Cook Jobs in Nevada

DEFINITION: Under the direct supervision and evaluation of the AoA Title VI Program Coordinator, this position will be responsible for preparing and serving meals, maintaining a clean and sanitary kitchen, purchasing and storage of supplies, meal delivery to homebound clients in accordance with the AoA Title VI and USDA program guidelines. DUTIES/RESPONSIBILITIES: Plans monthly menus & prepares meals according to AoA/USDA requirements with minimal waste and works from written menus & recipes for a varying number of people; Operates standard cooking equipment & utensils for quality food preparation and maintains all appliances in a clean, safe and good working condition. Maintain the financial responsibility of credit cards purchase orders and receipts according to ITCN financial policies; Purchase and inventory of food within budgetary and meal requirements; Receives and properly stores food & supply items at the site; Ensures elders are served according to the recommended dietary guidelines in a pleasant environment and conversation which are suitable for meal time; Ensures the clean-up of the kitchen and dining areas after each meal service maintaining safety and sanitation standards at the site according to program guidelines; When necessary, will deliver meals to certified homebound elders; Completes required daily, weekly and monthly reports regarding menus, number of meals served, money collected, and supportive services preformed; Distribution & collection of eligibility paperwork for congregate & home delivered meal service and annual needs assessment survey; Work independently and make decisions concerning minor problems that may occur at the site; Exercise good judgement, courtesy & tactfulness in dealing with co-workers, elders and community. Respond positively & constructively to common inquires or complaints; Attend training, perform related work and supportive services as required to meet Title VI standards and regulations. MINIMUM QUALIFICATIONS: Must possess a valid Nevada Driver's License and reliable transportation with the required state insurance coverage; High school diploma or Higher Education Certificate; Possess or be able to obtain Food Handlers Certification within 30 days of hire at ****************************** or another agency; Able to use a calculator & solve basic math calculations; Willing to occasionally travel for training/technical assistance; Basic computer literacy; Experience involving group food preparation or vocational training is desired; PHYSICAL DEMANDS: The physical demands described herein are represented of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee is regularly required to: Stand, reach with hands & arms and talk or hear; Walk, sit and use hands to handle or feel; Stoop, kneel, crouch or crawl; Occasionally lift and/or move up to 45 pounds; Must have specific vision abilities required by this job to include: close vision, distance vision, peripheral vision and depth perception. The Inter-Tribal Council of Nevada, Inc. promotes and maintains a drug free workplace. All individuals accepting employment with ITCN may be subject to a pre-employment drug screen and criminal background check. ITCN offers a comprehensive benefits package to eligible full-time employees including employer paid medical, dental, vision & life insurance, paid vacation & sick leave, 12 paid holidays per year and opportunities for training and career advancement.

Do you have a passion to serve Seniors? More importantly, do you want to know that every day you are making a difference in a resident s life? Then come join our team! Great Place to Work Certified come make it greater!! So many perks and programs!! Employee Perks, Programs, and Benefits: Flexible Scheduling In most cases, we can work our schedules to fit your schedule! (FT/PT) Same Day pay options available (FT/PT) Competitive Benefits! Some highlights include: Medical (FT), Dental (FT), Vision (FT), 401K including matching (FT/PT), Employee Assistance (FT/PT) and much more! Up to 20 days per year of PTO (FT) Access to various Travel, Restaurant, and Retail Discounts through HR Partners (FT/PT) Unlimited employee referral bonuses of up to $5,000! Tell your friends! (FT/PT) Career Development and Advancement Opportunities Nationwide through our Mentorship Program (FT/PT) Continued Education (CEU) Reimbursement Program for All Associates (FT/PT) Incredible Company Culture Access to Free Community Meals during working hours (FT/PT) PSL Cares Program provides financial support to employees with health-related needs! (FT/PT) Our Mission: We Celebrate and Enhance All Lives with Kindness & Integrity Highlights of the Cook Position: Possess knowledge of food preparation, ingredients, recipes, and equipment used for dining facilities A minimum of one (1) year relevant experience (preferred) Passion: Committed to being the well-spring of support, opportunity, vitality, balance, and dignity to those we serve Teamwork: Respects and values others Caring: Demonstrates empathy as well as a nurturing and loving attitude towards others Accountability: Holds oneself and team to the highest standards PSL is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, PSL will provide reasonable accommodations to qualified individuals with disabilities and encourages prospective associates and incumbents to discuss potential accommodations with PSL. The salary range for this position is $15.84 to $18.57. Pay is based on several factors including but not limited to education, work experience, certifications, etc. In addition to your salary, Pegasus Senior Living (PSL) offers benefits such as, a comprehensive benefits package employees, including medical, dental, and vision insurance coverage, disability insurance, 401(k) with match, paid time off (PTO), Flexible hours for better work-life balance, Employee assistance program.(all benefits are subject to eligibility requirements)., Other rewards may include annual bonuses, short- and long-term incentives, and program-specific awards. No matter where or when you begin a career with Pegasus Senior Living, you ll find a far-reaching choice of benefits and incentives.

