50 jobs found

Location: Standing Bear Elementary Reports To: Director of Nutrition ServicesWork Schedule/FLSA Status: Hiring for the 2020 - 2021 school year Daytime Hours, Monday through Friday 8.0 scheduled hours per day; 6:00 a.m. to 2:30 p.m. Non-exempt, Full-Time position with benefits Salary grade 57I Position Purpose: Primary responsibilities include assisting with the production coordination of the areas assigned, setting individual work schedules to assure task completion at designated times, assumes the role of Production Chief when needed, and provides leadership in maintaining an efficient, clean and pleasant kitchen/serving environment. Includes assisting with the preparation and serving of quality meals to students and staff, cleaning and sanitation of equipment, rotating food stock and supplies, and providing superior customer service. Essential Performance ResponsibilitiesInspects and monitors the quality and aesthetic appeal of product output.Maintains information on production record, Hazard Analysis & Critical Control Points (HACCP) records and other required reports.Ensures food products are properly prepared and attractively served.Assists in training new kitchen staff.Assist with preparation, service, and storage of food.Assist with dishmachine as needed.Working with and understanding a diverse student population.Serves as a positive role model.Ability to recognize a "reimbursable" meal.Must follow and maintain required food safety, cleaning and sanitation procedures.Follow Hazard Analysis and Critical Control Points (HACCP) procedures.Must practice good hygiene habits.Demonstrate proficiency of the English language to read and communicate with others.Demonstrate proficiency of basic math skills (add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals), as well as counting money.Ability to operate food service equipment in a safe manner.Ability to follow oral and written instructions.Ability to receive and process verbal information as well as respond to nonverbal sounds.Successful completion of the Douglas County Food Handler's Certification within the first 30 days of employment, scoring 80% or above, before attending the kitchen training class.Ability to maintain current Douglas County Food Handler's Certification.Successful completion of the Recipe & Production Chief, and Kitchen Assistant training programs.Additional Duties Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.Knowledge, Skills, and Abilities:High School diploma or equivalent required.Previous food service experience; minimum of 3-5 years food preparation experience, preferred.Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume and distance.Must demonstrate excellent attendance and work record.Practical working knowledge of food safety practices and procedures.Ability to maintain current Douglas County Food Handler's Certification.Sensitivity and ability to interact with students, co-workers, teachers, administrators, other staff, and parents of other cultures and backgrounds.Excellent organizational skills, demonstrated ability to handle multiple projects with strong attention to detail.The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators and the community.Knowledge of OPS's mission, purpose, goals and the role of every employee in achieving each of them.Equipment:This position may require the ability to use a variety of office equipment including a computer, and automated record keeping software. This position may require the ability to use commercial kitchen equipment such as: ovens, steamers, hot holding cabinets, blenders, food processors, mixers, slicers, can openers, peelers, knives, scales, and thermometers. Must always comply with OPS's guidelines for equipment use.Travel: Local travel will be required.Physical and Mental Demands, Work Hazards:Must be able to respond rapidly in emergency situations.Must have organization, time management, communication, and interpersonal skills.Work in an office environment, school buildings and warehouse settingAbility to lift, move and reposition objects and materials-frequently exerting force equal to lifting fifty (50) pounds.Physical Demand Classifications:Rarely - 1-5% of the time, in an 8 hour dayOccasionally - 6-33% of the time, in an 8 hour dayFrequently - 34-66% of the time, in an 8 hour dayContinuously - 67-100% of the time, in an 8 hour dayEssential Functions: STANDING: (Remaining on one's feet in an upright position without walking)Occasionally: When preparing food including: cutting fruit; shredding cheese. When cleaning dishes. When working as the cashier. Floor mat available in the at the cashier area and at the sink area. WALKING: - (Moving about on foot. It requires 3 consecutive steps to be considered walking) Occasionally: Moving throughout the kitchen area; accessing food from the storeroom; accessing food in the refrigerator; accessing food in the freezer area. Surface includes linoleum and tile. There may be times when portions of the kitchen floor could be wet. SITTING: (Remaining in a seated position with hips and knees bent to some extent and buttocks resting on a surface) Rarely: Using the computer to review inventory, ordering items, and communicating electronically as needed. LIFTING: (Raising or lowering an object from one level to another.) Occasionally: Handling cases of food products. Cases may be staged on the floor level of the storage room. Cases may be moved to the kitchen area or products placed on shelves. Some examples include: Weight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Oranges, Rate: 12 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Baked Beans, Rate: 13 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Ketchup Pouches, Rate: 12 cases per shiftWeight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Apples, Rate: 16 cases per shiftWeight: 36 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Chicken Paddies, Rate: 3 x shiftWeight: 48 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x monthWeight: 32 lb. Level: 8" (case handle) to 34" (counter height)Item: Case of Milk Cartons (50 cartons), Rate: 16 cases per shift CARRYING: (Transporting an object over a distance through walking) Rarely: Moving cases from the cart to the counter height. See examples of products above. PUSHING/PULLING: (Exerting force upon an object so that the object moves away from the Force) Occasionally: Moving a cart with cases of food products to the kitchen; to the refrigerator; to the freezer. Distance up to 15-20'. Handle Height at 35". Force 25-30 lb. CLIMBING: (To Ascend or Descend apparatus or structures) Rarely: Step stool (2 steps) available to access top shelf level of food items. BALANCE: (Maintaining body equilibrium to prevent falling) Frequent: Walking around kitchen area around moving machinery; hot stove and other individuals. Kitchen floor may be wet around the sink area. STOOPING: (Bending the body downward and forward from a standing position by bending the spine at the hips and/or waist) Occasionally: Cleaning pans and utensils in the sink; accessing containers of food located on the lower shelf levels (10"); accessing food at the lower shelf levels in the oven; accessing lower shelf levels in the refrigerator and freezer; accessing lower shelf levels where utensils are kept. Individuals may choose to stoop or