Cook Jobs in Ironton, OH

760 West Emmitt Ave. Waverly, OH 45690 Prep Cook We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. Come be a part of our team and work in a Fun Casual Atmosphere! Roosters Waverly provides a Fun, Casual Atmosphere for employees to work and excel in. We are looking for fun, energetic team players that want to contribute to the team environment. We promote a great quality of life for all employees and encourage a professional, fun environment. As a Team Member at Roosters: you'll enjoy: 5 Holidays Off (Thanksgiving, Christmas, Easter, Memorial Day, & Labor Day) Flexible scheduling Paid Training Paid vacations for all full-time hourly employees after 1 year of employment Meal Discounts Growth opportunities (over 50% of our GM's, AM's, & KM's were promoted from within their location) Insurance offered to all full-time employees Star Card Program Requirements: No experience necessary (we train the best!) Positive, friendly attitude Wants to have fun at work, while still adding to the mission Roosters provides a great training program for all individuals at every level through our Passport Program. There is no experience required. We will train you on the job by one of our very own Certified Wingman Trainers, and you will be paid for training. As an added bonus you will receive a meal card to have your first 3 meals on us, so you can try some of our award-winning food! Come on what are you waiting for?! Come join our flock at Roosters. A fun, causal join! Roosters is an equal opportunity employer. We are committed to providing equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, age, gender, gender identity, disability, veteran status, sexual orientation, citizenship, national origin, or any other legally protected status. We encourage and welcome applicants of all ages to apply!

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 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: This is a Relief Position. (variable hours as needed) * Saturday and Sunday 9:00 AM - 6:00 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. Qualifications To perform this job successfully, an individual must 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.

Advertisement Closes 7/1/2025 (8:00 PM EDT) 25-00017 Cook II (Interim) Pay Grade 10 Salary $14.69 - $22.04 Hourly Employment Type EXECUTIVE BRANCH | LESS THAN 9 MONTHS MAXIMUM | ELIGIBLE FOR OVERTIME PAY | 18A | 37.5 HR/WK Click here for more details on state employment. Hiring Agency Tourism, Arts, & Heritage Cabinet | Kentucky Fish and Wildlife Resources Location Kentucky Department of Fish and Wildlife Resources 1486 Camp Webb Road Grayson, KY 41143 USA Description Would you like to work with people who are dedicated to conserving the Commonwealth's Fish and Wildlife Resources? Do you want to be part of an agency that provides opportunities for everyone to enjoy the outdoors by fishing, hunting, boating, recreational shooting, wildlife watching or related activities in Kentucky? Join us in the exciting, innovative, and rewarding environment of the Kentucky Department of Fish and Wildlife Resources (KDFWR)! The candidate will plan, prepare, and coordinate daily cooking and kitchen clean up and sanitation duties at Camp Robert Webb. This is an Interim position. An Interim position means a position established to address a one-time or recurring need of less than nine (9) months duration and exempt from the classified service under KRS 18A.115. Responsibilities include, but are not limited to, the following: * Plans, prepares, and coordinates a variety of kitchen duties such as: cooking, baking, sanitation, washing pots and pans, etc. * Plans, prepares, and coordinates delivery of meals to large groups. * Performs and leads in food preparation, cooking menu items to order, banquet cooking, buffet cooking, dessert preparation and baking. * Performs and leads in the proper use of kitchen equipment, appliances, and tools in order to prepare food items. * Assists Food Service Operations Managers and Chefs with other tasks as needed, including but not limited to maintaining records of food used and supplies on hand, ordering, receiving goods, computing food costs, and opening and closing kitchen and cafe as needed. * Bakes, roasts, broils and fries' meat, fish, and fowl. * Mixes and cooks' specialty dishes, delicate foods, and therapeutic diets. * Seasons food by taste test and recipe. * Maintains records of food used and supply on hand. * Figures food cost and records on a daily food cost sheet. * Cleans and sanitizes work area. Insures proper storage of food. Preferred Skills and Abilities include, but are not limited to, the following: * Responsible and positive outlook. * A willingness to work as part of a team. * A self-starter/motivated individual. * Adaptability and Flexibility. Minimum Requirements EDUCATION: NONE EXPERIENCE, TRAINING, OR SKILLS: Two years of cooking experience in an institutional or large scale commercial setting. Substitute EDUCATION for EXPERIENCE: Vocational training in food services will substitute for the experience on a year-for-year basis. Substitute EXPERIENCE for EDUCATION: NONE SPECIAL REQUIREMENTS (AGE, LICENSURE, REGULATION, ETC.): NONE Working Conditions Typical working conditions for a specific position may be listed on the individual position description. If you have questions about this advertisement, please contact Kevin Osborne at ********************* An Equal Opportunity Employer M/F/D