As a Cook at Wingstop, you pride yourself on preparing quality food that tastes great and is consistent from day to day. This position is critical to Wingstop by ensuring we are compliant with company policies and procedures, including food safety and sanitation procedures. The ability to successfully focus on the job in a calm, yet efficient manner is key. Qualifications/ Education/ Experience: Guest service mentality with a genuine desire to serve the highest level of food and customer service to guests. Maintains a calm demeanor during periods of high volume or unusual events to keep the restaurant operating to standard and to set a positive example for the shift team. Manages multiple projects and timelines with a sense of urgency and follow-through Food Handler Certification is required. Maintain regular and consistent attendance and punctuality, with or without reasonable accommodation. Available to work flexible hours that may include mornings, evenings, weekends, late nights, and/or holidays. Summary of Key Responsibilities Responsibilities and essential job functions include but are not limited to the following: Acts with integrity, honesty, and knowledge that promote the culture, values, and mission of Wingstop. Follow company safety and sanitation policies and procedures; including but not limited to filtering and freshening of all fryer shortenings daily. Properly learn and execute all cooking and saucing guidelines to ensure the highest quality food is prepared and packaged according to guidelines. Ensure the proper amount and proportion of food is prepared in order to prevent food waste. Reading and understanding order tickets and preparing orders promptly. Coordinate and communicate ticket times to team members to ensure on-time delivery of guest orders within quoted guest order readiness times. Assist in keeping the kitchen clean throughout the shift maintaining clean as you go and consistently following closing sanitation procedures. Partner with the Manager on Duty of all safety, sanitation, or team member issues. Anticipates guest and restaurant needs by constantly evaluating the environment and guests for cues. Contributes to a positive team environment by working collaboratively with other team members, including training new cooks, and partnering with the General Manager on concerns. Assist other team members as needed. Follow directions given by the Manager on Duty; and ask for clarification when needed. Know and thoroughly understand the importance of good hygiene and food handling practices. Required Knowledge, Skills, and Abilities: Ability to learn quickly Ability to understand and carry out oral and written instructions and request clarification when needed Strong interpersonal skills Ability to work as part of a team Ability to build relationships Cook and restaurant experience a plus Ability to lift and carry, push, or pull heavy objects up to 50 pounds, with or without reasonable accommodation Ability to stand for long periods of time and work in a fast-paced environment Benefits: Assuming all eligibility factors are met, you will be eligible for company benefits such as: Medical/Rx, dental, and vision insurance packages for full-time employees. Life Insurance-$25k company provided with the election of health benefits. 401k- 4% match, 100%, at 90-days PTO WINGSTOP - FWS is an independently owned and operated franchisee. Equal Opportunity Employer.

The Assistant Chef provides full-scope, hand on productions cooking in the Community. Responsible for maintaining a superior level of quality service and cleanliness at all times. Essential Job Functions: Exemplify at all times the Community standards of cleanliness, sanitation, and operational organization. Responsible for adhering to food quality, appearance, and presentation standards at all times. Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per Policy and Procedures. Exhibit cooking standards of speed, accuracy, and efficiency. Knowledge in all areas of cooking preparation and production. Visit residents periodically to evaluate food service such as quality, quantity, temperature, and appearance: and conduct evaluations to make revisions in operations/procedures to promote improved food service. The Community embraces a culture of hospitality. To that end, all employees are expected, as a condition of employment, to follow the following in all interactions with residents, fellow employees and guests: We greet residents, employees and guests warmly, by name, and with a smile. We treat everyone with courteous respect. We strive to anticipate resident, employee and guest needs and act accordingly. We listen and respond enthusiastically in a timely manner. We hold ourselves and one another accountable. We embrace and value our differences. We make residents, employees and guests feel important. We ask, “Is there anything else I can do for you?” We maintain high levels of professionalism, both in conduct and appearance, at all times. We pay attention to details Education Required: High school diploma or the equivalent education, training and experience. Culinary Degree preferred. Years of Experience: Minimum of one (1) year of restaurant/senior living or equivalent cooking experience. Knowledge/Skills: Menu presentation, food preparation, production, food delivery systems, and utility Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies. Good communication skills (oral and written) Good inter-departmental communication and teamwork skills. Knowledge preparation and line production communication to other line/prep/dish person/management staff. Must hold current state required sanitation (Safe Food Handling and/or Certified Food Manager) certification/license. Familiarity with Microsoft Office Suite programs. Special Requirements (if applicable): Doctor's statement verifying free from communicable disease Food Handler Card

Cook Department: Oyster Bar It's great to meet you! Thanks for taking the time to learn more about the next generation of Station Casinos, a brand stemming from Frank Fertitta, Jr.'s inclusive spirit, forward-looking vision, and dedication to excellence. Durango exists to give locals a place to go-a destination for people to feel welcome and at home, and we need some people to help make this a reality. Interested? Then see why this role is important to us. This role is critical for us to succeed as an approachable, luxury destination offering best-in-class hospitality and exciting amenities for all. In addition, you will create a personalized moment for our guests. If you are willing to take on this responsibility, then check out what you will be doing. While there are several tasks that define your role, you will need to be really good at making it easy for our guests: delivering service with a personal touch and delighting others whenever possible, all with an approachable sense of luxury. Most of the time, you will be: Planning, preparing, and cooking food Items to ensure the highest quality service and experience for guests. Displaying and encouraging teamwork to maintain an organized and efficient workspace. Maintaining company cooking standards and assume responsibility for assigned station(s) individually or in support of others. What we can't train is what's inside of you. Our values are essential to us, and we need them to be important to you, too. We look for people who are naturally kind, inclusive, forward-thinking, reliable, passionate, and self-aware. THESE ARE NON-NEGOTIABLE. So far, so good, but just a few more things: In a perfect world, we would also like you to come with : Ability to perform basic cooking functions including carving, slicing, mixing, heating, and preparing pre-processed items including baked goods. Attention to detail in order to maintain unit's appearance and operating standards. Minimum of one to two years culinary experience preferred. Ability to obtain all necessary work cards So, what do you think? Is this you? Then what are you waiting for? Go ahead and fill out the application form. And if not, no problem. We still think you're great and hope to catch up soon! #LI-DNI

