Prep Cook Jobs in Iowa

After spending 14 years in healthcare, I finally found my home with Arrow Senior Living. Its home-like environment is not just for the residents but for the team members as well. From day one you embrace the core values, and you see how they impact residents quality of life. Arrow is a great company to grow with-it promotes within and the employee appreciation, incentives, and benefits are just a bonus on top of making residents and team members smile. I have become lifelong friends with this team, and I can happily say I love my job and enjoy coming to work. -Arrow Team Member Position-Weekend Cook Position Type: Full-time Location: Cedar Falls, Iowa Our starting wage for Weekend Cooks is: $22.00 per hour! Shift Schedule- Friday, Saturday 11:30am-7:30pm, Sunday, Monday, Tuesday 6:30am-2:30pm Come join our team at CedarStone Senior Living located at 4715 Algonquin Dr. Cedar Falls, Iowa 50613! We are looking for someone (like you): To be a Culinary Craftsman: By preparing all menu items according to established standards and recipes, provide exceptional quality food that is attractively presented in a timely fashion. To take the Mess Out of Mess Hall: Ensure health protocols are always followed, including proper hygiene, sanitary food preparation, and proper food temperatures. To be a Culinary Connector: Familiarize yourself with the residents and their preferences and needs. Participate in resident orientations. What are we looking for? You must be at least eighteen (18) years of age. You can read, write, understand, and communicate in English with our Residents! You will possess a current Food Handlers Card as specified per the Department of Health. You have demonstrated skills, knowledge, and competency in the areas of leadership, training, and supervision. You possess proficient written and oral communication skills with other members of management, professional, and support staff. You must be active as this role requires standing, walking, bending, kneeling, and stooping all day. You must have the ability to frequently lift and/or move items up to 50 pounds. You must be comfortable to be in close contact to extreme temperatures, including cooking surfaces and walk-in freezers. You will have the ability to work primarily indoors, but also be available to work outside for events. You must be criminally cleared. Employment Benefits (We value our benefits): Company Match 401(k) with 100% match up to the first 3% and fully vested upon enrollment. Medical, Dental, Vision insurance (1st of the month following 60 days of employment-Full Time) Disability insurance (Full Time) Employee assistance program Weekly Employee Recognition Program Life insurance (Full Time) Paid time off (Full Time employees accrue up to 115 hours each year and Part Time accrue up to 30 hours each year) Tuition Reimbursement (after 90 days for FT AND PT employees) Employee Referral Program (FT, PT, and PRN) Complimentary meal each shift (FT, PT, and PRN) Daily Pay Option Direct Deposit Did we mention that we PROMOTE FROM WITHIN? Do you want to see how much fun we are at CedarStone Senior Living? Please visit us via Facebook: *************************************** Or, take a look at our website: *********************************** Have questions? Want to speak to someone directly? Reach out by calling/texting your own recruiter, Kayla Moore: ************. Click here to hear about Arrow's Core Values! About the company Arrow Senior Living manages a collection of senior living communities that offer varying levels of care including independent living, assisted living, and memory care in 34 properties currently in 6 states (Missouri, Kansas, Iowa, Illinois, Ohio, Arkansas) and employs nearly 2,200 employees! Arrow Senior Living YouTube-Click Here Arrow Senior Living serves and employs individuals of all faiths, regardless of race, color, gender, sexual orientation, national origin, age, or handicap, except as limited by state and federal law. Keywords: cook, food service, restaurant, cooks, cooking, food, culinary, hiring immediately RequiredPreferredJob Industries Healthcare

