Cook jobs at University of North Texas

Substitute/Substitute Food Service Worker Date Available: As Needed Closing Date:

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)

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Cook The cook is responsible for preparing food to be served, complying with all applicable sanitation, health and personal hygiene standards, and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss and waste. Qualifications The ideal candidate will be enthusiastic about healthy, local food, and be flexible to prepare a variety of farm produce in season. Experience in cooking from scratch, healthful food preparation, a positive attitude, and a willingness to work with a diverse population of students and staff are all qualities of the successful candidate for this position. We serve three meals a day, seven days a week, and twelve months a year. Shifts include morning, evening, and weekend work. Applicants must be able to stand for long periods of time and lift at least 50lbs. Essential Functions Prepares food to be served according to prescribed menus, recipes, and standards. Prepares appropriate food for special diets. Prepares dining room and cafeteria lines for service. Serves meals on time. Complies with established sanitation standards, personal hygiene and health standards. Observes proper food preparation and handling techniques. Keeps work area and equipment neat and clean throughout working hours, and closes the kitchen for immediate use the following day Stores food properly and safely, marking the date and item. Educates and directs students, as necessary, in matters of food preparation, sanitation, and kitchen operations. Cleans, prepares, processes, packages, and stores farm produce as directed. Occasionally retrieves food items from other areas of campus, including herb garden, coolers, and greenhouse. Assists with special events on and off campus. Collaborates with community members, under the supervision of the kitchen manager, in parties, picnics, and other events. Reports necessary equipment repair and maintenance to supervisor. Eager to be a part of a diverse group of students and faculty. Attends community events and supports the school community outside of the kitchen. Work Environment This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. 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. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Summary Olney Friends School is a Quaker boarding school in rural Ohio. We have a deep connection to our land and community, which is reflected in our food. We are filling full and part time cook positions in our kitchen preparing and serving meals in our cafeteria. Our school operates a farm, which provides meat and organic vegetables to the kitchen. This position is an opportunity to serve local, fresh food, educate students, and to work closely with farmers. Applications may be picked up at Olney Friends School or submitted online at ************************************ Please submit the application and references to the attention of Food Service Manager, Olney Friends School, 61830 Sandy Ridge Road, Barnesville, Ohio 43713. Contact Eric Simmons at ************. Additional Information All your information will be kept confidential according to EEO guidelines.

Cook The cook is responsible for preparing food to be served, complying with all applicable sanitation, health and personal hygiene standards, and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss and waste. Qualifications The ideal candidate will be enthusiastic about healthy, local food, and be flexible to prepare a variety of farm produce in season. Experience in cooking from scratch, healthful food preparation, a positive attitude, and a willingness to work with a diverse population of students and staff are all qualities of the successful candidate for this position. We serve three meals a day, seven days a week, and twelve months a year. Shifts include morning, evening, and weekend work. Applicants must be able to stand for long periods of time and lift at least 50lbs. Essential Functions Prepares food to be served according to prescribed menus, recipes, and standards. Prepares appropriate food for special diets. Prepares dining room and cafeteria lines for service. Serves meals on time. Complies with established sanitation standards, personal hygiene and health standards. Observes proper food preparation and handling techniques. Keeps work area and equipment neat and clean throughout working hours, and closes the kitchen for immediate use the following day Stores food properly and safely, marking the date and item. Educates and directs students, as necessary, in matters of food preparation, sanitation, and kitchen operations. Cleans, prepares, processes, packages, and stores farm produce as directed. Occasionally retrieves food items from other areas of campus, including herb garden, coolers, and greenhouse. Assists with special events on and off campus. Collaborates with community members, under the supervision of the kitchen manager, in parties, picnics, and other events. Reports necessary equipment repair and maintenance to supervisor. Eager to be a part of a diverse group of students and faculty. Attends community events and supports the school community outside of the kitchen. Work Environment This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. 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. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Summary Olney Friends School is a Quaker boarding school in rural Ohio. We have a deep connection to our land and community, which is reflected in our food. We are filling full and part time cook positions in our kitchen preparing and serving meals in our cafeteria. Our school operates a farm, which provides meat and organic vegetables to the kitchen. This position is an opportunity to serve local, fresh food, educate students, and to work closely with farmers. Applications may be picked up at Olney Friends School or submitted online at ************************************ Please submit the application and references to the attention of Food Service Manager, Olney Friends School, 61830 Sandy Ridge Road, Barnesville, Ohio 43713. Contact Eric Simmons at ************. Additional Information All your information will be kept confidential according to EEO guidelines.