Support Staff/Assistant Cook Date Available: 08/19/2024 Closing Date: Open Until Filled JOB DESCRIPTION TITLE: ASSISTANT COOK REPORTS TO: SCHOOL NUTRITION PROGRAM DIRECTOR TERMS OF EMPLOYMENT: 175 - 179 DAYS/YEAR SALARY RANGE: CLASSIFIED SALARY SCHEDULE RANGE 8-C $17.45 - $26.05 EMPLOYER/EMPLOYEE PAID $14.67 - $21.92 EMPLOYER PAID PERS BENEFITS: Nevada State Public Employees Retirement System (PERS) - 20+ HRS. PER WEEK Employer paid Medical, Dental, Vision and Life Insurance - 25+ HRS. PER WEEK No State Tax FLSA STATUS NON-EXEMPT SUMMARY OF POSITION Performs moderately difficult work in the performance of food service work involving cooking and preparing food and assisting in the management operation within a school facility, including assisting in the planning, organizing and preparing quality meals that are served in a safe, sanitary, nutritious, and appealing manner. RESPONSIBILITIES AND ESSENTIAL FUNCTIONS Prepare menu items for cooking and serving including entrees, breads, salads, fresh fruits, vegetables and occasionally desserts. Set up food serving stations and serve, cleans and stores dishes, utensils, cafeteria equipment and food supplies; cleans work areas; operates kitchen equipment. Assist with supervision of student help. Operate a cash register; accept payments for food when necessary. Substitute for the Nutrition Manager as needed. Assist in the maintenance of school cafeteria records, orders and inventory supplies. Promote the school meal programs and provide excellent customer service. NON-ESSENTIAL FUNCTIONS Perform other related duties as assigned. WORK CONTACTS Frequent contact with students, staff and parents. The majority of contacts are in person. REQUIRED KNOWLEDGE, SKILLS & ABILITIES Knowledge of reading, writing and business math; knowledge of the cooking and food preparation techniques as applied to institutional school food preparation; knowledge of commonly encountered commercial kitchen equipment and utensils and their safe handling and operation; knowledge of proper food handling, cleaning and storage; knowledge of established USDA guidelines concerning nutritional requirements for school lunch programs ABILITY TO Operate cooking and food preparation equipment. Prepare food in accordance with applicable guidelines. Follow detailed recipes and instructions. Establish and maintain a cooperative and positive relationship with others (parents, students, staff) contacted in the course of work. Work independently. Maintain accurate and detailed statistical and/or confidential records and documentation. Understand and follow oral and written instructions. Ability to lift, carry, push and pull objects up to 35 lbs. Maintain regular attendance. SUPERVISION RECEIVED Work is performed under the general supervision of the Nutrition Manager. The Nutrition Manager will at least annually evaluate the Assistant Cook's performance. SUPERVISION EXERCISED None CONDITIONS OF WORK Work involves lifting, bending, standing, pushing, and pulling. SAFETY SENSITIVE: YES NO X ACCEPTABLE EXPERIENCE AND TRAINING Some experience in commercial or institutional food preparation and high school graduation or equivalent; or any equivalent combination of experience and training which provides the knowledge, skills and abilities to perform the work. LICENSES/CERTIFICATES Serve Safe Food Handler's Certificate required within 30 days of hire. PHYSICAL AND MENTAL/INTELLECTUAL REQUIREMENTS The physical and mental/intellectual requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Those requirements include: Strength, dexterity, and coordination to use keyboard and video display terminal for prolonged periods.Sedentary to heavy exertion of force involving 10-25 pounds frequently with up to 50 pounds occasionally.May involve negligible up to significant stand/walk/push/pull/carry. May involve climbing, standing, walking, pushing, pulling, carrying, and balancing, stooping, kneeling, crouching, reaching, handling, and repetitive fine motor activities.Mobility to work in a typical classroom setting and use standard classroom equipment.The ability to interact professionally, communicates effectively, and exchange information accurately with all internal and external members of the school community. In compliance with applicable disability laws, reasonable accommodations may be provided for qualified individuals with a disability who require and request such accommodations.Applicants and incumbents are encouraged to discuss potential accommodations with the employer. EMPLOYEE PUNCTUALITY AND APPEARANCE In order for DCSD schools to operate effectively, employees are expected to perform all assigned duties and work all scheduled hours during each designated workday, unless the employee has received approved leave. Any deviation from assigned hours must have prior approval from the employee's supervisor or building administrator. All employees are required to report to work dressed in a manner that reflects a positive image of DCSD and is appropriate for their position. NOTICE OF NON-DISCRIMINATION/EQUAL OPPORTUNITY EMPLOYER The Douglas County School District does not discriminate against any person on the basis of race, creed/religion, color, national or ethnic origin, sex (including pregnancy), gender identity or expression, genetic information, sexual orientation, disability, marital status, age, veterans or military status, or political affiliation in admission to or access to, treatment or employment, or participation in its programs and activities, and provides equal access to the Boy Scouts of America and other designated youth groups, pursuant to federal and state laws including, but not limited to, Title VI and VII of the Civil Rights Act of 1964, Title IX of the Education Amendments of 1972, Section 504 of the Rehabilitation Act of 1973, Title II of the American with Disabilities Act of 1990, the Individuals with Disabilities Education Improvement Act (IDEA), and the Boy Scouts of America Equal Access Act. The Douglas County School District is an equal opportunity employer and will not knowingly discriminate in any area of employment, which includes recruiting and hiring practices, working conditions, training, promotion, and terms and conditions of employment. Individuals with a disability who require reasonable accommodation(s) during any step of the screening process or who have questions about qualifications should notify a representative in Human Resources. Notification may be made in person, in writing, or by calling **************. The Superintendent of Douglas County School District has designated the following position to handle inquiries regarding student and employee non-discrimination policies: Executive Director of Human Resources 1638 Mono Avenue Minden, Nevada 89423 Phone: **************

