Cook Jobs in Georgia

The Job: As a SONIC Drive-In Crew Member which may include Frozen, Fountain, Expo, or Switchboard your primary responsibility is to provide every guest with a SuperSONIC experience by: Creating and packaging delicious menu items Trying to beat your best record, every time Being proactive (If youre not busy now, you may be in 5 minutes!) Continuously communicating with team to help motivate Being a menu genius and helping SONIC customers navigate all customizable combinations Maintaining SONIC safety and sanitation standards What Youll Need: Contagiously positive attitude Ability to remain calm, especially in tough situations Resilient spirit knowing everyone makes mistakes and can bounce back from a set-back Eagerness to learn and grow Ability to multi-task, switching from one task to another with ease Team mentality and willingness to help where needed Effective communication skills; basic math and reading skills Willingness to work flexible hours; night, weekend, and holiday shifts You can expect to make between $11 per hour - $13 per hour The Fine Print: As required by applicable law, SONIC Drive-In franchise organizations will make reasonable accommodations to enable individuals with disabilities to perform the essential functions of the job. Each franchise organization is an independent employer and thus responsible for making its own employment-related decisions. Nothing in these materials should be construed as the franchisor being involved in or having control over a franchise employee's essential terms and conditions of employment. RequiredPreferredJob Industries Food & Restaurant

Were glad youre here. Think about it you and us? Sounds like it could be a match made in the meat heavens. If youre here for: Weekly Pay Shift meal discount and family dining discount* Flexible Schedule Best in Class Training & Continuous Learning Advancement Opportunities Paid Time Off* 401(k) Retirement Plan* Medical, Dental, and Vision* Champions of Hope* Cash Referral Program Journey Wellbeing Support Tool PerkSpot Discount Program Recognition Program Slip Resistant Shoes Programs Community & Charitable Involvement Igniting Dreams Grant Program Training Contests Well, youre in the right place. Youre also in the right place if youre looking for a company where you can dream big, work hard, get it done, play fair, have fun, and make a difference. BRING HOME THE BACON As a restaurant team member, youll help operate the restaurant on a day-to-day basis. Your personality and commitment to create a delicious experience for everyone will keep our customers coming back for more. To qualify for this job, you are: At least 16 years of age Eligible to work in the U.S. Not sure if your experience aligns? We encourage you to apply. Meat-lover or not, all backgrounds are welcome here. WHO WE ARE AND WHAT WE DO The Arby's brand purpose is Inspiring Smiles Through Delightful Experiences. Arby's delivers on its purpose by celebrating the art of Meatcraft with a variety of high-quality proteins and innovative, crave-able sides, such as Curly Fries and Jamocha shakes. Arby's Fast Crafted restaurant services feature a unique blend of quick-serve speed combined with the quality and made-for-you care of fast casual. Arby's Restaurant Group, Inc. is the franchisor of the Arby's Brand and is part of the Inspire Brands family of restaurants headquartered in Atlanta, GA. Arbys, founded in 1964, is the second-largest sandwich restaurant brand in the world with more than 3,500 restaurants in nine countries. Our goal is to be the best in the business, and we cant do that without great people like you. Arbys is an equal opportunity employer. *Subject to availability and certain eligibility requirements. RequiredPreferredJob Industries Other

**Now Hiring: Cook Extraordinaire at Thrive at Green Island!** Are you a culinary wizard who can turn ordinary ingredients into something extraordinary? Do you have a passion for making meals that not only taste amazing but also bring joy to others? If so, Thrive at Green Islandan assisted living community where great food and great company go hand in handwants YOU! **What Youll Be Doing:** - Cooking delicious and nutritious meals from scratch for our residents - Working alongside an awesome hospitality team (because teamwork makes the dream work!) - Bringing your creative flair to the kitchenbecause food should never be boring - Keeping our kitchen running smoothly and safely (cleanliness is next to yumminess) **Who You Are:** - A food lover with kitchen experience (bonus points if youve worked in senior living or hospitality) - A multitasking pro who can handle the heatliterally - A team player who enjoys making people smile, one plate at a time - Someone with a heart for seniors and a commitment to servant leadershipbecause at Thrive, its all about care and community **What We Offer:** - A supportive and fun work environment - Competitive pay - Benefits based on full-time or part-time status - The chance to make a real difference in our residents' livesbecause food = happiness **Location:** Thrive at Green Island (Columbus, GA) **Reports to:** Hospitality Director If you love cooking from scratch, believe in the power of food to bring people together, and have a passion for serving seniors, wed love to meet you! Apply today and lets cook up something great together! Compensation details: 13-15 Hourly Wage PI45237c83cd12-29***********8 RequiredPreferredJob Industries Food & Restaurant