Minors 14 15 age $9 - $10 per hour Minors 16 -17 age $10 - $11 per hour 18 and Older $11 - $12 per hour ***Pay rates may differ for Minors Employer: DRM Inc. Why should you join the DReaM Team? To be part of a family focused culture that allows you flexibility in your schedule to achieve your family dreams, improve your quality of life, and inspire the customer! As a member of our team you will have the opportunity and support to develop your professional and personal skills by participating in our free leadership development curriculum. Additional benefits to you can include; free and discounted meal benefits, comfortable working attire (You can wear JEANS!), career advancement opportunities, as well as health benefits! Health Benefits* Employee ReferralBonus Program Long Term Disability* Short Term Disability Years of Service Program 401(k) Plan* Free Arby's T-Shirt! What will you be doing in the restaurant? Providing your best service to customers in ensuring they meet their hunger needs and to fulfill their DReaMs in making a difference in our communities. Examples including but not limited to: Design our meatiest sandwiches. Slice up the meatiest sandwiches (only those ages 18+) Maintain a clean and safe environment for our teams and customers. Ensure our customers experience is positive and inviting by efficiently taking and preparing their orders. Make positive and inspiring relationships with customers and coworkers to fulfill yours and their quality of life. Have FUN! What does it take to join this fun and inspiring DReaM Team? The desire to grow and succeed in your personal & professional development. Display strong people oriented relationship skills, and master a foundation professional skills. Ability to occasionally lift up to 50lbs, and use your hands to prepare the meatiest sandwiches. Display drive, determination, punctuality, and maintain responsibility in working scheduled shifts. The DReaM Team hires ages 14+ ** DRM is EOE *Based on eligibility **Child Work Permit may be required

Food Service/Food Service Substitute Date Available: TBD Food Service Substitute Job Description: A substitute in food service helps in the lunchroom in the event that a regular food service worker is unable. Application Procedure: Apply online at ****************************** or contact Connie at ***************************** EOE/AA

We're looking for a Substitute Kitchen Helper to join our team of superheroes. Don't worry, you won't need a cape! Our Fresh Lunchtime Heroes just need these superpowers: Integrity Teamwork Passion Dependability Customer Service Drive to Improve What our Substitute Kitchen Helper Heroes do: Be the Ultimate Superhero of the kitchen and step up when others are not able to assist in the mission for the day. Substitute Kitchen Helpers work on an as needed basis to fill in for others. Heroes in aprons don't mind getting their hands dirty and want to prepare and serve the freshest, tastiest options to kids. There is no “I” in team, so we look for heroes that will utilize their powers with other heroes to make an effective team. You can't make a difference to kids without often making a mess, so your powers will help in assuring food safety is met. Work in collaboration with other heroes to clean up the kitchen to make it a shiny and inviting atmosphere for students to return back to. Wondering why you should join the Lunchtime team? We have a fun work environment that fosters a culture of success and collaboration. Our teams are the heartbeat of our company! Not to mention, we have some awesome benefits to make sure your superpowers stay intact! As a substitute you are eligible for our retirement savings plan 401(k). Check out what our team is saying about why they love their jobs ******************************************************************* Being a superhero is challenging but rewarding work. It requires the ability stand for extended periods of time and ability to lift 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions of this job. Lunchtime Solutions performs post offer background investigations prior to starting employment with our company. This background investigation may involve verifying or reviewing any of the following relevant information: criminal convictions and DMV record if appropriate for the position. Lunchtime Solutions Inc. is an Equal Opportunity Employer and does not discriminate on the basis of race, color, age, religion, national origin, sexual orientation, gender identity, sex, marital status, disability, or status as a U.S. Veteran. EOE-M/F/Disabled/Vet.View EEO Policy

Come join a great team! Glen Oaks was named Top Workplaces 2017-2021. We offer competitive pay and fantastic benefits! Glen Oaks Country Club has openings for Part Time and Full Time Line and Banquet Cooks. Have fun while honing your skills with our experienced professionals. You will gain experience in high volume a la carte dining, upscale wedding/banquet production and multi-course wine dinners. Plus, you will be able to use your culinary creativity to help create upscale dinner features along side our culinary team! Job Details: 2 Family Meals Daily. Competitive Wages. Full Time Employment w/Benefits which include, but are not limited to: Medical, Dental and Vision Insurance; PTO/Vacation; free golf and Life insurance programs as well as a 401K program. Opportunities to advance within the Club. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the 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 must be able to stand for long periods of time. The employee must have good knife handling skills. The employee must regularly lift and/or move at least 50 pounds.

