Cook jobs at University of Washington - 333 jobs

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The food court Prep Cook 1 is responsible for all food production in the kitchen and preparation. The Prep Cook 1 performs any cooking, baking, butchering required and performs any and all duties in the kitchen. This role pays an hourly rate of $29.49 to 31.49 (per CBA). Benefits as per the union agreement. This position will remain open until April 24, 2026. Responsibilities Essential Duties: Adhere to Board of Health and ServSafe regulations. Prepare food products as directed by recipe and/or supervisor while maintaining strict adherence to standards and speculation. Must have excellent knowledge of all kitchen areas, shares knowledge with others in the kitchen. Ensure all production priorities are completed on a daily basis using the prep list as a guideline and by delegating workload effectively. Maintain the cleanliness of the work area according (including but not limited to refrigerators, counters, tables, storage areas, etc.) Equipment/tools may be available, but it is suggested that you provide and secure your own tools. Inform supervisor of any shortages or equipment malfunctions Knowledge of food quality, utilization, storage, rotation and consistency Monitors and instructs proper kitchen sanitation. Assist Chef with ordering for locations/events when needed. Record cooler/freezer temperatures in kitchens and notify chef/s of malfunction. Supervise prep staff and delegate work assignments. Ensure prep staff follows FIFO guidelines for products. Performs other related duties as assigned by supervisor. Qualifications 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. Educational Requirement Must have a High School Diploma/GED Must have sufficient math ability to accurately add, subtract, divide, multiply and perform other basic business math calculations and pass basic math skills test. Must speak, be able to read and understand English well enough to converse with customers supervisor's and employees. Understand written and oral direction and communicate effectively with others Skills and Abilities Creates and supports a team environment Scheduling flexibility is essential, must be able to work evenings, nights, weekends and holidays as required. Two (2) years of experience in a commercial kitchen. Must be able to work in a high stress environment. Ability to work in confined spaces for long periods of time. Able to work in an environment having both hot and cold temperature extremes. Must have a pleasant personality and adhere to Uniform Standards policy. Must be able to work in a fast-paced environment. Computer Skills This position does not require computer skills. Certificates, Licenses, Registrations Illinois Food Handlers Certificate 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. Physical Requirement Must be able to Stand for minimum of:5 hours Must be able to Lift 50pounds Must be able to Push 50pounds Ability to move heavy (200+ pounds) wheeled carts. While performing the duties of this job, one must have the physical ability to maneuver around McCormick Place at times. The employee may be regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms and talk or hear. The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must occasionally lift and/or move a minimum of 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to focus. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The food court Prep Cook 2 works under close supervision while assisting the Chef or Food Court Prep Cook 1 accordingly. The Prep Cook 2 is responsible for the prepping and preparation of food as directed. The tasks assigned must be completed quickly and efficiently while still abiding by necessary guidelines that will ensure quality standards are met. This role pays an hourly rate of $27.47 to 29.47 (per CBA). Benefits as per the union agreement. This position will remain open until April 24, 2026. Responsibilities Essential Duties: Adhere to Board of Health and ServSafe regulations. Prepare food products as directed by recipe and/or supervisor while maintaining strict adherence to standards and speculation. Complete all assigned production priorities daily. Maintain the cleanliness of the work area according (including but not limited to refrigerators, counters, tables, storage areas, etc.) Equipment/tools may be available, but it is suggested that you provide and secure your own tools. Inform supervisor of any shortages or equipment malfunctions Knowledge of food quality, utilization, storage, rotation and consistency Demonstrates practical understanding of kitchen sanitation. Performs other related duties as assigned by supervisor. Qualifications 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. Educational Requirement Must have a High School Diploma/GED Must have sufficient math ability to accurately add, subtract, divide, multiply and perform other basic business math calculations and pass basic math skills test. Must speak, be able to read and understand English well enough to converse with customers, supervisor's and employees. Understand written and oral direction and communicate effectively with others. Skills and Abilities Creates and supports a team environment. Scheduling flexibility is essential, must be able to work evenings, nights, weekends and holidays as required. Six months of experience in a commercial kitchen. Conducts work efficiently to meet high demand. Must be able to work in a high stress environment. Ability to work in confined spaces for long periods of time. Able to work in an environment having both hot and cold temperature extremes. Must have a pleasant personality and adhere to Uniform Standards policy. Must be able to work in a fast-paced environment. Computer Skills This position does not require computer skills. Certificates, Licenses, Registrations Illinois Food Handler's Card 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. Physical Requirement Must be able to Stand for minimum of 5 hours. Must be able to Lift 50 pounds. Must be able to Push 50 pounds. Ability to move heavy (200+ pounds) wheeled carts. While performing the duties of this job, one must have the physical ability to maneuver around McCormick Place at times. The employee may be regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms and talk or hear. The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must occasionally lift and/or move a minimum of 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to focus. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The Specialty Display Cook works under close supervision while assisting the Chef or Sous Chef accordingly. The Specialty Display Cook is responsible for the prepping and preparation of food as directed. The tasks assigned must be completed quickly and efficiently while still abiding by necessary guidelines that will ensure quality standards are met. This role pays an hourly rate of $30.55 (per CBA). Benefits as per the union agreement. This position will remain open until April 17, 2026. Responsibilities Essential Duties: Adhere to Board of Health and ServSafe regulations. Prepare food products as directed by recipe and/or supervisor while maintaining strict adherence to standards and speculation. Complete all assigned production priorities daily. Maintain the cleanliness of the work area according (including but not limited to refrigerators, counters, tables, storage areas, etc.) Equipment/tools may be available, but it is suggested that you provide and secure your own tools. Inform supervisor of any shortages or equipment malfunctions Knowledge of food quality, utilization, storage, rotation and consistency. Demonstrates practical understanding of kitchen sanitation. Exhibition Style Cooking & Carving Station Set up and operate per specified instruction. Follow specific recipes and guidelines as instructed by Chef/Sous Chef Present and display in an "Exhibition Style"/Cooked to order. Complete and finish a dish per the guest selection e.g., pasta finished with sauce, vegetables and sautéed in front of guest. Carved meat sliced and presented per the recipe and or guest request on the front line. Any other job duties as assigned. Qualifications 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. Educational Requirement Must have a High School Diploma/GED Must have sufficient math ability to accurately add, subtract, divide, multiply and perform other basic business math calculations and pass basic math skills test. Must speak, be able to read and understand English well enough to converse with customers supervisors and employees. Understand written and oral direction and communicate effectively with others Skills and Abilities Creates and supports a team environment Scheduling flexibility is essential, must be able to work evenings, nights, weekends and holidays as required. Six months of experience in a commercial kitchen. Conducts work efficiently to meet high demand. Must be able to work in a high stress environment. Ability to work in confined spaces for long periods of time. Able to work in an environment having both hot and cold temperature extremes. Must have a pleasant personality and adhere to Uniform Standards policy. Must be able to work in a fast-paced environment. Certificates, Licenses, Registrations An Accredited ANSI Illinois Food Handler's Certification is required for this position. Computer Skills This position does not require computer skills. 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.