Kitchen lead perform various kitchen tasks. Their duties and responsibilities include scheduling cooking, assigning meal for each day of the week that the club is open by filling out the mineral county Boys & Girls Club food menus. Kitchen lead is responsible for the preparation of meal which includes ingredients, helping other staff with unloading food items from delivery trucks, and washing and drying the utensils, dishes, and cookware. Also includes cleaning: Tables, kitchen countertop and flooring and the hallway. Kitchen lead will be responsible for filling out the daily meal count form and submitting them to the Yerington office. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: Kitchen lead is responsible for ordering food for the Club members and organizing their menu for the month. Scheduling meals and preparation of meals for the day. Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene. Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes. Assisting the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat. Sweeping and mopping the kitchen floors as well as wiping down kitchen walls. Assisting with the unloading of delivered food supplies. Organizing and correctly storing food supplies. Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions. Stirring and heating soups and sauces as well Kitchen Staff are responsible for keeping the area cleaned and trash need to be taken out at the end of each shift. OTHER RESPONSIBILITIES: May perform other duties in the club and assumes additional responsibilities as directed by the supervisor/Leadership. DESIRED MINIMUM QUALIFICATIONS: · The ability to stand for extended periods. · The ability to work in a fast-paced environment. · The ability to work in a team. · Excellent organizational and time management skills. · Effective communication skills. Needs to have a Safe Serve certificate or willing to take the class. TOOLS AND EQUIPMENT USED Cutting and chopping boards, chef knives, pans and pots, pounders, and marinade equipment, measuring cups, stove, oven, dishwasher and more.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Cook must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the Cook must be aware of while operating in the kitchen. This role will pay an hourly rate of $23.50 to $28.50. Benefits for PT roles: 401(k) savings plan and 401(k) matching. EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline. Responsibilities Responsible for cooking and packaging food product which is prepared to order or kept warm until sold. Receives verbal orders from the front counter staff for food product requirements for guest orders. Responsible for maintaining quality and production standards on all menu items. Food must be fresh and of high quality when served to the guests. Responsible for portion control and serving temperatures of all products served in the concession stand. Responsible for cleaning, stocking and restocking of workstations and displays. Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers and ovens. Ensures that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away and floor is swept and mopped at end of shift. The Cook must be checked out before ending the shift by the Floor Supervisor to ensure the concession stand meets cleanliness standards. Maintains sanitation, health and safety standards in work areas. Must show demonstrated ability to meet the company standard for excellent attendance. Qualifications Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read, and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Overview Cook JOIN AN OUTSTANDING TEAM! What's your wish list for the perfect job? Maybe it's to make a positive impact in the world, or to grow your career. Maybe working with a great team is top priority, or to feel respected and valued. If your answer is "all of the above", consider becoming a Cook at Marquis Companies. It's an opportunity for compassionate people to make a difference in a highly supportive and rewarding environment. Simply put, as the Cook, you would be responsible for creative and delectable dishes to add to our growing menu. This is a great opportunity for someone who is forward-thinking and passionate about culinary arts! Duties include following recipes, portion controls, and presentation specifications; preparing food items needed to service; setting up efficient flow of the cook line; and assisting with the sanitation of the kitchen, walk-in, and storage areas. Marquis operates 26 senior care facilities in Oregon, Nevada, California, and provides rehab and pharmacy services across the nation. You'll be joining a family of more than 4,000 employees, and one purpose unites us all-to be champions of every journey. In addition to a wide variety of career opportunities, we offer a comprehensive benefits package that can include: Competitive Wages Paid Vacation and Sick Time Medical, Dental, and Vision Insurance Life insurance, short term disability, AD&D coverage Flex Spending for Medical & Dependent Care 401(k) Plan with Employer Match Continual growth opportunities & up to $25,000 towards ongoing education Uniforms provided upon hire & on employment anniversary Employee Referral Bonus Employee Assistance Program Employee cell phone discount Vital Life Foundation contribution for non-profit Volunteer hours Qualifications Basic understanding of professional cooking and knife-handling skills Obtain and maintain a food handler's card Ability to work calmly and effectively under pressure Ability to problem-solve and communicate EEO Statement "Be here. Be you. " For more than 30 years, Marquis Companies and Consonus Healthcare have been serving seniors and welcoming staff of all backgrounds, skills, and perspectives. The Marquis family of companies offer a rich heritage of embracing differences and honoring individuality. We've continued to grow in our appreciation of diversity in the workplace. We know it builds strength, drives innovation, and brings valuable new perspectives and energy. We're committed to making our workforce an even greater reflection of the people and communities we serve, and we are honored our employees have chosen to work at Marquis and Consonus. Everything we do as a company is driven by our mission to help those we serve, and each other, live the best rest of our lives. That means you being you - without apology or compromise. We value your every uniqueness and continue to curate, nurture, and sustain an inclusive culture. It's the foundation of who we are and the evolution of our collective future.

Full-time Description Charleston Peak Winery is currently seeking a skilled Prep Cook to join our team and enhance the wine-tasting experience by preparing delicious food items to complement our wines. As a Prep Cook at CPW, your role will involve preparing and cooking simple, yet delicious, food items to accompany wine tastings. You will also be responsible for maintaining the cleanliness of the kitchen and managing food inventory. Previous kitchen experience is a requirement for this position. Key Responsibilities: Prepare and cook food items that pair well with our wines and enhance the tasting experience Follow established recipes and maintain consistent quality Clean and maintain the kitchen, ensuring it meets health and safety standards Monitor and manage food inventory, ordering supplies as needed Work closely with the tasting room team to coordinate food and wine pairings Requirements Previous kitchen experience Knowledge of food safety and hygiene practices Ability to follow recipes and maintain consistent quality Strong organizational and inventory management skills Flexibility to work weekends and holidays Exceptional communication and interpersonal skills Ability to work weekends and holidays, as these are typically peak times in the wine industry Must be at least 21 years of age Team player with a positive attitude and the ability to work in a fast-paced environment Valid driver's license and reliable personal transportation How to Apply: If you have the necessary kitchen experience and are passionate about creating delightful food pairings that complement our wines, we invite you to apply for the Prep Cook/Dishwasher position at CPW. Please submit your resume and a cover letter highlighting your relevant experience and why you are a great fit for our team. Charleston Peak Winery is an equal-opportunity employer.

