Cook Jobs in Burlington, VT

Team Member Opportunity Awaits! Carrols owns and operates more than 1,000 Burger King Restaurants, and we need great people on our team! As a Team Member, you will become an important member of a fast-paced team that serves up the best burgers around and has a great time doing it! At Burger King you are not only making food, but also making friends that work together to help customers have it their way. What Does a TEAM MEMBER do? Serves our sizzling burgers to hungry customers Welcomes the customer, takes accurate orders and manages their payments operating a cash register Restrooms, dining area and kitchen all need to be kept clean and meet safety and health standards Our stores get flaming busy! Our Team Members need be able to work as a team in a fast paced environment to keep our guests happy and full. Your part of the team effort includes packaging food and drinks, and making sure the restaurant is clean and maintains health and safety standards. We always want our customers to be happy, so you may have to answer a question or two, or resolve issues every once in a while. Our People are Made To Order We are looking for awesome people to be on our team! You must be at least 16 years old You must be able to work in a fast-paced environment with your team Working Hard! The Team Member Position requires several physical demands including: Remaining on your feet for several hours at a time Lifting and carrying up to 25 pounds Manual dexterity as it pertains to pressing and grabbing Ability to communicate and read Frequent bending, kneeling, stooping and reaching Carrols Cares We start our Team Members with competitive pay. Have it your way and enjoy flexible scheduling and sizzling benefits! Carrols participates in the BKC student scholarship program started by the founder, Jim McLamore. Jim believed in higher education and so do we! By awarding over $7 million in scholarships to over 24,000 students each year, BKC plays a big part in making students dreams of going to college a reality! Real Good Food Carrols is committed upholding the Burger King Brand and to serving our customers the exact sandwich they want, made to order and delivered quickly by a friendly team member! Success never tasted so good! If you want to unwrap your new career in a business that sizzles with potential, and have a great time doing it, click APPLY to submit your application today!

Job Description WE ARE LONGHORN. Legendary food and service begins with legendary people. We believe in earning the loyalty of our Team Members with our strong, diverse culture, well-done benefits and growth opportunities. It takes passion, pride and commitment to create our bold and flavorful food... and we want you to join us. Let's get Fired Up! For this position, pay will be variable by location - See additional job details and benefits below Combining quality and bold FLAVOR starts with our Line Cooks. They bring it... every steak, every time. Get our Guests Fired Up by... Prepares high quality food items to order Follows recipes and presentation guidelines Ensures proper food safety and sanitation standards And on Team LongHorn, the Benefits sizzle... Your schedule, Your way - conveniently swap shifts using your team member app! Competitive pay, every week Shift meals - sides, salads, soups and more! Anniversary Pay Home for the Holidays - Closed on Thanksgiving and Christmas Discounts both inside and outside of Darden Restaurant walls - cellphones, hotels and more! See full list here

Flynn Group, founded by Greg Flynn started its journey with the acquisition of 8 Applebee's in 1999. Over the next two decades we grew by building new stores and acquiring other franchise operators to become the largest Applebee's franchisee in the world. This strong foundation is what allowed Flynn Group to expand into other brands, countries, and industries. We have over 460 Applebee's restaurants in 24 states. Flynn Applebee's is one of seven premier brands of Flynn Group, which has grown to be the largest franchise operator in the world. Flynn owns and operates a diversified portfolio of restaurants in iconic, world class brands across diverse segments, including Applebee's, Arby's, Panera Bread, Pizza Hut, Taco Bell, Wendy's and Planet Fitness. Our primary mission is to be the premier operator within each of these brands. We will achieve this by focusing on our core values; Care Genuinely for People, Play like a Champion, and Win as One. Job Description **Fun. Flexibility. Growth.** Are you looking for a fun and exciting environment, flexible work schedule, or an opportunity for growth? Blending all these together is the difference between a good job and a great career. At Applebee's you will discover a balance between work life and personal life, as well amazing benefits for your health, future, family, and happiness. As an Applebee's Cook, you will make our amazing menu items worth coming back for. You must be a great communicator and be able to work as part of a team in a fast-paced environment. You will work hard but have a great time doing it! You must be at least 18 years old, be able to effectively communicate with others, and be committed to making an impact. We offer competitive wages, Daily Pay*, flexible work schedules, healthcare benefits, meal discounts, and a great career path. *Daily Pay is not available in California **The health, safety and well-being of our employees is our top priority.** Physical Standards: Must have ability to remain stationary and exert well-paced mobility for long periods of up to four (4) hours in length. Must be able to safely reach, bend, stoop and frequently lift up to 50 pounds. Work frequently in a hot and damp environment. Must be able to speak clearly and listen attentively to employees and dining room staff. Possession of finger and hand dexterity for using small tools and equipment. Ability to wear protective hand coverings through entire shift. Ability to work with disinfectant cleaning supplies throughout entire shift. Ability to wear protective face coverings and/or masks through entire shift. Ability to frequently wash hands with disinfecting soap throughout shift. **For a copy of Flynn Group's Workplace Privacy Notice, please visit** ************************************* **Flynn Applebee's is an equal opportunity employer** Flynn Group is an equal opportunity employer. We are committed to creating a diverse and inclusive workforce and providing reasonable accommodations/adjustments for individuals with disabilities. If you require any accommodation or adjustments throughout the application process, please let us know. We look forward to reviewing your application and potentially welcoming you to our premier team!