Additional InformationTemporary Work, April 1 - October 31, 2025 Job Number25042750 Job CategoryFood and Beverage & Culinary LocationThe Ritz-Carlton Reynolds Lake Oconee, One Lake Oconee Trail, Greensboro, Georgia, United States, 30642VIEW ON MAP ScheduleFull Time Located Remotely?N Position Type Non-Management POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Taco Bell- West Dublin is looking for a Restaurant Cook to join our team in Dublin, GA. This position is full time or part time. The restaurant cook is responsible for food preparation that meets or exceeds hospitality and service standards and must be able to prepare all foods to meet quantity and deadline requirements. As a restaurant cook at Taco Bell- West Dublin you will prepare food items according to the menu, recipes, and special dietary or nutritional restrictions. You will also determine food and supplies needed to keep the kitchen running and stocked during service. Cooks make sure that proper health procedures are followed. You should maintain or exceed standards of appearance, cleanliness, hygiene, and health. Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. High school diploma or equivalent preferred but not mandatory. Food Handlers certification or willingness to obtain. Most importantly, a strong work ethic and a willingness to learn will help you go far at Taco Bell- West Dublin.

The Phoenix at Lake Joy is seeking Cooks to join their team! The Cook reports directly to the Food and Beverage Director. Shift Details Cook Mon-Fri; Every other weekend required PURPOSE Cook The Cook is responsible for all food preparation so that food meets and / or exceeds quality, quantity and service schedule requirements and hospitality service standards for the community. Responsible to effectively manage all food production in the absence of the Lead Cook or Food and Beverage Director. Responsible for handling all foods in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food production. PRINCIPLE DUTIES AND RESPONSIBILITIES Cook Preparation and Food Service Summary of general responsibilities include but not limited to the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance Adheres to posted menus and prepares food items using approved Phoenix standardized recipes in a timely manner Adheres to production sheets and instructions Prepares all special dietary needs as directed Prepares texture modified food as directed Organizes work to meet production and service requirements Monitors all food items to see that at least the minimum guidelines for temperature, taste and quality are upheld at all times Taste and prepares food to determine quality or necessary adjustment Maintains sanitary conditions to ensure safety and compliance with regulations, responsible for cleaning work areas Follow all local, state and federal policies regarding food handling Maintains standards of cleanliness, hygiene and health standards Operates dish machine(s) according to Food Safety Standards Operates dishwashing to properly wash and sanitize all dishes and china, silverware, glassware, utensils and cookware, in necessary Record Keeping/Resident Services Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Maintains and protects the confidentiality of resident information at all times Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Manually records equipment temperatures Manually records refrigerator temperatures Manually records freezer temperatures Manually records cooking temperatures of the food Manually records holding temperatures of the food Manually records cooling temperatures of the food Manually records food production quantities Manually records taste evaluation sheets Rotates menus and production sheets Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Cook Education: High School Diploma/ GED required Culinary apprenticeship or training preferred One (1) year job related experience including food preparation, full-line menu items and therapeutic diets Maintains a current SERV Safe certificate (food services sanitation certificate) or able to participate in the food services sanitation training to become SERV Safe Certified PIe307896eb3e1-37***********4

We are seeking a Lead Cook to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: Oversee day-to-day culinary operations Coordinate food and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and plate presentations Work with management to create a memorable experience for guests Qualifications: Previous experience in culinary arts, cooking, or other related fields Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment

Brasstown Valley Resort & Spa is a luxury mountain experience with exceptional lodging and dining, an 18-hole championship golf course, equestrian stables, indoor/outdoor swimming pool, a full-service spa, and activities for all ages. We are managed by the Southeast's premiere hospitality management company, Coral Hospitality. COME AND JOIN OUR AMAZING TEAM!!! ----------------------------------------------------------------------------------------------------------------------------------------- We currently have an opening for a Dishwasher/Prep Cook! Summary: Actively demonstrates hospitality to our guests as well as our internal associates. Focuses on exceeding Resort guest s expectations with every interaction, and production of quality food. Maintains open communication lines with Restaurant and Banquet Managers. Essential Duties and Responsibilities include the following: Other duties may be assigned. Reports to work on time and in uniform for each scheduled shift. Present neat, clean and professional appearance at all times. Eliminates safety hazards and report all injuries and accidents to the Supervisor or Manager immediately. Ensures opening work is completed prior to meal periods. Ensures all foods prepared are the highest quality and appearance in accordance with approval recipes. Ensures Dining Room hot kiosk is ready prior to meal periods. Controls food waste and loss; properly record any waste on Kitchen Waste sheets. Maintains cleanliness and sanitation of all work surfaces, coolers, floors, and equipment in work area. Properly rotates, labels, and dates all foods for use and/or storage. Participates in daily pre-shift meetings and periodic training. Prepares food of consistent quality following recipe cards. Makes sure that all perishables are being kept at the proper temperatures. Properly portions at all times on assigned station. Checks pars for shift use, determine necessary preparation, freezer pull and line set-up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. Cleanliness and sanitation of all buffet stations. Assists in prep work of vegetables and condiments as required for next shift. Returns all food items not used on next shift to designated storage areas, being sure to cover/date all perishable. Maintains a positive attitude towards the Resort and the job being performed. Maintains a safe attitude, conducts all job duties in a safe manner, and reports all work related accidents immediately. Maintains a favorable working relationship with all other Resort associates to foster and promote a cooperative and harmonious working climate. Carries out all reasonable requests by management which the Associate is capable of performing. Knows and demonstrates the Coral Hospitality 3 Steps of Service and the 15 Basics of Service in the performance of daily responsibilities. The Resort functions seven (7) days a week, twenty-four (24) hours per day. All employees must realize this fact and be aware that it may be necessary to adjust the employee s work schedule from his/her accustomed shift due to business demands. Knows and abides by all departmental, Coral Hospitality and Resort policies and procedures. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience: High School Diploma or equivalent. Language Skills: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organizations. Mathematical Skills: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. 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; use hands to finger, handle, or feel; reach with hands and arms; talk and hear and taste or smell. The employee is frequently required to walk. 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 20 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. 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. The noise level in the work environment is usually very loud.

Connecting man and nature in a way that benefits both. Callaway Resort & Gardens is not just a fun place to visit, it's a fun place to work! The cook at Discovery Cafe prepares food in accordance with applicable guidelines and regulations with established policies and procedures. Ensures quality food service is always provided.

American Cruise Lines, the largest cruise line in the United States, is looking to add Line Cook/Dishwashers to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. Through our modern ships and our dedicated crew, we are able to provide our guests with an exceptional cruise experience. The Line Cook/Dishwasher position is a hybrid role responsible for ensuring that our galley is maintained in a pristine and safe manner, along with the involvement in all aspects of food production including breakfast, lunch, and dinner. You will be responsible for acting as a Line Cook and Dishwasher, rotating between duties as needed based on the fleet needs. Responsibilities: * Responsible for the cleanliness and sanitation of the galley including cutlery, glassware, dishes, cookware, and surrounding areas. * Assist with off-loading food deliveries, which require lifting boxes that weigh up to 50 lbs, and proper storage of deliveries on the vessel. * Ensure that the commercial dishwasher is operating properly and efficiently, reporting any maintenance issues to management. * Creating genuine relationships with our guests and catering to all galley requests in an efficient manner. * Work directly with the Executive Chef/Sous Chef to produce diversified meals for our guests based on the fresh ingredients. * Organize your workload in the galley so that galley processes run efficiently. * Produce high-quality dishes that follow the established standard menu choices and recipes. * Adhere to all the guests' dietary requests. * Maintain order and discipline in the galley during work hours. * Ensure that hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared efficiently and deliciously as possible. * Enforce food and safety standards. * Effective communication with coworkers is imperative to all meal services. * Possible Crew Meal preparation and Café rotation. Qualifications: * Ability to work around 14 hours per day. * Minimum 2 years of culinary experience in full-service resort, hotel, country club or full-service restaurant. * Familiar with food safety standards. * Ability to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Possess problem solving skills, organizational skills, and self-motivation. * Ability to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * Ability to pass a pre-employment drug test. * Ability to complete a criminal background check. * Transportation Worker Identification Credential (TWIC). Work Schedule: * 7 days per week while onboard the ship. * 6 weeks working and living onboard the ship with 2 weeks of unpaid vacation. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation.