Nutrition Services/General Kitchen Help (full-time) Position Title: High School General Kitchen Help/Cashier 7:30-3:00 Immediate Supervisor: Food Service Production Manager/Kitchen Manager Summary: Assists in the serving of quality food products to students and adults in a quick and pleasant manner. Hours of Work: As specified by contract; shift varies by building; breaks as specified by contract. Terms of Employment: As specified by contract. Essential Duties and Responsibilities: (Other duties may be assigned.) • Organizes site work (setting up and tearing down serving lines, bars, etc.) under the direction of the head cook in accordance with policies and procedures established by the Food Service Department. • Understands and practices good nutrition in the preparation and service of food. • Assists with serving food. • Works in dish room area washing trays, silverware, etc., and returning to proper storage. • Washes pots and pans in three-compartment sink. • Operates cash register, counts money, makes change, makes out daily reports. • Assists in control of food and supply costs with proper handling and storage techniques (rotate inventory). • Has ability to communicate and work with fellow employees. • Maintains good public relations with students, parents, faculty and the community. • Assists with catering, if necessary. • Demonstrate regular and reliable attendance. Professional Standards: 1. Quality of work (Maintains high standards of food distribution, safety and quality.) 2. Quantity of work (The amount of work performed is evidence of high productivity; industrious; accountable for own fair share of work load; seeks additional tasks) 3. Knowledge of job (Job methods, procedures, practices and responsibilities are well understood and reflected in job performance; exhibits continuous improvement and ongoing learning) 4. Creativity/Problem solving (Offers new ideas; suggests innovative and better ways of performing necessary tasks) 5. Interpersonal skills (Works collaboratively with others; courteous; polite; pleasant; promotes positive image in contacts with co-workers and District customers) 6. Dependability (Reliable; punctual; consistent attendance; completes work accurately and in a timely fashion; stable and calm in a crisis or emergency; works independently) 7. Professional appearance(Dress is acceptable for the job; appears clean, well-groomed and "professional") 8. Organizational skills (Exhibits ability to prioritize work; organizational skills enhance job productivity) 9. Safety (Provides safety and security for self and others through following proper safety procedures at all times) 10. Written/Verbal communication (Conveys information and ideas accurately and courteously to clearly met the needs of the staff/students/visitors, transfers thoughts and ideas into speech and presents clearly) 11. Managing change/adaptability (Demonstrates good understanding of organizational changes and communicates support for such change. Adapts to changes in schedule and work assignments) 12. Professional approach (Professional, positive and helpful approach with visitors and District employees. Displays loyalty toward the organization. Demonstrates a capacity to understand internal and external customer requirements and produces a professional level of service that is satisfactory) 13. Flexibility (Demonstrates openness to new organizational structures and procedures. Willingly takes direction and will modify one's preferred way of doing things) Supervisory Responsibilities: None Minimum Education or Experience: High school diploma or GED (General Education Degree). Experience in school food service operations preferred, but not required. Ability to attend classes as suggested by management. Short Food Course I offered by Department of Education is required (paid by the district). Licensure or Certification: Completion of the following course(s) or equivalent is preferred, but not mandatory. Basic School Food Service Basic School Food Service Sanitation Knowledge, Skills and Abilities: (To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed here 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.) • Able to communicate information and ideas in speaking to others so they will understand both orally and in writing. • Able to prioritize, organize and accomplish assigned work. • Able to work independently and/or as a team to complete tasks and meet goals. • Able to recognize problems, determine causes, and take appropriate action for resolution. • Able to take direction and respond to requests in a courteous and helpful manner. • Able to learn the operation of food service equipment. • Aware of district policies and requirements. Physical Demands: (The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.) • Must be capable of standing *constantly. • Must *constantly present appropriate appearance and personal cleanliness suited to working in close proximity to food service customers. • Must be able to *frequently work with interruptions during a work shift. • Must be capable of *frequently working with co-workers with different personalities. • Must be capable of *occasionally climbing 4 steps of a ladder. • It may be necessary to *occasionally lift up to 50 pounds to waist level, *occasionally lift up to 40 pounds to shoulder level, and *occasionally lift up to 25 ponds above head level. • Must be capable of *occasionally pushing 125 pounds requiring 20 pounds-force with hands placed at 36 inches above floor. • Must be capable of *occasionally pulling 125 pounds requiring 20-poinds-force with hands placed at 36 inches above floor. • Must be capable of *occasionally carrying 35 pounds for a distance of 50 feet. • Must be capable of *occasionally trunk rotation for up to 2 minutes at a time. • Must be capable of *occasionally squatting for up to 2 minutes. • Must be capable of *occasionally operating commercial kitchen cleaning equipment. • Must be capable of *occasionally using hand tools and material handling carts requiring a grip force of up to 15 pounds to maintain control. • Must be capable of *occasionally using cleaning and sanitizing chemicals with appropriate PPE's. • Must be capable of *frequently working in elevated temperature and humidity's and low ventilation environments of a kitchen or bakery. • Must be capable of *occasionally working in low temperature environments of coolers and freezers. • Must have physical dexterity in limbs and digits necessary to operate cleaning tools and equipment. 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.) Will be working with temperatures above 100 degrees and will be getting food items from cooler and freezer at temperatures of 0-40 degrees. Will be walking where there are wet floors so surfaces may be slippery. Will be working with sharp objects and near hot surfaces. Will be under pressure to meet deadline in getting food prepared for serving the students. Noise level may get loud so employee will need to raise voice to be heard. Clothing / PPE's: • Approved slip-resistant shoes • Uniform as directed by management • Appropriate gloves and/or protective equipment required by the task, such as hairnet, aprons and rubber gloves when operating the dishwasher or hot pads when handling hot pots. Equipment / Tools: • Ovens (rotary, convection, conventional), stove (electric, gas), microwaves, steamers, kettles and proofers, meat slicers, can openers (manual, electric), mixers, cookie dropper, vegetable cutting machine, minor kitchen tools, ice cream machine, garbage disposal, dishwasher, tables (wall-mounted, folding), weights and measurement devices. • Computers: Macintosh / IBM compatible (PC). SDS (School Dining System) required only for cashier positions. • Hot carts and containers, material handling carts and other equipment which are required for food transportation tasks. • Brooms, mops, rags, buckets, garbage liners and cans, cleaning chemicals, hand broom, and dust pans for cleanup operations. • Light/medium duty delivery trucks, fork lifts, hand trucks, dollies. • Other commercial/institutional kitchen equipment as may be available. Evaluation: Evaluation is the responsibility of the Production Manager. Evaluation for new or transferred employees will be completed after 2 months and again by June 1. After the first full year, employees will be evaluated annually or before June 30 each year. *denotes standard values established by the Department of Labor. The statements in this job description are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel in this position. These statements are not intended to limit or in any way modify the right of any supervisor to assign, direct, and control the work of employees under his or her supervision.