Job Details Job Ref:R0074133 Category:Food Service Employment Type:Per Diem Location:115 Porter Dr, Middlebury, VT 05753 Department:Porter - Nutrition Services Job Type:Regular Primary Shift:Day/Eve Hours:Variable - Variable Hours per Week: 0 Weekend Needs:Other Pay Rate: $20.52 - $30.49 per hour This is a bargaining union position. This is a per diem position with variable hours per week. Primary shifts will be 8 hour shifts from 5:00am to 1:30pm or 10:00am to 6:30pm, 8-hour shifts. Job Description The Cook is responsible for monitoring the production and dissemination of patient menus in compliance with the patient's plan of care and working within the guidelines established by the Clinical Dietitian and Nutrition Service Manager. Responsible for preparing and distributing foods to patients and staff on a daily basis and preparing kitchen production sheets according to patient preferences. Responsible for ensuring production of staff/visitor meals and catering needs. Represents the department in a professional and courteous manner. Responsible for ensuring safety and sanitation of the department in compliance with Regulatory Agencies. Utilizes patient EMR in accordance with prescribed therapeutic diets. Responsible for assisting with fiscal management and staff education and training. Education High school diploma or equivalent required. Experience Minimum of one-year work experience in the Food Service field. Minimum 18 years of age. Able to read, write and speak the English langue. Demonstrates ability to provide leadership and adaptability to change. Mental and physical health sufficient to meet the demands of the position. Professional appearance. Satisfactory references. Able to follow standardized recipes. Prepare foods in compliance with diet orders. Able to correctly modify food textures and portion foods. Comply with requirements and standards established by regulatory agencies. Function as a team member. Handle cash accurately. Experience in Food Safety desired.

Part-time Description Head Start is a federally-funded, national child and family development program which provides comprehensive services for pregnant women, children from birth to age five, and their families. Services for children promote school readiness, and include early education, health, nutrition, mental health, and services for children with special needs. Services for parents promote family engagement, and include parent leadership and social service supports. As a Center Cook / Maintenance person, you will work in an outcomes-oriented, team environment, and will prepare and serve high quality meals and be an integral part of cleaning the center to meet state, federal, and program requirements. Please view our full job description here: Center Cook Maintenance Requirements High school diploma or GED; 1-3 years related experience, or a combination of education and experience from which comparable knowledge and skills are acquired; ServSafe certified or certification must be obtained within sixty calendar days of hire; knowledge of nutritional requirements and nutritional content of food; basic knowledge of cleaning and maintenance supplies and required usage as needed; a commitment to social justice and to working with families with limited financial resources; effective verbal and written communication (bilingual abilities a plus!), documentation, and record-keeping skills; valid driver's license, clean driving record and access to reliable transportation; physical ability to carry out required tasks. 25 hours/week, for 42 weeks per year(based on school calendar). Starting wage upon completion of 60-working day period: $23.29/hour. Health plan and excellent benefits. Please submit cover letter, resume, and three work references with your application. No phone calls, please. CVOEO/Head Start is interested in candidates who can contribute to our diversity and excellence. Applicants are encouraged to include in their cover letter information about how they will further this goal. Salary Description 23.29

The Prep Cook assists in food preparation, in support of running efficient and healthy kitchens in Black Cap Coffee & Bakery shops. The Prep Cook is responsible for quality control, sanitation practices, and preparation of ingredients for sandwich stations. This role is important to the effort of providing customers with excellent, quality products. Requirements Job Responsibilities: Assists in the creation of food offerings Accepts deliveries, slices and portions out appropriately in support of production schedules Pulls ingredients such as meats, cheeses, and breads for preparation and assure that items are properly stored Cooks eggs and prepares products such as burritos, eggs and muffins, etc. Prepares overnight oats and parfaits for following day Prepares smoothie ingredients Prepares seasonings Assists bakers Communicates ingredient inventory needs Performs assigned cleaning duties, typically scheduled daily, weekly, and monthly Follows all health codes and maintain exceptional sanitation standards Reports all equipment and maintenance problems to the Head Baker, Assistant Baker, and General Manager Expectations Start work by 5AM on scheduled work days Follow processes and procedures recorded in Employee Handbook Take direction from managers and assist where needed Maintain regular and reliable attendance Report to work in proper uniform, abiding by the dress code: Black Cap T-Shirt Hair pulled back and covered with a hat, headband, or bandana Closed-toed shoes Pants (no sweatpants) Hands must be free of jewelry and nail polish Nails must be kept short and clean Physical Job Requirements Must be able to lift 50 lbs up and down the stairs multiple times per day Must be able to lift 50 lbs off the ground from a squatting position Must be able to frequently squat, bend at the waist, and twist from the waist while carrying heavy, large objects up to 50 lbs Must be able to stand on your feet for up to 8 hours at a time Required Skills & Experience ServeSafe Food Handler Safety Certification will be provided by Black Cap after hire Must have strong skills in: Communication, attention to detail/consistency, sense of urgency, prioritization, professionalism, adaptability Must be timely and attentive to work Must have a growth mindset and respond constructively to feedback Black Out Dates It is important for all employees to be available during peak holiday times. All employees will be expected to work: Foliage season (September 20th- October 20th) December holiday season (December 26th - January 2nd) Presidents' Day week Martin Luther King weekend Various summer holidays/events as deemed necessary by management What We Offer Competitive compensation and benefits MVP VP Health and Vision Insurance PTO for Full-Time employees Free meal and unlimited espresso drinks while on shift Opportunities for Career Growth Black Cap Coffee & Bakery is an equal opportunity employer: and we are committed to Equal Employment Opportunity regardless of race, color, national origin, gender, sexual orientation, age, religion, veteran status, disability, history of disability or perceived disability; and per the Fair Chance Ordinance will consider qualified applications with criminal histories in a manner consistent with the ordinance. To all recruitment agencies: We do not accept unsolicited agency resumes and are not responsible for any fees related to unsolicited resumes. Salary Description $20-$23/hour