Food Service/Cook Date Available: 2025-2026 District: West Clermont Schools Cafeteria Cook 6.0 hours per day.- Summerside Elementary 2025-2026 Attachment(s): * Cafeteria Worker 2019.pdf Please click here for more info *********************************************************************************

Food Service/Food Service Worker Date Available: 11/17/2025 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. * 10:30-1:30

Classified/FOOD SERVICE PREPARER Substitute Food Service Preparer Reports To: Director, Nutrition Services or designee Salary/Rate: $13.76 per hour F.L.S.A Status: Non exempt SUMMARY The Substitute Food Service Preparers perform a wide range of duties in the school environment including preparing and/or serving food, interacting with customers, cashiering, storeroom duties and ensuring the cleanliness of work areas, tools and equipment. ESSENTIAL DUTIES AND RESPONSIBILITIES (Incumbent performs a majority of the following duties) The Dayton Way Support and maintain the District's core principles in the areas of professionalism, culture, and customer service. Demonstrate courage, compassion, patience, and a passion for nutrition services in daily activities. Meet the challenges of preparing quality meals while complying with company procedures and food safety policies. Ensure product quality through adequate storage and product rotation. Collaborate and engage effectively with students, colleagues, and supervisors to ensure great customer service. Core Responsibilities Prepares or assists in the preparation, service and clean-up of meals using standardized recipes, designated portion sizes and proper sanitation procedures. Serve children with a positive attitude. Follows work schedules, plans and organizes duties prior to beginning tasks. Stores, utilizes and disposes of food and supplies following federal, state, local and district regulations. Complies with department rules, procedures, administrative directives and regulations, district policies and procedures and local, state and federal rules and regulations. Follows sanitation and safety standards in the kitchen and kitchen equipment. Fulfill performance responsibilities in location(s) assigned. Performs such other tasks as may be assigned. Responsible for correctly identifying meal components in order to assure accurate reimbursable meal counts. Spot mop and sweep spills in the kitchen/serving line area as needed to prevent accidents. Cleaning of work areas, food service equipment and cafeteria tables. Attend district and department meetings, in-services and training. Perform other duties as assigned by Food Service manager, Supervisor, Associate Director or Director. CORE BEHAVIORS & COMPETENCIES Job-specific Coping with Stress = think critically and solve problems in difficult situations; capable of handling interruptions effectively Interpersonal Skills = successfully interact and engage with students, families, colleagues, administrators, and others; enjoy working with children Self-Motivated = ability to achieve daily tasks and responsibilities without needing constant direction from supervisors. Adaptability and Flexibility = willingness to change methods and approaches as appropriate QUALIFICATIONS Requirements Must be a U.S. citizen or have the legal right to work in the U.S Reliable transportation Verifications High School Diploma, GED or equivalent Knowledge & Experience Good math skills, record keeping and organizational ability Ability to follow routine verbal and written instructions Ability to understand and follow safety and sanitation procedures at all times. Knowledge of supplies, food service equipment Knowledge of food preparation and presentation methods, techniques, and quality standards Ability to safely use cleaning equipment and supplies Ability to run a computerized cash register and count money accurately. PHYSICAL ATTRIBUTES/DEMANDS While performing the duties of this job, the employee is regularly required to sit and is occasionally required to walk, stand, lift/carry, push/pull, balance, reach/handle objects, and perform repetitive motions. The employee may occasionally lift and/or move items weighing up to 40 lbs. Manual dexterity and stamina necessary for the effective performance of duties. Ability to work in a refrigerated area. WORK ENVIRONMENT Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions. Work may involve moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises. Work is performed in a school setting, primarily in a kitchen or cafeteria environment The Dayton Public School District provides equal educational and employment opportunities for all people without regard to race, gender, ethnicity, color, age, disability, religion, national origin, creed, sexual orientation, or affiliation with a union or professional organization.

Substitute/Substitute Food Service Worker District: Greeneview Local School District Greeneview Local Schools is searching for Food Service/Cook substitutes. Food Service/Cooks perform various tasks for the total food service operation: follow recipes and menus prepared by Food Service Supervisor; prepare food daily; serve food for breakfast and lunch; operate the register; daily kitchen cleanup; unload and stock food deliveries; count and record money; and prepare daily deposits. Questions about the position can be addressed to Superintendent, Sabrina Woodruff, at *******************************.

