Cook Jobs in Vienna, WV

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

3545 Maple Ave. Zanesville, OH 43701 Line 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 Zanesville 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. Through your training in the Passport Program, you will receive pay raises after 30 days and 90 days of employment. 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!

Cambridge is looking to add a dietary member to the team - Join our team this spring season! Cambridge is the place to be! We offer competitive wages, daily pay, flexible hours and great benefits! Come see us today! The primary purpose of your job position is to prepare food in accordance with current applicable federal, state, and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Head Cook and/or Director of Food Services, to assure that quality food service is provided at all times. DELEGATION OF AUTHORITY As Cook, you are delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned duties. ESSENTIAL JOB FUNCTIONS STATEMENT Every effort has been made to identify the essential functions of this position. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is an essential function of the position. SAFETY FACTORS: Risk Potential to Blood/Body Fluids: Category I: Tasks in this category involve exposure to blood, body fluids, or tissues, and require the use of personal protective equipment. Category II: Tasks in this category involve no exposure to blood, body fluids, and/or tissues, but employment may require performing unplanned category I tasks. Category III: these tasks require no exposure to blood, body fluids, and/or tissues, and category I tasks are not a condition of employment. ESSENTIAL JOB FUNCTIONS & RESPONSIBILITIES Administrative Functions Review menus prior to preparation of food. Inspect special diet trays to assure that the correct diet is served to the resident in accordance with diet order and correction portion size Perform administrative requirements such as completing necessary forms, reports, etc., and submit to the Director of Food Services. Coordinate dietary service with other departments as necessary. Work with the facility's dietitian as necessary and implement recommended changes as required. Assure that dietary substitutions are made in accordance with facility dietitian recommendations Ensure that all dietary procedures are followed in accordance with established policies. Assist in standardizing the methods in which work will be accomplished. Assume the authority, responsibility and accountability of Cook. Ensure that menus are maintained and filed in accordance with established policies and procedures. Assist in establishing food service production line, etc., to assure that meals are prepared on time. Process diet changes and new diets as received from Nursing Services. Others as deemed necessary and appropriate, or as may be directed. Personnel Functions Develop and maintain a good working rapport with inter-department personnel as well as with other departments within the facility to assure that food service can be properly maintained to meet the needs of the residents. Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the department. Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Director of Food Services. Staff Development Participate and assist in departmental studies and projects as assigned or that may become necessary. Attend and participate in workshops, seminars, etc., as directed. Attend and participate in annual HazCom, bloodborne pathogens, and TB in-service training programs. Dietary Service Prepare meals in accordance with planned menus and standardized recipes. Prepare and serve meals that are palatable and appetizing in appearance. Prepare and serve meals in accordance with required food temperature at point of service. Serve food in accordance with established portion control procedures. Prepare food for therapeutic diets in accordance with planned menus and physician orders. Prepare food in accordance with standardized recipes and special diet orders. Prepare and serve bedtime snacks. Be sure that appropriate equipment and utensils are provided with the resident's meal tray. Review care plans to assure that current dietary information is consistent with foods served. Prepare and serve substitute foods to residents who refuse foods served. Safety and Sanitation Prepare food in accordance with sanitary regulations as well as our established policies and procedures. Ensure that safety regulations and precautions are followed at all times by all personnel. Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks. Assist/direct daily or scheduled cleaning duties in accordance with established policies and procedures. Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained. Report all hazardous conditions/equipment to the Director of Food Services immediately. Report all accidents/incidents as established by department policies. Fill out and file reports as directed. Assist in maintaining food storage areas in a clean and properly arranged manner at all times. Assure that all food is stored at the proper temperature- dry storage, refrigerator and freezer; Assure that temperature logs are maintained for all refrigerated and frozen food areas each shift Dispose of food and waste in accordance with established policies. Wear protective clothing and equipment when handling infectious waste and/or blood/body fluids. Report missing/illegible labels or MSDSs to the Director of Food Services. Equipment and Supply Functions Ensure that food and supplies for the next meal are readily available. Assist in inventorying and storing in-coming food, supplies, etc., as necessary. Recommend to the Director of Food Services the equipment and supply needs of the department. Resident Rights Maintain confidentiality of all pertinent resident care information. Knock before entering a resident's room. Review complaints and grievances and make necessary oral/written reports to the Director of Food Services. Follow facility's established procedures. Miscellaneous Assist in serving meals as necessary and on a timely basis. Make only authorized food substitutions. Assist in food preparation for special meals, for parties, etc. Working Conditions Works in well-lighted/ventilated areas. Atmosphere is warm for cooking. Moves intermittently during working hours. Is subject to frequent interruptions. Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances. Is subject to hostile and emotionally upset residents, family members, etc. Communicates with the medical staff, nursing staff, and other department supervisors. Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary. Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.). Attends and participates in continuing educational programs. Is subject to injury from falls, burns from equipment, odors, etc., throughout the work day, as well as to reactions from dust, disinfectants, tobacco smoke, and other air contaminants. Is subject to sudden temperature changes when entering refrigerator. May be exposed to heat/cold temperatures in kitchen/storage area. Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses. Maintains a liaison with other department supervisors to adequately plan for dietary services/activities. May be subject to the handling of and exposure to hazardous chemicals. May be subject to handling sharp utensils and other sharp bladed equipment Education Must possess, as a minimum, a high school education. Must be at least 18 years old in age. Experience One (1) year dietary experience in a hospital, skilled nursing care facility, or other related medical facility preferred (but not necessary). Must have a sanitation certificate-.such as SafeServ Specific Requirements Must be able to cook a variety of foods in large quantities. Must be able to read, write, speak, and understand the English language. Must possess the ability to make independent decisions when circumstances warrant such action. Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public. Must be knowledgeable of dietary procedures. Must possess leadership ability and willingness to work harmoniously with other personnel. Must be able to follow oral and written instructions. Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties. Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning. Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing dietary practices. Must not pose a direct threat to the health or safety of other individuals in the workplace. Physical and Sensory Requirements (With or Without the Aid of Mechanical Devices) Must be able to move intermittently throughout the work day. Must be able to speak and write the English language in an understandable manner. Must be able to cope with the mental and emotional stress of the position. Must possess sight/hearing senses or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met. Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies. Must meet the general health requirements set forth by the policies of this facility which include a medical and physical examination. Must be able and willing to wear required hair coverings on head and/or beard as applicable. Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times hostile people within the facility. Must be able to push, pull, move, and/or lift a minimum of twenty-five pounds. Must be able to taste and smell food to determine quality and palatability. May be necessary to assist in the evacuation of residents during emergency situations.

