Cook Jobs in Dixon, IL

Cook Department: Dining Services FLSA/Classification: Non-Exempt/Hourly (Full-Time) Pay Rate: $16.50 - $18.50/ hr Performs routine food service tasks under general supervision in accordance with sanitary regulations and company-established policies and procedures. Essential Duties and Responsibilities, include but are not limited to: * Assists in the preparation of foods such as meats, vegetables, baked goods, and desserts; prepares food to include beverages, salads, dressings, sandwiches, and cold plates in accordance with planned menus. * Operates food production equipment, including slicers, choppers, dicers, mixers, vertical cutters, and other vegetable, bakery, and meat processing equipment. * Ensures all supplies, materials, and equipment are available in assigned work areas for proper performance of duties; maintains replenishment as necessary; prepares supplies and materials as required; reports equipment malfunctions. * Cleans assigned areas following proper sanitary procedures. * Works with the clinical nutrition manager and the director of dining services as necessary and implements recommended changes. * Maintains a safe and productive work environment. * Ensures that production records are maintained and filed in accordance with established policies and procedures. * Processes resident diet changes and new diets as received from nursing services. * Follows established infection control and universal precaution policies and procedures when performing daily tasks. * Takes the initiative to make things better. Proposes solutions to customer concerns and utilizes an interdepartmental approach to investigate concerns, propose solutions, and assist in implementing change as required. * Relates in a positive manner to customers and maintains positive behavior at work. Demonstrates professionalism and pride in performance. Exhibits a willingness to adapt to changing environments; flexible in work assignments and demonstrates ability to perform as a part of the corporate team. * Assist in maintaining food storage areas in a clean and properly arranged manner at all times. Assists in inventorying and storing incoming food and supplies as necessary. * Disposes of food and waste in accordance with established policies. * Assist with all special functions and assignments as directed by the director of dining services. Minimum Education/Skills/Experience/Credentials: * High school graduate or equivalent. * Active ServeSafe Certification is required. * Two years of food service experience in a hospital or long-term care setting is preferred. * Institutional cooking, along with a fine dining experience, is preferred. * Must be 18 years of age to operate potentially hazardous equipment. * Polite, friendly manner of dealing with customers. * Neat, clean appearance and willingness to follow the rules for sanitary food service. * Ability to work quickly and efficiently to provide prompt service. * Willingness to work evenings and weekends as required. * Work requires the ability to read and follow instructions. Physical Requirements: * Must be able to stand and walk 6 -7 hours of an 8-hour shift. * Must have the ability to sit for 1 hour of an 8-hour shift. * Must be able to frequently lift and carry dish trays/tubs, pots and pans, and equipment 10 to 50 pounds while walking or bending at the waist and knees. * Must be able to frequently reach above shoulders, to the front and sides. * Must be able to frequently push carts with dishes and supplies, exerting a force of up to 50 pounds. * Must be able to use wrists, fingers, and hands for repetitive firm grasping. Other federally regulated requirements: * Must be willing to undergo pre-employment background check, including (MVR) moving vehicle records. * Must have or be willing to receive the Flu-Shot Vaccine and TB testing. * Must be willing to undergo pre-employment drug screening, including cannabis. * Must be willing to undergo biometric screening. Environmental Conditions: * Must be able to work in an environment where the temperature ranges from 60F to 80F. * Must be able to be exposed to various foods, cleaning chemicals, sharp utensils, and hazardous food preparation equipment. Benefits we offer: * Vacation Time * Sick Time * Medical * Dental and Vision * Employee referral bonus program Wesley Willows and its affiliates are an Equal Opportunity Employer Wesley Willows and its affiliates operate a Drug & Alcohol-free campus

Napoli Pizza The story of Napoli's begins in Sicily where a young Dino and his family left to find a new home in America. There journey brought them to Woodstock, IL where in 1987, Dino his wife Antoinina opened their first pizza and sandwich shop. From 1990 until today, Napoli's has continued their family tradition of using only fresh, quality ingredients in everything they make. Job Description Napoli is currently looking for a cook to prepare menu items in a timely fashion while maintaining health code standards. Duties include: -Set up and stock stations with all necessary supplies -Prepare food for service -Maintain health code standards while prepping, cooking, and storing food -Cook menu items in cooperation with the rest of the staff -Clean up work station -Maintain a positive and professional approach with customers Qualifications -Previous commercial cooking experience -Accuracy and speed in executing assigned tasks -Familiarity with health code standards -Food sanitation license is a plus Additional Information Must be available for weekend and night shifts To apply, please visit our Machesney Park store

Is cooking from scratch your thing? Do you love creating large meals from whats in the pantry? Do you have kitchen skills you would enjoy sharing with others? Rockford Rescue Mission may be the place for you! Rockford Rescue Mission considers every position one of ministry and a vital part of our team. Therefore, it is essential that all staff of RRMM have a personal relationship with Jesus Christ and subscribe to our Statement of Faith and Core Values. Additionally, staff must be willing to lead and/or participate in Bible study, prayer, devotions, chapel and sharing the Gospel. PRIMARY DUTIES/RESPONSIBILITIES: To prepare and cook meals for residents and guests of the Rescue Mission. WORKING CONDITIONS: Requires knowledge of kitchen equipment. Requires working in and around hot and cold environments and handling of sharp objects. A. COOKING 1. Cook and prepare required meals for your shift. 2. Share ideas with the Food Service Supervisor concerning menu planning. 3. Abide by guidelines set forth by the Health Department. B. CLEANING 1. Keep the kitchen and surrounding food service areas clean and well organized. 2. Supervise the cleaning of the kitchen and the food service equipment according to the chore guidelines set by the Supervisor. 3. Cleaning stainless steel: a. Wipe down stainless steel with wet towel and then go over with dry towel. b. Use cleaner in water as Supervisor directs. C. GENERAL DUTIES 1. Carry out all food service rules and regulations. 2. Work within the supervision and direction of the Food Service Supervisor. 3. Represent RRM in a Christlike manner to all visitors and donors. 4. Perform any other duties specified for you by the Food Service Supervisor. D. PHYSICAL FACTORS 1. Lifting - ability to move items weighing 30 to 40 pounds. 2. Standing for extended periods of time. 3. Bending and reaching. 4. Ability to exercise caution and good judgment when working with sharp objects and around hot equipment and food. 5. Must adhere to Food Service dress code. E. SPIRITUAL RESPONSIBLITIES 1. Take every opportunity to share the Gospel of Jesus Christ with volunteers, guests and residents. 2. Provide spiritual encouragement and prayer for donors, volunteers, staff, guests and residents. 3. Memorize monthly Scripture. 4. Attend weekly chapel services and annual Spiritual Renewal Week. F. QUALIFICATIONS 1. Minimum requirement High School or GED. 2. Must have a food sanitation certificate. 3. Must work required hours. 4. Must adhere to policies of Rockford Rescue Mission. 6. Must engage in safe and healthy work practices, both on the premises and off-site facilities. Must take an active part ensuring the safety, health and well-being of all of our staff, volunteers, and Mission guests.