The Assistant Cook will support the Food Service Director in daily planning and preparation of meals for approximately 2000 annual visitors of the Betsy-Jeff Penn 4-H Educational Center. This position will also assist with ensuring kitchen operations remain compliant with state and local health requirements. Qualified individuals will have at least one year of previous kitchen experience, thrive in a fast paced environment, possess excellent written and verbal communication skills, and be currently certified as a ServSafe Manager (or have ability to obtain certification within 3 months of start date). Primary Responsibilities * Possess basic food knowledge and cooking skills * Have the ability to wash, chop, peel, cut, and or mix ingredients for salad/fruit bar * Prepare the assigned meal for the day while being aware of allergens and cross-contamination * Availability to work the open and/or close kitchen shift as needed * Clean and sanitize dishes, utensils, work areas, and equipment * Maintain dining room cleanliness after meals, taking out trash as needed * Receive deliveries using FIFO method (first in, first out) to rotate stock in the cooler, freezer, and dry storage. Help maintain inventory levels for ordering * Other duties as deemed necessary by the Food Service Director The Assistant Cook position is a physically demanding role, requiring the ability to lift up to 50lbs unassisted and stand/walk for extended periods of time. Additionally, applicants must be capable of safely performing tasks such as washing, chopping, peeling and cutting of various ingredients. Work Schedule: Varies depending on the need of the facility. Flexibility to work both open and close as determined by the Food Service Director 20 Is Time Limited No If Yes, Appointment Length Wolfpack Perks and Benefits As a Pack member, you belong here, and can enjoy exclusive perks designed to enhance your personal and professional well-being. As you consider this opportunity, we encourage you to review our Employee Value Proposition and learn more about what makes NC State the best place to learn and work for everyone. What we offer: * Health Insurance for Temporary Employees * Enhance your career with LEAD courses * Attend non-revenue generating sporting events for free. Attain Work-life balance with our Childcare discounts, Wellness & Recreation Membership, and Wellness Programs that aim to build a thriving wolfpack community. Disclaimer: Perks and Benefit eligibility is based on Part-Time or Full-Time Employment status. Eligibility and Employer Sponsored Plans can be found within each of the links offered. Department Information Job City & State Reidsville, NC Department Betsy Jeff Penn 4H Educational Center System Information Classification Title Temporary-Service Maintenance Working Title Temporary Assistant Cook - Reidsville, NC Position Information Requirements and Preferences Work Schedule 20-40/hrs per week Other Work/Responsibilities * n/a Minimum Experience/Education * High School Diploma or Equivalent, at least 1 year of kitchen experience, basic knowledge of allergens and food preparation/safety guidelines. Department Required Skills * Be comfortable working around children of all ages and large groups. * Possess positive customer service skills, professionalism and have the ability to work independently and follow directions. * Be detail oriented, adaptable, and able to make decisions in the absence of the Food Service Director Preferred Years Experience, Skills, Training, Education * Valid driver's license Required License or Certification * ServSafe Manager Certification Valid NC Driver's License required? No Commercial Driver's License Required? No Recruitment

