwave Food processor Dishwasher Calculator Steamers Braiser Computers (basic skills to include SDMS (POS) system) Additional Working Conditions: Occasional exposure to blood, bodily fluids, and tissue Occasional interaction among unruly children Occasional travel, i.e., to pick up food and/or materials Optional work of evenings/weekends/summers Frequent requirement to sit, stand, walk, talk, hear, see color differences, read, speak, reach, stretch with hands and arms, scoop, and stoop Frequent requirement for excessive standing during assigned work day Frequent requirement to lift various food items up to a maximum of 50 pounds Frequent repetitive hand motion (i.e. cutting and grinding) Occasional requirement to crouch, kneel and climb Occasional overtime work will be requested and is optional Frequent requirement to push and pull various food items up to a maximum of 50 pounds The number of hours worked may dictate which of the above functions and skills are performed as determined by the Head Cook and Cafeteria Supervisor.

Assistant Cook Reports to: Cook Manager, Supervisor/Director Employment Status: Regular/Full-time and Part-time supports and assists the Head Cook in carrying out assignments/work as delegated by the Head Cook/Cafeteria Supervisor. Works cooperatively with supervisors and all other employees to bring efficiency and cleanliness for entire food service/cafeteria operations. Perform various tasks related to the monies received for school lunches (i.e., collect, count, prepare the deposit slip). Assist Head Cook when needed. NOTE: The below lists are not ranked in order of importance Essential Functions: Assist and responsibly carry out assignments as delegated by Head Cook/Cafeteria Supervisor Follow all rules, regulations and policies of NSBP, NSLP and HACCP Cleaning of counters, tables, equipment or serving areas and kitchen as directed Assist in the preparation of food using instructions from Head Cook Assist in preparing foods, salads, sauces, vegetables, sundry items such as butter, cheese, bread and rolls Prepares ala carte items as necessary Prepare steam table for serving food Prepare serving area with utensils, straws, napkins, etc. Prepare money before lunchroom opens Restock various items as needed (i.e. milk, condiments, napkins, etc.) Help on serving line when lunch is served to students Receive payment for cafeteria lunches (including milk) Ensure that appropriate paperwork is completed every day Be able to run POS system; make an accurate accounting of monies received for daily cafeteria sales Clear POS system each day Wash pots, pans, trays and other utensils and perform miscellaneous duties in kitchen section of cafeteria Clean and prepare produce, vegetables and fruits Adhere to rigid sanitary standards in work and attire Maintain respect at all times for confidential information (i.e. free and reduced lunch students) Exercise care and safety in carrying out job duties Dispose of food in disposal unit and waste containers Operate dish washing machine Clean up minor spills Move food and parcels to and from freezers, refrigerators and warming units Check food shipment into the school, sign invoices after each order has been verified and within 24 hours report discrepancies to Supervisor/Director Motivates coworkers and builds good morale in the work environment Other Duties and Responsibilities: Exercise care and safety in the use of utensils during prep period, such as can openers, slicers, knives, graters, mixers, etc. Weekly check and assist in cleaning stockroom and equipment/storage Accept responsibility when the Head Cook has to be out of the kitchen Qualifications: High school diploma or general education degree (GED) Must be of good character and able to work cooperatively with fellow workers, administrators, teachers and students of all ages Willing and capable of working with students and working one on one with students Neat, clean and well groomed as conducive to food handling and health standards Must be bondable and able to operate cash register and/or POS system Prior experience in large food preparation and enjoy cooking Valid Ohio driver's license or Ohio Identification Card TB test as necessary BCII report Such alternatives to the above qualifications as the Superintendent and/or Board of Education may find appropriate Required Knowledge, Skills, and Abilities: Ability to communicate ideas and directives clearly and effectively both orally and in writing Ability to work effectively with others Ability to follow recipes Ability to read and understand verbal and written instructions, written warnings, and labels Effective, active listening skills Experience cooking in large quantities Knowledge of various cooking procedures Organizational and problem solving skills Ability to work quickly and efficiently especially during lunch periods Training in the proper care and storage of chemicals Baking and cooking skills Basic math skills for preparing recipes proportional to lunch population and POS system responsibilities Equipment Operated: Conventional oven/stove Can opener Mixer Grinder Slicer Knives Microwave Food processor Dishwasher Calculator Steamers Braiser Computers (basic skills to include SDMS (POS) system) Additional Working Conditions: Occasional exposure to blood, bodily fluids, and tissue Occasional interaction among unruly children Occasional travel, i.e., to pick up food and/or materials Optional work of evenings/weekends/summers Frequent requirement to sit, stand, walk, talk, hear, see color differences, read, speak, reach, stretch with hands and arms, scoop, and stoop Frequent requirement for excessive standing during assigned work day Frequent requirement to lift various food items up to a maximum of 50 pounds Frequent repetitive hand motion (i.e. cutting and grinding) Occasional requirement to crouch, kneel and climb Occasional overtime work will be requested and is optional Frequent requirement to push and pull various food items up to a maximum of 50 pounds The number of hours worked may dictate which of the above functions and skills are performed as determined by the Head Cook and Cafeteria Supervisor.