crouch. KNEELING: (Bending the legs at the knees to come to rest on one or both knees) Rarely: Cleaning underneath the hot line (shelf at approximately 9"); cleaning the lower oven shelves. CROUCHING: (Bending the body downward and forward by bending legs at the hips and knees with simultaneous forward bending of the spine) Occasionally: Cleaning pans and utensils in the sink; accessing containers of food located on the lower shelf levels (10"); accessing food at the lower shelf levels in the oven; accessing lower shelf levels in the refrigerator and freezer; accessing lower shelf levels where utensils are kept. Individuals may choose to stoop or crouch. REACHING: (Extending arms and hands away from the body in any direction. Shoulder angle must be least 45 degrees from the body to be considered reaching)Frequent: Forward - Preparing food on the counters; washing pans and utensils.Rarely: Overhead - Accessing food containers on the top shelf levels (68"); accessing the top level of the food carts (68"). HAND USAGE: (Seizing, holding, grasping, turning, or otherwise working with the hand or hands. Fingers are involved only to the extent that they are an extension of the hand, such as to turn a switch or shift gears) Frequent: Preparing food; using utensils - knives, tongs, spoodles; using equipment; using brooms, mops. Pinching - crumbling meat by hand, crumbling cheese by hand, and handling sheet pans. CRAWLING: (Moving about on hands and knees, hands and feet or on the abdomen) Rarely: May have to access under the counters when cleaning; access the shelf under the hot line.Interrelations:Contact with personnel within the district and with customers and vendors.Will be working under the direct supervision of the department supervisor in order to complete day-to-day tasks.Will be working with a diverse population requiring the ability to handle all situations with tact and diplomacy.Must understand and respond appropriately to customer needs and maintain a positive attitude with all customers and colleagues.Expected to interact with all internal and external customers in a friendly, professional manner and provide quick, responsive customer service..... click apply for full job details

Location: McMillan Magnet Middle Reports To: Director of Nutrition ServicesWork Schedule/FLSA Status: Hiring for the 2020 - 2021 school year Daytime Hours, Monday through Friday 7.5 scheduled hours per day; 6:30am to 2:30pm Non-exempt, Full-Time position with benefits Salary grade 57I Position Purpose: Primary responsibilities include assisting with the production coordination of the areas assigned, setting individual work schedules to assure task completion at designated times, assumes the role of Production Chief when needed, and provides leadership in maintaining an efficient, clean and pleasant kitchen/serving environment. Includes assisting with the preparation and serving of quality meals to students and staff, cleaning and sanitation of equipment, rotating food stock and supplies, and providing superior customer service. Essential Performance ResponsibilitiesInspects and monitors the quality and aesthetic appeal of product output.Maintains information on production record, Hazard Analysis & Critical Control Points (HACCP) records and other required reports.Ensures food products are properly prepared and attractively served.Assists in training new kitchen staff.Assist with preparation, service, and storage of food.Assist with dishmachine as needed.Working with and understanding a diverse student population.Serves as a positive role model.Ability to recognize a "reimbursable" meal.Must follow and maintain required food safety, cleaning and sanitation procedures.Follow Hazard Analysis and Critical Control Points (HACCP) procedures.Must practice good hygiene habits.Demonstrate proficiency of the English language to read and communicate with others.Demonstrate proficiency of basic math skills (add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals), as well as counting money.Ability to operate food service equipment in a safe manner.Ability to follow oral and written instructions.Ability to receive and process verbal information as well as respond to nonverbal sounds.Successful completion of the Douglas County Food Handler's Certification within the first 30 days of employment, scoring 80% or above, before attending the kitchen training class.Ability to maintain current Douglas County Food Handler's Certification.Successful completion of the Recipe & Production Chief, and Kitchen Assistant training programs.Additional Duties Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.Knowledge, Skills, and Abilities:High School diploma or equivalent required.Previous food service experience; minimum of 3-5 years food preparation experience, preferred.Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume and distance.Must demonstrate excellent attendance and work record.Practical working knowledge of food safety practices and procedures.Ability to maintain current Douglas County Food Handler's Certification.Sensitivity and ability to interact with students, co-workers, teachers, administrators, other staff, and parents of other cultures and backgrounds.Excellent organizational skills, demonstrated ability to handle multiple projects with strong attention to detail.The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators and the community.Knowledge of OPS's mission, purpose, goals and the role of every employee in achieving each of them.Equipment:This position may require the ability to use a variety of office equipment including a computer, and automated record keeping software. This position may require the ability to use commercial kitchen equipment such as: ovens, steamers, hot holding cabinets, blenders, food processors, mixers, slicers, can openers, peelers, knives, scales, and thermometers. Must always comply with OPS's guidelines for equipment use.Travel: Local travel will be required.Physical and Mental Demands, Work Hazards:Must be able to respond rapidly in emergency situations.Must have organization, time management, communication, and interpersonal skills.Work in an office environment, school buildings and warehouse settingAbility to lift, move and reposition objects and materials-frequently exerting force equal to lifting fifty (50) pounds.Physical Demand Classifications:Rarely - 1-5% of the time, in an 8 hour dayOccasionally - 6-33% of the time, in an 8 hour dayFrequently - 34-66% of the time, in an 8 hour dayContinuously - 67-100% of the time, in an 8 hour dayEssential Functions: STANDING: (Remaining on one's feet in an upright position without walking)Occasionally: When preparing food including: cutting fruit; shredding cheese. When cleaning dishes. When working as the cashier. Floor mat available in the at the cashier area and at the sink area. WALKING: - (Moving about on foot. It requires 3 consecutive steps to be considered walking) Occasionally: Moving throughout the kitchen area; accessing food from the storeroom; accessing food in the refrigerator; accessing food in the freezer area. Surface includes linoleum and tile. There may be times when portions of the kitchen floor could be wet. SITTING: (Remaining in a seated position with hips and knees bent to some extent and buttocks resting on a surface) Rarely: Using the computer