For description, please visit job page via: ***************** hrmplus. net/JobOpenings. aspx?Food+Service-Cook#15582

Cafeteria Operations/Cafeteria Aide (High-Needs School) Date Available: Pending Board Approval Closing Date: Open Until Filled Job/FLSA Status: Full-Time, Non-Exempt Reports to: Chef/Sous-Chef Position summary: Prepare meals daily in accordance with nutritional standards, assist with the production, service, and sanitation duties required to provide meals to district staff and students. General purpose: Safely and efficiently prepare and serve quality meals for staff and students. Role qualifications: Post-secondary education in culinary arts, baking and pastry, culinary management or related field , or equivalent experience required High school diploma or equivalent required Successful completion of ISBE's Food Handler Training/Assessment within 30 days of employment and triennially thereafter Physically able to perform the essential functions of the position Position responsibilities: Prepare, season, and cook dishes such as soups, meats, vegatables, and desserts according to recipes, personal judgement and experience. Act as substitute cashier, including ringing up food orders, securing cash drawer, and completing a cash report at end of shift. Wash dishes, pots, pans. Trash removal. Keep assigned work area(s) and equipment clean and sanitized. Practice safe food handling, including frequent handwashing, in order to minimize the possibility of food-borne illnesses. Put delivery stock in proper storage location in a timely manner on delivery days. Perform additional duties as assigned. Essential skills and experience: Must be committed to maintaining food and beverage knowledge and quality service Cooking and production experience preferred Must observe local, state and federal health and sanitation laws Must be able to speak, read, and understand basic cooking directions Must be able to use basic math, including but not limited to: addition, subtraction, multiplication, and division Reporting to this position: N/A Physical demands and work environment: The physical demands and work environment characteristics 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. Physical demands: While performing duties of job, employee is frequently required to stand; walk; sit; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; talk and hear. Employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work environment: The noise level in the work environment is usually moderate. Terms of Employment: Approximately 180 days per school year Starting wage is $17.00-$18.70/hour based on education and verified experience IMRF pension Paid 30-minute lunch and two paid 15-minute breaks Sick and personal days Generous fringe benefits as provided by the current negotiated Agreement Evaluation: Performance will be evaluated annually in accordance with the current negotiated AFT/IFT Local #943 Agreement and Board policy Application Procedure: Apply online.

School Nutritional Service/Food Service Worker District: Xenia Community Schools

Substitute/Substitute Food Service Worker District: Sidney City Schools Title: Food Service Aide Position Purpose Under the direct supervision of the building Principal, to cook in the cafeteria when a full-time cook is unable to be there. Essential Functions: Assists in supervising students in the cafeteria during mealtime. Assists in making sure that tables and surrounding areas are clean. Assists students with orderly food purchases, distribution of food, disposal of food waste, and return of trays and utensils. Organizes groups of students for orderly dismissal from the cafeteria. Additional Duties Note: The above description is illustrative of tasks and responsibilities. It is not meant to be all inclusive of every task or responsibility. Knowledge, Skills and Abilities Effective verbal and written communication skills. Effective organizational and problem solving skills. Bilingual oral skills (English/Spanish) preferred. Ability to maintain composure and perform responsibilities under pressure. Ability to establish and maintain cooperative working relationships with others contacted in the course of work. Ability to maintain confidentiality about students in accordance with applicable laws, regulations and district guidelines. Physical and Mental Demands, Work Hazards Works in standard school environment and in outdoor weather. Note: Also see the Summary of Physical, Sensory and Environmental Requirements Needed to Perform Essential Functions for this position. 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: Certification/License: Motor Vehicle Operator's (DMV) License or ability to provide own transportation. Experience: Successful prior experience working as a lunch or food service aide, preferably in a school district or with children. FLSA Status: Nonexempt