Never Wait for your Pay Again - We offer DailyPay!!! (must be 18 years or older to sign up) WINGS. SPORTS. CAREERS. ALL the ESSENTIALS! Buffalo Wild Wings Grill and Bar, a wildly successful and fast-growing restaurant chain specializing in New York-style buffalo wings, has a COOK position opening in your area. We have opportunities available for enthusiastic people with a passion for creating guest loyalty!

Under the direct supervision of the Director of Dietary Services, the cook will prepare, season, and cook food for hospital patients, staff, and visitors. ESSENTIAL DUTIES AND RESPONSIBILITIES: The following is a summary of the major essential functions of this position. The position may require other duties, both major and minor, that are not mentioned below, and specific functions may change from time to time. Determines types and quantities of meats, vegetables and soups to be prepared by reviewing planned menus. Determines amount of foods needed to meet weekly menus and submits order to Nutritional Services Supervisor. Ensures meals are ready at specified times. Consults with Nutritional Services Supervisor regarding use of left-overs. Consults Registered Dietitian on modified diets, as necessary. Supervises Nutritional Services workers when washing, trimming or preparing food Measures and mixes ingredients according to approved recipes, using blenders, mixers, grinders, slicers, etc. Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines. Cooks meat, fish and fowl in a variety of ways such as baking, roasting, broiling and steaming Carves meat, fish and fowl into individual servings according to menu combinations and patient diet orders. Tests foods being cooked to appropriate temperatures. Adjusts heat controls as necessary. Improves flavor and texture of food by adding ingredients or seasonings Observes infection prevention and control practices at all times. Maintains kitchen in a clean, neat and organized manner. Performs all aspects of patient care in an environment that optimizes patient safety and reduces the likelihood of medical/health care errors. Supports and maintains a culture of safety and quality. EDUCATION/EXPERIENCE/CERTIFICATION: High school graduate or equivalent. Previous experience in hospital food preparation. KNOWLEDGE/SKILLS/ABILITIES: Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc.) Ability to follow all sanitation procedures Recent experience in managing food services in an acute hospital. Ability to work in a team Very good communication skills Excellent physical condition and stamina WORKPLACE ENVIRONMENT AND ESSENTIAL PHYSICAL REQUIREMENTS Ability to sit and/or stand for long periods of time Ability to lift and carry up to 10 lbs. Working around hot surfaces

Our franchise organization, Vitall Partners, LLC, is currently seeking energetic, friendly individuals to join our team! The Cook is responsible for the quality, quantity, tastiness, and freshness of all Hot Choice Buffet products. The Cook pays special attention to speed, cleanliness, organization, and product specifications. Food Production: Prepares Hot Choice Buffet products, including Carving and Display Cooking products, according to Golden Corral recipes and procedures. Grills all items according to Golden Corral standards to ensure quality. Ensures that every fried product is always fresh and hot. If the Buffet Attendant is unavailable, the Cook restocks the items at the Display Cooking Station. If the Carver is unavailable, assists guests with carved meat options. Complete use and following of the buffet production system to insure quality and shelf life compliance. Operational Excellence: Maintains the correct temperature of all products during cooking, holding and serving. Uses the Hot Choice Buffet Production Guide and the Display Cooking Hot Cook Production Guide to maintain an inventory of all hot cook products. Conducts opening and closing administrative procedures. Properly maintains equipment according to the Equipment Maintenance manual. Restocks and rotates food products by using the first-in, first-out method (FIFO). Takes inventory of products and checks build-to with the Manager at the beginning and end of each shift. Cleanliness: Ensures that that Hot Cook area and all smallwares are clean and checks dishes for cleanliness before using them. Performs duty roster and ensures cleanliness, service, and quality standards are met. . Follows local health department laws. Keeps Char Grill clean and scraped to ensure product quality and sanitation. Guest Service: Ensures that Hot Choice Buffet products, including Display Cooking products, are always hot and fresh for the guests. Knows and follows position responsibilities as they relate to just-in-time delivery. Is friendly and courteous to guests and assists them with the products. Maintains professional communication at all times. Thank you for your interest in Golden Corral. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchisee, and not to Golden Corral Corporate.