Line Cook American Cruise Lines, the largest cruise line in the United States, is looking to add Line Cooks to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. Our Line Cooks are involved with all aspects of food production including breakfast, lunch, and dinner. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests is flawless. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by cooks who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Your goal will be to utilize the ingredients provided to create a unique array of delicious dishes. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our galleys are well equipped with a spectacular view. Responsibilities: Work directly with the Executive Chef/Sous Chef to produce diversified meals for our guests based off of the fresh ingredients. Organize your workload in the kitchen so that kitchen processes run efficiently. Produce high-quality dishes that follow up the established menu choices. Adhere to all the guests' dietary requests. Maintain order and discipline in the kitchen during work hours. Ensure that hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. Ensure that all meals are prepared as quickly and deliciously as possible. Enforce food and safety standards. Communication with coworkers is imperative to all meal services. Qualifications: Ability to work around 14 hours per day. Minimum 2 years of culinary experience in full-service resort, hotel, country club or full-service restaurant. Must have experience cooking breakfast, lunch, dinner. Familiar with food safety standards. Ability to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Possess problem solving skills, organizational skills, and self-motivation. Ability to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. Ability to pass a pre-employment drug test. Ability to complete a criminal background check. Transportation Worker Identification Credential (TWIC). Work Schedule: 7 days per week while onboard the ship. 6 weeks working and living onboard the ship with 2 weeks of unpaid vacation. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Job sites across the nation.