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

Chesterbrook Academy is seeking a dedicated, reliable, and safety-focused Preschool Cook to join our school community! Our early childhood program is committed to providing nutritious meals that support children's growth, health, and energy throughout the day - and we're looking for someone who is passionate about cooking, organization, and creating a positive dining experience for young learners. As our Preschool Cook, you'll play a vital behind-the-scenes role ensuring that every child receives meals prepared with care, consistency, and compliance with state and federal guidelines. What You'll Do: Prepare nutritious, age-appropriate meals and snacks following approved menus and portion guidelines. Maintain a safe, clean, and organized kitchen environment in accordance with state licensing, health, and sanitation standards. Monitor food inventory, receive deliveries, and manage storage, labeling, and rotation using proper food-handling practices. Accommodate allergy and dietary restrictions with accuracy and great attention to detail. Collaborate with school leadership to support menu planning, food budgeting, and compliance reporting. Build positive relationships with staff and contribute to a warm, team-oriented school culture. Qualifications: Must be at least 18 years old and meet state licensing requirements. Previous experience in food preparation, meal service, or kitchen operations preferred (school, childcare, or commercial setting is a plus). Current Food Handler's Certification Ability to follow recipes, portion guidelines, and safety regulations with consistency. Strong organizational skills, reliability, and a positive, collaborative work style. Authorization to work in the United States. Why Join Chesterbrook Academy Competitive compensation and comprehensive benefits. Supportive, collaborative, and mission-driven work environment. Opportunities for training, growth, and advancement across our ECE programs. A meaningful role that directly supports the well-being and daily experience of young children. If you're ready to bring your passion for food, safety, and service to an early childhood environment where every detail matters, apply today and help us continue developing the best schools and educators in America!

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)

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.

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.

Job DescriptionSalary: $13 - $15 You're not just making lunch. You're fueling the future. Every meal you prepare helps 50+ children learn, grow, and thrive. If you take pride in your cooking and want work that actually matters, keep reading. What Makes This Different Weekends OFF. Every single one. Free meals while you work Childcare discount bring your own kids Health insurance + retirement + PTO + paid holidays Paid training to level up your skills A team that respects the kitchen no drama, just good people What You'll Do Prep and cook breakfast, lunch, and snacks for children (following CACFP guidelines) Keep the kitchen spotless and inspection-ready Work with dietary restrictions and allergies no shortcuts on safety Manage inventory and keep us stocked Bring ideas for kid-friendly menus that are actually nutritious Provide Support to Teaching Staff You'll Thrive Here If You... Have kitchen experience (childcare or school setting is a plus, not required) Know your way around food safety basics Can handle a busy morning without losing your cool Actually like feeding kids good food Have (or will get) a Food Handler's Certificate Have a clean driving record Ready? We're hiring NOW and moving fast. If this sounds like your kind of work, don't wait. APPLY TODAY Applications reviewed within 24 hours Sunshine Schools is an equal opportunity employer. We welcome applicants of all backgrounds.

Substitute/Substitute Child Nutrition Date Available: Upon Hire Closing Date: 06/30/2026 Job Title: Substitute Assistant Cook Reports To: Department Administrator Unit Classification: N/A Salary Schedule: $17.50/Hour FLSA Status: Non-Exempt