Job Description Job Title: Fine Dining Cook Department: Dietary FLSA Status: Non-Exempt (Hourly Wages) Basic Purpose: In keeping with Woodlands' tradition, we seek to enhance the quality of life and holistic growth of older persons by providing high quality service in a cheerful, timely manner and by communicating, coordinating, and cooperating with others to attain goals. Job Summary: The Cook provides food that is nutritious, palatable and appealing in appearance to Woodlands' residents, guests, employees, and others. Additionally, this person must be energetic, interactive, and create an inviting environment for our patrons. Performs other appropriate related and unrelated assigned duties. JOB SPECIFICATIONS Education: High School Diploma or equivalent preferred but not required Licensure/Certification: Food Handlers' permit Experience: Two - three years' experience in fine dining services/cooking. QUALIFICATIONS Must have knowledge of elementary math (ex. counting trays) Follow oral and written instructions Ability to work in a team environment Must be able to use tools and equipment required Must be able to prepare palatable foods that are appetizing in appearance. Maintain confidentiality of all resident care information Must have knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling. Ability to interpret and explain menus, refer or answer questions Interact effectively with residents, guests, supervisors and peers Ability to work in a close cooperation with dietary aides and supervisors Create and maintain a fun, interactive, and inviting environment Must be able to cope with mental and emotional stress related to working with persons who are ill, disabled, elderly, and/or emotionally upset Follow safety regulations, reporting injuries or unsafe conditions and work practices to Department Director. Follow acceptable standards of personal hygiene and comply with department dress code Possess a fundamental understanding of sanitation and cleanliness Regular, punctual and dependable attendance Provide assistance to and work directly with staff, residents, family of residents, visitors, government agencies and the general public DUTIES AND RESPONSIBILITIES Preparation of food served using established production procedures and systems Determine amount and type of food and supplies required using production systems Ensure availability of supplies and food or approved substitutions in adequate time for preparation Comply with established sanitation standards, personal hygiene, and health standards. Observe proper food preparation and handling techniques Store food properly and safely, marking date and item Report necessary equipment repair and maintenance to supervisor Correctly prepare all food served following standard recipes and special diet orders Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved Keep work area neat and clean at all times; clean and maintain equipment used in food preparation Greet residents with warmth and respect, using correct names Be available when food is ready and serve meals in a timely manner Obtain food supplies and needed equipment for the next meal Prepare and serve food for special functions as assigned Maintain assigned workstation in a safe and sanitary condition Attend in-service training and education sessions as assigned Perform tasks which are supportive in nature to the essential functions of the job, but which may be altered or redesigned depending upon individual circumstances PHYSICAL DEMANDS Requires moderate physical effort, standing, grasping, balancing, carrying, bending, lifting, stretching, stooping, pulling and pushing Lifting of weights up to 50 lbs Trays 15 lbs. Glass racks 25 lbs Cup racks 20 lbs Bus pans (lifted with another aide) up to 50 lbs Pushing carts weighing up to 80 lbs Food supplies weighing up to 50 lbs Standing frequently during the 8-hour shift Frequent walking, stooping, bending Occasional reaching above the head WORKING ENVIRONMENT Work area is generally well lit and ventilated Working conditions may involve noise, heat, changes in temperature, kitchen elements, odors, moisture, etc. Slip -resistant shoes are mandatory, as the cook may be exposed to slippery floors while in the main kitchen May be required to work additional hours as dictated by the workload and staffing; must be willing to work evenings, weekends and holidays

QUALIFICATIONS: 1. Shall communicate effectively both orally and in writing with parents, students and faculty. 2. Shall have demonstrated people skills to indicate ability to function in a team oriented environment. 3. Shall have a high school diploma or GED. 4. Shall have a minimum of one year experience in cooking and baking food in large quantities. 5. Shall complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. JOB GOAL: To prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; and train and provide work direction to others. Please refer to our webpage Boyd for a complete job description.

