Cook jobs at University of Michigan - 88 jobs

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.

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 ***********************

We are looking for an AWESOME person to join our daytime culinary team! 6a-2:30p-you still have all day to play! E.O. weekend and holiday are required. Wage range is $16-$17.50 with an opportunity of a raise on your 90 day and annual reviews! Purpose of This Position Responsible for provision of high-quality meal service, compliance with menus, policies, procedures, and regulations in the safe handling of foods and utensils. Maintains a clean kitchen and follows safe food handling practices. Provides positive leadership for all culinary staff. Qualifications Experience and training in professional cooking, applicable certification. Must obtain and maintain applicable certification in food service safety and sanitation (such as ServSafe); obtain and maintain knowledge and understanding of geriatric dietary needs and concerns. Minimum age 18 years. Must be able to pass the state mandated criminal background screening and random drug testing. Meal service: Preparation of all foods and beverages for meals, within guidelines of menu, policy, procedure, and regulations. Assure meals are served on time, at the proper temperature Prepares and offers substitute items when residents decline a menu item. (as directed by the Chef) Properly completes required documentation of temperatures, foods used etc. Assures food is served properly, at the correct temperatures and in and appetizing manner. Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences. Assures compliance with diet orders, monitors weights and nutritional status of residents (in cooperation with the Resident Services Coordinator) Maintains an awareness of changes in resident food consumption and communicates with the Resident Services Coordinator regarding any challenges to residents' achieving and maintaining adequate nutrition. Supervise and assist staff in the production of all menu items, using high-quality, and fresh, local ingredients whenever possible. Proper plating of food including use of garnish. Properly utilizes food, supplies, and equipment to assure minimal waste, damage or theft. Regulatory compliance with HFA rules, HPM policies and procedures, and SERVSAFE standards for cleanliness, maintenance and documentation. #INDADN

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.

Food Service/Cook Attachment(s): Cook - Grab N Go - RHS - 11-04-2025.pdf FINAL-Cook_RHS_ Grab N Go_Job Description_101323 .pdf

Working in fast food? Are you ready to learn skills that pay much better? We would love to train you. If you consider yourself Sharp, eager and willing to learn with the ability to multitask. No experience is necessary, but some experience will bring better pay. Highschoolers are encouraged to apply. We offer very flexible scheduling. Duties Safely learn to operate deep fryers Clean, stock, prep Maintain a positive attitude Work well with others Must be able to read and count Must be able to lift 10 to 55 pounds Must be willing to work nights and weekends Work schedule Weekend availability Night shift Overtime Benefits Health insurance Employee discount 401(k)

Benefits/Perks Flexible Schedules Competitive Pay Available Overtime Advancement Opportunities Company OverviewChicken Shack is known in the Metro Detroit area as a family-owned restaurant that has been around for over 65 years. Serving fresh hot food to the community. At Chicken Shack, you learn skills that become useful in other careers. We train how to be efficient, fast, and work in a caring environment. Chicken Shack is very flexible with schedules whether you need personal time off or if you are attending school or even have another job. We are passionate about our employees, customers, and our product. Job SummaryWe are looking for friendly individuals with the ambition to succeed. We provide training in all positions to get you on the path to a rewarding career. We are all about teamwork! Whether you have experience in the food industry or no experience at all, we're always looking for motivated individuals to join our team! Discover what is right for you and have fun while doing it. We offer very flexible schedules. We understand the importance of personal time! If you are interested in a position that rewards your commitment, then we want you to become part of our Shack family! As a Chicken Shack Cook, you will be responsible for following all procedures to ensure you are cooking a great product! Responsibilities Learning our menu Learning cooking times and procedures Following all cooking procedures Assuring all products go out in a timely manner and correctly. Qualifications Must be over the age of 18 years old. Must be able to work in the United States. Must have some sort of transportation to and from work. Chicken Shack is a family owned business that treats employees like their own family. With that being said we know the importance of family time and we like to keep a work life balance and very flexible schedules. We take pride in our product and service and we hope you will too! Our food is made fresh everyday and we serve it with a smile. There is a lot of growth opportunity in the company, especially now as we just finished rebranding and we are looking to expand! We have staff that have been with us for 25 plus years! Also great friendships are made! Detroit's Original Chicken Shack is an Equal Opportunity Employer. Applicants for all job openings are welcome and will be considered without regard to race, gender, age, national origin, color, religion, disability, military status, or any other basis protected by applicable federal, state or local law. An offer of employment may be contingent upon a satisfactory background check and proof of employment eligibility. Restaurant-specific positions are available at both corporate and franchised Detroit's Original Chicken Shack locations. Those applying for a position with a franchisee or licensee of Detroit's Original Chicken Shack are not applying for to work at Detroit's Original Chicken Shack Corporation or any of its affiliates. Franchisees and licensees are independent business owners and employers who are responsible for their own employment practices, including setting their own wage and benefit programs.