Job Highlights Come join our amazing dietary team! We are hiring PRN cooks! Culinary Arts is a calling, a passion. Our residents and patients look forward to their meal times and have high expectations of our nutrition staff. We are searching for an experienced and enthusiastic Cook to create fresh, delicious meals for our patients and residents. Utilize your background in culinary arts. If cooking is your passion, apply today! Posted Salary Range USD $16.50 - USD $19.00 /Hr. Duties & Responsibilities Prepare food for regular and therapeutic diets according to the planned menu, while utilizing standardized recipes to do so. Ensure that food prepared is of proper quantity and in accordance with established time schedules. Utilize correct portion control utensils during the preparation and duration of food service in order to ensure that the proper quantity of food is prepared. Check and maintain proper food temperatures during food preparation and services, making sure to record those temperatures according to the established policy. Ensure that an adequate supply of food, supplies, etc. are available at all times; reporting inadequate stock levels to the supervisor in a timely manner. Qualifications & Requirements Must possess at minimum a High School Diploma or equivalent (GED) Must have, as a minimum, 1 year of dietary experience in a hospital, skilled nursing care facility, or other related medical facility. Food handler's permit required Any combination of experience and training which provides the required skills, knowledge and abilities. Must be able to speak, understand, and write fluently in English Reliable transportation required Benefits All of our employees are valued and receive a competitive wage; full time team members are also offered a comprehensive benefit package which includes: Medical, Dental, Vision, Life and Disability Insurance/ Flexible Spending Accounts Tuition Reimbursement & Nursing Loan Repayment Programs PerkSpot - Local Deals and Weekly Perks Program 401(k) Paid Time Off Plan New Pet Insurance Discount available DailyPay option available! - Get your pay, when you need it. Purchasing Power - online purchase/payroll deduction Tickets at Work - entertainment ticket discounts Employee Assistance Plan - easy-to-use services to help with everyday challenges of life (available for all employees and their families) Helping Friends Foundation - our employees' hardship/crisis fund Auto and Home Insurance - employee discount available - payroll deduction! In-facility education programs and more! EOE Statement Drug Free, Smoke-Free work place. Equal Opportunity Employer, including disability/vets

With a career at HMSHost, you really benefit! We Offer * Health, dental and vision insurance * Generous paid time off (vacation, flex or sick) * Holiday pay * Meal and Transportation Benefits * *401(k) retirement plan with company match * *Company paid life insurance * *Tuition reimbursement * Employee assistance program * Training and exciting career growth opportunities * Referral program - refer a friend and earn a bonus * Benefits may vary by position so ask your recruiter for details. Airport Location: Las Vegas Airport F&B Advertised Compensation: $17.21 to $21.51 Summary: The Hot Foods Cook is responsible for preparing cooked foods and must be able to perform all station functions of Fry, Flat Top Griddle, Pantry, and cooking eggs; communicating ticket times and potential problems to the manager on duty and servers as necessary; providing the highest quality of service to customers and associates at all times; performs all other responsibilities as directed by the business or as assigned by management. This is a non-exempt position and typically reports to Store Manager, Assistant Store Manager, or General Manager depending upon local requirements. Essential Functions: * Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving food items which may include soups, meats, vegetables, desserts and other food and beverage products * Tastes products, follow menus, estimate food requirements, check production and keep records in order to accurately plan production requirements and requisition supplies and equipment as needed * Cleans and sanitizes workstations and equipment * Practices excellent food safety and sanitation practices and complies with HACCP standards * Operates a variety of kitchen equipment, Measures and mixes ingredients, washes, peels, cuts and shreds fruits and vegetables * Stocks, dates, rotates, and checks temperature of product Minimum Qualifications, Knowledge, Skills, and Work Environment: * Requires food preparation skills and knowledge of HACCP standards * Requires a minimum of 1 year of closely related cooking experience, work experience in high volume or fast casual dining restaurant environment preferred * Requires food knowledge pertaining to Soups, Sauté, Broiler, Fry, and Pantry * Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers * Requires the ability to lift and/or move up to 40 pounds * Requires the ability to bend, twist, and stand to perform normal job functions * Frequently immerses hands in water and water diluted with chemical solutions * Frequently works with sharp knives, utensils, and hot plates * Frequently works in hot environment To learn more about HMSHost and additional career opportunities, visit ************************* Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW) Nearest Major Market: Las Vegas