Job Summary: If cooking is your passion, we need you today! Bring your culinary skills and join our team as a cook, where you can dazzle our guests with your high standards of quality through presentation, preparation, and cooking abilities. Benefits Medical and Dental Insurance PTO Competitive Pay 401(k) Retirement Savings Plan Life Insurance Disability Insurance Hotel Room Discounts Ongoing Training and Career Development Responsibilities Prepare or direct preparation of food served using established production procedures Determine amount and type of food and supplies required using production systems Learn menus, recipes, preparation, and presentation. Comply with established sanitation standards, personal hygiene, and health standards Correctly prepare all food served following standard recipes and special diet orders Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved Keep work area neat and clean at all times; clean and maintain equipment used in food preparation Prep all food for next shift and for the following day Work with servers to ensure guest satisfaction and resolve complaints about food service as needed Other duties as assigned Qualifications High School Diploma or GED preferred Minimum 1-year experience cooking at a restaurant or full-service hotel Availability to work nights, weekends, holidays depending on business needs About Us: At Regency Hotel Management, hospitality is who we are—and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us! We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Looking for a mission driven career? Don't just touch people's lives, help them change their lives. Working with the Ironton-Lawrence County Community Action Organization Team is more than just a job, it is a mission. The ILCAO is a role model community agency for positively impacting people's lives. If helping people in our community overcome major obstacles in their lives like losing their job or changing careers, finding good quality housing and award-winning healthcare, or even helping children get the foundations of an excellent education sounds exciting, then we want to meet you. Our mission is to measurably improve the well-being of our community by providing opportunities for those in need. The ILCAO has over a dozen departments that provide services ranging from education and health care to large scale economic development projects. Our departments provide services that touch nearly every aspect of life, and our employees are mission-driven agents of change in Lawrence County. We sincerely believe that we can each be the positive change we want to see in our area. Job Summary: This position provides preparation, delivery, clean up and related duties in food and nutrition services to Head Start staff and programs. Qualifications: 1. Education: Minimum of High School Diploma 2.Experience: Experience with meal planning, cooking, knowledge in placing food orders, competency in paperwork, preferred experience in preparing meals for large groups. 3. Other Qualifications: Preferred Level II Serve Safe certification. It's a great place to work! At ILCAO we consider our team members to be more than just an employee, they are a highly valued part of our organization. To show our appreciation and the value we place on our team members we offer competitive pay and a long list of benefits. Here are a few: Medical Insurance Company paid single Dental and Vision coverage Paid holidays Personal days Vacation time Sick time 403b with company match