to review inventory, ordering items, and communicating electronically as needed. LIFTING: (Raising or lowering an object from one level to another.) Occasionally: Handling cases of food products. Cases may be staged on the floor level of the storage room. Cases may be moved to the kitchen area or products placed on shelves. Some examples include: Weight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Oranges, Rate: 12 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Baked Beans, Rate: 13 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Ketchup Pouches, Rate: 12 cases per shiftWeight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Apples, Rate: 16 cases per shiftWeight: 36 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Chicken Paddies, Rate: 3 x shiftWeight: 48 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x monthWeight: 32 lb. Level: 8" (case handle) to 34" (counter height)Item: Case of Milk Cartons (50 cartons), Rate: 16 cases per shift CARRYING: (Transporting an object over a distance through walking) Rarely: Moving cases from the cart to the counter height. See examples of products above. PUSHING/PULLING: (Exerting force upon an object so that the object moves away from the Force) Occasionally: Moving a cart with cases of food products to the kitchen; to the refrigerator; to the freezer. Distance up to 15-20'. Handle Height at 35". Force 25-30 lb. CLIMBING: (To Ascend or Descend apparatus or structures) Rarely: Step stool (2 steps) available to access top shelf level of food items. BALANCE: (Maintaining body equilibrium to prevent falling) Frequent: Walking around kitchen area around moving machinery; hot stove and other individuals. Kitchen floor may be wet around the sink area. STOOPING: (Bending the body downward and forward from a standing position by bending the spine at the hips and/or waist) Occasionally: Cleaning pans and utensils in the sink; accessing containers of food located on the lower shelf levels (10"); accessing food at the lower shelf levels in the oven; accessing lower shelf levels in the refrigerator and freezer; accessing lower shelf levels where utensils are kept. Individuals may choose to stoop or crouch. KNEELING: (Bending the legs at the knees to come to rest on one or both knees) Rarely: Cleaning underneath the hot line (shelf at approximately 9"); cleaning the lower oven shelves. CROUCHING: (Bending the body downward and forward by bending legs at the hips and knees with simultaneous forward bending of the spine) Occasionally: Cleaning pans and utensils in the sink; accessing containers of food located on the lower shelf levels (10"); accessing food at the lower shelf levels in the oven; accessing lower shelf levels in the refrigerator and freezer; accessing lower shelf levels where utensils are kept. Individuals may choose to stoop or crouch. REACHING: (Extending arms and hands away from the body in any direction. Shoulder angle must be least 45 degrees from the body to be considered reaching)Frequent: Forward - Preparing food on the counters; washing pans and utensils.Rarely: Overhead - Accessing food containers on the top shelf levels (68"); accessing the top level of the food carts (68"). HAND USAGE: (Seizing, holding, grasping, turning, or otherwise working with the hand or hands. Fingers are involved only to the extent that they are an extension of the hand, such as to turn a switch or shift gears) Frequent: Preparing food; using utensils - knives, tongs, spoodles; using equipment; using brooms, mops. Pinching - crumbling meat by hand, crumbling cheese by hand, and handling sheet pans. CRAWLING: (Moving about on hands and knees, hands and feet or on the abdomen) Rarely: May have to access under the counters when cleaning; access the shelf under the hot line.Interrelations:Contact with personnel within the district and with customers and vendors.Will be working under the direct supervision of the department supervisor in order to complete day-to-day tasks.Will be working with a diverse population requiring the ability to handle all situations with tact and diplomacy.Must understand and respond appropriately to customer needs and maintain a positive attitude with all customers and colleagues.Expected to interact with all internal and external customers in a friendly, professional manner and provide quick, responsive customer service..... click apply for full job details

Purpose of the Job: The overall purpose of this job is to ensure high-quality food is prepared, apportioned, and presented in an appealing manner to residents. The responsibilities of this job include all types of food preparation, including yet not limited to baking, grilling, stove-top and oven cooking; and cleaning the kitchen. The incumbent assists in any duty needed done in the kitchen area. Supports and lives out Immanuel's mission and CHRIST Promises. Key Areas Key Responsibilities and Duties of the Job Food Preparation Prepares nutritious and delicious food for residents. Apportions and presents food in an appealing manner. Cleans, cuts, and cooks meat, fish, and poultry. Bakes breads, rolls, and other pastries. Prepares food following recipes and special dietary restrictions. Safety/Sanitation Cleans and inspects galley equipment and appliances. Cleans and sanitizes work areas including surfaces, towels, utensils, and dispensers. Maintains safety of work areas. Maintains stock in kitchen and food prep areas. Assists with food prep as needed. Follows all procedures and regulations as written by management Other Carries out heavy cleaning of kitchen areas as assigned. Performs other duties as assigned or requested. Education- High School Diploma/GED is required. Culinary Trade or Vocational Schooling is preferred. Experience- One (1) year of culinary experience is required. Equivalent years of education may substitute for experience requirement. Other Requirements- Food Handler certificate is preferred. Serve Safe certificate is preferred. KSA- Knowledge Skills and Abilities- Knowledge of the kitchen's ordering process. Knowledge of food handlers' regulations and responsibilities. Knowledge of sanitation requirements. Knowledge of State safety standards. Skills in using various kitchen utensils and cooking methods. Skills in safely handling food. Skills in cooking food to appropriate temperature, consistency, and texture. Ability to verbally communicate effectively. Ability to manage multiple tasks. Ability to read and write. Ability to follow recipes. Education- High School Diploma/GED is required. Culinary Trade or Vocational Schooling is preferred. Experience- One (1) year of culinary experience is required. Equivalent years of education may substitute for experience requirement. Other Requirements- Food Handler certificate is preferred. Serve Safe certificate is preferred. KSA- Knowledge Skills and Abilities- Knowledge of the kitchen's ordering process. Knowledge of food handlers' regulations and responsibilities. Knowledge of sanitation requirements. Knowledge of State safety standards. Skills in using various kitchen utensils and cooking methods. Skills in safely handling food. Skills in cooking food to appropriate temperature, consistency, and texture. Ability to verbally communicate effectively. Ability to manage multiple tasks. Ability to read and write. Ability to follow recipes.