Prepares and serves attractive, nutritious meals in an organized manner that promotes resident satisfaction. DUTIES AND RESPONSIBILITES Prepares and serves meals for assigned shifts in appropriate portions. Includes preparing raw food, staples, proper serving sized in a timely manner. Maintains sanitation standards are required by all licenses and regulations. Cleans work areas, utensils, and equipment with the assistance of other employees. Ensures that all inventories are rotated according to dates and is fresh when served. Notifies Food Service Director when supplies are needed. Stores food and checks supplies upon delivery in absence of the Food Service Director. Encourages feedback from resident, guests, and staff to seek ways of improving food quality and service Supports other departments as part of the team and continually strives to improve overall resident satisfaction Provides good communication to all involved in providing services to residents, guests, etc. Other duties that are assigned REPORTING RELATIONSHIPS Reports to the Food Service Director KNOWLEDGE, ABILITIES, AND EXPERIENCE Experience and/or knowledge of meal preparation for large groups. Ability to read and understand recipes, work in a team environment, work flexible shifts, handle multiple tasks at one time and communicate effectively verbally and in writing. Must be able to speak and write the English language in an understandable manner for residents. Must enjoy working with the elderly and all who associate with them. Must be able to interact with residents who are highly susceptible to common illness without exposing them additional health risks. Must be able to work with ill, disabled elderly, emotionally upset and at times hostile people in the community. Must be able to accept constructive criticism. Must maintain a professional appearance and a positive attitude and treat all residents with dignity and respect. May be required to wear a uniform. EQUIPMENT USED The following equipment is used, including, but not limited to, electric slicer, mixer, oven, stove, microwave, grill, dishwasher, fryer, toaster, coffeemaker, and various kitchen utensils and appliances, including knives. May use standard office equipment as needed. PHYSICAL SPECIFICATIONS Ability to lift a minimum of 50 pounds; stand for extended periods time, carry, reach, bend, finger, grasp and feel. The worker is subject to inside environmental conditions. May be exposed to extreme temperatures (hot & cold) and be exposed to chemicals. Requirements are representative of minimum levels of knowledge, skills, and abilities. To perform this job successfully, incumbent will possess the mental abilities and aptitudes to perform each duty proficiently. Worker may be asked to perform non-essential job duties and special projects other than those specifically presented in this job description. All requirements are subject to possible modifications to reasonably accommodate individuals with disabilities.

Prep Cook Department: Food & Beverage - ASM Global Savor Classification: Seasonal, Part-Time ASM, the leader in privately managed public assembly facilities, has an immediate opening for a Seasonal Prep Cook/Baker/Food Runner at the BMO Center and Coronado Theatre. Under the direction of the Director of Food and Beverage the primary responsibilities include the following functions in accordance with ASM policies. Essential Duties and Responsibilities: Include the following. Other duties may be assigned. * Assists in the preparation of cut vegetables, salad prep, and hot/cold sauces. * Production of baked goods and a variety of desserts. * Always maintains an organized sanitary workstation. Properly label and date food items for storage. * Uses cutlery, kitchen equipment, and machinery. * Assists in the delivery of prepped food items to a variety of locations throughout the arena. * Assists with truck deliveries, and proper stock rotation. * Minimizes waste by following established production techniques. Follows approved recipes and production standards. * Other duties as assigned by the Executive Chef and/or the Director of Food & Beverage. Qualifications/ Skills and Abilities: * Ability to produce high quality food in a fast-paced environment. * One year minimum experience in a kitchen environment. * Basic baking and dessert production, strong knife skills, and * Must have the ability to follow recipes and perform basic math to calculate production demands. * Strong knowledge of sanitary practices, and the ability to become ServSafe Certified. * Maintains proper grooming and dress code standards. * Ability/accommodation to travel to and from work in a timely manner. * Work ethic that encourages a strong sense of urgency and quality in a team environment. Physical Demands: * Ability to lift 40 pounds. * Daily lifting and carrying up to 25 lbs. up to 5 minutes at a time. * Constant standing, walking, stooping. Constant reaching, handling product. Hours of Work and Working Environment: * Employment starts mid-September through April, possibly May. * 20-40 hours per week on average. * Hours vary based on needs. * Must be able to work irregular hours including nights and weekends based on facility event schedule. * Candidates will be expected to work all events at the BMO Center, and prep days before events. Recruiter - Logan Colburn BMO Center 300 Elm St. Rockford, IL 61103 Applicants that need reasonable accommodations to complete the application process may contact: ************ ASM is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor

Prep Cook Department: Food & Beverage - ASM Global Savor Classification: Seasonal, Part-Time ASM, the leader in privately managed public assembly facilities, has an immediate opening for a Seasonal Prep Cook/Baker/Food Runner at the BMO Center and Coronado Theatre. Under the direction of the Director of Food and Beverage the primary responsibilities include the following functions in accordance with ASM policies. Essential Duties and Responsibilities: Include the following. Other duties may be assigned. Assists in the preparation of cut vegetables, salad prep, and hot/cold sauces. Production of baked goods and a variety of desserts. Always maintains an organized sanitary workstation. Properly label and date food items for storage. Uses cutlery, kitchen equipment, and machinery. Assists in the delivery of prepped food items to a variety of locations throughout the arena. Assists with truck deliveries, and proper stock rotation. Minimizes waste by following established production techniques. Follows approved recipes and production standards. Other duties as assigned by the Executive Chef and/or the Director of Food & Beverage. Qualifications/ Skills and Abilities: Ability to produce high quality food in a fast-paced environment. One year minimum experience in a kitchen environment. Basic baking and dessert production, strong knife skills, and Must have the ability to follow recipes and perform basic math to calculate production demands. Strong knowledge of sanitary practices, and the ability to become ServSafe Certified. Maintains proper grooming and dress code standards. Ability/accommodation to travel to and from work in a timely manner. Work ethic that encourages a strong sense of urgency and quality in a team environment. Physical Demands: Ability to lift 40 pounds. Daily lifting and carrying up to 25 lbs. up to 5 minutes at a time. Constant standing, walking, stooping. Constant reaching, handling product. Hours of Work and Working Environment: Employment starts mid-September through April, possibly May. 20-40 hours per week on average. Hours vary based on needs. Must be able to work irregular hours including nights and weekends based on facility event schedule. Candidates will be expected to work all events at the BMO Center, and prep days before events. Recruiter - Logan Colburn BMO Center 300 Elm St. Rockford, IL 61103 Applicants that need reasonable accommodations to complete the application process may contact: ************ ASM is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor

Accelerate your career with Ed Morse Automotive Group! With 75+ years of industry experience, we provide excellent service to our customers and team members. Our expanding automotive group spans across FL, TX, OK, MO, IL, IA, CO, and AZ with over 50 + locations, representing 30+ automotive, powersports, and motorcycle brands. Join a family-oriented company that values personal and professional growth. Ed Morse is currently seeking a Team Members to join our team! Lube Technicians Technicians Diesel Technicians Service Advisor Parts/Warehouse Body Shop Sales Representative Internet Sales Finance Accounting Administrative/Clerical Support Lot Porter Detailer Responsibilities Varies based off of positon. Qualifications Benefits: 401K with a 25% match up to 6% of your contribution Competitive Health Benefits including Medical, Dental, and Vision. Supplemental Insurance options, Life Insurance, Short Team Disability & Long-Term Disability Employee Assistance Program- Short-term counseling on all aspects of life! Quarterly Wellness Program to help you reach your health goals! Vacation Pay and Sick Pay Six Paid Holidays each calendar year Not ready to apply? Connect with us for general consideration.

Job Details Freeport, IL Full-Time/Part-TimeDescription Primary Responsibilities: Completes all assigned prep work and sets up cook's station. Maintains product presentations, product quality and cook time standards. Prepares all menu items according to Applebee's Recipes, Plate Presentations and specifications. Specific Functions and Duties: Prepares menu items according to Applebee's Recipes, Plate Presentations and specifications (50%*). Completes all assigned prep work (15%*). Sets up workstation according to station diagram (15%*). Practices sanitary and safe food handling at all times (10%*). Cleans and sanitizes the work area before, during and after shift (5%*). Completes assigned daily and weekly cleaning projects (5%*). Qualifications Qualification Standards: Able to place plates, utensils, pans and cases on high and low shelves. Reading, writing and verbal communication skills required. Capable of using knives, slicing equipment and other food preparation equipment. Mobility required during the entire shift. Transports cases up to 50 pounds up to 20 times per day. Able to respond in emergency situations to avoid imminent dangers to self and others. Physical: Must be able to speak clearly and listen attentively to employees, dining room staff, and guests. Must be able to stand and exert well-paced mobility for periods of up to six (6) hours in length. Must have the ability to lift pots, pans, etc., up to 40 pounds in weight. Must be able to read and write to facilitate communication. Must possess finger and hand dexterity for using small tools and equipment.

Job Details Sandwich - Sandwich, IL Full Time High School $15.00 - $18.00 Hourly Day Restaurant - Food ServiceDescription Passionate about cooking and looking for an opportunity to brighten the day for people we serve! Voluntary Action Center is looking for a full-time Cook to support our congregate nutrition program in Sandwich, IL. For over 50 years we have been dedicated to promoting dignity, health, and self-sufficiency by providing high quality nutrition services to individuals with disabilities, seniors within our communities and through partnerships with local government entities. Reporting to our Program Coordinator, the Cook will work Monday - Friday 30-40 hours a week alongside our kitchen team to prepare food under our contract services. This position may require working some holidays with premium pay in accordance with company policy. As a cook you will prepare food in coordination with our designated menu while complying with all applicable sanitation, health and hygiene standards. Our method of cooking is in batch quantities and the cook will work closely with other kitchen staff in the preparation of our food being served. As a non-profit we are dedicated to serving delicious and fresh food to our community through various ways including nutrition program partnerships throughout our community. The ideal candidate will be cooperative, dependable, have strong time management skills and be service oriented. The Cook is responsible for providing safe and nutritious meals, obeying all applicable food preparation regulations and exercising diligent care in all activities relative to agency nutrition programs. This position must represent Voluntary Action Center's mission and values at all times. DUTIES Follow the production recipes and meal prep to produce high volume and high-quality food in a timely manner. Prepare ingredients to use (chopping and peeling vegetables, cutting meat etc.) Supervise the food temperature and the temperature of cooling rooms, to ensure that the ingredients are kept at the appropriate temperature within the Time/Temp regulations. Communicate with staff and management in a positive and productive manner. Adhere to food handling requirements at all times. Clean and maintain workstation in accordance with ServSafe and sanitation guidelines. Wrap, label, date and store all food items safely and in accordance with policy and procedures. Maintain accurate food inventories. Rotate and restock items as per established procedures. Operate and clean a variety of specialized food service equipment, i.e. dishwasher, commercial ovens and mixer, meat slicer and steam tables, etc. Backup support to MOW program in DeKalb County when short staffed in the kitchen. Support delivery of Meals on Wheels to clients we serve as needed. Ensure client confidentiality at all times. Cook for special events as needed. Other duties as assigned. BENEFITS Medical Insurance FSA and HSA Short Term Disability Life / AD&D Dental and Vision Paid Time Off (PTO) Paid Leave (PLA) Extended Paid Time Off (ETO) Paid Holidays Paid Bereavement Growth and Development Opportunities Retirement Investment Options Employee Assistance Program QUALIFICATIONS A high school diploma or equivalent required. Experience as a cook or similar role in a restaurant or food service environment required. Illinois Food Handlers Certification highly preferred. Must obtain within 30 days or hire. Must be dependable, team oriented and able to work under pressure. Must be able to successfully pass a background check, driver's license clearance and a physical exam. Strong work ethic and ability to handle sensitive confidential matters with discretion. Ability to work variable hours such as evenings and weekends if needed. KNOWLEDGE, SKILLS, AND ABILITIES Knowledge of safety and sanitation precautions common to the food industry. Excellent verbal and written communication skills. Ability to work closely and cooperatively with fellow employees and build positive relationships. Knowledge of various cooking methods, ingredients, equipment, and procedures. Ability to follow instructions and act as a team player. PHYSICAL DEMANDS The working environment is mostly done in a close-quartered kitchen area near ovens and/or grills. While performing the essential duties of this job, the employee is on his/her feet most of the shift. Ability to stoop, climb, stand for long periods of time and perform physical labor, physical mobility and stamina to participate in activities which may be strenuous. The noise level varies but is generally moderate to loud. The regular physical activity of position requires the ability to climb, stoop, kneel, crouch, reach, walk, push, pull, lift, and grasp. Exert up to 50 pounds of force occasionally; and/or up to 30 pounds of force frequently; and/or up to 10-30 pounds of force constantly to move objects, frequently from floor level to waist level, less frequently from floor level to overhead level. Visual acuity for depth and field of vision. Repetitive motions of the wrists, hands and/or fingers required. Must meet the medical requirements of a physical exam. Voluntary Action Center is an Equal Opportunity Employer and does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, pregnancy, sexual orientation, marital status, veteran or military status or any other status protected by law.