) JobID: 20112 Summer Programs/Cook Date Available: 2024/2025 County: Mason County Schools Additional Information: Show/Hide ANNOUNCEMENT Cook for Summer Enrichment Program (1 position) LOCATION: Wahama Jr/Sr High SchoolHigh School/ EMPLOYMENT TERM: On an as needed basis. July 21-25, 2025. Wages are contingent upon actually working as a cook for Summer Enrichment Program. No payment if school has to be closed due to something outside the control of Mason County Schools. Pending student participation HOURS: 7:00-3:00 SALARY: Daily rate based upon degree and experience on current salary schedule (State & County) MINIMUM QUALIFICATIONS: High school diploma or equivalent degree and classified as a Cook or successful completion of all State required testing. : See Attached The Mason County Board of Education will adhere to County Policy 3120. Applicants can withdraw their applications only during the posting period. These positions are contingent upon Federal funding. The applicant who held this position last summer or in a previous summer may be given preference under W Va Code 18-5-39. MASON COUNTY SCHOOLS POSITION: Cook IMMEDIATE SUPERVISOR: Director of Child Nutrition EMPLOYMENT TERM: Summer 2025 On an as needed basis SALARY: Pursuant to WV Code §18A-4-8a, in accordance with Mason County Salary Scale commensurate with experience and education level EVALUATION: Performance in this position will be evaluated by the immediate supervisor. JOB SUMMARY: The cook performs responsible cooking and baking duties, following nutritionally sound menus and may be assigned inventory, record keeping, computer input responsibilities. The cook may assume additional duties in the absence of the Cafeteria Manager. Positions in this class require specific training and the ability to do quantity cooking and/or baking. After initial orientation, work is performed with minimum supervision. Nature of the work requires moderate physical effort, continuous standing and use of commercial food service equipment. PERFORMANCE RESPONSIBILITIES: Additional duties may be assigned. § Reviews weekly menus for planning food preparation schedule. § Operates commercial food service equipment. § Prepares a variety of menu items for daily service. § Maintains temperature readings. § Assembles, measures, and mixes ingredients for a variety of food items. § Follows written, verbal and other directions. § When necessary, acts as Cafeteria Manager assigning duties and inspecting food ready for consumption. § Supervises or participates in cleaning, maintenance and security of kitchen and storage areas. § Makes menu item substitutions with the approval of Child Nutrition Director. § Sets up and arranges food to be served on a daily basis. § Maintains accurate records which may include receipts, inventories of equipment and food supplies, order food supplies following established procedures. § Receives and inspects incoming merchandise. § Appropriately stores foods and supplies. § Prepares inventories, records and required reports. § Inputs data in computer when applicable. § Cooperates with various school programs, groups and outside organizations using the school cafeteria, including planning and supervising the preparation and serving for special events. § Explains and demonstrates the goals and operations of the child nutrition program to students and adults as requested by principal. § Performs related work as required. § Assists with preparation of school meals for students and adults. § Assists with preparation of special dietary items for identified students. § Maintains harmonious relations with students, staff, vendors, parents, and other outside entities that associate with child nutrition program. § Cares for, maintains and operates equipment and utensils common to large quantity preparation, cooking, storage and distribution of food § Accounts for receipts § Maintains regular attendance and complies with State Law and County policies and regulations. § Maintains an environment that is safe for food and food preparation. § Anticipates and effectively addresses unforeseen crises associated with feeding large groups of children. § Assists in implementing meals based on district and school objectives and needs and abilities of students. § Reads and interprets written recipes and other written and verbal directions. § Maintains accurate records that include food temperature, food audit counts, etc. § Attends in-services and workshops as directed. § Maintains confidentiality, unquestionable integrity. QUALIFICATIONS: High School diploma or equivalent, pursuant to WV Code §18A-2-5; Criminal background check conducted pursuant to WV Code §18-5-15c; Meet the definition of "Qualifications" in WV Code §18A-4-8b; demonstrated competency, pursuant to WV Code §18A-4-8e (state-approved competency test) as required. 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. § Maintains current County Board of Health Food Service Worker's Permit § Ability to effectively present information and respond to questions from administrators, students, staff and general public consistent with the duties of the position. § Ability to perform work requiring considerable standing. § Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations consistent with the duties of the position. § Ability to interface effectively with other departments, school personnel, other maintenance staff and business contacts from outside the county. § Ability to read and comply with labels and safety warnings on cleaning agents and hazardous materials. § Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. PHYSICAL DEMANDS: The physical demands described 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 frequently required to reach, walk, climb, lift heavy objects, pull, push, grasp, use commercial food service equipment, talk, hear, see and use repetitive motions. The employee is required to exert moderate physical effort and stand continuously. While performing the duties of this job, the employee may frequently lift and/or move at least 40-60 pounds of materials, food supplies, etc. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, the ability to adjust focus. The position requires the individual to meet multiple demands from several people and interact with the public and other staff members. 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 temperature in a school kitchen can range from below 32°F in a walk-in freezer to 100°F or above near the ovens, stove, and dishwasher. Temperatures can exceed 400°F while operating ovens. The work floor surface, by the nature of this job, will be wet and slippery periodically throughout the day. Therefore, shoes with nonskid soles are recommended. The noise level in the work environment is moderate loud to loud (70-90 dB). The information contained in the job description is for compliance with the Americans with Disabilities Act (ADA) and is not an exhaustive list of duties performed by this position. Additional duties are performed by the individuals currently holding this position and additional duties may be assigned by the Superintendent or his/her designee