This position is responsible for preparing and/or directing the preparation of food to be served to customers. The incumbent has primary responsibility to ensure exceptionally prepared food for the restaurant dining room service, customer pick-up, delivery, catering, etc.… The incumbent responds to management and also will take the direction provided by Restaurant Owners. The incumbent is expected to support efforts to ensure high standards for quality, safety and cleanliness are maintained, policies and processes are followed. The core, critical and essential work duties, functions and responsibilities of the position are as follows: Primarily responsibility for the preparation and cooking of food as requested and ordered by customers, using established policies, protocols and procedures Maintains a clean and organized process for food preparation and cooking General cooking for several areas including but not limited to the following: dining room, banquet/conference rooms, customer pick-up, delivery and catering services as needed, etc., for all types of meals, to include but not limited to lunch, dinners, events and receptions, etc. Replenishes and organizes food stocks/supplies as needed, working with the management to maintain inventory and re-order of necessary food stock supplies/orders Primarily responsible for the safe food order preparation, kitchen cleaning and trash removal, etc. Ensures safety practices for food handling (Clearly marking food items and expiration dates) and serving, i.e. following protocols to prevent food cross-contamination related to food allergies, bacteria, etc. Maintains current knowledge of safe and healthy practices for food handling and preparation; and maintains the current required food handling permit Unloads incoming truck loads, assists in unloading, inventory and stocking of incoming supplies Conducts routine inspections of supplies for expiration dates, rotation of stock and ensuring only fresh and safe food in refrigerators, freezers, pantries, etc.… Ensures healthy and clean kitchen with exceptional appearance, bringing issues and concerns (broken, torn/worn, destroyed or otherwise equipment, dishware supplies, etc.) to the attention of the management. Brings supplies needs to the attention of the management prior to needing replenished Works closely with co-workers to provide exceptional customer service response for the dining experience and ensuring great tasting and quality dishes on a timely basis Effectively and professionally supports management and coworkers to addresses customers' complaints, tactfully and courteously handling and resolving concerns, ensuring quick resolution and guest satisfaction Maintains professional working relationships with co-workers, vendors and the general public Takes a proactive, positive and sincere interest in our customers, ensuring continuity of the company's long-standing relationship with the community Complies with all company policies, standards and protocols, Standard Operating Procedures (SOP's), Departmental Checklists and other required rules and practices Follows safety and security practices and protocols; and ensures these processes are timely, sufficiently and consistently followed; successfully completes and complies with all daily and other routine Departmental Checklists (Ex: Opening Checklist, Closing Checklist, Cleaning Checklist, etc.) and Standard Operating Procedures (SOP's), adhering to these with the utmost attention to details related to cleanliness and safety Complies with all training (in-person, video, classes, etc.) and successfully participates in and completes/passes all required trainings; follows all Departmental Checklists and Standard Operating Procedures (SOP's) Other projects and duties as assigned Position Requirements and Qualifications: High School Diploma or Equivalence Must be at least 18 years of age 1-2 years' work experience as a Restaurant Cook Demonstrated knowledge of Food and Beverage services handling practices and food handling safety training, and possession and maintenance of current food handling permit, obtaining ServSafe Certification as directed Demonstrated knowledge of Kitchen-related operations and the ability to safely operate industrial kitchen machinery, stoves, grills, ovens, etc. Demonstrated ability to establish and maintain effective work relationships with other employees, exercising tact and professionalism in all matters Demonstrated professional demeanor and satisfactory and ability to maintain confidentiality and use good judgment, demonstrated conscientious and dependable May work near moving or mechanical parts and/or work in extreme hot or cold conditions May come into contact with toxic/caustic chemicals used in cleaning, fumes or airborne particles The following physical demands are requirements and must be met in order for the successful performance of the job position: This position requires the incumbent to speak, hear, see, stand for long periods of time, walk frequently and use full reach and range of motion in arms, hands and fingers, with continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills, to bend, stoop, kneel, carry, push, pull and lift up to 50 lbs. Ability to adhere to regular and routine attendance and to work evenings and/or week-ends and holidays Ability to maintain a satisfactory and required attendance, punctuality and ability to work flexible schedules