Substitute (Classified positions)/Substitute - Cook District: College Community School District We are also looking for Substitute Cooks for our Foods and Nutrition Department for the 2023-2024 School Year Location: Various Buildings Hourly Rate: $15.00 Per Hour Hours: Available to work flexible hours for on-call needs at all buildings For more information, please contact Ginny Scott, Director of Foods and Nutrition at: Phone: ************** Email: ********************

Substitute (Classified positions)/Substitute - Cook We are also looking for Substitute Cooks for our Foods and Nutrition Department for the 2023-2024 School Year Location: Various Buildings Hourly Rate: $15.00 Per Hour Hours: Available to work flexible hours for on-call needs at all buildings For more information, please contact Ginny Scott, Director of Foods and Nutrition at: Phone: ************** Email: ********************

Food Service/Food Service 5.5 Hours Date Available: ASAP Louisa-Muscatine Community School District JOB DESCRIPTION TITLE: Foodservice - Server - $14.00/hr to start QUALIFICATIONS: High School Diploma, or equivalent, required. Demonstrated interest and aptitude for work to be performed. Literacy in the English language and effective written and oral communication skills. Ability to work in a fast paced environment and be able to effectively multitask. Possesses a positive attitude and great customer service, pleasant personalities and those who are able to deal with all levels of staff and management using tact and courtesy, has the ability to work with and around students, but not supervise students. Also, possess the willingness to achieve the highest possible standards for all meals served. SKILLS: Knowledge of principles, tools and techniques of food service. Knowledge of general principals of preparation of food.. Knowledge of cooking procedures, measurements and processes necessary for food production of high quality meals. Ability to lift/unload food and supplies, up to 75 pounds, bend and stoop. Ability to operate kitchen equipment safely. REPORTS TO: Head Cook ROLE: Serves to food to students in portions to meet the mandated USDA guidelines. PERFORMANCE RESPONSIBILITES: Maintain high standards of confidentiality, attendance, and flexibility, while working cooperatively with Supervisors and other employees. Performs in an efficient and pleasant manner all duties assigned by the Head Cook in the serving of food. Assists with the washing of dishes, pots, pans and kitchen utensils. Performs cashier and/or ticket taker duties when required. Maintain and follow all required standards of sanitation and safety. Serves a large volume of a variety of foods to students as specified by the menus, recipes, and production records. Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner. Assists with making sure all students have the required components to qualify for a reimbursable meal. Assists in clean-up of serving counters, salad bar, milk cooler and cashier areas. Sets up and merchandises food and food service areas and serves food. Utilizes kitchenware such as, but not limited to spatulas, tongs, spoons, and ladles. Practices safe food handling according to HACCP. Assists in the monitoring, reduction, and management of food waste. Performs daily, weekly, and monthly deep cleaning of the service areas. Disposes of waste according to the Food Services Operating Procedures and OSHA, processes and procedures. Performs such other tasks and assumes such other responsibilities as the Food Service Supervisor may assign. WORKING CONDITIONS: The job's functions requires the following physical demands: carrying, pushing and/or pulling; some climbing; some stooping, kneeling, crouching and/or crawling; and significant reaching, handling, speaking, writing, hearing, and fine finger dexterity; and lifting up to 75 pounds. Generally the job requires 5% sitting, 50% walking, and 45% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, color vision, and the ability to adjust focus. High volume of work and strict adherence to workload may be stressful. STATUS: This is an at-will position that is non-exempt under FLSA. EVALUATION: Performance of this job will be evaluated by the Foodservice Supervisor. APPROVED BY: ________________________________________ DATE: _________________ REVIEWED: _________________________________________ DATE: _________________ It is the policy of the Louisa-Muscatine Community School District not to discriminate on the basis of race, color, national origin, sex, disability, religion, creed, age (for employment), marital status (for programs), sexual orientation, gender identity and socioeconomic status (for programs) in its educational programs and its employment practices.

Substitute/Sub Food Service West Delaware County Community School District is seeking applicants for Substitute Food Service. Substitute jobs are available in all buildings and grade levels. Sub pay is $14.07 per hour for the 2024-2025 school year. Candidates can apply online ******************************************************* or contact the West Delaware Central Office for an application by calling ************, extension 406.