Food Services/Food Service District: Lincoln Park Public Schools Additional Information: Show/Hide 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

Student Support Services/Food Service Date Available: ASAP Closing Date:

Substitute District: North Branch Area Schools

Student Support Services/Food Service District: Davison Community Schools

Student Support Services/Food Service District: Davison Community Schools

Food Service Pay: $17.37/hour Schedule: 6:45am - 1:30pm (6.75 hours daily) / Monday - Friday School Year Position Applicants for this position must meet the following criteria: 1.Possess a high school diploma or its equivalent. 2.Possess strong skills in food safety, food preparation, presentation, customer service, and sanitation required by the health department. 3.Ability to lift up to 60 pounds, push and pull loaded carts weighing up to 300 pounds, move items approximately five feet above floor level. 4.Ability to prepare daily food items for all schools high in quality, nutrition and flavor while meeting USDA guidelines. 5.Ability to follow recipes and estimate products needed. 6.Computer proficiency preferred. 7.Serv-Safe and Allergen Certification is required (can be acquired after hiring). Apply online at ******************************************************* Jason Reinecke Assistant Superintendent of Human Services

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

Substitute/Food Service District: Taylor School District Attachment(s): Substitute Cook

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.

Job Description Experience an unforgettable summer at Interlochen, where creativity thrives in the heart of nature! Join our vibrant community for Interlochen Arts Camp 2026, where passionate individuals come together to make art, make friends, and make lifelong memories. In the serene and rustic setting of northern Michigan, you'll inspire the next generation of artists while embracing the beauty and challenges of wilderness living. Embrace the magic and make a lasting impact! Position Overview Join us in the summer of 2026 and help us continue the legacy of fostering creativity, nurturing talent, and celebrating the individual artistic journey at Interlochen. We are seeking creative and professional cooks who embody our core values and are committed to nurturing young artists. As a Cook, you'll play a major role in in preparing various dishes and food for our many campus guests, campers, and stakeholders while fully immersing yourself in the unique environment that only a summer camp can offer. What You Get To Do Food Preparation: Wash, peel, chop, slice, and dice ingredients as needed. Measure and assemble ingredients based on recipes. Prepare sauces, marinades, and seasonings. Cooking: Operate various kitchen equipment, such as ovens, grills, fryers, and stovetops. Cook food to proper temperatures and specifications. Follow recipes and portion sizes to ensure consistency. Food Presentation: Plate and garnish dishes attractively for serving. Ensure food is served at the correct temperature and on time. Hygiene and Food Safety: Maintain cleanliness and organization in the kitchen. Adhere to food safety regulations, including proper storage and handling of ingredients. Dispose of expired or spoiled items. Inventory and Supplies: Monitor ingredient levels and report shortages. Assist in receiving and stocking supplies. Minimize food waste by following portioning guidelines. Team Collaboration: Communicate effectively with other kitchen staff, such as sous chefs and dishwashers. Assist in training new kitchen staff if needed. Work under the guidance of a head chef or kitchen manager. Adaptability: Handle special dietary requests or menu changes. Troubleshoot and resolve any cooking-related issues promptly. What You Get Flexible start and end dates for the summer season. Referral Bonus Eligible: Bring a friend! If you refer someone to this position who works full-time and completes their contract in good standing, you will receive a $500 bonus. Meals provided for each shift worked. 10% tuition discount for Discovery Camp or 50% Interlochen Arts Camp for dependents 20% discount for tickets to most summer concerts. 15% discount on merchandise from Scholarshop and food/beverages from Melody Freeze This is a seasonal position located in Interlochen, Michigan. Housing is not included for this position, and employees are responsible for arranging their own accommodations. What You Need Availability 6/17/2026 - 8/23/2026 Previous related experience working in food service desired. Able to work in an outdoor environment for an extended period. Must be at least 18 years of age Must have cooked in a kitchen environment before Must be able to read recipe cards Must be proficient in using kitchen utensils, especially knives What to Expect about Camp Life Embrace the Outdoors: The camp is nestled in a wilderness area, so expect to encounter wildlife and insects as part of the experience. Embracing the natural environment is key to enjoying your time here. Outdoor Work Environment: Many of your duties will involve working outdoors, often for extended periods, so being comfortable in various weather conditions is important. Community and Camaraderie: You'll be part of a tight-knit community where collaboration, creativity, and support are at the forefront. The connections you make here will be lifelong. About Interlochen Interlochen Arts Camp has been a haven for creative talent for nearly a century. Our summer camp is a vibrant, transformative experience where young artists from diverse backgrounds come together to explore, learn, and grow. We offer a range of programs spanning music, visual arts, theatre, dance, creative writing, film & new media, and interdisciplinary arts, providing a platform for every artist to thrive.

Food Services/Site Cook District: Lincoln Park Public 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