Job Details CMM - Camp Misty Mountain - Armuchee, GA CampDescription Plan and supervise dining hall service and food preparation DUTIES AND RESPONSIBILITIES Assumes direct responsibility for Food Service including but not limited to: maintaining inventory of food and supplies and communicate food orders as needed managing preparation, serving and clean-up of all meals supervising cookout packing supervising dishwashing process accommodate special dietary requirements as reasonable Supervise and evaluate Food Service personnel Assure that all operations follow ACA and Camp guidelines, as well as operate using ServSafe criteria. Maintain and submit all required records pertaining to food storage Evaluate equipment and make recommendations for equipment upgrade, supplies, and ideas for following season(s) Other duties as requested by the Camp Director Formulate, submit, and administer assigned camp budget, evaluation and reporting Support the council's mission statement, goals, and objectives Other duties as assigned by supervisor Qualifications SKILLS & EXPERIENCE: Good interpersonal skills Ability to communicate clearly Experience in food service or related experience including menu planning, ordering and sanitation Current ServSafe certification in food service and sanitation or ability to obtain it Supervisory experience Ability to problem solve and make decisions Demonstrate ability to guide, motivate and coach staff members Ability to work as part of a team Preferred minimum age 21 Ability to stand for extended amounts of time Ability to lift 25 pounds ^Must be able to complete & clear a MVR, Criminal, and National Sex Offender background check

Join DISMAS and work for one of the nation's largest not-for-profit providers specializing in community-based adult re-entry programs. Dismas Charities provides quality, cost-effective, community-based residential and non-residential supervision and treatment services. ENJOY meaningful work, indoor work environment, competitive pay, and benefits. Do work that POSITIVELY IMPACTS your community, assisting individuals to heal so they can once again be productive and responsible citizens. This Part-Time, food service position, earns a competitive wage of $22.68 and a $250 sign-on bonus (*half paid on the second paycheck; half paid after the 3-month anniversary). We also offer dental and vision benefits for all part-time employees. If this sounds like the right opportunity in human services for you, apply today! Schedule: Part-Time. 20 hours per week. (variable as needed) * Saturday- Sunday Breakfast 5:00 AM - 10:00 AM and Dinner 3:45 PM - 8:45 PM Summary: Responsible for the preparation of meals, managing food service inventory, maintaining food service equipment, and assisting the Director with coordinating outside agency inspections. Essential Duties and Responsibilities Works independently to perform moderately difficult tasks in preparing quantities of quickly prepared food. Programs operate with the understanding that the Federal or State Contracting Authority and/or Executive Management has the right to modify their operating standards to include staffing requirements and qualifications, as needed, to ensure quality and continuation of services. These changes may affect your qualifications for continued employment in this specific job category or classification. * Meal Preparation: Prepares meals and ensures that all aspects of the food service operation comply with applicable regulations, requirements, and standards and follow the approved menu schedule provided by a licensed dietitian. * Meal Planning: Prepares meals in compliance with dietitian-approved menus that comply with all applicable regulations, requirements, and standards. Provides and posts advanced notification to the Director and Residents of all menu substitutions. * Food and Kitchen Management: Manages inventory and ordering of food and food prep equipment to ensure adequate supply and timely preparation of meals. * Health and Safety: Maintains sanitary and safety standards and cleanliness of the kitchen, serving and prep areas, dishes and utensils, and related equipment. * Record Keeping: Maintains required written records regarding the food service operation. * Maintains Working Knowledge of all Procedures and Policies: Statement of Work, Physical Plant, Operations Manuals, including but not limited to Emergency Drills, Life Safety, Facility Sanitation, and Escape and Unusual Occurrence Procedures. * Work Schedule: Works assigned schedule. In the event of a work stoppage, work the hours necessary to staff the center; attend and participate in all required appointments/meetings on-site, within the community, the court system, or other off-site business-related locations.be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. * Experience: Candidate must have at least two years of paid food service experience with at least one year of food service experience requiring administrative duties such as food ordering, budget management, inspection planning and compliance, and equipment operations and repair. Demonstrated ability to cook, organize and manage a food service operation within the budgetary guidelines outlined by the company. Must be at least 21 years of age. * Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure and direction manuals. Ability to write reports and correspondence. * Mathematical Skills: Ability to calculate figures and amounts such as proportions and percentages. Ability to add, subtract, multiply, and divide into all units of measure. * Reasoning Ability: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. * Certifications and Licenses: * Obtain CPR and First Aid Certification and Defensive Driving Certification during initial orientation. Retains those certifications throughout employment and possesses and maintains a valid driver's license with no restrictions which would prevent and/or prohibit the ability to perform job duties as required * Must possess and retain current Food Certificates and Health Examination information as required by local and state Food Service Codes: Example: Food Handler's Card and Annual Physical Exam. * Computer Skills/Office Equipment: A proficient knowledge of the most current version of Windows or XP operating systems, Microsoft Office, Word, and Excel. Understanding basic PC concepts (files, file paths, copying, pasting, deleting, and moving files) is preferred. Standard office machinery includes but is not limited to calculator, telephone, fax, copier. * Other Requirements: The ability to pass criminal background checks. The ability to travel overnight when required. The employee must have reliable transportation to meet the requirements of this position. The use of the employee's personal vehicle may include, but is not limited to, travel to and from meetings and businesses. Physical Demands: The physical demands described here are representative of those that an employee must meet to perform the essential functions of this job successfully. 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 and use hands to finger, handle, or feel. The employee is frequently required to reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit, climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. This job's specific vision abilities include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. The employee may be required to drive a company and/or personal vehicle to meet the requirements of this position. Work Environment: The work environment characteristics described here represent those 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 is frequently exposed to wet and/or humid conditions. The employee is occasionally exposed to moving mechanical parts, fumes or airborne particles, outside weather conditions, and the risk of electrical shock. The noise level in the work environment is usually moderate.