Food Service/Lunch Server - Edward Stone - Aldo Leopold - North Hill - Possible other locations Description Lunch Server Class 4-1, 2 hrs./day, 180 days/yr. - Hours: JOB GOAL Prepare and serve attractive and nutritious meals in a pleasant atmosphere of efficiency and cleanliness. To perform duties in a helpful manner promoting positive public relations with students, the general public, and other employees. EXPERIENCE/TRAINING/QUALIFICATIONS/LICENSES Requires the following (or equivalent qualifications): Must possess a high school diploma or GED One year of experience in home cooking or institutional cooking DEMONSTRATED SKILLS AND ABILITIES Ability to follow oral and/or written directions or instructions Ability to relate with students, public, and other employees in a positive manner Ability to operate tools and equipment as assigned Ability to keep tools and equipment clean and in working order Aptitude for high standards of workmanship, cleanliness, and safety for successful completion of tasks Knowledge of and ability to follow standard operating procedures of the district, local, state, and federal health/food service regulations PHYSICAL AND MENTAL REQUIREMENTS Certification of good health signed by a licensed physician at the beginning of employment and as required by law. Continuous standing, speaking, hearing, and visual effort. Frequent lifting, reaching, stooping, kneeling, fine manipulation, and repetitive hand motions. Occasional climbing, pushing, lifting, and carrying up to 50 pounds. Lift and carry 10-20 pounds frequently. Mental and visual attention is necessary. Work involves some irregularities, difficulties, repetitive, and varied tasks. Continuous general concentration. Must possess range of motion and manual dexterity to enable proper completion of job duties. WORKING CONDITIONS Must wear uniform and hairnet at all times when preparing and serving food and when cleaning food service areas. Work is performed primarily in a school food service setting. Stress associated with work pace, pressure, and deadlines. Must be able to work in extreme temperatures while standing and/or walking. Must be able to tolerate chemicals in commercial strength detergents and cleaning solutions. Exposed to fumes, noise, odors, and other irritants. DUTIES AND RESPONSIBILITIES Maintain strict confidentiality while performing position duties in an ethical manner. Perform position duties following standard operating procedures of the district, local, state, and federal health/food service regulations. Maintain safety regulations at all times. Maintain work area in a clean and sanitary manner following approved procedures. Set up serving line and scrape table. Serve food in a pleasant, efficient, and sanitary manner following indicated portion sizes. Monitor food temperatures. Monitor meal components. Prepare food for special diets as required. Maintain routine records and prepare routine reports. Prepare food, trays, silverware, and equipment for return to food preparation kitchen. Assist dishmachine operator as required Work in pots and pans area as required. Participate in general cleaning of kitchen areas, storerooms, and kitchen equipment. Perform other duties as assigned.

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Job Summary:To produce and maintain the quality of menu items assigned to your station according to the company's menu recipes and specifications. To ensure the company's, safety, sanitation and food standards are met according to recipes, procedures, quality and timeliness. Job Responsibilities: * Timeliness- Station ready to work at scheduled time and you are in proper uniform * Pace- Brisk and steady, organized, no unnecessary steps * Recipe Adherence -- 100% recipe knowledge when prepping or assisting with any other production step * Portioning -- Use scales, measuring spoons, recipe cards and perform portion control tests * Cleanliness -- Maintain the kitchen and all of its equipment to a "like new" condition. Practice clean as you go! * Productivity -- Your productivity is measured, not only by the quality of what you do, but by the quantity of work you complete in a specific time period * Organization skills are a must * Think ahead -- Stock supplies before the rush * Teamwork Knowledge, Skills & Abilities: * Ability to handle multiple tasks and balance fluctuating workload * Ability to work and communicate well with others * Attention to detail and ability to take initiative a must * Responsible behavior and professional image * Must have a positive attitude * Safe food handling and safety is always a top priority * Must be a team player Qualifications: * 2 years of work or related experience preferred * Must be able to work a flexible schedule of nights, days, weekends and holidays