Job Details The Lone Buffalo - Ottawa, IL Full Time Restaurant - Food ServiceDescription We are tangled up in small town roots here at Tangled Roots Craft Beer and Kitchen! Our name reflects that our company is made up of different people from different places all tangled together with one common goal - bringing a remarkable small-town hospitality experience to each and every guest - every time. Since we opened the doors of our flagship brew pub in 2016, we have been adding new locations rapidly and expanding the opportunities for all team members! Take your Career to the next level with the benefits of Tangled Roots: *Growth Opportunity available *Competitive wage opportunities *Generous time off policies *401K + Matching *Health Benefits including medical, dental, vision and more * Employee Discounts on beer, food, and retail! At Tangled Roots we take pride in "embracing your nature”. Would creating a unique ROLES AND RESPONSIBILITIES This individual will assist in the preparation of delicious dishes with other kitchen staff. They will perform routine kitchen tasks and prepare workstations and ingredients so that food can be prepared according to recipes. This person will be quick, diligent, and willing to improve on the job. They will be able to follow instructions as well as health and safety rules in the kitchen. PRIMARY DUTIES INCLUDE • Follow the prep list created by the chefs to plan duties • Label and stock all ingredients on shelves so they can be organized and easily accessible • Measure ingredients and seasonings to be used in cooking • Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc. • Undertake basic cooking duties such as reducing sauces, parboiling food etc. • Prepare simple dishes such as salads and entrees • Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out garbage, etc. • Ensure all food and other items are stored properly • Comply with nutrition and sanitation guidelines " Tangled Roots participates in E-Verify and will conduct employment eligibility verification checks on new hires after a job offer is accepted, in accordance with the Federal Law." Qualifications QUALIFICATIONS AND EDUCATION REQUIREMENTS • Proven experience as a prep cook • Knowledge of health and safety rules in a kitchen • Ability to operate cutting tools and kitchen utensils • Team player with good communication skills • Ability to stay positive under pressure • ServSafe Certified within two weeks of employment PREFERRED SKILLS • Critical thinking skills • Teamwork and leadership qualities • Communication skills