Purpose of the Job: The overall purpose of this job is to ensure high-quality food is prepared, apportioned, and presented in an appealing manner to residents. The responsibilities of this job include all types of food preparation, including yet not limited to baking, grilling, stove-top and oven cooking; and cleaning the kitchen. The incumbent assists in any duty needed done in the kitchen area. Supports and lives out Immanuel's mission and CHRIST Promises. Key Areas Key Responsibilities and Duties of the Job Food Preparation Prepares nutritious and delicious food for residents. Apportions and presents food in an appealing manner. Cleans, cuts, and cooks meat, fish, and poultry. Bakes breads, rolls, and other pastries. Prepares food following recipes and special dietary restrictions. Safety/Sanitation Cleans and inspects galley equipment and appliances. Cleans and sanitizes work areas including surfaces, towels, utensils, and dispensers. Maintains safety of work areas. Maintains stock in kitchen and food prep areas. Assists with food prep as needed. Follows all procedures and regulations as written by management Other Carries out heavy cleaning of kitchen areas as assigned. Performs other duties as assigned or requested. Education- High School Diploma/GED is required. Culinary Trade or Vocational Schooling is preferred. Experience- One (1) year of culinary experience is required. Equivalent years of education may substitute for experience requirement. Other Requirements- Food Handler certificate is preferred. Serve Safe certificate is preferred. KSA- Knowledge Skills and Abilities- Knowledge of the kitchen's ordering process. Knowledge of food handlers' regulations and responsibilities. Knowledge of sanitation requirements. Knowledge of State safety standards. Skills in using various kitchen utensils and cooking methods. Skills in safely handling food. Skills in cooking food to appropriate temperature, consistency, and texture. Ability to verbally communicate effectively. Ability to manage multiple tasks. Ability to read and write. Ability to follow recipes. Education- High School Diploma/GED is required. Culinary Trade or Vocational Schooling is preferred. Experience- One (1) year of culinary experience is required. Equivalent years of education may substitute for experience requirement. Other Requirements- Food Handler certificate is preferred. Serve Safe certificate is preferred. KSA- Knowledge Skills and Abilities- Knowledge of the kitchen's ordering process. Knowledge of food handlers' regulations and responsibilities. Knowledge of sanitation requirements. Knowledge of State safety standards. Skills in using various kitchen utensils and cooking methods. Skills in safely handling food. Skills in cooking food to appropriate temperature, consistency, and texture. Ability to verbally communicate effectively. Ability to manage multiple tasks. Ability to read and write. Ability to follow recipes.

Location: North High School Reports To: Director of Nutrition ServicesWork Schedule/FLSA Status: Hiring for the 2020 - 2021 school year Daytime Hours, Monday through Friday 7.5 scheduled hours per day; 6:30am to 2:30pm Non-exempt, Full-Time position with benefits Salary grade 55U Position Purpose: Primary responsibilities include assisting with the production coordination of the areas assigned, setting individual work schedules to assure task completion at designated times, assumes the role of Production Chief when needed, and provides leadership in maintaining an efficient, clean and pleasant kitchen/serving environment. Includes assisting with the preparation and serving of quality meals to students and staff, cleaning and sanitation of equipment, rotating food stock and supplies, and providing superior customer service. Essential Performance ResponsibilitiesInspects and monitors the quality and aesthetic appeal of product output.Maintains information on production record, Hazard Analysis & Critical Control Points (HACCP) records and other required reports.Ensures food products are properly prepared and attractively served.Assists in training new kitchen staff.Assist with preparation, service, and storage of food.Assist with dishmachine as needed.Working with and understanding a diverse student population.Serves as a positive role model.Ability to recognize a "reimbursable" meal.Must follow and maintain required food safety, cleaning and sanitation procedures.Follow Hazard Analysis and Critical Control Points (HACCP) procedures.Must practice good hygiene habits.Demonstrate proficiency of the English language to read and communicate with others.Demonstrate proficiency of basic math skills (add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals), as well as counting money.Ability to operate food service equipment in a safe manner.Ability to follow oral and written instructions.Ability to receive and process verbal information as well as respond to nonverbal sounds.Successful completion of the Douglas County Food Handler's Certification within the first 30 days of employment, scoring 80% or above, before attending the kitchen training class.Ability to maintain current Douglas County Food Handler's Certification.Successful completion of the Recipe & Production Chief, and Kitchen Assistant training programs.Additional Duties Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.Knowledge, Skills, and Abilities:High School diploma or equivalent required.Previous food service experience; minimum of 3-5 years food preparation experience, preferred.Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume and distance.Must demonstrate excellent attendance and work record.Practical working knowledge of food safety practices and procedures.Ability to maintain current Douglas County Food Handler's Certification.Sensitivity and ability to interact with students, co-workers, teachers, administrators, other staff, and parents of other cultures and backgrounds.Excellent organizational skills, demonstrated ability to handle multiple projects with strong attention to detail.The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators and the community.Knowledge of OPS's mission, purpose, goals and the role of every employee in achieving each of them.Equipment:This position may require the ability to use a variety of office equipment including a computer, and automated record keeping software. This position may require the ability to use commercial kitchen equipment such as: ovens, steamers, hot holding cabinets, blenders, food processors, mixers, slicers, can openers, peelers, knives, scales, and thermometers. Must always comply with OPS's guidelines for equipment use.Travel: Local travel will be required.Physical and Mental Demands, Work Hazards:Must be able to respond rapidly in emergency situations.Must have organization, time management, communication, and interpersonal skills.Work in an office environment, school buildings and warehouse settingAbility to lift, move and reposition objects and materials-frequently exerting force equal to lifting fifty (50) pounds.Physical Demand Classifications:Rarely - 1-5% of the time, in an 8 hour dayOccasionally - 6-33% of the time, in an 8 hour dayFrequently - 34-66% of the time, in an 8 hour dayContinuously - 67-100% of the time, in an 8 hour dayEssential Functions: STANDING: (Remaining on one's feet in an upright position without walking)Occasionally: When preparing food including: cutting fruit; shredding cheese. When cleaning dishes. When working as the cashier. Floor mat available in the at the cashier area and at the sink area. WALKING: - (Moving about on foot. It requires 3 consecutive steps to be considered walking) Occasionally: Moving throughout the kitchen area; accessing food from the storeroom; accessing food in the refrigerator; accessing food in the freezer area. Surface includes linoleum and tile. There may be times when portions of the kitchen floor could be wet. SITTING: (Remaining in a seated position with hips and knees bent to some extent and buttocks resting on a surface) Rarely: Using the computer to review inventory, ordering items, and communicating electronically as needed. LIFTING: (Raising or lowering an object from one level to another.) Occasionally: Handling cases of food products. Cases may be staged on the floor level of the storage room. Cases may be moved to the kitchen area or products placed on shelves. Some examples include: Weight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Oranges, Rate: 12 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Baked Beans, Rate: 13 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Ketchup Pouches, Rate: 12 cases per shiftWeight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Apples, Rate: 16 cases per shiftWeight: 36 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Chicken Paddies, Rate: 3 x shiftWeight: 48 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x monthWeight: 32 lb. Level: 8" (case handle) to 34" (counter height)Item: Case of Milk Cartons (50 cartons), Rate: 16 cases per shift CARRYING: (Transporting an object over a distance through walking) Rarely: Moving cases from the cart to the counter height. See examples of products above. PUSHING/PULLING: (Exerting force upon an object so that the object moves away from the Force) Occasionally: Moving a cart with cases of food products to the kitchen; to the refrigerator; to the freezer. Distance up to 15-20'. Handle Height at 35". Force 25-30 lb. CLIMBING: (To Ascend or Descend apparatus or structures) Rarely: Step stool (2 steps) available to access top shelf level of food items. BALANCE: (Maintaining body equilibrium to prevent falling) Frequent: Walking around kitchen area around moving machinery; hot stove and other individuals. Kitchen floor may be wet around the sink area. STOOPING: (Bending the body downward and forward from a standing position by bending the spine at the hips and/or waist) Occasionally: Cleaning pans and utensils in the sink; accessing containers of food located on the lower shelf levels (10"); accessing food at the lower shelf levels in the oven; accessing lower shelf levels in the refrigerator and freezer; accessing lower shelf levels where utensils are kept. Individuals may choose to stoop or crouch. KNEELING: (Bending the legs at the knees to come to rest on one or both knees) Rarely: Cleaning underneath the hot line (shelf at approximately 9"); cleaning the lower oven shelves. CROUCHING: (Bending the body downward and forward by bending legs at the hips and knees with simultaneous forward bending of the spine) Occasionally: Cleaning pans and utensils in the sink; accessing containers of food located on the lower shelf levels (10"); accessing food at the lower shelf levels in the oven; accessing lower shelf levels in the refrigerator and freezer; accessing lower shelf levels where utensils are kept. Individuals may choose to stoop or crouch. REACHING: (Extending arms and hands away from the body in any direction. Shoulder angle must be least 45 degrees from the body to be considered reaching)Frequent: Forward - Preparing food on the counters; washing pans and utensils.Rarely: Overhead - Accessing food containers on the top shelf levels (68"); accessing the top level of the food carts (68"). HAND USAGE: (Seizing, holding, grasping, turning, or otherwise working with the hand or hands. Fingers are involved only to the extent that they are an extension of the hand, such as to turn a switch or shift gears) Frequent: Preparing food; using utensils - knives, tongs, spoodles; using equipment; using brooms, mops. Pinching - crumbling meat by hand, crumbling cheese by hand, and handling sheet pans. CRAWLING: (Moving about on hands and knees, hands and feet or on the abdomen) Rarely: May have to access under the counters when cleaning; access the shelf under the hot line.Interrelations:Contact with personnel within the district and with customers and vendors.Will be working under the direct supervision of the department supervisor in order to complete day-to-day tasks.Will be working with a diverse population requiring the ability to handle all situations with tact and diplomacy.Must understand and respond appropriately to customer needs and maintain a positive attitude with all customers and colleagues.Expected to interact with all internal and external customers in a friendly, professional manner and provide quick, responsive customer service..... click apply for full job details