DiningFood Service Panther Dining is a division within Student Affairs that operates two residential dining centers, a food court, Panther Catering, a C-Store (Thomas Marketplace) and a coffee shop (Java B&B). We serve the EIU campus community and its guests with high-quality, efficient, and innovative dining options in a variety of settings. We add value to our customers' on-campus experience by providing welcoming and inclusive dining facilities, high-quality food, and experienced professional staff who care about those they serve and enjoy the relationships they build. This position is part of the AFSCME Local 981 bargaining unit, the second largest labor union on campus. Essential Duties and Responsibilities: * General responsibility of preparing food for various university customers in a pleasing, safe and sanitary manner. * Responsible for the timely preparation, set-up, clean-up and service of all food in the University Dining Services. * Keep accurate records for the efficiency of the kitchen and ensure that safety and sanitation regulations are met. * Assist in the supervision of student workers in the Food Service Unit. * Responsible for supplies and materials needed for food preparation, which includes setting up the work area, providing order list to unit office, tempering the product and preparing for next day's meal. Minimum Qualifications: CREDENTIALS TO BE VERIFIED BY PLACEMENT OFFICER * High school diploma or equivalent. * One (1) year (12 months) of work experience that is comparable to that described in the lower level of this series. * As required by the position to be filled, possession of the Illinois Department of Public Health, Food Handler Training Certification (from an American National Standards Institute (ANSI) accredited trainer). Knowledge, Skills and Abilities: * Knowledge of materials and methods used to prepare food on a large scale, use and care of relevant utensils and equipment and food values and nutrition. * Knowledge of sanitary procedures and directives; how to use simple cleaning solutions and equipment. * Knowledge of basic arithmetic operations and their applications. * Knowledge of quality control analysis, such as conducting tests and inspections of products, services, or processes to evaluate quality or performance. * Skill in giving full attention to what other people are saying, taking time to understand the points being made. * Skill in completing assignments accurately and with attention to detail. * Skill in developing specific goals and plans to prioritize, organize, and accomplish your work. * Ability to read and interpret relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. * Ability to plan meals on a large scale. * Ability to work with and supervise other kitchen employees. Work Hours: The core work hours of this position are evenings and weekends. Starting Salary/Pay Rate Range: This position is a union position; therefore, provisions of the AFSCME collective bargaining agreement/labor contract apply to the filling of this position, including pay rate. Salary: $20.97/hr. plus $1.05 shift differential added when working 2nd shift. You will also receive a free meal during your shift! Pay will increase to $21.47 after successful completion of probation. Application Deadline: Open Until Filled In accordance with Eastern Illinois University policy (IGP #14.1), EIU is generally unable to sponsor or assume sponsorship of an employment visa (e.g., H-1B, OPT, or other) for this Civil Service position. Required Applicant Documents: The Civil Service Examination for this classification is a credentials assessment. No participation other than submission of applicant materials is required from qualified applicants. * Application * Resume * References * Transcripts Benefits Overview: Eastern Illinois University is proud to offer an excellent benefits package designed to support our employees' well-being and career goals. This position is eligible for the following benefits: * Comprehensive Medical Coverage: Competitive employee insurance premiums with flexible plan options. * Vision Insurance: Vision coverage is included with medical at no cost. * Dental Insurance: Dental plans are available to meet your needs. * Retirement Benefits: Participation in the State University Retirement System, which includes medical insurance benefits upon retirement. * Tuition Waivers: Opportunities to pursue educational goals through tuition waivers for employees and dependent children. * Generous Paid Time Off: Up to 12 paid holidays annually, plus earned vacation and sick time. For more information on our employee benefit programs for this specific position class, please visit ****************************************************** Diversity and Inclusion: Eastern Illinois University is committed to fostering a learning community where all members feel welcomed and valued. The university provides equal opportunity in all areas of campus life, and we strive to recognize and appreciate the unique value of our students, faculty, and staff. Every member of campus has the right to learn and work in an environment free of discrimination and harassment, and beyond that, our goal is for all members of our community to develop a strong sense of belonging to Eastern Illinois University. The University and Community: Eastern Illinois University takes pride in creating a warm, welcome environment for all faculty, staff and students. Established in 1895, EIU boasts a rich, tradition of preparing students for their personal and professional goals. A traditional regional residential institution, EIU offers a superior education at a relatively low cost while consistently earning high rankings and distinctions for its affordability, academic program quality, career placement rates, campus safety, online degree options, student support, and sustainability initiatives. EIU focuses on individualized attention and superior student relationships and has earned recognition as the highest- ranking independent public regional university in Illinois and a place among the Midwest's top public regional universities according to U.S. News and World Report. Eastern offers faculty a wide range of research and public service activities. EIU hosts more than 175 student organizations on campus, and offers a variety of cultural events, NCAA Division I athletics, and active research opportunities for its students to enjoy and to thrive. EIU has become recognized for providing the resources of a large institution while creating the kinds of individual relationships that support student and alumni success. The University is located in East Central Illinois, combines the benefits of a community of 20,000 with access to several large cities, including Chicago, St. Louis, and Indianapolis. Important Information for Applicants: Eastern Illinois University is an Affirmative Action/ Equal Opportunity Employer committed to diversity, inclusion, and belonging in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, gender identity, gender expression, age, national origin, disability, status as a protected veteran, or any other applicable legally protected characteristics. Applicants with disabilities are encouraged to apply and may request a reasonable accommodation under the Americans with Disabilities Act to complete the application and/or interview process. If would like to request assistance with the application/interview process, please contact Human Resources at ************** or ****************** for assistance. Apply Now → Permalink

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

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.

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.