School Food Service/School Food Service Cook EDUCATION & EXPERIENCE: Shall have a minimum of a high school diploma. Shall have the ability to perform task and skills directly related to the performance responsibilities. QUALIFICATIONS: The incumbent must be able to satisfactorily perform each essential function of the position. The incumbent must have the ability to effectively communicate with students, staff, parents and the public. Incumbent must be able to provide a Criminal Background Check with results that adhere to Emanuel County Board of Education Policy GAK(1). PERFORMANCE FUNCTIONS: Demonstrates the ability to: Participates in implementing cost containment measures while maintaining quality. Follows manager's directions and schedules in the production and service of food, including following written standardized recipes and instructions. Practices safe and sanitary procedures in food preparation, storage, service and equipment operations. This includes wearing a hair net at all times and taking out the garbage as needed. Requires standing and walking 95% of the work day. Operates a variety of equipment, including but not limited to: slicer, food chopper, mixer, steam kettle, etc. Locates and removes cases of food or heavy packages during the receipt of food or from either dry, frozen or refrigerator storage; such activity may mean lifting from a bent position or from above the shoulders. Must work in varying temperature environments. Carry out all other duties which may be assigned by the manager, principal, or director. PERFORMANCE FACTORS: 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. Interaction with Others: Ability to maintain, on a regular and consistent basis, relationships that are not characterized by high levels of hostility, social withdrawal or failure to communicate. Ability to be flexible relative to daily routines. Ability to demonstrate sensitivity to the differences among diverse populations. Concentration: Ability to maintain workflow and thought processes in the presence of frequent distractions. Ability to ignore irrelevant sights or sounds and intrusive thoughts or stimuli. Ability to manage multiple tasks simultaneously with only few or no errors. Stressful Circumstances: Ability to produce quality work when short or unexpected deadlines are presented. Ability to adjust work processes without incident when new and unexpected directions are given relative to a project that may be in process. Ability to maintain composure and not compound a situation when interacting with persons who may be angry, demanding or otherwise less than polite. Independent Judgment: Ability to complete work tasks without being given precise directions relative to work steps or the final project. Organizational Skills: Ability to establish priorities, simultaneously manage multiple tasks; and deliver a quality work product by a designated deadline. Public Contact: Ability to communicate professionally and effectively, both verbally and in writing, with superiors, colleagues, and other individuals within and external to the school system. Ability to demonstrate professionalism while interacting with others and to maintain constructive working relationships. Attendance and Dependability: Ability to be depended on to report to work at the scheduled time and to seldom be absent from work. Ability to complete work in a timely, accurate manner and to be conscientious about work performance. EVALUATION: Performance will be evaluated annually by the School Nutrition Manager or designated Supervisor in accordance with Policy GBI - Evaluation of Personnel.