This position is responsible for preparing and/or directing the preparation of food to be served to customers. The incumbent has primary responsibility to ensure exceptionally prepared food for the restaurant dining room service, customer pick-up, delivery, catering, etc.… The incumbent responds to management and also will take the direction provided by Restaurant Owners. The incumbent is expected to support efforts to ensure high standards for quality, safety and cleanliness are maintained, policies and processes are followed. Responsibilities, Duties & Accountabilities: The core, critical and essential work duties, functions and responsibilities of the position are as follows: Primarily responsibility for the preparation and cooking of food as requested and ordered by customers, using established policies, protocols and procedures Maintains a clean and organized process for food preparation and cooking General cooking for several areas including but not limited to the following: dining room, banquet/conference rooms, customer pick-up, delivery and catering services as needed, etc., for all types of meals, to include but not limited to lunch, dinners, events and receptions, etc. Replenishes and organizes food stocks/supplies as needed, working with the management to maintain inventory and re-order of necessary food stock supplies/orders Primarily responsible for the safe food order preparation, kitchen cleaning and trash removal, etc. Ensures safety practices for food handling (Clearly marking food items and expiration dates) and serving, i.e. following protocols to prevent food cross-contamination related to food allergies, bacteria, etc. Maintains current knowledge of safe and healthy practices for food handling and preparation; and maintains the current required food handling permit Unloads incoming truck loads, assists in unloading, inventory and stocking of incoming supplies Conducts routine inspections of supplies for expiration dates, rotation of stock and ensuring only fresh and safe food in refrigerators, freezers, pantries, etc.… Ensures healthy and clean kitchen with exceptional appearance, bringing issues and concerns (broken, torn/worn, destroyed or otherwise equipment, dishware supplies, etc.) to the attention of the management. Brings supplies needs to the attention of the management prior to needing replenished Works closely with co-workers to provide exceptional customer service response for the dining experience and ensuring great tasting and quality dishes on a timely basis Effectively and professionally supports management and coworkers to addresses customers' complaints, tactfully and courteously handling and resolving concerns, ensuring quick resolution and guest satisfaction Maintains professional working relationships with co-workers, vendors and the general public Takes a proactive, positive and sincere interest in our customers, ensuring continuity of the company's long-standing relationship with the community Complies with all company policies, standards and protocols, Standard Operating Procedures (SOP's), Departmental Checklists and other required rules and practices Follows safety and security practices and protocols; and ensures these processes are timely, sufficiently and consistently followed; successfully completes and complies with all daily and other routine Departmental Checklists (Ex: Opening Checklist, Closing Checklist, Cleaning Checklist, etc.) and Standard Operating Procedures (SOP's), adhering to these with the utmost attention to details related to cleanliness and safety Complies with all training (in-person, video, classes, etc.) and successfully participates in and completes/passes all required trainings; follows all Departmental Checklists and Standard Operating Procedures (SOP's) Other projects and duties as assigned Position Requirements and Qualifications: High School Diploma or Equivalence Must be at least 18 years of age 1-2 years' work experience as a Restaurant Cook Demonstrated knowledge of Food and Beverage services handling practices and food handling safety training, and possession and maintenance of current food handling permit, obtaining ServSafe Certification as directed Demonstrated knowledge of Kitchen-related operations and the ability to safely operate industrial kitchen machinery, stoves, grills, ovens, etc. Demonstrated ability to establish and maintain effective work relationships with other employees, exercising tact and professionalism in all matters Demonstrated professional demeanor and satisfactory and ability to maintain confidentiality and use good judgment, demonstrated conscientious and dependable May work near moving or mechanical parts and/or work in extreme hot or cold conditions May come into contact with toxic/caustic chemicals used in cleaning, fumes or airborne particles The following physical demands are requirements and must be met in order for the successful performance of the job position: This position requires the incumbent to speak, hear, see, stand for long periods of time, walk frequently and use full reach and range of motion in arms, hands and fingers, with continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills, to bend, stoop, kneel, carry, push, pull and lift up to 50 lbs. Ability to adhere to regular and routine attendance and to work evenings and/or week-ends and holidays Ability to maintain a satisfactory and required attendance, punctuality and ability to work flexible schedules This is not designed to provide a comprehensive listing of duties and activities, which may change within the timeframe of the job description.

This position is responsible for preparing and/or directing the preparation of food to be served to customers. The incumbent has primary responsibility to ensure exceptionally prepared food for the restaurant dining room service, customer pick-up, delivery, catering, etc.… The incumbent responds to management and also will take the direction provided by Restaurant Owners. The incumbent is expected to support efforts to ensure high standards for quality, safety and cleanliness are maintained, policies and processes are followed.