Support Staff/Food Service Worker Date Available: April 2025 Closing Date: 04/15/2025 LOCATION: Berg Middle School POSITION: Part Time - Food Service Worker WORK SCHEDULE: Monday - Friday (3 hours per day) SCHEDULED HOURS: 10:30AM-1:30PM daily START DATE: April 2025 STARTING WAGE: $16.74 Job Description is attached. Please upload a cover letter and resume with your application. *Hired applicants must be able to pass both the background check and the prework physical requirements. The Newton Community School District is an EEO/AA employer. NCSD Website: **************************

Food Service/Cook School or Department North High Food and Nutritional Services - 190 Official Calendar Start Time 7:00 am End Time 2:30 pm Number of Hours/Day 7.5 hrs/5 days Classification Cook New Assignment Date ASAP INTERNAL BIDDERS: OPEN THRU 3/28/25 @ 4 P.M. INTERNAL BIDDERS MUST APPLY BY COMPLETING AN INTERNAL APPLICATION VIA THE DISTRICT WEBSITE. All other current district employees (not FNS), or external applicants apply online by completing the external application. EXTERNAL APPLICANTS (will hire externally if no internal bidders): OPEN UNTIL FILLED Rate of Pay: $15.89 Duties & Responsibilities: (Essential Functions of Position, Major Responsibilities, Summary of Key Duties, Special Assignments, Relationships) Duties & Responsibilities: (Primary Function, Major Responsibilities, Summary of key Duties, Special Assignments, Relationships) 1. Prepares foods by using standardized recipes, accepted food production methods and appropriate school kitchen equipment. 2. Assists in setting up service areas, portioning, and/or serving food items. 3. May assist with kitchen cleanup and proper storage of leftovers. 4. Safely operates school kitchen equipment. Inspects periodically; Recommends needed maintenance and repairs. 5. Assists in control of food and supply costs with stock rotation, proper storage and handling, portion control and use of excess food production. 6. Maintains standards of sanitation, safety, production, service, and food quality. 7. Has the ability to communicate effectively and work as a team with fellow employees and supervisors. 8. Assists manager and head cook in directing the work of Food Service personnel. 9. Assists the manager in preparing orders for food and supplies. 10. Maintains good public relations with students, parents, faculty, and the community 11. Has the ability to plan workload, forecast requirements, and coordinate food production. 12. Completes and maintains food production records. 13. Ensures proper food presentation and quality for our customers. 14. Assists with production and service of catered functions. 15. May be required to cover in buildings other than the one assigned. 16. Performs other duties as may be assigned. Physical Requirements of Position: The cook is physically able to work in a standing position for prolonged periods and to walk much of the time during the day; is able to work in very warm surroundings; has manual dexterity to handle knives and other pieces of kitchen equipment, and is able to lift materials weighing at least 46 pounds. May be required to climb stairs. Special Qualification Required/Desired: (Personal Qualities, Education, Skills Needed, Experience, Etc.) EDUCATION & EXPERIENCE - The School Food Service Cook shall possess competence in the above stated areas of responsibility. It is required that the cook have a high school diploma or GED. ServSafe Certification preferred.

Substitute Date Available: 24-25 School Year Nevada Community School District is looking for our next food service substitute! Food service substitutes work flexible hours for on-call needs at our school kitchens between 7:00 - 2:00 PM Monday - Friday. After completing and submitting your application, please contact Doyle Forster at ***********************