Join Our Family Serving Families Why Harmony? 401k + Fulltime & Part-time Benefits Packages Employee Referral Bonus + Incentives (free meals, movie tickets, dining, automotive deals, retail discounts, finance/legal, consulting, electronics, and more!) Training, Development & Career Laddering Great work-life balance Flexible Scheduling Telehealth + Flex Spending + Health Savings Account Options Job Title Cook - Part Time - Douglasville, GA Facility Location Harmony at Douglasville Additional Facility Location(s) Job Description STATEMENT OF JOB: The Cook prepares meals according to approved menus and recipes, taking into account the special dietary needs of residents living in the community. In the absence of the Dining Services Director the cook supervises dietary staff to ensure efficient operation of the kitchen at all times. Responsibilities include but are not limited to: Policies/Procedures/Administration Prepare and present menu items according to standard recipes Maintain a clean and orderly work area at all times, including floors Participate in weekly cleaning routines planned by Dining Services Director Report faulty equipment, broken or chipped tableware and food trays to supervisor, and removes these items from meal service Report incorrect refrigerator and freezer temperatures to supervisor immediately. Must be recorded two times per day Ensure all leftover food is properly cooled, stored, identified and dated Observe good safety practices Monitor and control portion sizes to minimize food waste Remove frozen food items from freezer for next day (or meal) preparation, and begin preparation for next day meal Make appropriate menu substitutions when certain food items are not available. This is to be done only with approval of Dining Services Director Responsible for supervising all assigned duties to ensure kitchen is ready to provide meal service When working evening shift, responsible for ensuring kitchen area is clean and ready for next day operation Take and record food temperatures three (3) times/daily Attend required in-service and staff meetings Complete all other duties as assigned Requirement Residents: Will become familiar with specific requests and diets of each resident. Must be alert for changes in residents' dietary needs, as well as likes and dislikes Must be courteous and polite to all residents, visitors, and staff Follow confidentiality policies regarding release of resident information Staff: Supervises dietary staff in absence of Dining Services Director and Dining Services Supervisor Assists in training new dietary employees Conduct in-services and training at the direction of Dining Services Director Attends all required in-services and staff meetings Requirements: Must have experience in dining services Must be Serv-Safe certified, or be willing to complete certification within 60 days of hire Must have a basic understanding of food service operations including familiarity with other dietary position duties Must possess the ability to read, write, and make simple calculations. Must be able to learn quickly and apply principles learned Must be able to follow oral and written directions Must be experienced in food preparation, cooking and in estimating quantities of food required Knowledgeable of principles and requirements of sanitation and safety in handling food and equipment Must be able to stand for long periods of time and withstand temperature extremes, wet and/or humid conditions and noise Must be able to lift 50 lbs on a regular basis or at least eight (8) times per shift Must be able to carry heavy objects for 20 feet Must be able to pull, push, grasp, and reach adequately to perform necessary cooking activities Must be organized and work well with people as part of a team Must be in designated uniform (including slip resistant footwear) during working hours and maintain good personal hygiene Must be willing to work a flexible schedule that includes evenings, weekends, and holidays Additional Job Details

We are looking for a skilled Breakfast Cook to join our kitchen team. The Breakfast Cook will be responsible for preparing and cooking breakfast dishes according to menu specifications. The ideal candidate will have a passion for cooking and experience working in a fast-paced kitchen environment. **Qualifications:** - Proven experience as a Cook, Line Cook, or similar role - Knowledge of various cooking methods and techniques - Understanding of food safety practices - Ability to work in a team environment - Certification from a culinary school or relevant field is a plus but not needed Early morning hours. 4 am. Must be reliable. Attendance issues will not be tolerated **Responsibilities:** - Prepare and cook breakfast dishes such as omelets, pancakes, bacon, and eggs - Ensure all food is prepared according to set recipes and menu specifications - Monitor food stock and place orders when needed - Maintain a clean and orderly kitchen area - Collaborate with the kitchen team to provide excellent service - Follow proper sanitation procedures and food safety regulations