Purpose of the Job: The overall purpose of this job is to ensure high-quality food is prepared, apportioned, and presented in an appealing manner to residents. The responsibilities of this job include all types of food preparation, including yet not limited to baking, grilling, stove-top and oven cooking; and cleaning the kitchen. The incumbent assists in any duty needed done in the kitchen area. Supports and lives out Immanuel's mission and CHRIST Promises. Key Areas Key Responsibilities and Duties of the Job Food Preparation Prepares nutritious and delicious food for residents. Apportions and presents food in an appealing manner. Cleans, cuts, and cooks meat, fish, and poultry. Bakes breads, rolls, and other pastries. Prepares food following recipes and special dietary restrictions. Safety/Sanitation Cleans and inspects galley equipment and appliances. Cleans and sanitizes work areas including surfaces, towels, utensils, and dispensers. Maintains safety of work areas. Maintains stock in kitchen and food prep areas. Assists with food prep as needed. Follows all procedures and regulations as written by management Other Carries out heavy cleaning of kitchen areas as assigned. Performs other duties as assigned or requested. Education- High School Diploma/GED is required. Culinary Trade or Vocational Schooling is preferred. Experience- One (1) year of culinary experience is required. Equivalent years of education may substitute for experience requirement. Other Requirements- Food Handler certificate is preferred. Serve Safe certificate is preferred. KSA- Knowledge Skills and Abilities- Knowledge of the kitchen's ordering process. Knowledge of food handlers' regulations and responsibilities. Knowledge of sanitation requirements. Knowledge of State safety standards. Skills in using various kitchen utensils and cooking methods. Skills in safely handling food. Skills in cooking food to appropriate temperature, consistency, and texture. Ability to verbally communicate effectively. Ability to manage multiple tasks. Ability to read and write. Ability to follow recipes. Education- High School Diploma/GED is required. Culinary Trade or Vocational Schooling is preferred. Experience- One (1) year of culinary experience is required. Equivalent years of education may substitute for experience requirement. Other Requirements- Food Handler certificate is preferred. Serve Safe certificate is preferred. KSA- Knowledge Skills and Abilities- Knowledge of the kitchen's ordering process. Knowledge of food handlers' regulations and responsibilities. Knowledge of sanitation requirements. Knowledge of State safety standards. Skills in using various kitchen utensils and cooking methods. Skills in safely handling food. Skills in cooking food to appropriate temperature, consistency, and texture. Ability to verbally communicate effectively. Ability to manage multiple tasks. Ability to read and write. Ability to follow recipes.

Line Cook - Full Time Varies - The Arboretum (Finance)Purpose of the Job: The overall purpose of this job is to ensure high-quality food is prepared, apportioned, and presented in an appealing manner to residents. The responsibilities of this job include all types of food preparation, including yet not limited to baking, grilling, stove-top and oven cooking; and cleaning the kitchen. The incumbent assists in any duty needed done in the kitchen area. Supports and lives out Immanuel's mission and CHRIST Promises. Key Areas Key Responsibilities and Duties of the Job Food Preparation Prepares nutritious and delicious food for residents. Apportions and presents food in an appealing manner. Cleans, cuts, and cooks meat, fish, and poultry. Bakes breads, rolls, and other pastries. Prepares food following recipes and special dietary restrictions. Safety/Sanitation Cleans and inspects galley equipment and appliances. Cleans and sanitizes work areas including surfaces, towels, utensils, and dispensers. Maintains safety of work areas. Maintains stock in kitchen and food prep areas. Assists with food prep as needed. Follows all procedures and regulations as written by management Other Carries out heavy cleaning of kitchen areas as assigned. Performs other duties as assigned or requested. Education- High School Diploma/GED is required. Culinary Trade or Vocational Schooling is preferred. Experience- One (1) year of culinary experience is required. Equivalent years of education may substitute for experience requirement. Other Requirements- Food Handler certificate is preferred. Serve Safe certificate is preferred. KSA- Knowledge Skills and Abilities- Knowledge of the kitchen's ordering process. Knowledge of food handlers' regulations and responsibilities. Knowledge of sanitation requirements. Knowledge of State safety standards. Skills in using various kitchen utensils and cooking methods. Skills in safely handling food. Skills in cooking food to appropriate temperature, consistency, and texture. Ability to verbally communicate effectively. Ability to manage multiple tasks. Ability to read and write. Ability to follow recipes. Education- High School Diploma/GED is required. Culinary Trade or Vocational Schooling is preferred. Experience- One (1) year of culinary experience is required. Equivalent years of education may substitute for experience requirement. Other Requirements- Food Handler certificate is preferred. Serve Safe certificate is preferred. KSA- Knowledge Skills and Abilities- Knowledge of the kitchen's ordering process. Knowledge of food handlers' regulations and responsibilities. Knowledge of sanitation requirements. Knowledge of State safety standards. Skills in using various kitchen utensils and cooking methods. Skills in safely handling food. Skills in cooking food to appropriate temperature, consistency, and texture. Ability to verbally communicate effectively. Ability to manage multiple tasks. Ability to read and write. Ability to follow recipes.