School Nutritional Service/Substitute Cafeteria Worker District: Dayton Public Schools SUMMARY Food Service Preparers perform a wide range of duties in the school environment including preparing and/or serving food, interacting with customers, cashiering, storeroom duties and ensuring the cleanliness of work areas, tools and equipment. ESSENTIAL DUTIES AND RESPONSIBILITIES (Incumbent performs a majority of the following duties) The Dayton Way Support and maintain the District's core principles in the areas of professionalism, culture, and customer service. Demonstrate courage, compassion, patience, and a passion for nutrition services in daily activities. Meet the challenges of preparing quality meals while complying with company procedures and food safety policies. Ensure product quality through adequate storage and product rotation. Collaborate and engage effectively with students, colleagues, and supervisors to ensure great customer service. Core Responsibilities Prepares or assists in the preparation, service and clean-up of meals using standardized recipes, designated portion sizes and proper sanitation procedures. Serve children with a positive attitude. Follows work schedules, plans and organizes duties prior to beginning tasks. Stores, utilizes and disposes of food and supplies following federal, state, local and district regulations. Complies with department rules, procedures, administrative directives and regulations, district policies and procedures and local, state and federal rules and regulations. Follows sanitation and safety standards in the kitchen and kitchen equipment. Fulfill performance responsibilities in location(s) assigned. Performs such other tasks as may be assigned. Responsible for correctly identifying meal components in order to assure accurate reimbursable meal counts. Spot mop and sweep spills in the kitchen/serving line area as needed to prevent accidents. Cleaning of work areas, food service equipment and cafeteria tables. Attend district and department meetings, in-services and training. Perform other duties as assigned by Food Service manager, Supervisor, Associate Director or Director. CORE BEHAVIORS & COMPETENCIES Job-specific Coping with Stress = think critically and solve problems in difficult situations; capable of handling interruptions effectively Interpersonal Skills = successfully interact and engage with students, families, colleagues, administrators, and others; enjoy working with children Self-Motivated = ability to achieve daily tasks and responsibilities without needing constant direction from supervisors. Adaptability and Flexibility = willingness to change methods and approaches as appropriate QUALIFICATIONS Requirements Must be a U.S. citizen or have the legal right to work in the U.S Reliable transportation Verifications High School Diploma, GED or equivalent Knowledge & Experience Good math skills, record keeping and organizational ability Ability to follow routine verbal and written instructions Ability to understand and follow safety and sanitation procedures at all times. Knowledge of supplies, food service equipment Knowledge of food preparation and presentation methods, techniques, and quality standards Ability to safely use cleaning equipment and supplies Ability to run a computerized cash register and count money accurately. PHYSICAL ATTRIBUTES/DEMANDS While performing the duties of this job, the employee is regularly required to sit and is occasionally required to walk, stand, lift/carry, push/pull, balance, reach/handle objects, and perform repetitive motions. The employee may occasionally lift and/or move items weighing up to 40 lbs. Manual dexterity and stamina necessary for the effective performance of duties. Ability to work in a refrigerated area. WORK ENVIRONMENT Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions. Work may involve moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises. Work is performed in a school setting, primarily in a kitchen or cafeteria environment The Dayton Public School District provides equal educational and employment opportunities for all people without regard to race, gender, ethnicity, color, age, disability, religion, national origin, creed, sexual orientation, or affiliation with a union or professional organization.

Position Title Part-Time Catering Cook - Catering and Conferences Job Description * Assist catering chef with production and service of catered events on and off campus. * Hours are varied due to timing of catered events. * Part-time position eligible for vacation, sick, and holiday pay. Required Qualifications * Previous cooking experience in a large volume operation. * Knowledge of food safety. Preferred Qualifications * High School diploma or equivalent. * Serv safe certification. Physical Demands * Lifting and standing for long periods at a time. Anticipated Start Date of New Hire 12/15/2025 Anticipated Number of Hours Working per Week 29 Shift Required? Varied Job Duties Posting Detail Information Posting Number S1026P Number of Vacancies 1 Desired Start Date 12/15/2025 Job Open Date 10/20/2025 Job Close Date Open Until Filled No Special Instructions to Applicants Quick Link for Internal Postings **************************************