Job Details Experienced VT - Winooski MS/HS - Winooski, VT $19.00 - $21.00 Hourly Day Restaurant - Food ServiceDescription At Genuine Foods we create nourishing food environments at schools and workplaces through great-tasting and wholesome meals, made from genuine ingredients. We are a growing social enterprise that uses food to enhance health, productivity and happiness. We believe that fresh, scratch-made food together with unparalleled service and meaningful enrichment programs can transform lives and build community. Food service management is what we do, but what we achieve together with our customers, our partners and our dedicated team goes beyond the plate. Mon-Fri Schedule ABOUT THIS POSITION The Cook position will be located in a school setting. The cook performs a variety of job responsibilities relating to preparing and serving food in accordance with the daily menu and recipe standards. There are opportunities to learn culinary skills to advance your career. We are a supportive team that values and respects each other. The ideal candidate enjoys working with students and educators and has a superior customer service orientation. Ensure food safety standards are being followed at all times Cook and prep food correctly based on recipes and specifications provided from the Chef/Genuine Foods Coordinate with team members to ensure all food is prepared on time for service Maintain a clean working environment and help the team with any additional cleaning duties Keep area stocked and organized Perform any additional duties as assigned Qualifications Must be flexible & team-oriented! 1 year of line cook or culinary experience Willingness to learn the compliance requirements of the USDA National School Lunch Program. Positive attitude, strong work ethic and level headedness. Punctual and able to adhere to the time and attendance policy. Able to climb stairs and lift up 50 lbs. Interest in and committed to Genuine Foods' mission to use food to help students enhance their minds, bodies and happiness. Must be able to work in a school environment. Job Type: Full-time Benefits and Perks: Paid Time Off Holiday pay Medical, dental and vision benefits Career Growth GENUINE VALUES Trustworthiness: Integrity. Transparency. Reliability. Consistency. Best quality possible. Delivery excellence. Personal accountability: Ownership in solving problems. No excuses. Never compromising. Learn from mistakes. Financial stewardship of the bottom line (ours and customers'), without sacrificing quality. People first: Human centered solutions/approach. Whole person. Teamwork. Hospitality. Every single person matters. Humanity. Empathy. Meeting people where they are. Culturally responsive. Entrepreneurial: Adaptable. Nimble. Go the extra mile. Responsive. Encouraged to try new things.

Part-time Description Production Cook Substitute position - varied hours, as needed; must be available nights & weekends, 2-3 day per week The Co-op frequently hires substitute employees to cover absences. Substitutes earn an hourly wage (minimum of $16.50 per hour), accrue a paid time off benefit, and are eligible for the employee discount on Co-op purchases. In addition, substitutes have preferred access over outside applicants to jobs with regular hours at the Co-op. Substitutes may work a range of hours up to 40 hours weekly, depending on the Co-op's need and the substitute's availability. The most common substitute positions are cashier, grocery clerk, and prepared foods worker. Purpose: To prepare, cook and package attractive, delicious and consistent dishes for the Deli and Cafe. Under direction of Kitchen Supervisor, work in coordination with Prep staff to ensure production needs are met and to help meet department goals for sales, margin, labor and customer service. Adhere to standards and guidelines of kitchen policies. Status: Reports to Kitchen Manager Pay Level 3 The responsibilities as listed in this job description are representative only and not exhaustive of the tasks an employee may be required to perform. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. Responsibilities: • Prepare, cook and package multiple dishes in a high-volume production environment while following and adhering to all recipes and menus as assigned • Package prepared food for retail sale with correct price, shelf life and labeling following established procedures • Adhere to menu and recipes as assigned by Kitchen Supervisor and Kitchen Manager • Inform other cooks and deli staff about ingredients used and ensure proper signage and price • Offer samples, suggestions for purchases and ways to prepare products • Perform related tasks as assigned by Kitchen Manager • Attend departmental meetings • Be responsible for safety in the workplace by creating a safe work environment, reporting safety concerns to a manager or member of the Safety Committee, and adhering to safety rules and regulations. • Follow department policies and procedures. Department Maintenance: • Pull old or low quality items, record and properly dispose of them following established procedures. • Maintain kitchen in sanitary and orderly condition, following health department regulations, wash dishes and utensils, and clean surfaces. • Follow safety, storage and labeling procedures. • Use equipment safely; advise Kitchen Manager of equipment repair and replacement needs. • Follow transfer record-keeping procedures for products from other departments. • Ensure freshness of deli items by rotating and by keeping batches separate by date. Customer Service: • Treat customers fairly, consistently, and with respect. • Ensure efficient, friendly and informative service according to established customer service vision and standards. • Begin customer transaction with a friendly and professional greeting. • End customer transaction with a pleasant farewell. • Familiarity with co-op policies and procedures in order to answer customer questions. • Address customer suggestions, comments, and complaints; refer issues as necessary and written complaints to Kitchen Manager. Requirements The requirements listed below are representative of the knowledge, skill, and/or ability required. Qualifications: • Experience cooking for deli, restaurants or catering. • Organized, attention to detail. • Ability to recreate recipes in consistent manner. • Ability to lift up to 50 lbs. • Manual dexterity with kitchen equipment. • Knowledge of natural foods. • Baking experience preferred. • Ability to stand for long periods of time. • Culinary education/experienced preferred. • Ability to follow the safety policies and procedures of Hunger Mountain Co-op. • Ability to provide excellent service to customers, vendors and coworkers. • Ability to work well with others in a cooperative environment where teamwork and constant communication are essential. • Ability to be physically present onsite at the Co-op to perform the requirements of this position. Salary Description $16.50 to $20.55 per hour, depending on prev. exp.