Cook I Full-time 7.5 (Finance)Location: McMillan Magnet Middle Reports To: Director of Nutrition ServicesWork Schedule/FLSA Status: Hiring for the 2020 - 2021 school year Daytime Hours, Monday through Friday 7.5 scheduled hours per day; 6:30am to 2:30pm Non-exempt, Full-Time position with benefits Salary grade 57I Position Purpose: Primary responsibilities include assisting with the production coordination of the areas assigned, setting individual work schedules to assure task completion at designated times, assumes the role of Production Chief when needed, and provides leadership in maintaining an efficient, clean and pleasant kitchen/serving environment. Includes assisting with the preparation and serving of quality meals to students and staff, cleaning and sanitation of equipment, rotating food stock and supplies, and providing superior customer service. Essential Performance Responsibilities Inspects and monitors the quality and aesthetic appeal of product output. Maintains information on production record, Hazard Analysis & Critical Control Points (HACCP) records and other required reports. Ensures food products are properly prepared and attractively served. Assists in training new kitchen staff. Assist with preparation, service, and storage of food. Assist with dishmachine as needed. Working with and understanding a diverse student population. Serves as a positive role model. Ability to recognize a "reimbursable" meal. Must follow and maintain required food safety, cleaning and sanitation procedures. Follow Hazard Analysis and Critical Control Points (HACCP) procedures. Must practice good hygiene habits. Demonstrate proficiency of the English language to read and communicate with others. Demonstrate proficiency of basic math skills (add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals), as well as counting money. Ability to operate food service equipment in a safe manner. Ability to follow oral and written instructions. Ability to receive and process verbal information as well as respond to nonverbal sounds. Successful completion of the Douglas County Food Handler's Certification within the first 30 days of employment, scoring 80% or above, before attending the kitchen training class. Ability to maintain current Douglas County Food Handler's Certification. Successful completion of the Recipe & Production Chief, and Kitchen Assistant training programs. Additional Duties Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.Knowledge, Skills, and Abilities: High School diploma or equivalent required. Previous food service experience; minimum of 3-5 years food preparation experience, preferred. Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume and distance. Must demonstrate excellent attendance and work record. Practical working knowledge of food safety practices and procedures. Ability to maintain current Douglas County Food Handler's Certification. Sensitivity and ability to interact with students, co-workers, teachers, administrators, other staff, and parents of other cultures and backgrounds. Excellent organizational skills, demonstrated ability to handle multiple projects with strong attention to detail. The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators and the community. Knowledge of OPS's mission, purpose, goals and the role of every employee in achieving each of them. Equipment:This position may require the ability to use a variety of office equipment including a computer, and automated record keeping software. This position may require the ability to use commercial kitchen equipment such as: ovens, steamers, hot holding cabinets, blenders, food processors, mixers, slicers, can openers, peelers, knives, scales, and thermometers. Must always comply with OPS's guidelines for equipment use.Travel: Local travel will be required.Physical and Mental Demands, Work Hazards: Must be able to respond rapidly in emergency situations. Must have organization, time management, communication, and interpersonal skills. Work in an office environment, school buildings and warehouse setting Ability to lift, move and reposition objects and materials-frequently exerting force equal to lifting fifty (50) pounds. Physical Demand Classifications:Rarely - 1-5% of the time, in an 8 hour dayOccasionally - 6-33% of the time, in an 8 hour dayFrequently - 34-66% of the time, in an 8 hour dayContinuously - 67-100% of the time, in an 8 hour dayEssential Functions: STANDING: (Remaining on one's feet in an upright position without walking)Occasionally: When preparing food including: cutting fruit; shredding cheese. When cleaning dishes. When working as the cashier. Floor mat available in the at the cashier area and at the sink area. WALKING: - (Moving about on foot. It requires 3 consecutive steps to be considered walking) Occasionally: Moving throughout the kitchen area; accessing food from the storeroom; accessing food in the refrigerator; accessing food in the freezer area. Surface includes linoleum and tile. There may be times when portions of the kitchen floor could be wet. SITTING: (Remaining in a seated position with hips and knees bent to some extent and buttocks resting on a surface) Rarely: Using the computer to review inventory, ordering items, and communicating electronically as needed. LIFTING: (Raising or lowering an object from one level to another.) Occasionally: Handling cases of food products. Cases may be staged on the floor level of the storage room. Cases may be moved to the kitchen area or products placed on shelves. Some examples include: Weight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Oranges, Rate: 12 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Baked Beans, Rate: 13 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Ketchup Pouches, Rate: 12 cases per shiftWeight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Apples, Rate: 16 cases per shiftWeight: 36 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Chicken Paddies, Rate: 3 x shiftWeight: 48 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x monthWeight: 32 lb. Level: 8" (case handle) to 34" (counter height)Item: Case of Milk Cartons (50 cartons), Rate: 16 cases per shift CARRYING: (Transporting an object over a distance through walking) Rarely: Moving cases from the cart to the counter height. See examples of products above. PUSHING/PULLING: (Exerting force upon an object so that the object moves away from the Force) Occasionally: Moving a cart with cases of food products to the kitchen; to the refrigerator; to the freezer. Distance up to 15-20'. Handle Height at 35". Force 25-30 lb. CLIMBING: (To Ascend or Descend apparatus or structures) Rarely: Step stool (2 steps) available to access top shelf level of food items. BALANCE: (Maintaining body equilibrium to prevent falling) Frequent: Walking around kitchen area around moving machinery; hot stove and other individuals. Kitchen floor may be wet around the sink area. STOOPING: (Bending the body downward and forward from a standing position by bending the spine at the hips and/or waist) Occasionally: Cleaning pans and utensils in the sink; accessing containers of food located on the lower shelf levels (10"); accessing food at the lower shelf levels in the oven; accessing lower shelf levels in the refrigerator and freezer; accessing lower shelf levels where utensils are kept. Individuals may choose to stoop or crouch. KNEELING: (Bending the legs at the knees to come to rest on one or both knees) Rarely: Cleaning underneath the hot line (shelf at approximately 9"); cleaning the lower oven shelves. CROUCHING: (Bending the body downward and forward by bending legs at the hips and knees with simultaneous forward bending of the spine) Occasionally: Cleaning pans and utensils in the sink; accessing containers of food located on the lower shelf