Cook - TriPoint Medical Center - (250002WG) Description Hours Full Time 40hrs Variable Shift Working every other weekend and holiday required University Hospitals is offering a $1,000 sign on bonus, minus applicable taxes, for full time cooks hired externally. A Brief Overview As a Cook in a hospital setting, this position is responsible for both cold and hot food preparation. Responsibilities include ensuring the quality inspection, preparation, storage, and timely distribution of food, prioritizing safety and adherence to hospital and departmental policies. Committed to delivering the highest level of service, follows recipes, operate kitchen equipment efficiently, accommodate special dietary needs, and maintain a clean and sanitary work area, all while adhering to proper food safety procedures. What You Will Do Responsible for Cold and Hot Preparation of Food, responsible for preparing and planning food for customers, works as line cook. Quality inspection, preparation, storage, and distribution of food in a safe and timely manner. Provides the highest quality of service to internal and external customers at all times. Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. Prepares meals for customers requiring special diets. Uses department equipment in a safe, efficient and confident manner. Maintains a neat, clean and sanitary work area appropriate for food and service ware handling including mopping, sweeping and dishwashing. Follows hospital and departmental policies and procedures including proper food safety procedures. Additional Responsibilities Performs other duties as assigned. Complies with all policies and standards. For specific duties and responsibilities, refer to documentation provided by the department during orientation. Must abide by all requirements to safely and securely maintain Protected Health Information (PHI) for our patients. Annual training, the UH Code of Conduct and UH policies and procedures are in place to address appropriate use of PHI in the workplace. Qualifications Education High School Equivalent / GED (Preferred) Work Experience 3+ years related experience (Preferred) Knowledge, Skills, & Abilities Ability to train team members in cooking skills (Required proficiency) Reading, writing, math and measuring skills (Required proficiency) Works in a kitchen environment (Required proficiency) Basic computer skills (Required proficiency) Able to communicate effectively with team members and customers (Required proficiency) Time management skills (Required proficiency) Able to stand, reach, stoop up to 8 hours at a time (Required proficiency) Licenses and Certifications Food Safety Certification (Preferred) Physical Demands Standing Constantly Walking Constantly Sitting Rarely Lifting Constantly 50 lbs Carrying Constantly 50 lbs Pushing Constantly 50 lbs Pulling Constantly 50 lbs Climbing Constantly 50 lbs Balancing Constantly Stooping Constantly Kneeling Constantly Crouching Constantly Crawling Constantly Reaching Constantly Handling Constantly Grasping Constantly Feeling Constantly Talking Constantly Hearing Frequently Repetitive Motions Constantly Eye/Hand/Foot Coordination Constantly Travel Requirements 10% Primary Location: United States-Ohio-ConcordWork Locations: 7590 Auburn Rd 7590 Auburn Rd Concord 44077Job: Dietary / Food ServicesOrganization: TriPoint_Medical_CenterSchedule: Full-time Employee Status: Regular - ShiftVariableJob Type: StandardJob Level: Entry LevelTravel: NoRemote Work: NoJob Posting: Mar 24, 2025, 6:03:32 PM

Cook, Summer Enrichment 001-070-S JobID: 20114 Summer Programs/Cook Date Available: 2024/2025 County: Mason County Schools Additional Information: Show/Hide ANNOUNCEMENT Cook for Summer Enrichment Program (1 position) LOCATION: Pt. Pleasant Intermediate School EMPLOYMENT TERM: On an as needed basis. July 7-11, 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

Hocking Hills Lodge and Conference Center located inside Hocking Hills State Park is seeking reliable & friendly candidates for Dishwasher positions in our brand new State of the Art kitchen! Hocking Hills Lodge and Conference Center is a brand new 81-room lodge with 40 cabins, a full-service restaurant/lounge, and banquet facilities to accommodate up to 200 guests. More property information is available at ************************ This is a great opportunity to participate in opening the newest of the State Park Lodges in Ohio this Fall! Hocking Hills State Park is one of the most visited State Parks in the country requiring a level of attention to detail and service to meet the guest's expectations and experience. Join an exciting, team-building, and career-oriented work environment. For full-time candidates - full medical, dental, vision plan available after 60 days Pay Rates depending on experience PTO after 1 year Holiday Pay (including your birthday!) 401(k) Retirement Savings Plan Room, food & retail discounts Ongoing Training and Career Development JOB SUMMARY: Preparation of cold food items such as salads, wraps, desserts Preparation of pizzas Set-up and tear down pantry area for scheduled meal period. Perform opening and closing duties for scheduled shift. Prepare menu items according to menu specifications and guests special requests or needs. Complete preparation list for next day according to written instructions. Keep work area clean during shift and follow cleaning list at the end of shift. Follow all sanitation guidelines. Prep food for kitchen and banquet events as required. Control waste of food and log temperatures of refrigerated areas. Assist Hot line cooks as needed Wash dishes in the absence of a dishwasher Other job duties as assigned. Note: Most job titles have a number associated with the name. This number refers to skill and knowledge level associated with the responsibilities of that position. Most positions have from one to five levels, with level 1 as the entry level. Additional competencies are required to progress to the next level. PRE-REQUISITES: Previous production experience – 3 months. Demonstrated proper food handling techniques. Previous sanitation experience KNOWLEDGE, SKILLS and ABILITIES: Through the training process and your current experience, the following skills and abilities are required to successfully perform this job. Equipment used and experience required. 30 days experience on each point preferred. All equipment used in food preparation – 3 months. Including but not limited to: Slicers, food choppers, ovens, stoves, knives, and refrigerators. Other requirements Must be able to lift and carry 40 lbs repeatedly. Must be able to stand up to 8 hours at a time Must be able to positively communicate with all members of the team Must be able to maintain a full uniform Willingness to learn all aspects of a kitchen.. CERTIFICATION/TRAINING REQUIREMENTS: Need Level 1 Food Handling Certification