Nutrition Services/Second Cook Additional Information: Show/Hide ROCKFORD PUBLIC SCHOOL DISTRICT #205 Job Title: Nutrition Services Second Cook High School Cafeteria Second Cook - Available March 21,2025 Department: Nutrition Services Supervisor: Nutrition Services Field Supervisor Date: September 2024 FLSA Status: Non-Exempt Compensation: (choose one from below) Sub Food Service Worker Range: $15.75 - $20.74 Cafeteria Worker (Dept. 351) Range $15.75-$17.73 Second Cook, Satellite Coordinator, Head Cashier (Dept.352) Range $15.94-$17.86 Manager of alternative schools, Lead Cook (Dept. 353) Range $16.12-$18.25 Elementary Manager (Dept. 354) Range $16.82-$19.03 Elementary Manager with satellite program, Middle School Manager (Dept. 355) Range $17.37-$19.64 High School Manager, Middle School Manager with satellite program. (Dept.356) Range $18.32-$20.74 For more information on range placement please review the Collective Bargaining Agreement: AFSCME Local 3210 PURPOSE OF THE POSITION: Supports the Nutrition Services Lead Cook and aids in the preparation, cooking, and presentation of meals in the school kitchen. This role involves ensuring food safety and quality, following standardized recipes, and supporting the back of house functions to maintain a smooth and efficient operation. SUPERVISORY RESPONSIBILITIES: None DUTIES AND RESPONSIBILITIES: 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. In addition to the requirements listed below, regular attendance is an essential function of this position. * Ensures that all actions are in concert with the Board policies as well as the mission statement, beliefs, objectives, and parameters found in the Board's strategic plan. * Participates in job training and professional growth opportunities in order to enhance ability to perform the essential functions of the job. * Performs other related duties as assigned for the purpose of ensuring an efficient and effective work environment. * Follows and accurately completes district production sheets for menu items each day. * Prepares menu items according to district recipes and menus each day. * Reviews menu items ahead of service day to ensure ingredients are available, thawed, prepped, and of good quality. * Prepares the appropriate amount of each menu item depending on school enrollment, past production records and any special events. Batch cooks for the best food quality and waste reduction. * Ensures equipment is in good working order and notifies the Kitchen Manager when equipment is not in good working order. * Responsible for cleaning prep area and equipment used. * Assists with inventory management and receiving orders. * Ensures accommodation of dietary modifications and food allergies for students using district reports. * Follows all Health Department standards to ensure food safety and sanitation standards are met and maintained. QUALIFICATIONS: High School Diploma or Equivalent. Previous experience as a cook in a similar setting preferred. BENEFITS: * Less Than 3.5 Hours: * Not eligible for benefits * 3.5 hours-5.75 hours Benefit Offerings: * Paid Sick and Personal time * Membership in the Illinois Municipal Retirement Fund (IMRF) * Optional 403(b) plan * Employee assistance program (EAP) * 6+ hours -Benefit Offerings: * Medical, dental, vision, life and disability insurance * Voluntary life insurance * Paid Sick and Personal time * Paid holidays * Membership in the Illinois Municipal Retirement Fund (IMRF) * Optional 403(b) plan * Employee assistance program (EAP) KNOWLEDGE, SKILLS, AND ABILITIES: * Ability to demonstrate qualities aligned to our core values of Character, Communication, Collaboration and Continuous Improvement. * Excellent verbal, written and interpersonal communication skills. * Ability to learn and use new software systems. * Bilingual as required by location. WORK CALENDAR: 9 Months WORKING CONDITIONS: Occasional in-district travel as well as intermittent in-state and out-of-state travel. Occasional prolonged and irregular hours of work. OTHER: This describes duties and responsibilities which are representative of the nature and level of work assigned to the position. The identified duties and responsibilities are intended only as illustrations of the various types of work that may be performed. The omission of specific duties does not exclude them from the position. The job description does not constitute an employment agreement between the school district and employee and is subject to change by the school district as the needs of the school district and requirements of the job change. Physical Aspects of the Position 1. X Climbing - Ascending or descending ladders, stairs, scaffolding ramps, poles and the like, using feet and legs and/or hands and arms. Body agility is emphasized. 2. X Balancing - Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces. 3. X Stooping - Bending body downward and forward by bending spine at the waist. 4. X Kneeling - Bending legs at knee to come to a rest on knee or knees. 5. X Crouching - Bending the body downward and forward by bending leg and spine. 6. - Crawling - Moving about on hands and knees or hands and feet. 7. X Reaching - Extending hand(s) and arm(s) in any direction. 8. X Standing - Particularly for sustained periods of time. 9. X Walking - Moving about on foot to accomplish tasks, particularly for long distances. 10. X Pushing - using upper extremities to press against something with steady force order to thrust forward, downward, or outward. 11. X Pulling - Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion. 12. X Lifting - Raising objects from a lower to a higher position or moving objects horizontally from position to position. This factor is important if it occurs to a considerable degree and requires substantial use of upper extremities and back muscles. 13. X Finger use - Picking, pinching, typing or otherwise working, primarily with the fingers rather than the whole hand or arm as in handling. 14. X Grasping - Applying pressure to an object with the fingers or palm. 15. X Talking - Expressing or exchanging ideas by means of spoken word. Those activities in which you must convey detailed or spoken instructions to other workers accurately, loudly, or quickly. 16. X Hearing - Perceiving the nature of sounds. Ability to receive detailed information through oral communication, and to make fine discriminations in sounds such as when making fine adjustments on machinery. 17. X Repetitive Motions - Substantial movements (motions) of the wrist, hands, and/or fingers. The Physical Requirements of the Position 1. - Sedentary Work - Exerting up to 10 pounds of force occasionally and/or negligible amount of force frequently or constantly to lift, push, pull or otherwise move objects, including the human body. Sedentary Work involves sitting most of the time. Jobs are sedentary if walking and standing are required only occasionally and all other sedentary criteria are met. 2. - Light Work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of force greater than that for sedentary work and the worker sits most of the time, the job is rate for Light Work. 3. X Medium Work - Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. 4. - Heavy Work - Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force frequently, and/or up to 20 pounds of force constantly to move objects. 5. - Very Heavy Work - Exerting in excess of 100 pounds of force occasionally, and/or in excess of 50 pounds of force frequently, and/or in excess of 20 pounds of force constantly to move objects. The visual acuity requirements including color, depth perception and field of vision 1. - Machine Operations - inspection, close assembly, clerical, administration. This is a minimum standard for use with those whose work deals largely with preparing and analyzing data and figures, accounting, transcription, computer terminal, extensive reading, or visual inspection. 2. - Mechanics - Skilled tradespeople - This is a minimum standard for use with those whose work deals with machines such as power tools, lathes, and drills. 3. - Mobile Equipment - This is a minimum standard for use with those who operate cars, trucks, forklifts, cranes, and high equipment. 4. X Other - This is a minimum standard based on the criteria of accuracy and neatness of work for janitors, sweepers, etc. The Conditions the Worker will be subject to in this position 1. X The worker is subject to inside environment conditions. 2. - The worker is subject to outside environment conditions. 3. X The worker is subject to extreme heat or cold for periods of greater than one hour. 4. - The worker is subject to noise which would cause them to have to shout. 5. X The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, electrical current, chemicals, etc.

Substitute/Substitute Cook/Assistant Cook Date Available: OPEN Additional Information: Show/Hide Description: Substitute Cook/Assistant Cook * Assist in the preparation of food portions and prepare cafeteria counter * Serve students and staff from the cafeteria counter * Perform the cleaning of all kitchen equipment and the washing and sterilizing of all dishes, silverware and utensils Qualifications: * High school diploma * Knowledgeable of safety precautions regarding blood borne pathogens Reports to: Food Service Director Salary: $15.50/hour Application Procedure: Apply Online