Join Our Team as a Cook! Miss Jay's Cafe is seeking talented and driven Cooks to enhance our culinary offerings at our various dining locations. If you have a passion for preparing delicious food and delivering an exceptional dining experience, we want you on our team! As a Cook, you'll be an essential part of our kitchen staff, working in a fast-paced environment where your skills will shine. You'll collaborate with a diverse team to ensure that each dish meets our high-quality standards. Your Responsibilities: Prepare and cook menu items according to company recipes and standards. Maintain cleanliness and organization of the kitchen, including regular cleaning and sanitizing of work areas. Monitor food stock and assist in inventory management and order supplies. Collaborate with team members to ensure timely and efficient service during busy periods. Participate in menu planning and offer suggestions for new dishes or improvements. If you are dedicated to culinary excellence and looking for a supportive environment to grow your skills, Las Vegas Petroleum is the right place for you! Requirements Requirements: Experience: Previous cooking experience is preferred, but we are open to training motivated individuals. Culinary Skills: Knowledge of food preparation techniques and kitchen equipment is essential. Team Player: Ability to work well with others in a high-pressure environment. Attention to Detail: Commitment to maintaining quality and presentation standards in food preparation. Availability: Flexibility to work various shifts, including nights, weekends, and holidays as needed. Join us at Las Vegas Petroleum and take the next step in your culinary career!

Job Summary: If cooking is your passion, we need you today! Bring your culinary skills and join our team as a cook, where you can dazzle our guests with your high standards of quality through presentation, preparation, and cooking abilities. Benefits Medical and Dental Insurance PTO Competitive Pay 401(k) Retirement Savings Plan Life Insurance Disability Insurance Hotel Room Discounts Ongoing Training and Career Development Responsibilities Prepare or direct preparation of food served using established production procedures Determine amount and type of food and supplies required using production systems Learn menus, recipes, preparation, and presentation. Comply with established sanitation standards, personal hygiene, and health standards Correctly prepare all food served following standard recipes and special diet orders Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved Keep work area neat and clean at all times; clean and maintain equipment used in food preparation Prep all food for next shift and for the following day Work with servers to ensure guest satisfaction and resolve complaints about food service as needed Other duties as assigned Qualifications High School Diploma or GED preferred Minimum 1-year experience cooking at a restaurant or full-service hotel Availability to work nights, weekends, holidays depending on business needs About Us: At Regency Hotel Management, hospitality is who we are-and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us! We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Job Summary: If cooking is your passion, we need you today! Bring your culinary skills and join our team as a cook, where you can dazzle our guests with your high standards of quality through presentation, preparation, and cooking abilities. Benefits Medical and Dental Insurance PTO Competitive Pay 401(k) Retirement Savings Plan Life Insurance Disability Insurance Hotel Room Discounts Ongoing Training and Career Development Responsibilities Prepare or direct preparation of food served using established production procedures Determine amount and type of food and supplies required using production systems Learn menus, recipes, preparation, and presentation. Comply with established sanitation standards, personal hygiene, and health standards Correctly prepare all food served following standard recipes and special diet orders Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved Keep work area neat and clean at all times; clean and maintain equipment used in food preparation Prep all food for next shift and for the following day Work with servers to ensure guest satisfaction and resolve complaints about food service as needed Other duties as assigned Qualifications High School Diploma or GED preferred Minimum 1-year experience cooking at a restaurant or full-service hotel Availability to work nights, weekends, holidays depending on business needs About Us: At Regency Hotel Management, hospitality is who we are—and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us! We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