Summer Programs/Cook Date Available: 2024/2025 Closing Date:

Love Roosters? So Do We! Roosters' prides itself on promoting from within. The majority of our managers started out as hourly employees! Roosters has immediate openings for Full and Part-Time positions: What You'll Do: Roosters Prep Cooks are responsible for the timely preparation of all raw foods and fresh products for the line cooks. Duties include, but are not limited to, washing and cleaning raw food products. Peel, dice, shred, and slice food products and produce using provided equipment. Follow recipes and procedures set forth for food items. Review all prepped items used, checking for quality and proper rotation. Possesses a clear understanding of weights and measures. Portions of meats, dressings, and cheeses. Washes, chops, grates, and slices vegetables. Cuts and slices meats to the appropriate portion sizes. Displays superior knife skills and can quickly and safely slice or chop ingredients into exact portions called for in the recipe. 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. Through your training in the Passport Program, you will receive pay raises after 30 days and 90 days of employment. 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 joint! Requirements: • No experience necessary (we train the best!) • Positive, friendly attitude • Wants to have fun at work, while still adding to the mission As a Team Member at Roosters: Benefits: 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 GMs, AMs, & KMs were promoted from within their location) Insurance offered to all full-time employees Star Card Program - Employee recognition program where you can get prizes and perks for being great! 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!

Minnie Hamilton Health System (MHHS) is a Federally Qualified Health Center (FQHC) that owns and operates a Critical Access Hospital with 18 Acute Care/Swing Beds, 24 Long Term Care (Nursing Home) Beds, a Level IV Trauma Emergency Department, Rural Health Clinic, Primary Care practices, and a Dental practice, serving nearly 20,000 residents in central WV. Job Duties: • Is responsible for the timely preparation of meals for the patients/residents. • Is responsible for following sanitation and safety regulations. • Follow standardized recipes, portion control standards. • Follow cleaning procedures. Complete records. • Set up patient/resident trays. • Work in cafeteria. Specific Requirements: • Must be able to read, write and understand written and oral English instruction. • Work in varied temperatures. • Stand and walk for long periods. • Must be able to lift at least 50 pounds. • Have a Food Handlers card. Opportunity offers the following: Competitive salary. Excellent benefit package including: health, dental, vision, life insurance, 401k, paid PTO time. MHHS is an equal opportunity provider, and employer.

Apply in ~60 Seconds Join Our Team: A career at Cinemark means you'll have epic opportunities to immerse yourself in our industry. But that's just the beginning - a front row seat means incredible growth as you bring new ideas to life to create an unforgettable experience for movie lovers worldwide. Role Summary: Cinemark Team Members create a welcoming environment for our Guests. A Team Member is quick, accurate, and knowledgeable about movies, special events, upcoming attractions, pricing, promotions, etc. The Team Member strives to ensure the highest quality in everything served. Being familiar with the operation, this individual will answer guest questions while ensuring a heroic guest experience. Additionally, Team Members may work cross functionally as an Usher, Box Office or Concessionist as staffing needs require. Each Team Member must be able to perform the essential job functions of these positions. Responsibilities: The essential duties and responsibility of a Theatre Team Member include, but are not limited to, the following: Greets Guests with a smile in a timely and professional manner Operates Cinemark's POS system for all transactions completed on assigned register Verifies tickets at podium and directs Guests to an auditorium Ensures tickets are sold in accordance with the MPAA rating system, studio admittance policy, and company policy Provides pricing, movie, specialist event, alternative movie selections, and general theatre information Responds to phone calls and questions from Guests in a professional and quality customer service manner Conducts theatre inspections to monitor movie presentation and sound quality, watch for film and content theft, and help maintain a safe quality environment within the auditoriums Keeps theatre property clean and free from debris (lobby, aisles, restrooms, auditoriums, exits, parking lot, etc.) Prepares food and properly operates cooking, warming, and popping equipment Consistently wipes down and sanitizes Employee and Guest high-contact areas Complies with all local, state, and federal food safety laws Monitors safety and security issues (trip hazards, lighting, suspicious persons, etc.) and reports to management Assists with all opening and closing duties as assigned by management Performs other work-related duties as assigned Requirements: Must be at least 16 years of age Completes basic food handling training and obtains any local or state mandated certification, health card, or food handlers permit where required Availability to work flexible hours which include evenings, weekends, and holidays Requires regular and consistent attendance Has an energetic and friendly attitude during each shift Provides excellent Guest service Interpersonal skills include the ability to communicate (verbal and written) with all ages, genders, and personalities. Must be able to effectively and regularly converse in and comprehend English Ability to work in a team environment and independently Ability to take and follow direction Responds with a sense of urgency Accurate cash handling and basic math skills Physical and Environmental Requirements: Frequent bending, kneeling, and lifting up to 50 lbs. Frequent standing, walking and reaching around the theater. Noise level may be moderate to high at times. Be able to work in a standing position for extended periods of time. Benefits Available: At Cinemark, we believe every team member should feel like a hero. Each career comes with a variety of blockbuster benefits for both hourly and salaried team members. Employee Discount 401(k) Matching* Growth Opportunities Education Assistance* Health Benefits* Parental Leave* Paid Time Off* * Benefits may vary by career category, so be sure to check the specific details on our career site. DISCLAIMER: This is intended only as a general guideline of your duties and responsibilities at Cinemark and is not a legally binding contract. Cinemark reserves the right to amend, change or terminate the , as it deems appropriate. Any change amendments, or modifications may be implemented even though they have not been communicated, reprinted or substituted in this job description. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. All Cinemark theatres are designated smoke-free workplaces. This includes vapor, electronic, conventional, cigars, etc. Cinemark is an Equal Opportunity Employer