We are looking for a Line Cook to prepare food items according to the menu and recipe standards of Bistecca Italian Steakhouse. ESSENTIAL DUTIES & RESPONSIBILITIES Responsible for quality of food, preparation, and presentation. Prepares all menu items in accordance with recipe and preparation standard. Following the methods of food preparation and cooking, sizes of portions, mixing of sauces, and garnishing of foods to ensure food is prepared properly. Operates and maintains food preparation and other kitchen equipment safe and clean working environment by complying with health and safety guidelines including maintaining a clean and sanitary workstation, tables, shelves, grills, broilers, fryers, sauté burners, flat top range and refrigeration equipment. Assist multiple stations with food prep, cooking and plating (e.g., broiler, sauté, fryer etc.) Ensure freshness of products. Handle, store and rotate all products properly in accordance with SNHD regulations. Maintain all working stations such as food preparation, cooking, kitchen cleanliness and dish station. Properly label all prepared food items in accordance with Health Department standards. Check food and kitchen supplies; ensure cooking utensils, pans, and other equipment is kept in a clean and sanitary condition. Adhere to all health code regulations and standards. Assign cleaning duties as needed. Assist with training of kitchen personnel. Record food temperatures, production, and waste on required documentation. Maintain all working stations such as food preparation, cooking, kitchen cleanliness and dish station. Ability to work varied shifts, including nights, weekends and holidays. Perform other duties as assigned. EDUCATION & EXPERIENCE High school diploma or GED required. 2 year experience required. Must be able to communicate clearly and effectively. Be able to reach, bend and pull frequently and lift up to 40 pounds. Be able to work in a standing position for long periods of time. Work in a heated environment so as to different temperatures throughout the work shift. The position will require a valid Nevada Health card.

Westgate Resorts provides a diverse range of vacation experiences. From sandy beaches on the Atlantic Ocean to snow-covered Utah mountains, families can affordably experience the country's most desirable vacation destinations. A world leader in the timeshare and hospitality industry, Westgate has resorts in Florida, Tennessee, South Carolina, Missouri, Utah, Nevada, and Arizona. Westgate meets every vacation expectation, for every family, for every budget. As we continue growing, we will continue offering the best and most-affordable vacation options out there! Job Description General Summary Of Duties: At kitchen/assigned fry station, safely prepare food to recipe standard for service to the guest. Qualifications Role and Responsibilities: (Includes but is not limited to the following) In a timely fashion, physically slice, chop, dice, cook and prepare food to recipe standards for service to the guest. Make sure items prepared are appealing to the eye. Keep adequate par level so that all items on the menu may be served. Performance Requirements: (Knowledge, skills and abilities) Ability to read, write, speak and understand the English language for recipes and menus. Ability to read, write, speak and understand the English language to comprehend basic instructions/requests and to read caution and/ or safety notices. Ability to read, write, speak and understand the English language in order to complete food requisitions and communicate with other employees. Ability to read, write, speak and understand the English language in case of emergency situations. Ability to read, write, speak and understand the English language to comprehend and follow verbal/written instructions/requests from management, guest and other employees. Communicate with supervisor throughout the shift. Ability to perform duties within temperature ranges of hot to normal to refrigerated. Sufficient manual dexterity of hand in order to use kitchen knives and slicer. This position requires considerable physical activity on a continuous basis throughout the shift including riding elevators. Ability to operate kitchen equipment including deep fryer, broiler, oven and mixer. Ability to work in unfavorable conditions which can occasionally be hot, noisy and wet. Ability to read, write, speak and understand the English language to comprehend product labeling instructions to enable the safe application of products and processes. Perform all assigned side work to include replenishing condiments and restocking banquet shelves with supplies. Check station before, during and after shift for proper set-up and cleanliness and verbally advise supervisor of inventory. Good working knowledge of accepted standards of sanitation. "CLEAN AS YOU GO" -- Keep your workstation neat and orderly, and perform general cleaning tasks using standard hotel cleaning products, as assigned, to adhere to standards. Ability to maintain attendance in conformance with standards. Ability to maintain a neat, clean and well-groomed appearance. Education Requirements Any combination of education, training, or experience that provides the required knowledge, skills, and abilities. Ability to obtain/renew all government required licenses or certification. [Las Vegas Metropolitan Police Department Non-Gaming Work Permit; Clark County Health Card]

Summary of Essential Job Functions Maximizing potential dining room and room service revenue through quality, uniformity, portion size and presentation of all food products. Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers. Start food items that are prepared ahead of time, making sure not to over-prepare estimated needs. Date all food containers and rotate as per Sheraton Hotel standards, 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, if applicable. Return all food items not used on next shift to designated storage areas, being sure to cover and date all perishables. Assist in setting up plans and actions to correct any food cost problems, and control food waste, loss and usage per Sheraton Hotel standards. Support all kitchen, banquet, and room service staff. Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill. Comply with attendance rules and be available to work on a regular basis. Perform any other job-related duties as assigned. Abilities Required Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Communicate well with guests. Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule. Open to training for advancement in our kitchen a plus

Job Details Hyatt Place Reno - Reno, NV Full-Time/Part-Time High School $17.00 - $18.00 Hourly None Entry LevelDescription Complimentary Breakfast Cook Prepare all food items for the hotel outlets, based on standardized recipes while complying with all applicable sanitation, health, and personal hygiene standards. ESSENTIAL RESPONSIBILITIES Prepare food items for customers using a quality predetermined method in a timely and consistent manner. Measures and mixes ingredients according to recipes, using variety or kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare foods. Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles Set up station with predetermined mise en place required to service all functions. Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles. Clean food preparation areas, cooking surfaces, and utensils. Maintain sanitation, health, and safety standards in work areas. Verify that prepared food meets requirements for quality and quantity. Set up complimentary breakfast areas. Pull necessary stock and indicate on pull sheets for processing of all inventories used. Completing pull sheets and delivering to stewards for processing of necessary dishes and utensils. Polish all glass, plates, and stemware. Place food product out in an appetizing and appealing manner. Greet all guests arriving and ensure all guests entering are allowed access. Familiarize new guests with the stations and offer any assistance. Clean up after guests are finished and prepare for arrival of new guests. Maintain lounge by sweeping, detailed cleaning of all countertops, chafing dishes, cabinets, pantries, chairs, and tables. Dusting of mirrors, artwork, computer, desk, fax machine, and display tables. Cleaning of windows, sweeping of patio, cleaning of trash from guests in landscaping around patio. Clean all walls and entry doors. Clean highchairs. Break down all stations and return dirty dishes to kitchen. Refill all supplies, including salt and pepper dispensers, restock napkins, condiments, and leave lounge stocked and clean for the next shift. Clean refrigerator, start dishwasher, clean kitchen floors, and clean cart while placing clean bus tubs. All other duties assigned by manager or supervisor. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: Assist with any guest inquiry. Follow all company and safety and security policies and procedures. Report maintenance problems, safety hazards, accidents, or injuries. Perform other reasonable job duties as requested by direct and indirect supervisors. PHYSICAL DEMANDS Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more. Must be able to stand and exert well-paced mobility for up to four (4) hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. Must be able to lift up to 45 lbs. as needed. Must be able to push and pull carts and equipment weighing up to 250 lbs. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations. Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write, and understand the primary language used in the workplace. Requires good communication skills, both verbal and written. Must have excellent leadership capability and customer relations skills. Must be detail oriented with outstanding organizational and communication skills. Must possess basic computer skills. Must possess basic computational ability. Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts. Self-driven and able to work independently. Experience in using cutting tools, cookware and bakeware Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.) EDUCATION High school or equivalent education required. EXPERIENCE Minimum 2 years cooking experience, preferably high volume LICENSES OR CERTIFICATIONS Food Handlers certification required. GROOMING All Staff Members must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy.