* The Assistant Cook is responsible for preparing, serving and cleanup of daily means for the staff and children of the Child Development Center. * DUTIES AND ESSENTIAL FUNCTIONS * Be familiar with regulations regarding food service for program. * Maintain standards of sanitation, health, safety and nutrition. * Attend continuing education as available and required. * Inventory current supplies and order or shop for needed items. * Organize and maintain kitchen area. * Order special foods as requested for classroom use, following specified procedures. * Plan menus with the Lead Cook, meeting requirements for nutrition. * Prepare food for daily meals, special functions, picnics, parties and other functions, as needed including setting tables and cleanup. * Report to Site Director or Administrative Director any cases of suspect child abuse or neglect. Contacts appropriate agencies as outlined in policy. * EDUCATION/LICENSE/CERTIFICATION/OTHER REQUIREMENTS * Minimum requirement: * High school diploma or general education degree (GED) * CPR and First Aid certified annually * Current state criminal record check on file * Preferred qualifications: * Previous professional cooking experience * WORKING ENVIRONMENT * This job operates in an industrial kitchen environment routinely using standard kitchen equipment such as sharp objects and moving machinery * Occasionally work in outside in mild weather conditions * The noise level in this position is usually low to moderate. * PHYSICAL DEMANDS * Occasionally required to maintain in a stationary position (standing or sitting). * Frequently required to walk and move about. * Frequently required to operate a computer and other equipment. * Frequently required to use fine motor skills to handle and operate instruments/devices. * Constantly required to lift and/or move items up to 10 pounds. * Frequently required to lift and/or move items up to 25 pounds. * Occasionally required to lift and/or move items up to 50 pounds. * Constantly required to communicate with individuals requiring talking and hearing. * Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, and depth perception.

The duty of our kitchen employees is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures. Requirements & Responsibilities We are looking for someone who: Is Consistent and Reliable Has a Cheerful and Positive Attitude Values Teamwork Loves Serving and Helping Others Applicant must have the ability to: Work Quickly and Efficiently Follow Food Safety and Cleanliness Guidelines Maintain Proper Quality Parameters Required qualifications: Legally authorized to work in the United States Preferred qualifications: 16 years or older