This position is responsible for preparing and/or directing the preparation of food to be served to customers. The incumbent has primary responsibility to ensure exceptionally prepared food for the restaurant dining room service, customer pick-up, delivery, catering, etc.… The incumbent responds to management and also will take the direction provided by Restaurant Owners. The incumbent is expected to support efforts to ensure high standards for quality, safety and cleanliness are maintained, policies and processes are followed. The core, critical and essential work duties, functions and responsibilities of the position are as follows: Primarily responsibility for the preparation and cooking of food as requested and ordered by customers, using established policies, protocols and procedures Maintains a clean and organized process for food preparation and cooking General cooking for several areas including but not limited to the following: dining room, banquet/conference rooms, customer pick-up, delivery and catering services as needed, etc., for all types of meals, to include but not limited to lunch, dinners, events and receptions, etc. Replenishes and organizes food stocks/supplies as needed, working with the management to maintain inventory and re-order of necessary food stock supplies/orders Primarily responsible for the safe food order preparation, kitchen cleaning and trash removal, etc. Ensures safety practices for food handling (Clearly marking food items and expiration dates) and serving, i.e. following protocols to prevent food cross-contamination related to food allergies, bacteria, etc. Maintains current knowledge of safe and healthy practices for food handling and preparation; and maintains the current required food handling permit Unloads incoming truck loads, assists in unloading, inventory and stocking of incoming supplies Conducts routine inspections of supplies for expiration dates, rotation of stock and ensuring only fresh and safe food in refrigerators, freezers, pantries, etc.… Ensures healthy and clean kitchen with exceptional appearance, bringing issues and concerns (broken, torn/worn, destroyed or otherwise equipment, dishware supplies, etc.) to the attention of the management. Brings supplies needs to the attention of the management prior to needing replenished Works closely with co-workers to provide exceptional customer service response for the dining experience and ensuring great tasting and quality dishes on a timely basis Effectively and professionally supports management and coworkers to addresses customers' complaints, tactfully and courteously handling and resolving concerns, ensuring quick resolution and guest satisfaction Maintains professional working relationships with co-workers, vendors and the general public Takes a proactive, positive and sincere interest in our customers, ensuring continuity of the company's long-standing relationship with the community Complies with all company policies, standards and protocols, Standard Operating Procedures (SOP's), Departmental Checklists and other required rules and practices Follows safety and security practices and protocols; and ensures these processes are timely, sufficiently and consistently followed; successfully completes and complies with all daily and other routine Departmental Checklists (Ex: Opening Checklist, Closing Checklist, Cleaning Checklist, etc.) and Standard Operating Procedures (SOP's), adhering to these with the utmost attention to details related to cleanliness and safety Complies with all training (in-person, video, classes, etc.) and successfully participates in and completes/passes all required trainings; follows all Departmental Checklists and Standard Operating Procedures (SOP's) Other projects and duties as assigned Position Requirements and Qualifications: High School Diploma or Equivalence Must be at least 18 years of age 1-2 years' work experience as a Restaurant Cook Demonstrated knowledge of Food and Beverage services handling practices and food handling safety training, and possession and maintenance of current food handling permit, obtaining ServSafe Certification as directed Demonstrated knowledge of Kitchen-related operations and the ability to safely operate industrial kitchen machinery, stoves, grills, ovens, etc. Demonstrated ability to establish and maintain effective work relationships with other employees, exercising tact and professionalism in all matters Demonstrated professional demeanor and satisfactory and ability to maintain confidentiality and use good judgment, demonstrated conscientious and dependable May work near moving or mechanical parts and/or work in extreme hot or cold conditions May come into contact with toxic/caustic chemicals used in cleaning, fumes or airborne particles The following physical demands are requirements and must be met in order for the successful performance of the job position: This position requires the incumbent to speak, hear, see, stand for long periods of time, walk frequently and use full reach and range of motion in arms, hands and fingers, with continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills, to bend, stoop, kneel, carry, push, pull and lift up to 50 lbs. Ability to adhere to regular and routine attendance and to work evenings and/or week-ends and holidays Ability to maintain a satisfactory and required attendance, punctuality and ability to work flexible schedules

This position is responsible for preparing and/or directing the preparation of food to be served to customers. The incumbent has primary responsibility to ensure exceptionally prepared food for the restaurant dining room service, customer pick-up, delivery, catering, etc.… The incumbent responds to management and also will take the direction provided by Restaurant Owners. The incumbent is expected to support efforts to ensure high standards for quality, safety and cleanliness are maintained, policies and processes are followed.