Position Title Full-Time PM Cook - Student Dining Job Description * Position works 11:00 a.m. - 7:30 p.m. and every other weekend preparing items for the Student Dining hall, Catering, and concession events. * Works with a team of other members to prepare food that is prepared fresh and to our standards. * Based on menu mix this position may need to work specific grill positions. * Benefits include vacation, sick time, holiday pay, medical and much more. Required Qualifications * High School graduate or equivalent. * Ability to work as a team with other members of the staff. Preferred Qualifications * Previous cooking experience in a large volume setting. * Knowledge of food safety and sanitation. Physical Demands * Lifting up to 50 lbs. Anticipated Start Date of New Hire 10/20/2025 Anticipated Number of Hours Working per Week 40 Shift Required? Second Job Duties Posting Detail Information Posting Number S1005P Number of Vacancies 1 Desired Start Date 10/20/2025 Job Open Date 09/05/2025 Job Close Date Open Until Filled Yes Special Instructions to Applicants Quick Link for Internal Postings **************************************

Support Staff - Substitutes/Supplemental/Substitute Cook Description: Work on an "as needed" basis as a substitute cook in any of the six schools in Wooster City School District. Qualifications: Wooster City Schools will provide at no charge: BCI and FBI background checks and additional training, if necessary. Rate: $13.00 per hour Must complete AppliTrack application for Substitute Cook. Wooster City School District is an equal opportunity employer with a strong commitment to create and sustain a diverse, equitable, and inclusive community.

School Nutritional Service/Cook District: Miami East Local Schools Attachment(s): Asst. Cook - 3.5 hours.revised.9.12.25.pdf Dishwasher.DOC.pdf

We're more than just a team - we're a community dedicated to making a difference every day. At Olympia Hospitality, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you're passionate, driven, and ready to thrive, we'd love to have you on our team. Apply today and build a career that inspires you! Looking for cooks to safely and efficiently prepare and cook food that will keep our customers coming back. Our goal is to have customers tell us that our food and service is excellent! Join a Team that Puts Your Well-Being First! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you're not just getting a job - you're joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction. Here's how we show our commitment: Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way. Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve. Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance. Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered! Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally. Perks: Love to travel? Enjoy exclusive hotel travel discounts as a member of our team. Additional benefits may be available based on property specific locations! We're more than just a business-we're a values-driven organization that believes in creating an environment where every team member can thrive. Our core values guide everything we do, from how we interact with each other to how we serve our guests and community. Join us at Olympia Hospitality and take the next step toward a fulfilling, balanced, and supported career. Apply today! Responsibilities Prepare and cook menu items in accordance with established recipes, portion sizes, and quality standards, ensuring consistency and adherence to food safety guidelines. Follow proper cooking techniques and methods, including grilling, frying, roasting, baking, and sautéing, to achieve desired flavors, textures, and appearances. Monitor food temperatures, cooking times, and ingredient quantities to prevent waste and ensure that food is cooked and served at optimal quality. Collaborate with the culinary team and management to develop and refine menu items, specials, and promotions that appeal to guests' preferences and dietary needs. Experiment with new ingredients, flavors, and cooking techniques to create innovative and unique dishes that showcase the restaurant's culinary expertise and creativity. Stay informed about culinary trends, industry developments, and seasonal ingredients, and incorporate these insights into menu planning and execution. Maintain a clean, sanitized, and orderly kitchen environment at all times, including workstations, equipment, utensils, and storage areas, in compliance with health and safety regulations. Assist with inventory management, including receiving, storing, and rotating ingredients and supplies, and conducting regular stock checks to ensure adequate levels for production. Follow proper food handling and storage procedures to minimize the risk of contamination, spoilage, and foodborne illness, and ensure that all kitchen equipment is maintained and operated safely. Communicate effectively with kitchen staff, servers, and management to coordinate food preparation, cooking times, and service priorities, and ensure smooth operations during peak hours. Support and assist colleagues as needed, including dishwashing, food plating, and garnishing, to maintain efficient workflow and meet service deadlines. Skills Required Provide high-level customer service, communicate effectively with guests and team members, follow instructions, ability to learn quickly, pay attention to detail, and maintain composure when working under pressure Technical Skills Safe and appropriate use and operation of kitchen equipment Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience Speed in meal production while ensuring high-quality food Experience / Education Minimum 2 years' experience; high school diploma and/or equivalent work experience; experience with receiving orders and inventory control helpful; Culinary Arts education preferred; Serve-Safe Certification and Allergy Awareness Training preferred. The Olympia Companies is an equal opportunity employer and is committed to providing employment opportunities to qualified applicants without regard to such characteristics as race, color, religion, age, sex, sexual orientation, gender identity or expression, national origin, disability, genetic information, protected veteran status or any other factor protected by applicable law.