CLOUDLAND LOOKOUT MOUNTAIN A CURIO COLLECTION HOTEL Living above the clouds on top of Lookout Mountain, Georgia, Cloudland is the Southeast's newest and most spectacular resort hotel!! If you happen to love golf or have golf resort experience, let's make a connection soon! A Curio Collection by Hilton hotel, Cloudland is perched at over 2,000 feet above sea level and conveniently located just outside of Chattanooga and within a two-hour drive from several major metropolitan areas. Inspired by nature, the resort expresses elements of the four seasons in an intimate and relaxing way. Cloudland offers a wide variety of outdoor activities, multiple dining experiences, full-service spa, cliff-edge infinity pool and 245 stunning guest rooms & suites, many with spectacular mountain vistas. Let's not forget the golf! Situated in heart of McLemore, guests can enjoy two exceptional 18-hole courses and a popular six-hole short course, all three designed by Rees Jones and Bill Bergin. If you think you bring the ideal blend of skills, attitude and teamwork, sprinkled with a love for natural beauty and the resort life, this could be the perfect home for you! Are you passionate and creative with a desire to grow? Let's talk! Click here to learn more about what makes Cloudland at McLemore Resort a one-of-a-kind in experience in the Southeast! THE ROLE ESSENTIAL RESPONSIBILTIES • Prepare food of consistent quality following recipe cards, use records, production and portion standards, per order specks. • Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. • Remembering all the multiple orders and easily assemble them to the order. • Work all stations on kitchen line to include broiler, sauté, fry, pantry, expediter and dishwashing stations. • Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. • Check pars for shift use, determine necessary preparation, freezer pull, and line set up • Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. • Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. • Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage. • Complete opening and closing checklists. • Refer to Daily Prep List at the start of each shift. • Help assist chefs with preshifts as needed. • Assign, coordinate and supervise the set-up and food production areas within the service kitchen to maximize productivity and minimize waste. • . Promptly report equipment, food quality, and shortage or safety problems to Executive Chef. • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, recipes, policies and procedures • Handle store, label, and rotate all products properly and in accordance to applicable state laws. REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES Education: High school education or equivalent experience. Culinary certificate or degree preferred. Experience: Three - Six months in a food/beverage services environment or establishment. Skills and Abilities: Strong knowledge of operating industrial sized ovens and cooking ranges. Possess knowledge of preparing different types of cuisines, relishes, soups and salads. Have a basic understanding of professional cooking and knife handling skills. Understand and knowledgeable of safety, sanitation and food handling procedures. Must have manual coordination to punch buttons, grasp items in hand, and carry containers loaded with food and liquids. Able to read, speak and understand English. Able to lift, push, carry 20 - 40 lbs. Stand continuously for long periods of time. Communicate information and hotel services to management, staff and guests PHYSICAL DEMANDS Lift 20 - 40 lbs. (Trays, Dish Racks, Glass Racks, etc.) Pushing /Pulling 50 - 100 lbs. (Carts, Queen Mary's, Hot Box, Portable Bar) Carry 20 - 40 lbs. (Trays, Dish Racks, Glass Racks, etc.) Bending/Kneeling: Bend to reach lower level cabinets and kitchen storage room. Bend to lift trays. Mobility: Maneuver in narrow areas and between seated guests. Distance up to and greater than 100 ft - 100% of the time. Continuous Standing: Standing required to service guest(s) / function(s); 100% of time scheduled. BENEFITS PACKAGE Competitive Salary Daily Pay! Team Member Hotel Discount Program Uniforms Provided for most positions Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options Paid PTO 401k with employer match Food and Beverage Discounts Tuition Reimbursement Please visit ******************************* to learn more about our existing hotels, other exciting job opportunities and our company.

CLOUDLAND LOOKOUT MOUNTAIN A CURIO COLLECTION HOTEL Living above the clouds on top of Lookout Mountain, Georgia, Cloudland is the Southeast's newest and most spectacular resort hotel!! If you happen to love golf or have golf resort experience, let's make a connection soon! A Curio Collection by Hilton hotel, Cloudland is perched at over 2,000 feet above sea level and conveniently located just outside of Chattanooga and within a two-hour drive from several major metropolitan areas. Inspired by nature, the resort expresses elements of the four seasons in an intimate and relaxing way. Cloudland offers a wide variety of outdoor activities, multiple dining experiences, full-service spa, cliff-edge infinity pool and 245 stunning guest rooms & suites, many with spectacular mountain vistas. Let's not forget the golf! Situated in heart of McLemore, guests can enjoy two exceptional 18-hole courses and a popular six-hole short course, all three designed by Rees Jones and Bill Bergin. If you think you bring the ideal blend of skills, attitude and teamwork, sprinkled with a love for natural beauty and the resort life, this could be the perfect home for you! Are you passionate and creative with a desire to grow? Let's talk! Click here to learn more about what makes Cloudland at McLemore Resort a one-of-a-kind in experience in the Southeast! THE ROLE ESSENTIAL RESPONSIBILTIES • Prepare food of consistent quality following recipe cards, use records, production and portion standards, per order specks. • Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. • Remembering all the multiple orders and easily assemble them to the order. • Work all stations on kitchen line to include broiler, sauté, fry, pantry, expediter and dishwashing stations. • Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. • Check pars for shift use, determine necessary preparation, freezer pull, and line set up • Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. • Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. • Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage. • Complete opening and closing checklists. • Refer to Daily Prep List at the start of each shift. • Help assist chefs with preshifts as needed. • Assign, coordinate and supervise the set-up and food production areas within the service kitchen to maximize productivity and minimize waste. • . Promptly report equipment, food quality, and shortage or safety problems to Executive Chef. • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, recipes, policies and procedures • Handle store, label, and rotate all products properly and in accordance to applicable state laws. REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES Education: High school education or equivalent experience. Culinary certificate or degree preferred. Experience: Three - Six months in a food/beverage services environment or establishment. Skills and Abilities: Strong knowledge of operating industrial sized ovens and cooking ranges. Possess knowledge of preparing different types of cuisines, relishes, soups and salads. Have a basic understanding of professional cooking and knife handling skills. Understand and knowledgeable of safety, sanitation and food handling procedures. Must have manual coordination to punch buttons, grasp items in hand, and carry containers loaded with food and liquids. Able to read, speak and understand English. Able to lift, push, carry 20 - 40 lbs. Stand continuously for long periods of time. Communicate information and hotel services to management, staff and guests PHYSICAL DEMANDS Lift 20 - 40 lbs. (Trays, Dish Racks, Glass Racks, etc.) Pushing /Pulling 50 - 100 lbs. (Carts, Queen Mary's, Hot Box, Portable Bar) Carry 20 - 40 lbs. (Trays, Dish Racks, Glass Racks, etc.) Bending/Kneeling: Bend to reach lower level cabinets and kitchen storage room. Bend to lift trays. Mobility: Maneuver in narrow areas and between seated guests. Distance up to and greater than 100 ft - 100% of the time. Continuous Standing: Standing required to service guest(s) / function(s); 100% of time scheduled. BENEFITS PACKAGE Competitive Salary Daily Pay! Team Member Hotel Discount Program Uniforms Provided for most positions Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options Paid PTO 401k with employer match Food and Beverage Discounts Tuition Reimbursement Please visit ******************************* to learn more about our existing hotels, other exciting job opportunities and our company.