Cook, Summer Food Pickup 001-050-C (6 Positions) JobID: 20102 Summer Programs/Cook Date Available: 2024/2025 County: Mason County Schools Additional Information: Show/Hide ANNOUNCEMENT Cook for Summer Food Pick-up Program (6 positions) LOCATION: Ashton 2 Cooks 1 Day/Week June25, July 9, July 23, July 30 PPIS 2 Cooks 1 Day/Week June June 25, July 9, July 16, July 30 New Haven 2 Cooks 1 Day/Week June 25, July 9, July 23. July 30 EMPLOYMENT TERM: On an as needed basis. Wages are contingent upon actually working as a cook for the Summer Food Pick-up 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. : Must be able to load and unload heavy boxes. 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: Child Nutrition Director EMPLOYMENT TERM: Summer 2025 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. * Prepares a variety of menu items for daily service. * Document food used, served, and left over according to production times or dates opened. * Prepares a variety of menu items for daily service. * Assemble, measure, and mix ingredients for a variety of food items. * Follow written, verbal, and other directions. * Make menu item substitutions with the approval of the Child Nutrition Director. * When necessary act as Cafeteria Manager assigning duties and inspecting food ready for consumption. * Demonstrate an understanding of the nutritional information and safe handling information from food labels. * Explain the meaning of the ingredients list including knowledge of ingredients that might be harmful to students with special diets or food allergies. * Demonstrate knowledge of preparation time and holding processes of foods prepared. * Utilize a Child Nutrition (CN) label to demonstrate appropriate serving size. * Select appropriate utensils and demonstrate their use in weighing and measuring ingredients. * Match food preparation tasks to kitchen equipment and utilize the equipment which most efficiently and safely completes the task. * Practice and enforce good personal hygiene, using precautions to prevent the spread of contagious disease. * Estimate food requirements and portions using appropriate math skills. * Adapt standardized recipes using math skills of adding, subtracting, multiplying, and dividing whole numbers and fractions to calculate the desired yield. * Exhibit flexibility and problem-solving skills when unexpected circumstances occur. * Determine and maintain appropriate food temperatures for food preparation, storage, and service according to the food safety plan. * Prepare all foods according to Standard Operating Procedures. * Identify and correctly use the mixer, convection oven, slicer, steam equipment, vertical cutter, food chopper and dishwasher. * Be familiar with measurement abbreviations and food preparation terminology. * Maintains and prepares inventories, records, and required reports such as day lunch report, monthly lunch report, and meal report for the county's Child Nutrition office. * Appropriately stores food and supplies using first in, first out (FIFO) inventory method. * Inputs meal participation data into computer when applicable. * Explains and demonstrates the goals and operations of the child nutrition program. * Assists with preparation of special dietary items for identified students. * Exhibits professionalism in dealing with co-workers, students, parents, staff, and outside entities that associate with the child nutrition program. * Maintains regular attendance and complies with State Law and County policies and regulations. * 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 Updated 03/15/2022

Minnie Hamilton Health System (MHHS) is a Federally Qualified Health Center (FQHC) that owns and operates a Critical Access Hospital with 18 Acute Care/Swing Beds, 24 Long Term Care (Nursing Home) Beds, a Level IV Trauma Emergency Department, Rural Health Clinic, Primary Care practices, and a Dental practice, serving nearly 20,000 residents in central WV. Job Duties:• Is responsible for the timely preparation of meals for the patients/residents. • Is responsible for following sanitation and safety regulations. • Follow standardized recipes, portion control standards. • Follow cleaning procedures. Complete records. • Set up patient/resident trays. • Work in cafeteria. Specific Requirements:• Must be able to read, write and understand written and oral English instruction. • Work in varied temperatures. • Stand and walk for long periods. • Must be able to lift at least 50 pounds. • Have a Food Handlers card. Opportunity offers the following: Competitive salary. Excellent benefit package including: health, dental, vision, life insurance, 401k, paid PTO time. MHHS is an equal opportunity provider, and employer.