Title: Cook 1 Department Org: Food And Nutritional Svcs - 109760 Employee Classification: B2 - Classif'd Part Time AFSCME HSC Bargaining Unit: AFSCME HSC Shift: 1 Start Time: 7A 5A End Time: 11A 130P Posted Salary: $16.81 Float: False Rotate: True On Call: False Travel: False Weekend/Holiday: True Job Description: Prepares, seasons, and cooks food for hospital patients, employees, students and visitors. All employees must adhere to the following at all times: * Employee is expected to adhere to UTMC Service Values including iCare standards at all times. * Adheres to hospital policies and procedures as well as addresses patient safety, performance improvement, and quality of care issues. Two patient identifiers are used. Food is secured, stored, produced and held in a safe manner following HACCP procedures. * Knowledgeable about patient safety and quality of care issues. Able to recognize safety issues in the department and handles incidents per institutional and/or departmental policies and procedures. If safety issues were identified; all issues were handled timely and appropriately. * Employee attends and follows all department specific safety education and training in an effort to create a safe work environment. Reports temperature variances on refrigerators and freezers, Rotates stock and discards out of date products. Labels and dates products. Minimum Qualifications: Education/experience/licensing: * High School Diploma or GED equivalent or food prep experience. * Knowledge of basic quantity cooking principles and use of food preparation and cooking equipment. * Ability to add, subtract, multiply and divide whole numbers. * One to three year experience and/or education in quantity food preparation and use of quantity food equipment. * Requires full range of body motion, manual and finger dexterity, and eye-hand coordination. Requires standing and walking for extensive periods of time. May require lifting up to 50 pounds or pushing carts. Communication and other skills: * Ability to read and write simple sentences. * Must demonstrate customer service skills Conditions of Employment: To promote the highest levels of health and well-being, the University of Toledo campuses are tobacco-free. Pre-employment health screening requirements for the University of Toledo Health Science Campus Medical Center will include drug and other required health screenings for the position. Equal Employment Opportunity Statement: The University of Toledo is an equal opportunity employer. The University of Toledo does not discriminate in employment, educational programs, or activities on the basis of race, color, religion, sex, age, ancestry, national origin, sexual orientation, gender identity and expression, military or veteran status, disability, familial status, or political affiliation. The University is dedicated to attracting and retaining the best and brightest talent and fostering a culture of respect. The University of Toledo provides reasonable accommodation to individuals with disabilities. If you require accommodation to complete this application, or for testing or interviewing, please contact HR Compliance at ************************ or ************ between the hours of 8:30 a.m. and 5 p.m. or apply online for an accommodation request. Computer access is available at most public libraries and at the Office of Human Resources located in the Center for Administrative Support on the UToledo Main Campus. Advertised: 26 Jul 2025 Eastern Daylight Time Applications close:

Title: Cook 1 Department Org: Food And Nutritional Svcs - 109760 Employee Classification: B1 - Classif'd Full Time AFSCME HSC Bargaining Unit: AFSCME HSC Primary Location: HSC H Shift: 2 Start Time: 11am End Time: 730pm Posted Salary: $16.81 Float: True Rotate: True On Call: True Travel: True Weekend/Holiday: True Job Description: Prepares, seasons, and cooks food for hospital patients, employees, students and visitors. All employees must adhere to the following at all times: • Employee is expected to adhere to UTMC Service Values including iCare standards at all times. • Adheres to hospital policies and procedures as well as addresses patient safety, performance improvement, and quality of care issues. Two patient identifiers are used. Food is secured, stored, produced and held in a safe manner following HACCP procedures. • Knowledgeable about patient safety and quality of care issues. Able to recognize safety issues in the department and handles incidents per institutional and/or departmental policies and procedures. If safety issues were identified; all issues were handled timely and appropriately. • Employee attends and follows all department specific safety education and training in an effort to create a safe work environment. Reports temperature variances on refrigerators and freezers, Rotates stock and discards out of date products. Labels and dates products. Principal Duties and Responsibilities Minimum Qualifications: Education/experience/licensing: • High School Diploma or GED equivalent or food prep experience. • Knowledge of basic quantity cooking principles and use of food preparation and cooking equipment. • Ability to add, subtract, multiply and divide whole numbers. • One to three year experience and/or education in quantity food preparation and use of quantity food equipment. • Requires full range of body motion, manual and finger dexterity, and eye-hand coordination. Requires standing and walking for extensive periods of time. May require lifting up to 50 pounds or pushing carts Preferred Qualifications: Conditions of Employment: To promote the highest levels of health and well-being, the University of Toledo campuses are tobacco-free. Pre-employment health screening requirements for the University of Toledo Health Science Campus Medical Center will include drug and other required health screenings for the position. Equal Employment Opportunity Statement: The University of Toledo is an equal opportunity employer. The University of Toledo does not discriminate in employment, educational programs, or activities on the basis of race, color, religion, sex, age, ancestry, national origin, sexual orientation, gender identity and expression, military or veteran status, disability, familial status, or political affiliation. The University is dedicated to attracting and retaining the best and brightest talent and fostering a culture of respect. The University of Toledo provides reasonable accommodation to individuals with disabilities. If you require accommodation to complete this application, or for testing or interviewing, please contact HR Compliance at ************************ or ************ between the hours of 8:30 a.m. and 5 p.m. or apply online for an accommodation request. Computer access is available at most public libraries and at the Office of Human Resources located in the Center for Administrative Support on the UToledo Main Campus.

Title: Cook 1 Department Org: Food And Nutritional Svcs - 109760 Employee Classification: B2 - Classif'd Part Time AFSCME HSC Bargaining Unit: AFSCME HSC Primary Location: HSC H Shift: 1 Start Time: 7A 5A End Time: 11A 130P Posted Salary: $16.81 Float: False Rotate: True On Call: False Travel: False Weekend/Holiday: True Job Description: Prepares, seasons, and cooks food for hospital patients, employees, students and visitors. All employees must adhere to the following at all times: • Employee is expected to adhere to UTMC Service Values including iCare standards at all times. • Adheres to hospital policies and procedures as well as addresses patient safety, performance improvement, and quality of care issues. Two patient identifiers are used. Food is secured, stored, produced and held in a safe manner following HACCP procedures. • Knowledgeable about patient safety and quality of care issues. Able to recognize safety issues in the department and handles incidents per institutional and/or departmental policies and procedures. If safety issues were identified; all issues were handled timely and appropriately. • Employee attends and follows all department specific safety education and training in an effort to create a safe work environment. Reports temperature variances on refrigerators and freezers, Rotates stock and discards out of date products. Labels and dates products. Minimum Qualifications: Education/experience/licensing: • High School Diploma or GED equivalent or food prep experience. • Knowledge of basic quantity cooking principles and use of food preparation and cooking equipment. • Ability to add, subtract, multiply and divide whole numbers. • One to three year experience and/or education in quantity food preparation and use of quantity food equipment. • Requires full range of body motion, manual and finger dexterity, and eye-hand coordination. Requires standing and walking for extensive periods of time. May require lifting up to 50 pounds or pushing carts. Communication and other skills: • Ability to read and write simple sentences. • Must demonstrate customer service skills Conditions of Employment: To promote the highest levels of health and well-being, the University of Toledo campuses are tobacco-free. Pre-employment health screening requirements for the University of Toledo Health Science Campus Medical Center will include drug and other required health screenings for the position. Equal Employment Opportunity Statement: The University of Toledo is an equal opportunity employer. The University of Toledo does not discriminate in employment, educational programs, or activities on the basis of race, color, religion, sex, age, ancestry, national origin, sexual orientation, gender identity and expression, military or veteran status, disability, familial status, or political affiliation. The University is dedicated to attracting and retaining the best and brightest talent and fostering a culture of respect. The University of Toledo provides reasonable accommodation to individuals with disabilities. If you require accommodation to complete this application, or for testing or interviewing, please contact HR Compliance at ************************ or ************ between the hours of 8:30 a.m. and 5 p.m. or apply online for an accommodation request. Computer access is available at most public libraries and at the Office of Human Resources located in the Center for Administrative Support on the UToledo Main Campus.

Support Staff/Cook Description: Substitute Cook Job Summary: Will report to Food Service Supervisor Application Procedure: Apply Online Selection Procedure: Food Service Supervisor will interview and recommend to Superintendent