In most jobs, everyone doesnt spontaneously erupt into applause and start raining down high-fives. At Buffalo Wild Wings, thats just a Thursday night. This is the place to start the next phase of your career. Whether you grow in our system here or your game-plan takes you elsewhere, we want you to have an experience that lasts a lifetime. GAME TIME ENERGY, LIFETIME EXPERIENCE You'll work directly within the Heart of House as a Kitchen Team Member/Cook. You will work in multiple stations, inclusive of Chip, Shake, Grill, Southwest, and Expo. Through the production of all Buffalo Wild Wings food items, you'll be key in creating legendary experiences for our guests. HOME OF THE GREATEST OF ALL TIMES Buffalo Wild Wings fuels moments worth sharing for our guests and for our team members. And, when that means access to all these benefits and the game is always on well, thats just another day at the office. Weekly Pay Flexible Schedule Shift meal discount and family dining discount* Best in Class Training & Continuous Learning Advancement Opportunities Paid Time Off* 401(k) Retirement Plan* Tuition Benefits* 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 YOU GOT THIS You are 16 years of age (or higher, per applicable law). You know what it takes to fuel moments worth sharing and have exceptional time management, attention to detail, and guest service skills. Not sure if your experience aligns? We encourage you to apply. Sports-lover or not, all backgrounds are welcome here. Buffalo Wild Wings, Inc. is an equal opportunity employer. *Subject to availability and certain eligibility requirements. RequiredPreferredJob Industries Other

Cook As a Cook at Wingstop you pride yourself on preparing quality food that tastes great and is consistent from day to day. This position is critical to Wingstop by ensuring we are compliant with company policies and procedures, including food safety and sanitation procedures. Ability to successfully focus on the job in a calm, yet efficient manner is key. Qualifications/ Education/ Experience: Guest service mentality with a genuine desire to serve the highest level of food and customer service to guests. Maintains a calm demeanor during periods of high volume or unusual events to keep restaurant operating to standard and to set a positive example for the shift team. Manages multiple projects and timelines with a sense of urgency and follow through Food Handler Certification required. Maintain regular and consistent attendance and punctuality, with or without reasonable accommodation. Available to work flexible hours that may include mornings, evenings, weekends, late nights and/or holidays. Summary of Key Responsibilities Responsibilities and essential job functions include but are not limited to the following: Acts with integrity, honesty and knowledge that promote the culture, values, and mission of Wingstop. Follow company safety and sanitation policies and procedures; including but not limited to filtering and freshening of all fryer shortenings daily. Properly learn and execute all cooking and saucing guidelines to ensure the highest quality food is prepared and packaged according to guidelines. Ensure the proper amount and proportion of food is prepared per order to prevent food waste. Reading and understanding order tickets and preparing orders in a timely manner. Coordinate and communicate ticket times to team members to ensure on-time delivery of guest orders within quoted guest order readiness times. Assist in keeping the kitchen clean throughout the shift maintaining clean as you go and consistently following closing sanitation procedures. Partner with Manager on Duty of all safety, sanitation, or team member issues. Anticipates guest and restaurant needs by constantly evaluating environment and guests for cues. Contributes to a positive team environment by working collaboratively with other team members, including training new cooks, and partnering with the General Manager on concerns. Assist other team members as needed. Follow directions given by Manager on Duty; and asks for clarification when needed. Know and thoroughly understand the importance of good hygiene and food handling practices. Required Knowledge, Skills and Abilities: Ability to learn quickly Ability to understand and carry out oral and written instructions and request clarification when needed Strong interpersonal skills Ability to work as part of a team Ability to build relationships Cook and restaurant experience a plus Ability to lift and carry, push, or pull heavy objects up to 50 pounds, with or without reasonable accommodation Ability to stand for long periods of time and work in a fast-paced environment Benefits: Assuming all eligibility factors are met, you will be eligible for company benefits such as: Medical/Rx, dental and vision insurance packages for full-time employees. Life Insurance-$25k company provided with election of health benefits. 401k- 4% match, 100%, at 90-days PTO WINGSTOP - FWS is an independent owned and operated franchisee. Equal Opportunity Employer.