St. Joseph's Addiction Treatment and Recovery Centers Per-diem Cook Shift/schedule: As needed Pay Range: $17.00/hour to $21.00/hour Position Summary: Performs food service and preparation activities in accordance with SJATRC's policies, procedures, and quality standards. Education and Training: High School graduate or equivalent. Experience and Work Knowledge: Special study in food preparation. Two years' experience in an institutional setting. Physical Demands: Some lifting of medium weights. Ability to stand in working positions. Duties and Responsibilities: Conducts quality food preparation activities to achieve desired menu. Assures safety and cleanliness standards are maintained. Monitors inventory and reports discrepancies and utilization trends. Prepares appetizing and nutritional meals as directed. Responsible for overall cleanliness of the kitchen, coolers, storerooms and dining room areas. Organize the coolers and the storerooms in preparation for incoming orders. Plan, prepare and pack meals for various day trips. Confers with on-duty cooks to see if assistance is needed in the preparation of meals or special events. Report any problem with residents to the Dietary Director or the appropriate clinical staff. Responsible for the set-up, breakdown and preparation of dietary services at various training sessions. Communicates effectively with staff and residents. Performs additional duties as requested by the Dietary Director. Responsible for and instructs the assigned residents as to the proper way of executing their assigned duties

FULL-TIME | SEASONAL POSITIONS AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Catering Cook is a hands-on leader in the preparation of food for service to resort guests. This position assists in the overseeing of immediate kitchen staff and any duties that relate to the operation of a food preparation area by performing the following essential duties and responsibilities. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Supports the Chef de Cuisine in daily menu planning, proper food storage, inventory control and cleaning. Prepares quality food with a sense of urgency and the best presentation at all times. Organizes the production area for daily, weekly and special event service. Trains and supervises immediate kitchen staff: Cook 2 and Dishwashers. Performs daily and weekly planning, maintaining production in accordance with business levels. Assists the Chef de Cuisine and Sous Chef in efficient menu planning with diversity in product offerings, while maintaining food and labor costs. Preps and organizes for daily business. Makes important decisions related to the safety and sanitation of a food preparation area in line with ServSafe. Supports the “Raised Jay” vision and values. Cleans and wraps the station or stations every night after service. Works in other Food & Beverage outlets as needed. Makes important decisions regarding the safety of staff/guests, including safety and cleanliness of the kitchen. Other duties as assigned, which could be directly related, or unrelated to original position. Other Skills and Qualifications Servsafe certification is preferred. Must have basic knife skills. Must be available to work nights, weekends, and holidays. WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Wages Starting at $20-$22 per hour Paid Sick Time 401k program eligibility with employer match after a year of employment with 1,000 hours of service FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at ************ or ********************.