The Cook will assist with the preparation, serving, and handling of food in accordance with federal and state regulations and the dietary program implemented by Oaks Senior Living policies and procedures. The Cook will maintain clean and sanitized dining service areas and assist in the receiving, rotation, and storage of products. Primary Responsibilities: Food Preparation and Dining Service 1. Responsible for cooking and serving of food in accordance with nutritional guidelines, local health department regulations, and resident's individual prescribed diet and food preferences. 2. Ensure that food is delivered on time and in a pleasant manner and in accordance with Oaks Anytime Dining Program. 3. Responsible for the delivery of quality meals, snacks, special diets as directed by the facility. 4. Responsible for the presentation of food in an appetizing and attractive manner. 5. Assist in fostering residents' independence with eating by providing adaptive equipment when needed. 6. Ensure that food is delivered on time and in a pleasant manner. 7. Prepare food and coordinate food service for special events as requested. 8. Notify Food Service Director or Lead Cook of any malfunctioning kitchen equipment or appliances. 9. Wash dishes and follow cleaning schedule. Regulatory Compliance and Sanitation 1. Ensure compliance with local health department regulations and the Oaks Senior Living policies and procedures. 2. Maintain a clean, organized, and safe kitchen environment. 3. Ensure proper storage and handling o food in accordance with infection control standards. 4. Maintain CPR & First Aid certification. Reports to: Food Service Director and Lead Cook Qualifications: 1. Experience in cooking for large groups. 2. Ability to read, write, and speak English. 3. Desire to work with older adults. Friendly, caring disposition. 4. Must be 18 years of age. Must have a satisfactory criminal history check. 5. Must have physical exam by a licensed physician. Must have a negative drug screen. 6. Must be able to react in an emergency situation. Knowledge Requirements: 1. State food handling and kitchen regulations 2. OSHA Standards 3. Fire and Safety Procedures 4. Operation of Kitchen Appliances Physical Job Requirements: To fulfill job requirements, employee must be able to perform key physical task for extended periods of time. Proper body mechanics and safety measures as prescribed by the residence must be used. In a typical eight- hour day, employee will: 1. Stand/walk up to eight hours a day 2. Sit up to two hours a day 3. Frequently support up to 30 pounds 4. Frequently lift/carry up to 50 pounds 5. Frequently kneel, bend, and reach

DAILY PAY NOW AVAILABLE! At Chop House, we specialize in fresh seafood and premium aged steaks, as well as gourmet salads, pastas and more! Our team is fully committed to exceeding our guests' expectations by providing superior value and quality driven dining experiences. We pledge to make a positive difference to all those who make our success possible while providing opportunity for growth and prosperity for our organization and it's team members. Full time and part time positions available. Cooks work on all stations of the cook line, as well as in food preparation. Essential job functions are: Reading English and speaking conversational English Accurately and efficiently preparing menu items with a high degree of expertise Opening and closing the kitchen Setting up the next person for success Preparing all food according to FDA guidelines Other responsibilities include, but are not limited to: Ability and willingness to assist in all areas of the kitchen when needed Maintaining attendance in accordance with team member manual Being prepared, in uniform, and punctual for shifts Other duties, tasks and/or projects as assigned Benefits & Perks: Daily Pay (optional) Flexible Schedules Health, Dental, Vision Insurance for you and your family, including prescription drug coverage Life Insurance Employee Assistance Program Discounts Friendly Competitions Career Growth Opportunities Paid Vacation Time Excellent training and a leadership development program *Benefits are offered to team members who meet eligibility requirements