The incumbent in this position is responsible for planning meals, procurement of food supplies and kitchen equipment, production of meals, supervising and coordinating the work of the kitchen personnel, and keeping with all Hard Rock Rockford quality standards. This role is responsible for enhancing the food product that is presented to guests, making changes to respond to marketplace and guest needs and recommending changes in food product as a result of market research. This position could be for one of our many food outlets including Hard Rock Cafe, Council Oak Steakhouse, You Yu Asian Cuisine, Food Hall (pizza/taco concept), or Employee Dining Room. #indeedrockford Responsibilities ESSENTIAL FUNCTIONS: (These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position) * Creates an atmosphere that induces guests to make Hard Rock Rockford their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service. * Hires, trains, motivates, evaluates, and supervises staff in order to ensure that employees receive adequate guidance and resources to accomplish established objectives. * Supervises all Hard Rock food outlets, and kitchen personnel. * Understands vision and department objectives, standards, guidelines, and budget to achieve effective supervision of department. * Establishes and maintains training and development procedures to ensure superior guest service standards are achieved. * Plans menus considering marketing conditions, popularity of various dishes, recent menus, and religious or other holidays. * Checks methods of food preparation and cooking, sizes of portions, and garnishing of foods by tasting. * Procures food supplies and kitchen equipment from approved suppliers as needed and approve the quality of foods received. * Responsible for storage of food items to ensure quality of food and compliance with health requirements. Actively involved with purchasing department to ensure high quality of food products. * Consults with catering sales manager and clients to create, adapt, and tailor special menu. * Responsible for tracking food cost variances and adjusting such prices to food items that will result in net profit. * Required to meet budgetary guidelines for food cost, labor cost and miscellaneous costs. * Attend and participate in meetings, completing follow-up as assigned. * Perform work regularly and predictably. * Responsible for cleaning and sanitizing work and public spaces. * Other duties as assigned. KNOWLEDGE OF: * Pertinent federal, state, and local laws, codes, and regulations. * All applicable health, sanitation, and licensing ordinances. * Food products, standard recipes, and proper preparation. * Computer programs and applications. * Standard safety and sanitation practices for food and beverage service. * Complete understanding of kitchen operations. * Demonstrated organizational skills, budgeting experience and full understanding of financials. ABILITY TO: * Use all tools associated with the position including but not limited to knives, slicers, and choppers. * Review and comprehend recipes and other necessary documentation. * Inspect quality of all food items. * Deliver a service level which creates an atmosphere that makes our guests want to return, giving each guest a positive, memorable entertainment experience. * Routinely go above and beyond in the accomplishment of position responsibilities in an effort to play a role in the achievement of organizational goals. * Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance. * Communicate clearly and concisely, both orally and in writing. * Observe and direct actions of subordinates. * Participate in the development and administration of goals, objectives, and procedures. * Establish and maintain effective working relationships with those contacted in the course of work. * Be flexible to work varying shifts and time schedules as needed. * This position spends time on the Casino floor, and is subject to varying levels of crowds and noise, and the severity of which depends upon guest volume. This position is also subject to varying extreme heat and cold. Qualifications EDUCATION AND /OR EXPERIENCE REQUIREMENTS: (Related education and experience may be interchangeable on a year for year basis) This knowledge and these abilities are typically acquired through the completion of a high school diploma or equivalent, as well as a degree from a certified food service program, apprenticeship, culinary school, or equivalent. Previous supervisory experience required and 5 years' experience as Chef in a 4-star or 5-star establishment with sizeable conference and banqueting facilities. ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc): * Must obtain and maintain valid licenses / certifications per Federal, State, and Gaming regulations. * Must successfully pass background check. * Must be at least eighteen (18) years of age. * Prior experience opening new properties/outlets strongly preferred. Additional Details Hard Rock Casino Rockford is an equal opportunity employer and does not discriminate because of race, color, religion, sex (including gender identity, sexual orientation, or pregnancy), national origin, age, disability, or genetic information. Any job posting or information about careers at Hard Rock Casino Rockford is from 815 Entertainment dba Hard Rock Casino Rockford and you will work for 815 Entertainment as your prospective employer. This means your application is submitted to and reviewed solely by this location, who will make any hiring decisions. If hired, 815 Entertainment dba Hard Rock Casino Rockford will be your employer and is alone responsible for any employment related matters. Age Requirements 18+

Support Staff/Cafeteria Cook Date Available: ASAP District: Hiawatha CUSD #426

At Portillo's we strive to create lifelong memories for both our guests and our Team Members, and that means providing a safe, welcoming workplace where we can live our Values of Family, Greatness, Energy and Fun. Cook / Kitchen responsibilities include: Obsessed with our food? Learn how to make it! We're looking for someone to prepare all the classics to order, including Italian Beef, Burgers, Hot Dogs, Fries and much more. • Prepare fresh vegetables, sauces and so much more by following provided recipes and upholding our commitments to quality and sanitation. • You are part of the show, have some fun and keep your stage, I mean station spotless. • Work as a team player to help and serve others (team member and guests) • Able to work with a sense of urgency to make our long lines look like a piece of cake, chocolate of course. • Maintain proper portion control and monitor food levels throughout the shift - no worries, we will beef up your knowledge. What's in it for you? Hot dog! The pay rate for this role is $15.25 per hour. This position is also served with: An additional $2/hour for all hours worked after 11 pm, $2/hour during inclement weather, and $3/hour to work on holidays* Flexible schedules Free shift meals Career advancement opportunities - we're growing! Educational benefits Perks and discounts - access to hundreds of discounts from movie tickets to gym memberships and more Counseling and support resources through our Employee Assistance Program (EAP) Daily Pay: Access your pay when you need it! Monthly “Franks a Lot” Team Member appreciation Working full time (30 hours or more per week)? You'll also be eligible for a bun-believable benefits package that includes: Your choice of health insurance from among three medical plans (including a PPO), two dental plans, and a vision plan A flexible time off program Our 401(k) with company match Paid life insurance Flexible Spending Accounts - healthcare and dependent care Beef Stock - our Employee Stock Purchase Plan** Voluntary Benefits like pet insurance, critical illness coverage, and identity theft insurance Learn more about our benefits here *Easter, Memorial Day, July 4, Christmas Eve, New Year's Day **Must have worked at Portillo's for 1 year with an average of at least 20 hours over a 6-month period