Job Title:Food Prep, Cook, Baker I Job Group:Non-Union Support Staff Pay Grade:Non Exempt, Nutritional Service Pay Table Grade 4 Reports To:Nutritional Service Director Summary: Under the general direction of a supervisor and consistent with department protocols and standards, assists in the preparation and serving of quality food to students and staff in a quick and pleasant manner. Assists in the clean-up process and cooperates with others to maintain district safety, sanitation, and hygiene standards. May assist with cash handling duties. Essential Duties and Responsibilities: (Other duties may be assigned) Food Preparation Follows the standards for the safe preparation, serving, and storage of foods and related equipment. Follows the guidelines for nutritional sources, meal components, portion size, special dietary needs, food-related allergens, and the guidelines for free and reduced meals. Recognizes food quality and usability. Reads labels, other information for ingredients, and specifications for food preparation. Using tested, uniform recipes, prepares baked items, cooked items, and other food according to a planned, approved menu. Ensures that the finished product is of best quality, both in flavor and appearance, before it is served. Prepares food, serves meals, and maintains kitchen and food in accordance with local and state health department rules and school standards. Observes proper safety, hygiene, and sanitation procedures in all aspects of daily duties. Sets up and breaks down serving lines (e.g., hot foods, salad bar, and a la carte). Records all food requisitions from the storeroom. Equipment Use and Care Demonstrates the correct methods for operating all food service equipment, knife/utensil safety, and lifting techniques. Assists with the daily cleaning of all dishes, trays, kitchen equipment, and work areas in accordance with department standards. Keeps facilities picked up, hazard free, and in cooperation with others to maintain a safe environment. Other Duties Contributes to an environment that promotes wise nutrition choices. Interacts positively with students, staff, and others in offering vs. serving situations. May operates a cash register and/or performs other payment related tasks such as collecting tickets and money and making change. Remains current on job related knowledge, including but not limited to: sanitation, food borne illness, food contamination, cooking and holding temperatures (safe food handling). May attend training. Performs other duties as assigned. General Work Responsibilities: Performs in a safe and responsible way at all times. Presents a neat, clean, and appropriately dressed manner. The ability to work in a collaborative team environment is essential to the employee's successful job performance. Ability to perform duties with awareness of all District requirements and School Board policies. The position may be assigned to one location, multiple locations and/or be required to float between locations based on the needs of the district. Regular attendance in accordance with established work schedule. 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: Must have a high school diploma or General Educational Development Diploma (GED). No experience with large-scale cooking and food preparation/serving is required, but it is helpful. License and/or Certificates: Must hold a ServeSafe Certificate or the equivalent or must be certified 90 days of employment. Language Skills: Ability to read and comprehend recipes, instructions, written standards/protocols, and correspondence. Ability to effectively present information one-on-one and in small group situations to students, staff, and others. Mathematical Skills: Ability to apply basic math concepts such as addition, subtraction, multiplication and division. Ability to perform these operations using units of American money and weight measurement, dimension, volume, and distance. Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving concrete variables in standardized situations. Other Skills and Abilities: Ability to work in a friendly and helpful manner with all age groups. Demonstrated ability to multitask, organize, and complete assignments with limited supervision. Basic knowledge of nutritional values, meal components, portion size, food allergies, and dietary restrictions. Basic knowledge of sanitation, food borne illness, food contamination, cooking and holding temperatures (safe food handling). Applied knowledge of the best methods for large-volume food preparation and cooking and the ability to adjust recipes to the quantity required. Demonstrated ongoing commitment to workplace diversity, sustainability, and delivering exceptional customer service. 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, as defined by the District, may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is continuously required to remain stationary and move from location to location, grasp and use tools and equipment, manipulate food items and/or operate a computer/cash register. The employee will frequently bend or twist at the neck and trunk, reach forward, overhead, and downward; hear alarms and communicate with others in a noisy and busy environment. Occasionally the employee is required to stoop, kneel, or crouch. The employee must be able to 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, depth perception, peripheral vision, and color vision. This position will require travel, as an individual may be required to report to work in various District locations. 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, occasionally will walk on slippery surfaces, and is exposed to a greater-than-average risk of injury such as a cut or burn while performing the duties. The employee must be able to meet deadlines with severe time constraints and interact with the public and other workers. The noise level in the work environment is moderate to loud. The employee Terms of Employment: School year or as specified on the Memorandum of Agreement Evaluation: Performance will be evaluated at least annually by the Nutritional Service Director according to the stated performance objectives and the qualities and characteristics contained on the evaluation form. Date Approved: 7/27/21 GMarckres; R.Ketner The information contained in this is for compliance with the Americans With Disabilities Act (A.D.A.) and the ADA Amendments Act of 2008 (P.L. 110-325), which became effective on January 1, 2009 is not an exhaustive list of the duties performed for this position. Additional duties are performed by the individual(s) currently holding this position and additional duties may be assigned. The Board reserves the right to waive the essential requirements contained in this job description.