This position is responsible for preparing and/or directing the preparation of food to be served to customers. The incumbent has primary responsibility to ensure exceptionally prepared food for the restaurant dining room service, customer pick-up, delivery, catering, etc.… The incumbent responds to management and also will take the direction provided by Restaurant Owners. The incumbent is expected to support efforts to ensure high standards for quality, safety and cleanliness are maintained, policies and processes are followed. The core, critical and essential work duties, functions and responsibilities of the position are as follows: Primarily responsibility for the preparation and cooking of food as requested and ordered by customers, using established policies, protocols and procedures Maintains a clean and organized process for food preparation and cooking General cooking for several areas including but not limited to the following: dining room, banquet/conference rooms, customer pick-up, delivery and catering services as needed, etc., for all types of meals, to include but not limited to lunch, dinners, events and receptions, etc. Replenishes and organizes food stocks/supplies as needed, working with the management to maintain inventory and re-order of necessary food stock supplies/orders Primarily responsible for the safe food order preparation, kitchen cleaning and trash removal, etc. Ensures safety practices for food handling (Clearly marking food items and expiration dates) and serving, i.e. following protocols to prevent food cross-contamination related to food allergies, bacteria, etc. Maintains current knowledge of safe and healthy practices for food handling and preparation; and maintains the current required food handling permit Unloads incoming truck loads, assists in unloading, inventory and stocking of incoming supplies Conducts routine inspections of supplies for expiration dates, rotation of stock and ensuring only fresh and safe food in refrigerators, freezers, pantries, etc.… Ensures healthy and clean kitchen with exceptional appearance, bringing issues and concerns (broken, torn/worn, destroyed or otherwise equipment, dishware supplies, etc.) to the attention of the management. Brings supplies needs to the attention of the management prior to needing replenished Works closely with co-workers to provide exceptional customer service response for the dining experience and ensuring great tasting and quality dishes on a timely basis Effectively and professionally supports management and coworkers to addresses customers' complaints, tactfully and courteously handling and resolving concerns, ensuring quick resolution and guest satisfaction Maintains professional working relationships with co-workers, vendors and the general public Takes a proactive, positive and sincere interest in our customers, ensuring continuity of the company's long-standing relationship with the community Complies with all company policies, standards and protocols, Standard Operating Procedures (SOP's), Departmental Checklists and other required rules and practices Follows safety and security practices and protocols; and ensures these processes are timely, sufficiently and consistently followed; successfully completes and complies with all daily and other routine Departmental Checklists (Ex: Opening Checklist, Closing Checklist, Cleaning Checklist, etc.) and Standard Operating Procedures (SOP's), adhering to these with the utmost attention to details related to cleanliness and safety Complies with all training (in-person, video, classes, etc.) and successfully participates in and completes/passes all required trainings; follows all Departmental Checklists and Standard Operating Procedures (SOP's) Other projects and duties as assigned Position Requirements and Qualifications: High School Diploma or Equivalence Must be at least 18 years of age 1-2 years' work experience as a Restaurant Cook Demonstrated knowledge of Food and Beverage services handling practices and food handling safety training, and possession and maintenance of current food handling permit, obtaining ServSafe Certification as directed Demonstrated knowledge of Kitchen-related operations and the ability to safely operate industrial kitchen machinery, stoves, grills, ovens, etc. Demonstrated ability to establish and maintain effective work relationships with other employees, exercising tact and professionalism in all matters Demonstrated professional demeanor and satisfactory and ability to maintain confidentiality and use good judgment, demonstrated conscientious and dependable May work near moving or mechanical parts and/or work in extreme hot or cold conditions May come into contact with toxic/caustic chemicals used in cleaning, fumes or airborne particles The following physical demands are requirements and must be met in order for the successful performance of the job position: This position requires the incumbent to speak, hear, see, stand for long periods of time, walk frequently and use full reach and range of motion in arms, hands and fingers, with continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills, to bend, stoop, kneel, carry, push, pull and lift up to 50 lbs. Ability to adhere to regular and routine attendance and to work evenings and/or week-ends and holidays Ability to maintain a satisfactory and required attendance, punctuality and ability to work flexible schedules

Substitute Cooks (25-053-1) JobID: 36238 Cook/Nutrition Services/Substitute Cook Date Available: 01/29/2025 County: Grant County School District Additional Information: Show/Hide * High School Diploma or GED * Hold or qualify for one of more of the desired classifications below according to WV Code: Cooks * Additional Minimum Requirements: Applicants who have recent unsatisfactory evaluations will not be considered eligible for consideration; applicants who demonstrate unsatisfactory interview performance are not eligible for consideration; and, applicants who receive unfavorable reference recommendations will not be eligible for consideration. * Additional Minimum Requirements for Applicants Not Currently Employed: Applicants who have been dismissed or who have had their contracts non-renewed for cause by another school district are not eligible for consideration; * The ability to perform the job duties and responsibilities of the position as contained in the , with or without reasonable accommodations. Human Resource Contact: Avery D. Anderson, Ed.D. ****************** ************ EX: 124 Please see Grant County Schools website Office of Human Resources webpage for detailed job descriptions: ******************************************************** As required by State and Federal laws, the Grant County Board of Education does not discriminate on the basis of sex, race, color, religion, marital status, handicapping condition, age, ancestry, and national origin in employment and in the administration of its educational programs and activities. Inquiries may be directed to: Title IX Coordinator and/or Section 504 Coordinator, Grant County Board of Education, 204 Jefferson Avenue, Petersburg, WV 26847. Phone ************.