Cook Department: Dining Services FLSA/Classification: Non-Exempt/Hourly (Part-Time ONLY) Pay Rate: up to 19.50/hr DOE Shifts: 06:30 am to 3:00 pm; 10:30 am to 7:00 pm Performs routine food service tasks under general supervision in accordance with sanitary regulations and company-established policies and procedures. Essential Duties and Responsibilities, include but are not limited to: Assists in the preparation of foods such as meats, vegetables, baked goods, and desserts; prepares food to include beverages, salads, dressings, sandwiches, and cold plates in accordance with planned menus. Operates food production equipment, including slicers, choppers, dicers, mixers, vertical cutters, and other vegetable, bakery, and meat processing equipment. Ensures all supplies, materials, and equipment are available in assigned work areas for proper performance of duties; maintains replenishment as necessary; prepares supplies and materials as required; reports equipment malfunctions. Cleans assigned areas following proper sanitary procedures. Works with the clinical nutrition manager and the director of dining services as necessary and implements recommended changes. Maintains a safe and productive work environment. Ensures that production records are maintained and filed in accordance with established policies and procedures. Processes resident diet changes and new diets as received from nursing services. Follows established infection control and universal precaution policies and procedures when performing daily tasks. Takes the initiative to make things better. Proposes solutions to customer concerns and utilizes an interdepartmental approach to investigate concerns, propose solutions, and assist in implementing change as required. Relates in a positive manner to customers and maintains positive behavior at work. Demonstrates professionalism and pride in performance. Exhibits a willingness to adapt to changing environments; flexible in work assignments and demonstrates ability to perform as a part of the corporate team. Assist in maintaining food storage areas in a clean and properly arranged manner at all times. Assists in inventorying and storing incoming food and supplies as necessary. Disposes of food and waste in accordance with established policies. Assist with all special functions and assignments as directed by the director of dining services. Minimum Education/Skills/Experience/Credentials: High school graduate or equivalent. Two years of food service experience in a hospital or long-term care setting is preferred. Institutional cooking, along with a fine dining experience, is preferred. Must be 18 years of age to operate potentially hazardous equipment. The polite, friendly manner of dealing with customers. Neat, clean appearance and willingness to follow the rules for sanitary food service. Ability to work quickly and efficiently to provide prompt service. Willingness to work evenings and weekends as required. Work requires the ability to read and follow instructions. Physical Requirements: Must be able to stand and walk 6 -7 hours of an 8-hour shift. Must have the ability to sit for 1 hour of an 8-hour shift. Must be able to frequently lift and carry dish trays/tubs, pots and pans, and equipment 10 to 50 pounds while walking or bending at the waist and knees. Must be able to frequently reach above shoulders, to the front and sides. Must be able to frequently push carts with dishes and supplies, exerting a force of up to 50 pounds. Must be able to use wrists, fingers, and hands for repetitive firm grasping. Other federally regulated requirements: Must be willing to undergo pre-employment background check, including (MVR) moving vehicle records. Must have or be willing to receive the Flu-Shot Vaccine and TB testing. Must be willing to undergo pre-employment drug screening, including cannabis. Must be willing to undergo biometric screening. Environmental Conditions: Must be able to work in an environment where the temperature ranges from 60F to 80F. Must be able to be exposed to various foods, cleaning chemicals, sharp utensils, and hazardous food preparation equipment. Benefits we offer: 403b - with employer match, after 6 months Voluntary Dental and Vision Variety of voluntary benefit elections Reasonably priced meals Employee referral bonus program Tuition Reimbursement Much more! Wesley Willows and its affiliates are an Equal Opportunity Employer Wesley Willows and its affiliates operate a Drug & Alcohol-free campus

Napoli Pizza The story of Napoli's begins in Sicily where a young Dino and his family left to find a new home in America. There journey brought them to Woodstock, IL where in 1987, Dino his wife Antoinina opened their first pizza and sandwich shop. From 1990 until today, Napoli's has continued their family tradition of using only fresh, quality ingredients in everything they make. Job Description Napoli is currently looking for a cook to prepare menu items in a timely fashion while maintaining health code standards. Duties include: -Set up and stock stations with all necessary supplies -Prepare food for service -Maintain health code standards while prepping, cooking, and storing food -Cook menu items in cooperation with the rest of the staff -Clean up work station -Maintain a positive and professional approach with customers Qualifications -Previous commercial cooking experience -Accuracy and speed in executing assigned tasks -Familiarity with health code standards -Food sanitation license is a plus Additional Information Must be available for weekend and night shifts To apply, please visit our Machesney Park store

Prep Cook Department: Food & Beverage - ASM Global Savor Classification: Seasonal, Part-Time ASM, the leader in privately managed public assembly facilities, has an immediate opening for a Seasonal Prep Cook/Baker/Food Runner at the BMO Center and Coronado Theatre. Under the direction of the Director of Food and Beverage the primary responsibilities include the following functions in accordance with ASM policies. Essential Duties and Responsibilities: Include the following. Other duties may be assigned. Assists in the preparation of cut vegetables, salad prep, and hot/cold sauces. Production of baked goods and a variety of desserts. Always maintains an organized sanitary workstation. Properly label and date food items for storage. Uses cutlery, kitchen equipment, and machinery. Assists in the delivery of prepped food items to a variety of locations throughout the arena. Assists with truck deliveries, and proper stock rotation. Minimizes waste by following established production techniques. Follows approved recipes and production standards. Other duties as assigned by the Executive Chef and/or the Director of Food & Beverage. Qualifications/ Skills and Abilities: Ability to produce high quality food in a fast-paced environment. One year minimum experience in a kitchen environment. Basic baking and dessert production, strong knife skills, and Must have the ability to follow recipes and perform basic math to calculate production demands. Strong knowledge of sanitary practices, and the ability to become ServSafe Certified. Maintains proper grooming and dress code standards. Ability/accommodation to travel to and from work in a timely manner. Work ethic that encourages a strong sense of urgency and quality in a team environment. Physical Demands: Ability to lift 40 pounds. Daily lifting and carrying up to 25 lbs. up to 5 minutes at a time. Constant standing, walking, stooping. Constant reaching, handling product. Hours of Work and Working Environment: Employment starts mid-September through April, possibly May. 20-40 hours per week on average. Hours vary based on needs. Must be able to work irregular hours including nights and weekends based on facility event schedule. Candidates will be expected to work all events at the BMO Center, and prep days before events. Recruiter - Logan Colburn BMO Center 300 Elm St. Rockford, IL 61103 Applicants that need reasonable accommodations to complete the application process may contact: ************ ASM is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor

Nutrition Services/Second Cook Additional Information: Show/Hide ROCKFORD PUBLIC SCHOOL DISTRICT #205 Job Title: Nutrition Services Second Cook 6.0 Department: Nutrition Services Supervisor: Nutrition Services Field Supervisor Date: September 2024 FLSA Status: Non-Exempt Compensation: (choose one from below) Sub Food Service Worker Range: $15.75 - $20.74 Cafeteria Worker (Dept. 351) Range $15.75-$17.73 Second Cook, Satellite Coordinator, Head Cashier (Dept.352) Range $15.94-$17.86 Manager of alternative schools, Lead Cook (Dept. 353) Range $16.12-$18.25 Elementary Manager (Dept. 354) Range $16.82-$19.03 Elementary Manager with satellite program, Middle School Manager (Dept. 355) Range $17.37-$19.64 High School Manager, Middle School Manager with satellite program. (Dept.356) Range $18.32-$20.74 For more information on range placement please review the Collective Bargaining Agreement: AFSCME Local 3210 PURPOSE OF THE POSITION: Supports the Nutrition Services Lead Cook and aids in the preparation, cooking, and presentation of meals in the school kitchen. This role involves ensuring food safety and quality, following standardized recipes, and supporting the back of house functions to maintain a smooth and efficient operation. SUPERVISORY RESPONSIBILITIES: None DUTIES AND RESPONSIBILITIES: 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. In addition to the requirements listed below, regular attendance is an essential function of this position. * Ensures that all actions are in concert with the Board policies as well as the mission statement, beliefs, objectives, and parameters found in the Board's strategic plan. * Participates in job training and professional growth opportunities in order to enhance ability to perform the essential functions of the job. * Performs other related duties as assigned for the purpose of ensuring an efficient and effective work environment. * Follows and accurately completes district production sheets for menu items each day. * Prepares menu items according to district recipes and menus each day. * Reviews menu items ahead of service day to ensure ingredients are available, thawed, prepped, and of good quality. * Prepares the appropriate amount of each menu item depending on school enrollment, past production records and any special events. Batch cooks for the best food quality and waste reduction. * Ensures equipment is in good working order and notifies the Kitchen Manager when equipment is not in good working order. * Responsible for cleaning prep area and equipment used. * Assists with inventory management and receiving orders. * Ensures accommodation of dietary modifications and food allergies for students using district reports. * Follows all Health Department standards to ensure food safety and sanitation standards are met and maintained. QUALIFICATIONS: High School Diploma or Equivalent. Previous experience as a cook in a similar setting preferred. BENEFITS: * Less Than 3.5 Hours: * Not eligible for benefits * 3.5 hours-5.75 hours Benefit Offerings: * Paid Sick and Personal time * Membership in the Illinois Municipal Retirement Fund (IMRF) * Optional 403(b) plan * Employee assistance program (EAP) * 6+ hours -Benefit Offerings: * Medical, dental, vision, life and disability insurance * Voluntary life insurance * Paid Sick and Personal time * Paid holidays * Membership in the Illinois Municipal Retirement Fund (IMRF) * Optional 403(b) plan * Employee assistance program (EAP) KNOWLEDGE, SKILLS, AND ABILITIES: * Ability to demonstrate qualities aligned to our core values of Character, Communication, Collaboration and Continuous Improvement. * Excellent verbal, written and interpersonal communication skills. * Ability to learn and use new software systems. * Bilingual as required by location. WORK CALENDAR: 9 Months WORKING CONDITIONS: Occasional in-district travel as well as intermittent in-state and out-of-state travel. Occasional prolonged and irregular hours of work. OTHER: This describes duties and responsibilities which are representative of the nature and level of work assigned to the position. The identified duties and responsibilities are intended only as illustrations of the various types of work that may be performed. The omission of specific duties does not exclude them from the position. The job description does not constitute an employment agreement between the school district and employee and is subject to change by the school district as the needs of the school district and requirements of the job change. Physical Aspects of the Position 1. X Climbing - Ascending or descending ladders, stairs, scaffolding ramps, poles and the like, using feet and legs and/or hands and arms. Body agility is emphasized. 2. X Balancing - Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces. 3. X Stooping - Bending body downward and forward by bending spine at the waist. 4. X Kneeling - Bending legs at knee to come to a rest on knee or knees. 5. X Crouching - Bending the body downward and forward by bending leg and spine. 6. - Crawling - Moving about on hands and knees or hands and feet. 7. X Reaching - Extending hand(s) and arm(s) in any direction. 8. X Standing - Particularly for sustained periods of time. 9. X Walking - Moving about on foot to accomplish tasks, particularly for long distances. 10. X Pushing - using upper extremities to press against something with steady force order to thrust forward, downward, or outward. 11. X Pulling - Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion. 12. X Lifting - Raising objects from a lower to a higher position or moving objects horizontally from position to position. This factor is important if it occurs to a considerable degree and requires substantial use of upper extremities and back muscles. 13. X Finger use - Picking, pinching, typing or otherwise working, primarily with the fingers rather than the whole hand or arm as in handling. 14. X Grasping - Applying pressure to an object with the fingers or palm. 15. X Talking - Expressing or exchanging ideas by means of spoken word. Those activities in which you must convey detailed or spoken instructions to other workers accurately, loudly, or quickly. 16. X Hearing - Perceiving the nature of sounds. Ability to receive detailed information through oral communication, and to make fine discriminations in sounds such as when making fine adjustments on machinery. 17. X Repetitive Motions - Substantial movements (motions) of the wrist, hands, and/or fingers. The Physical Requirements of the Position 1. - Sedentary Work - Exerting up to 10 pounds of force occasionally and/or negligible amount of force frequently or constantly to lift, push, pull or otherwise move objects, including the human body. Sedentary Work involves sitting most of the time. Jobs are sedentary if walking and standing are required only occasionally and all other sedentary criteria are met. 2. - Light Work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of force greater than that for sedentary work and the worker sits most of the time, the job is rate for Light Work. 3. X Medium Work - Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. 4. - Heavy Work - Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force frequently, and/or up to 20 pounds of force constantly to move objects. 5. - Very Heavy Work - Exerting in excess of 100 pounds of force occasionally, and/or in excess of 50 pounds of force frequently, and/or in excess of 20 pounds of force constantly to move objects. The visual acuity requirements including color, depth perception and field of vision 1. - Machine Operations - inspection, close assembly, clerical, administration. This is a minimum standard for use with those whose work deals largely with preparing and analyzing data and figures, accounting, transcription, computer terminal, extensive reading, or visual inspection. 2. - Mechanics - Skilled tradespeople - This is a minimum standard for use with those whose work deals with machines such as power tools, lathes, and drills. 3. - Mobile Equipment - This is a minimum standard for use with those who operate cars, trucks, forklifts, cranes, and high equipment. 4. X Other - This is a minimum standard based on the criteria of accuracy and neatness of work for janitors, sweepers, etc. The Conditions the Worker will be subject to in this position 1. X The worker is subject to inside environment conditions. 2. - The worker is subject to outside environment conditions. 3. X The worker is subject to extreme heat or cold for periods of greater than one hour. 4. - The worker is subject to noise which would cause them to have to shout. 5. X The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, electrical current, chemicals, etc.