JCEO is a private, not-for-profit human service agency that serves the residents of Clinton and Franklin Counties in New York State. All programs are based on JCEO's mission to alleviate poverty through practical, timely, and innovative services that emphasize and develop problem-solving skills for people. The Early Head Start Cook prepares nutritious meals and snacks for children in the center. Full-Time, Non-Exempt Location: On-Site Hourly Rate of Pay: $16.25 BENEFITS Medical Dental Vision Generous Paid Time Off Qualifying Employer for Public Service Loan Forgiveness Tuition Assistance to meet job requirements Employee Assistance Program Employer Paid Life Insurance 401K Retirement Plan North Country Chamber of Commerce Discounts ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Prepares nutritious meals and snacks according to the standardized recipes provided by the PDM Coordinator and approved by Registered Dietitian. Monitors temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are being met and logged. Prepares meals and snacks that are approved by Registered Dietitian for children with food allergies and/or those with special diets. Ensures that high standards of hygiene and safety are maintained at all times in the kitchen through cleaning and sanitizing daily and monitoring kitchen equipment. Request requisitions, purchases food and program supplies and develops nutritional activities in the classroom, with the approval of the PDM Coordinator. Maintains adequate stock levels of food, ensuring stock is rotated and items are labeled to include expiration dates. Assists center staff with having appropriate adult supervision at each table, tooth brushing, and classroom preparation, if time permits. Assists classroom staff with ensuring the appropriate documentation of Non Federal Share for all volunteers and donations to the classroom. Attends field trips when meals are served away from the center. Maintains cost control budget and inventory systems based on CACFP procedures including records of food production service and meal counts and submits in a timely manner. As directed by Supervisor inputs family contacts, nutritional data, referrals, goal progress, and etc. into CAPTAIN at least weekly. Attends all required training and meetings and seeks out staff development opportunities. Works as a team member with all staff while maintaining a positive work ethic. Insures compliance with all health, safety and sanitation regulations, including conformance with Department of Health dress code, hair net, and plastic glove requirements. EDUCATION and/or EXPERIENCE High school diploma or general education degree (GED) and, six months of related experience and/or training; or, an equivalent combination of education and experience working in a pre-school setting is preferred. OTHER SKILLS AND ABILITIES Knowledge of the regulations of the Head Start Performance Standards, the CACFP regulations, U.S. Department of Health and the NYS Department of Social Services as they pertain to food service. Knowledge of all current food sanitization practices. 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 stand; walk; use hands and arms, reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and ability to adjust focus. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities JCEO is an Equal Opportunity Employer, and as such affirms the right of every person to participate in all aspects of employment without regard to race, religion, color, national origin, citizenship, sex, sexual orientation, gender identity, age, veteran status, disability, genetic information, or any other protected characteristic. If you are interested in applying for employment and need special assistance or an accommodation to apply for a posted position, contact our Human Resources department at ************ or via email at ***********.

Cook Pay Rate Range: $18.87 - $20.87 / hour PLUS experience credit! Earn more with experience! NEW, Gas Allowance Benefit for Full and Part-time positions! Don't Look For Job, Find a Career... Apply today! Elderwood of Uihlein at Lake Placid Benefits: Gas Allowance Stipend Newly, renovated building Shift Differentials Full Benefits Package Employee referral program This position is located in Lake Placid, NY. home of the 1980 Winter Olympics! Elderwood of Uihlein at Lake Placid is seeking a high quality, skilled Cook to be on the front lines, making the difference in the lives of our residents. We are looking to fill this FULL TIME position. Cook Position Overview: Meal times are highlights of daily life, and excellent nutrition and appetite appeal are central to the well-being of residents and patients. Our chefs, wait staff and kitchen staff prepare and serve delicious, wholesome menus. Join Our Team Put the CARE back in CAREER - Join our team today! Responsibilities Cook Responsibilties: Review menus and production sheets to determine food quantities needed for regular, mechanically altered and other special diet needs. Prepare specified food items, as assigned. Test cooked foods by tasting and smelling samples. Ensure that sanitation and safety standards are met in the preparation, cooking and production line stages of food production. Maintain cleanliness and upkeep of specified equipment and the general kitchen work area. Supervise food being cooked; ensures that food is held and served at correct temperature. Assist with preparation of and distribution of foodstuffs. Base wages increase with experience! Qualifications Cook Qualifications: Minimum 18 yrs. age required. High school diploma or equivalent preferred. Previous food preparation experience required. Ability to understand and organize food preparation activities required. Ability to carry out cooking tasks at a safe and efficient level of performance required. Knowledge of food preparation and production process necessary. Pride in quality of food and service necessary. High degree of personal cleanliness and good hygiene; health status suitable for service of food required. Respect for residents' privacy and rights; respectful and dignified treatment of residents required. EOE Statement WE ARE AN EQUAL OPPORTUNITY EMPLOYER. Applicants and employees are considered for positions and are evaluated without regard to mental or physical disability, race, color, religion, gender, national origin, age, genetic information, military or veteran status, sexual orientation, marital status or any other protected Federal, State/Province or Local status unrelated to the performance of the work involved.

Job Details Middlebury, VTDescription The Rounds Chef supports the culinary team by assisting wherever needed in the kitchen. The position requires a wide array of professional culinary skills and a flexible, team player mindset. Responsibilities include the preparation, cooking, and timely coordination of meals for EastView's residents. Menu items are prepared using standardized recipes, equipment, and production methods that ensure quality food production throughout the facility. The Rounds Cook is responsible for routine kitchen duties, maintaining sanitation and food quality standards, and tracking/receiving food supplies and checking in orders. Essential functions of the job include: Production of menu items in a manner that is consistent with EastView's quality standards in terms of ingredients, preparation method, presentation and temperature. Plating items according to the appropriate quantities specified by the menu or according to special directives. Using designated measures, recipes, and verbal instruction to ensure that food is prepared consistently over time. Identifying poor quality production and seeks assistance from Chefs as necessary. Utilizes food prep lists to prepare menu items from scratch. Ensures that they are properly constructed for lunch and dinner service. Uses hand and power cooking equipment in accordance with station requirements to prepare daily items. Reads, understands and expands recipes for quantity to create stock, soup and sauces that meet EastView's quality standards. Ensures that all food preparation is consistently performed in compliance with established department standards for serving size, recipe instruction, and appropriate garnishment. Qualifications Candidate must be: Skilled in use of all standard industrial cooking equipment. Posses proper knife skills. Able to read, edit and convert recipes from computer and paper files. Understand basic cooking principles including following/adapting recipes, batch cooking, food preparation from scratch, and sanitation practices. Knowledgeable of work flow and kitchen practices in high quality, high volume restaurants or hotels. Education and Experience: High School Diploma or equivalent with a minimum of three years' experience in high quality, high volume restaurant, hotel, or residential community food service setting as Lead Cook or Assistant Cook or an equivalent combination of education and experience. ServSafe Certificate or willingness to obtain certification is required. Physical Capabilities: Work is performed within confined kitchen quarters with high temperatures. Work schedules include coverage of a three meal a day, seven day a week operation. Rotating shifts and occasional overtime may be required. Must be able to: Lift, carry, push and pull up to 50 lbs. of various food supplies and equipment. Work standing for extended periods in hot environment off of 34” high surfaces. Cut, chop and slice with sharp hand tools; operate a variety of large kitchen equipment including power operated equipment with sharp, fast moving blades. Operate and work safely around large ovens, ranges and steam equipment.

Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience. The Grill Cook operates as part of a team to prepare to order meals for our guests and owners. Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer. Responsibilities and Duties: Reads, comprehends and abides by all rules and regulations set forth in the Basin Harbor Foodservice Employee Manual and the Basin Harbor Employee Handbook Sets up station according to the Executive Chef's guidelines Ensures that all foods are properly stored, rotated, labeled and dated in accordance with accepted food handling procedures determined by the Vermont Department of Health Assists with biweekly and monthly inventory Can properly sear and grill items to proper temperatures Can blanch or par cook vegetables to proper doneness. Excelled starch cookery. Has basic knowledge of stock and sauce making Is able to cook “ON THE FLY” with no hesitation. Reports safety concerns or mechanical problems with any equipment to the Chef for prompt attention Follows recipes, portion controls, and presentation specifications as set by the Executive Chef. Cleans and maintains station while practicing exceptional safety, sanitation, and organizational skills. Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas. Ensures the consistent quality of finished food items served to Basin Harbor Guests. Performs additional responsibilities as request by the Executive Chef, Executive Sous Chef and Red Mill Chef. Essential Qualifications and Competencies: Prior culinary experience in hotels or resorts Preferred degree in Culinary Arts or related field. Must be ServSafe certified or able to be certified Understanding and knowledge of food safety, sanitation, and food handling procedures Honesty beyond reproach Must have problem solving abilities, be self-motivated and organized. Strong communication skills Must be even tempered and respectful of others. Be philosophically aligned with the culinary vision and philosophy of Basin Harbor.

is located at Stratton Mountain Resort in Stratton Mountain, VT Seasonal (Seasonal) At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Alterra Mountain Company Employee Pass - free lift access & discounts at Alterra resorts Free or discounted multi-resort dependent season passes Free or discounted IKON pass Discounted golf & fitness center memberships Employee childcare rates & discounted seasonal programs Retail + F&B discounts Friends & family tickets Onsite medical clinic Medical, dental, vision, life, disability, EAP, HSAs, & FSAs 401(k) plan with company match Discounted tuition plan Paid parental leave Paid sick time, FTO, Vacation Additional perks & benefits for year round employees POSITION SUMMARY The Seasonal Line Cook is a self-motivated, team player who supports Stratton Mountain Resort's culinary program by consistently producing high quality dishes in a full-service, high-volume environment. This is a Seasonal full-time position that pays $20-$23 per hour, based upon experience. Employee housing is available for this position. ESSENTIAL DUTIES Maintains and ensures food production is produced in accordance with recipe standards and product specs. Ability to work multiple food stations including Pantry, Flat Top/Stove, Deep Fryers, Pizza Oven, etc. Ability to expedite as needed for optimal efficiency in ticket times. Maintains a positive and professional demeanor to ensure optimal teamwork. Adheres to all resort safety and food sanitation procedures and takes initiative to be proficient in applicable standard operating procedures. Adhere to schedule provided by Manager and exercise professional, clear communication in the event of any changes. Proper preparation, holding and service of hot and cold items. Adheres to opening and closing procedures. Maintains a clean and sanitary workspace. Ensures kitchen equipment is cleaned and maintained, while reporting any equipment issues immediately to the Manager or Resort Executive Chef. Supports Outlet Chefs in counting end of month inventories with accuracy and efficiency. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Completes other tasks as assigned by supervisor or manager with enthusiasm. Additional duties as assigned EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma/Equivalent Culinary Internship Preferred Experience: 2 years experience in a high-volume food and beverage environment Must be able to work in a fast-paced high-volume environment. Must be able to take initiative or seek additional tasks from Manager during slower business periods. Exceptional communication skills, great attitude, exceptional personal grooming standards Knowledge of Vermont Health codes QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification (Stratton can provide upon hire if required) Valid Driver's License TRAVEL REQUIREMENTS This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. An Equal Opportunity EmployerRequiredPreferredJob Industries Food & Restaurant