) JobID: 20113 Summer Programs/Cook Date Available: 2024/2025 County: Mason County Schools Additional Information: Show/Hide ANNOUNCEMENT Cook for Summer Enrichment Program (1 position) LOCATION: Hannan Jr/Sr High School EMPLOYMENT TERM: On an as needed basis. July 14-18, 2025. Wages are contingent upon actually working as a cook for Summer Enrichment Program. No payment if school has to be closed due to something outside the control of Mason County Schools. Pending student participation HOURS: 7:00-3:00 SALARY: Daily rate based upon degree and experience on current salary schedule (State & County) MINIMUM QUALIFICATIONS: High school diploma or equivalent degree and classified as a Cook or successful completion of all State required testing. : See Attached The Mason County Board of Education will adhere to County Policy 3120. Applicants can withdraw their applications only during the posting period. These positions are contingent upon Federal funding. The applicant who held this position last summer or in a previous summer may be given preference under W Va Code 18-5-39. MASON COUNTY SCHOOLS POSITION: Cook IMMEDIATE SUPERVISOR: Director of Child Nutrition EMPLOYMENT TERM: Summer 2025 On an as needed basis SALARY: Pursuant to WV Code §18A-4-8a, in accordance with Mason County Salary Scale commensurate with experience and education level EVALUATION: Performance in this position will be evaluated by the immediate supervisor. JOB SUMMARY: The cook performs responsible cooking and baking duties, following nutritionally sound menus and may be assigned inventory, record keeping, computer input responsibilities. The cook may assume additional duties in the absence of the Cafeteria Manager. Positions in this class require specific training and the ability to do quantity cooking and/or baking. After initial orientation, work is performed with minimum supervision. Nature of the work requires moderate physical effort, continuous standing and use of commercial food service equipment. PERFORMANCE RESPONSIBILITIES: Additional duties may be assigned. § Reviews weekly menus for planning food preparation schedule. § Operates commercial food service equipment. § Prepares a variety of menu items for daily service. § Maintains temperature readings. § Assembles, measures, and mixes ingredients for a variety of food items. § Follows written, verbal and other directions. § When necessary, acts as Cafeteria Manager assigning duties and inspecting food ready for consumption. § Supervises or participates in cleaning, maintenance and security of kitchen and storage areas. § Makes menu item substitutions with the approval of Child Nutrition Director. § Sets up and arranges food to be served on a daily basis. § Maintains accurate records which may include receipts, inventories of equipment and food supplies, order food supplies following established procedures. § Receives and inspects incoming merchandise. § Appropriately stores foods and supplies. § Prepares inventories, records and required reports. § Inputs data in computer when applicable. § Cooperates with various school programs, groups and outside organizations using the school cafeteria, including planning and supervising the preparation and serving for special events. § Explains and demonstrates the goals and operations of the child nutrition program to students and adults as requested by principal. § Performs related work as required. § Assists with preparation of school meals for students and adults. § Assists with preparation of special dietary items for identified students. § Maintains harmonious relations with students, staff, vendors, parents, and other outside entities that associate with child nutrition program. § Cares for, maintains and operates equipment and utensils common to large quantity preparation, cooking, storage and distribution of food § Accounts for receipts § Maintains regular attendance and complies with State Law and County policies and regulations. § Maintains an environment that is safe for food and food preparation. § Anticipates and effectively addresses unforeseen crises associated with feeding large groups of children. § Assists in implementing meals based on district and school objectives and needs and abilities of students. § Reads and interprets written recipes and other written and verbal directions. § Maintains accurate records that include food temperature, food audit counts, etc. § Attends in-services and workshops as directed. § Maintains confidentiality, unquestionable integrity. QUALIFICATIONS: High School diploma or equivalent, pursuant to WV Code §18A-2-5; Criminal background check conducted pursuant to WV Code §18-5-15c; Meet the definition of "Qualifications" in WV Code §18A-4-8b; demonstrated competency, pursuant to WV Code §18A-4-8e (state-approved competency test) as required. 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. § Maintains current County Board of Health Food Service Worker's Permit § Ability to effectively present information and respond to questions from administrators, students, staff and general public consistent with the duties of the position. § Ability to perform work requiring considerable standing. § Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations consistent with the duties of the position. § Ability to interface effectively with other departments, school personnel, other maintenance staff and business contacts from outside the county. § Ability to read and comply with labels and safety warnings on cleaning agents and hazardous materials. § Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. PHYSICAL DEMANDS: The physical demands described 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 frequently required to reach, walk, climb, lift heavy objects, pull, push, grasp, use commercial food service equipment, talk, hear, see and use repetitive motions. The employee is required to exert moderate physical effort and stand continuously. While performing the duties of this job, the employee may frequently lift and/or move at least 40-60 pounds of materials, food supplies, etc. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, the ability to adjust focus. The position requires the individual to meet multiple demands from several people and interact with the public and other staff members. 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 temperature in a school kitchen can range from below 32°F in a walk-in freezer to 100°F or above near the ovens, stove, and dishwasher. Temperatures can exceed 400°F while operating ovens. The work floor surface, by the nature of this job, will be wet and slippery periodically throughout the day. Therefore, shoes with nonskid soles are recommended. The noise level in the work environment is moderate loud to loud (70-90 dB). The information contained in the job description is for compliance with the Americans with Disabilities Act (ADA) and is not an exhaustive list of duties performed by this position. Additional duties are performed by the individuals currently holding this position and additional duties may be assigned by the Superintendent or his/her designee

Never Wait for your Pay Again - We offer DailyPay!!! (must be 18 years or older to sign up) WINGS. SPORTS. CAREERS. ALL the ESSENTIALS! Buffalo Wild Wings Grill and Bar, a wildly successful and fast-growing restaurant chain specializing in New York-style buffalo wings, has a COOK position opening in your area. We have opportunities available for enthusiastic people with a passion for creating guest loyalty!

The duty of our kitchen employees is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures. Requirements & Responsibilities We are looking for someone who: Is Consistent and Reliable Has a Cheerful and Positive Attitude Values Teamwork Loves Serving and Helping Others Applicant must have the ability to: Work Quickly and Efficiently Follow Food Safety and Cleanliness Guidelines Maintain Proper Quality Parameters Required qualifications: Legally authorized to work in the United States Preferred qualifications: 16 years or older