Food Service/Head Cook Date Available: 08/11/2025 Vinton-Shellsburg Community School District JOB TITLE: HEAD COOK REPORTS TO: Food Service Director FLSA STATUS: Non-Exempt - Hourly STATUS: Full Time DATE REVISED: May, 2016 BASIC FUNCTION: The Head Cook works collaboratively with the Food Service Director to provide oversight and assist with food preparation, serving, clean-up, as well as necessary communications and record keeping to provide safe, nutritious, and appealing food in a pleasant environment. The Head Cook serves as supervisor at the building level. SPECIFICATIONS/QUALIFICATIONS: High School Diploma, G.E.D. or equivalent required. Must have strong leadership, management and organizational skills. Effective technology and communication skills. Ability to provide effective leadership in a rapidly changing work environment. Minimum of 3 years experience in the food service industry with experience in a school nutrition program preferred. Must complete at least 10 hours of annual continuing education/training to maintain employment. ServSafe Certified. TERMS OF EMPLOYMENT: 180- Day Contract. The VSCSD Board of Directors establishes hourly wage & work year. EVALUATION: The Food Service Director evaluates the performance of this job. ESSENTIAL FUNCTIONS: Serves as “Acting Director” in the absence of the Food Service Director. Assist Food Service Director in preparing and administering the Food Service Budget. Assist Food Service Director maintaining an inventory of all foods, supplies, and equipment. Assist Food Service Director with menu planning and supervising Food Service Staff in the preparation and serving of meals at all schools. Completes all required documentation on a daily basis, production sheets, HACCP, Assist with planning and check to see that food ingredients are on hand for all menus for school lunches and special dinners. Sends orders to FSD in a timely manner Attend seminars and training as needed to stay current with state and federal regulations and requirements. Assist with the planning and preparation of any special meals required for district-sponsored events. Standardize as much as possible the size of portions served as related to lunch type. Provide assistance and suggestions for the preparation and serving of government surplus foods. Assist Food Service Director in the inspection of school lunch facilities and operations to ensure that standards of diet, cleanliness, health, and safety are being maintained. Assist Food Service Director in reviewing and evaluating all requests and recommendations for purchase of new and replacement equipment. Responsible for accurate use and training on all equipment. Consult, as needed, with maintenance and custodial personnel regarding needed repairs or safety concerns. Communicate with the FSD regarding equipment replacement schedules. Assist Food Service Director in administering personnel policies and evaluating Food Service Personnel. Assist Food Service Director in monitoring and maintaining levels of cleanliness, health and safety. Assist Food Service Director in recruiting, screening, interviewing and recommending the appointment of all food service personnel. Assist Food Service Director in checking all bills and purchase orders for accuracy before presenting them to the Food Service Director. Assist Food Service Director in making all applications for federal subsidies. Assist Food Service Director in the distribution of all federal funds to various school lunch and school milk programs. Assist Food Service Director in planning disposition of government commodities as part of the ongoing food service program. Assist Food Service Director in providing oversight of the distribution of all federal funds that support various school lunch and school milk programs. Assist Food Service Director in providing oversight and coordination for all government reimbursement programs including the Free/Reduced Lunch Program. Other duties and functions as assigned by the Food Service Director. PHYSICAL REQUIREMENTS: Occasionally lift up to 65 pounds using proper lifting techniques. Able to stand and walk for extended periods of time. Able to sit, reach, carry, push, bend body at waist, bend both knees, twist, and stoop while handling items. Able to hear and speak to communicate with clients, other workers, and supervisors. Able to read recipes and employee handbook. Able to write and record inventory reports. Able to see at close range and distinguish colors for judging appearance, condition, and attractiveness of food. Able to answer, communicate, and dial the telephone in a clear, precise voice. Able to work in confined spaces, such as walk-in freezers and coolers, and small storage areas. Able to operate food service computer program while sitting or standing. WORKING CONDITIONS: Will be required to work in confined spaces such as walk-in freezers with temperatures well below zero. Will be required to use food service equipment that may create extreme temperatures with steam and high heat. May be subject to working with strong detergents or potentially hazardous chemicals. Will be required to sit or stand when serving, operating a computer or food service meal tracking machine May be required to work additional hours as required during certain times of the year. The statements contained herein describe the scope of the responsibility and essential functions of this position, but should not be considered to be an all-inclusive listing of work requirements. Individuals may perform other duties as assigned. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time unless restricted by a negotiated contract. Any employee not covered by a negotiated contract agreement is an “at-will” employee. Either the school district or the employee can terminate the employment relationship at will, with or without cause, so long as there is no violation of applicable federal or state law. Unless specified otherwise in a contract, the school district requires 30 days notice prior to terminating employment.

Qualifications, Experience, Education, and Special Training: - Computer knowledge helpful - Lift 40 # - Knowledge of Production Kitchen operations - Able to take direction and complete tasks on time - Knowledge of proper sanitation practices/ HAACP - Other duties as assigned All applications must be completed online through our district website: ************************ > Menu > Employment > View Current Openings