Support Staff/Assistant Cook Date Available: 08/19/2024 Additional Information: Show/Hide TITLE: ASSISTANT COOK REPORTS TO: SCHOOL NUTRITION PROGRAM DIRECTOR TERMS OF EMPLOYMENT: 175 - 179 DAYS/YEAR SALARY RANGE: CLASSIFIED SALARY SCHEDULE RANGE 8-C $17.45 - $26.05 EMPLOYER/EMPLOYEE PAID $14.67 - $21.92 EMPLOYER PAID PERS BENEFITS: Nevada State Public Employees Retirement System (PERS) - 20+ HRS. PER WEEK Employer paid Medical, Dental, Vision and Life Insurance - 25+ HRS. PER WEEK No State Tax FLSA STATUS NON-EXEMPT SUMMARY OF POSITION Performs moderately difficult work in the performance of food service work involving cooking and preparing food and assisting in the management operation within a school facility, including assisting in the planning, organizing and preparing quality meals that are served in a safe, sanitary, nutritious, and appealing manner. RESPONSIBILITIES AND ESSENTIAL FUNCTIONS * Prepare menu items for cooking and serving including entrees, breads, salads, fresh fruits, vegetables and occasionally desserts. * Set up food serving stations and serve, cleans and stores dishes, utensils, cafeteria equipment and food supplies; cleans work areas; operates kitchen equipment. * Assist with supervision of student help. * Operate a cash register; accept payments for food when necessary. * Substitute for the Nutrition Manager as needed. * Assist in the maintenance of school cafeteria records, orders and inventory supplies. * Promote the school meal programs and provide excellent customer service. NON-ESSENTIAL FUNCTIONS Perform other related duties as assigned. WORK CONTACTS Frequent contact with students, staff and parents. The majority of contacts are in person. REQUIRED KNOWLEDGE, SKILLS & ABILITIES Knowledge of reading, writing and business math; knowledge of the cooking and food preparation techniques as applied to institutional school food preparation; knowledge of commonly encountered commercial kitchen equipment and utensils and their safe handling and operation; knowledge of proper food handling, cleaning and storage; knowledge of established USDA guidelines concerning nutritional requirements for school lunch programs ABILITY TO Operate cooking and food preparation equipment. Prepare food in accordance with applicable guidelines. Follow detailed recipes and instructions. Establish and maintain a cooperative and positive relationship with others (parents, students, staff) contacted in the course of work. Work independently. Maintain accurate and detailed statistical and/or confidential records and documentation. Understand and follow oral and written instructions. Ability to lift, carry, push and pull objects up to 35 lbs. Maintain regular attendance. SUPERVISION RECEIVED Work is performed under the general supervision of the Nutrition Manager. The Nutrition Manager will at least annually evaluate the Assistant Cook's performance. SUPERVISION EXERCISED None CONDITIONS OF WORK Work involves lifting, bending, standing, pushing, and pulling. SAFETY SENSITIVE: YES NO X ACCEPTABLE EXPERIENCE AND TRAINING Some experience in commercial or institutional food preparation and high school graduation or equivalent; or any equivalent combination of experience and training which provides the knowledge, skills and abilities to perform the work. LICENSES/CERTIFICATES Serve Safe Food Handler's Certificate required within 30 days of hire. PHYSICAL AND MENTAL/INTELLECTUAL REQUIREMENTS The physical and mental/intellectual requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Those requirements include: * Strength, dexterity, and coordination to use keyboard and video display terminal for prolonged periods.Sedentary to heavy exertion of force involving 10-25 pounds frequently with up to 50 pounds occasionally.May involve negligible up to significant stand/walk/push/pull/carry. May involve climbing, standing, walking, pushing, pulling, carrying, and balancing, stooping, kneeling, crouching, reaching, handling, and repetitive fine motor activities.Mobility to work in a typical classroom setting and use standard classroom equipment.The ability to interact professionally, communicates effectively, and exchange information accurately with all internal and external members of the school community. * In compliance with applicable disability laws, reasonable accommodations may be provided for qualified individuals with a disability who require and request such accommodations.Applicants and incumbents are encouraged to discuss potential accommodations with the employer. EMPLOYEE PUNCTUALITY AND APPEARANCE In order for DCSD schools to operate effectively, employees are expected to perform all assigned duties and work all scheduled hours during each designated workday, unless the employee has received approved leave. Any deviation from assigned hours must have prior approval from the employee's supervisor or building administrator. All employees are required to report to work dressed in a manner that reflects a positive image of DCSD and is appropriate for their position. NOTICE OF NON-DISCRIMINATION/EQUAL OPPORTUNITY EMPLOYER The Douglas County School District does not discriminate against any person on the basis of race, creed/religion, color, national or ethnic origin, sex (including pregnancy), gender identity or expression, genetic information, sexual orientation, disability, marital status, age, veterans or military status, or political affiliation in admission to or access to, treatment or employment, or participation in its programs and activities, and provides equal access to the Boy Scouts of America and other designated youth groups, pursuant to federal and state laws including, but not limited to, Title VI and VII of the Civil Rights Act of 1964, Title IX of the Education Amendments of 1972, Section 504 of the Rehabilitation Act of 1973, Title II of the American with Disabilities Act of 1990, the Individuals with Disabilities Education Improvement Act (IDEA), and the Boy Scouts of America Equal Access Act. The Douglas County School District is an equal opportunity employer and will not knowingly discriminate in any area of employment, which includes recruiting and hiring practices, working conditions, training, promotion, and terms and conditions of employment. Individuals with a disability who require reasonable accommodation(s) during any step of the screening process or who have questions about qualifications should notify a representative in Human Resources. Notification may be made in person, in writing, or by calling **************. The Superintendent of Douglas County School District has designated the following position to handle inquiries regarding student and employee non-discrimination policies: Executive Director of Human Resources 1638 Mono Avenue Minden, Nevada 89423 Phone: ************** Attachment(s): * SNP - ASSISTANT COOK.pdf