Flynn Group, founded by Greg Flynn started its journey with the acquisition of 8 Applebee's in 1999. Over the next two decades we grew by building new stores and acquiring other franchise operators to become the largest Applebee's franchisee in the world. This strong foundation is what allowed Flynn Group to expand into other brands, countries, and industries. We have over 460 Applebee's restaurants in 24 states. Flynn Applebee's is one of seven premier brands of Flynn Group, which has grown to be the largest franchise operator in the world. Flynn owns and operates a diversified portfolio of restaurants in iconic, world class brands across diverse segments, including Applebee's, Arby's, Panera Bread, Pizza Hut, Taco Bell, Wendy's and Planet Fitness. Our primary mission is to be the premier operator within each of these brands. We will achieve this by focusing on our core values; Care Genuinely for People, Play like a Champion, and Win as One. Job Description **Fun. Flexibility. Growth.** Are you looking for a fun and exciting environment, flexible work schedule, or an opportunity for growth? Blending all these together is the difference between a good job and a great career. At Applebee's you will discover a balance between work life and personal life, as well amazing benefits for your health, future, family, and happiness. As an Applebee's Cook, you will make our amazing menu items worth coming back for. You must be a great communicator and be able to work as part of a team in a fast-paced environment. You will work hard but have a great time doing it! You must be at least 18 years old, be able to effectively communicate with others, and be committed to making an impact. We offer competitive wages, Daily Pay*, flexible work schedules, healthcare benefits, meal discounts, and a great career path. Compensation: Applebee's Cooks start at $17 - $25.00 per hour *Daily Pay is not available in California **The health, safety and well-being of our employees is our top priority.** Physical Standards: Must have ability to remain stationary and exert well-paced mobility for long periods of up to four (4) hours in length. Must be able to safely reach, bend, stoop and frequently lift up to 50 pounds. Work frequently in a hot and damp environment. Must be able to speak clearly and listen attentively to employees and dining room staff. Possession of finger and hand dexterity for using small tools and equipment. Ability to wear protective hand coverings through entire shift. Ability to work with disinfectant cleaning supplies throughout entire shift. Ability to wear protective face coverings and/or masks through entire shift. Ability to frequently wash hands with disinfecting soap throughout shift. **For a copy of Flynn Group's Workplace Privacy Notice, please visit** ************************************* **Flynn Applebee's is an equal opportunity employer** Flynn Group is an equal opportunity employer. We are committed to creating a diverse and inclusive workforce and providing reasonable accommodations/adjustments for individuals with disabilities. If you require any accommodation or adjustments throughout the application process, please let us know. We look forward to reviewing your application and potentially welcoming you to our premier team!

Part-time Description Head Start is a federally-funded, national child and family development program which provides comprehensive services for pregnant people, children from birth to age five, and their families. Services for children promote school readiness, and include early education, health, nutrition, mental health, and services for children with special needs. Services for parents promote family engagement, and include parent leadership and social service supports. As a Center Cook / Maintenance person at the Franklin Square Early Learning Center, you will work in an outcomes-oriented, team environment, and will prepare and serve high quality meals and be an integral part of cleaning the center to meet state, federal, and program requirements. Please view our full job description here: Center Cook / Maintenance Requirements High school diploma or GED; 1-3 years related experience, or a combination of education and experience from which comparable knowledge and skills are acquired; ServSafe certified or certification must be obtained within sixty calendar days of hire; knowledge of nutritional requirements and nutritional content of food; basic knowledge of cleaning and maintenance supplies and required usage as needed; a commitment to social justice and to working with families with limited financial resources; effective verbal and written communication (bilingual abilities a plus!), documentation, and record-keeping skills; valid driver's license, clean driving record and access to reliable transportation; physical ability to carry out required tasks. 25 hours/week, for 42 weeks per year (based on school calendar). Starting wage upon completion of 60-working day period: $23.29/hour. Health plan and excellent benefits. Please submit cover letter, resume, and three professional references with your application. No phone calls, please. CVOEO/Head Start is interested in candidates who can contribute to our diversity and excellence. Applicants are encouraged to include in their cover letter information about how they will further this goal. Salary Description $23.29

St. Joseph's Addiction Treatment and Recovery Centers Position: Full-time Cook Shift/schedule: Thursday & Friday 8:00a-6:30p / Saturday & Sunday 7:00a-5:30p Pay Range: $17.00/hour to $21.00/hour Position Summary: Performs food service and preparation activities in accordance with SJATRC's policies, procedures, and quality standards. Education and Training: High School graduate or equivalent. Experience and Work Knowledge: Special study in food preparation. Two years' experience in an institutional setting. Physical Demands: Some lifting of medium weights. Ability to stand in working positions. Duties and Responsibilities: Conducts quality food preparation activities to achieve desired menu. Assures safety and cleanliness standards are maintained. Monitors inventory and reports discrepancies and utilization trends. Prepares appetizing and nutritional meals as directed. Responsible for overall cleanliness of the kitchen, coolers, storerooms and dining room areas. Organize the coolers and the storerooms in preparation for incoming orders. Plan, prepare and pack meals for various day trips. Confers with on-duty cooks to see if assistance is needed in the preparation of meals or special events. Report any problem with residents to the Dietary Director or the appropriate clinical staff. Responsible for the set-up, breakdown and preparation of dietary services at various training sessions. Communicates effectively with staff and residents. Performs additional duties as requested by the Dietary Director. Responsible for and instructs the assigned residents as to the proper way of executing their assigned duties