levels (10"); accessing food at the lower shelf levels in the oven; accessing lower shelf levels in the refrigerator and freezer; accessing lower shelf levels where utensils are kept. Individuals may choose to stoop or crouch. REACHING: (Extending arms and hands away from the body in any direction. Shoulder angle must be least 45 degrees from the body to be considered reaching)Frequent: Forward - Preparing food on the counters; washing pans and utensils.Rarely: Overhead - Accessing food containers on the top shelf levels (68"); accessing the top level of the food carts (68"). HAND USAGE: (Seizing, holding, grasping, turning, or otherwise working with the hand or hands. Fingers are involved only to the extent that they are an extension of the hand, such as to turn a switch or shift gears) Frequent: Preparing food; using utensils - knives, tongs, spoodles; using equipment; using brooms, mops. Pinching - crumbling meat by hand, crumbling cheese by hand, and handling sheet pans. CRAWLING: (Moving about on hands and knees, hands and feet or on the abdomen) Rarely: May have to access under the counters when cleaning; access the shelf under the hot line.Interrelations: Contact with personnel within the district and with customers and vendors. Will be working under the direct supervision of the department supervisor in order to complete day-to-day tasks. Will be working with a diverse population requiring the ability to handle all situations with tact and diplomacy. Must understand and respond appropriately to customer needs and maintain a positive attitude with all customers and colleagues. Expected to interact with all internal and external customers in a friendly..... click apply for full job details

Line Cook - Full Time Varies - Lakeside Village (Finance)Purpose of the Job: The overall purpose of this job is to ensure high-quality food is prepared, apportioned, and presented in an appealing manner to residents. The responsibilities of this job include all types of food preparation, including yet not limited to baking, grilling, stove-top and oven cooking; and cleaning the kitchen. The incumbent assists in any duty needed done in the kitchen area. Supports and lives out Immanuel's mission and CHRIST Promises. Key Areas Key Responsibilities and Duties of the Job Food Preparation Prepares nutritious and delicious food for residents. Apportions and presents food in an appealing manner. Cleans, cuts, and cooks meat, fish, and poultry. Bakes breads, rolls, and other pastries. Prepares food following recipes and special dietary restrictions. Safety/Sanitation Cleans and inspects galley equipment and appliances. Cleans and sanitizes work areas including surfaces, towels, utensils, and dispensers. Maintains safety of work areas. Maintains stock in kitchen and food prep areas. Assists with food prep as needed. Follows all procedures and regulations as written by management Other Carries out heavy cleaning of kitchen areas as assigned. Performs other duties as assigned or requested. Education- High School Diploma/GED is required. Culinary Trade or Vocational Schooling is preferred. Experience- One (1) year of culinary experience is required. Equivalent years of education may substitute for experience requirement. Other Requirements- Food Handler certificate is preferred. Serve Safe certificate is preferred. KSA- Knowledge Skills and Abilities- Knowledge of the kitchen's ordering process. Knowledge of food handlers' regulations and responsibilities. Knowledge of sanitation requirements. Knowledge of State safety standards. Skills in using various kitchen utensils and cooking methods. Skills in safely handling food. Skills in cooking food to appropriate temperature, consistency, and texture. Ability to verbally communicate effectively. Ability to manage multiple tasks. Ability to read and write. Ability to follow recipes. Education- High School Diploma/GED is required. Culinary Trade or Vocational Schooling is preferred. Experience- One (1) year of culinary experience is required. Equivalent years of education may substitute for experience requirement. Other Requirements- Food Handler certificate is preferred. Serve Safe certificate is preferred. KSA- Knowledge Skills and Abilities- Knowledge of the kitchen's ordering process. Knowledge of food handlers' regulations and responsibilities. Knowledge of sanitation requirements. Knowledge of State safety standards. Skills in using various kitchen utensils and cooking methods. Skills in safely handling food. Skills in cooking food to appropriate temperature, consistency, and texture. Ability to verbally communicate effectively. Ability to manage multiple tasks. Ability to read and write. Ability to follow recipes.

Facility: GSS NE Omaha Millard Ctr Location: Omaha, NE Address: 12856 Deauville Dr, Omaha, NE 68137, USA Shift: 8 Hours - Evening Shifts Job Schedule: Full time Weekly Hours: 40.00 Job Summary Prepares, assemble baked goods, cooks, seasons and portions food for patients/residents, staff, and visitors of the designated facility, preparing and serving food within guidelines of menu and dietary requirements. Adheres to food quality standards of appearance, taste, temperature and sanitation. Performs washing and cleaning duties to insure sanitation and cleanliness in cooking and serving areas. Maintains labeling and storage of food, equipment, and machinery. Prepares and provides the highest quality and safest food possible to patients/residents, co-workers, team members and guests. Works with many internal customers, requiring above average communication as well as excellent team work skills. Displays ability to cook, function and thrive in a dynamic and changing culinary environment. Follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines to prepare, store and use food and food products. Documents HACCP steps, temperatures and outcomes to assure the safest food possible while following production sheets for daily and weekly menus. Operates equipment such as, but not limited to, mixers, slicers, kettles, combination ovens, food grinders, food processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators and freezers. Possesses ability to work independently when necessary. Possesses an understanding of food safety and sanitation processes. Exhibits understanding of basic math to appropriately measure alongside displaying proficiency in reading and understanding recipes. Demonstrates ability to be on feet for the majority of the day and walk far distances throughout the hospital. Qualifications High school diploma or equivalent preferred. Possesses ability to read, write and follow oral and written directions. Ability to perform basic math. Minimum of six months of applicable experience preferred. On-the-job training will be provided. Depending upon location of hire, Serv Safe may be required to obtain within a designated time frame. Additional endorsements to Serv Safe may be required depending upon location. Fulfill annual continuing education requirements of the department and facility including departmental meetings, safety education and mandatory in-services. Basic Life Support (BLS) may be required depending upon location requirements. Benefits The Good Samaritan Society offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, sick leave and paid time off. To review your benefit eligibility, visit . The Good Samaritan Society is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call 1- or send an email to . The Good Samaritan Society has a Drug Free Workplace Policy. An accepted offer will require a drug screen and pre-employment background screening as a condition of employment. Job Function: Facilities and General Services Req Number: GR-52949 Featured: No

Facility: GSS NE Omaha Millard Ctr Location: Omaha, NE Address: 12856 Deauville Dr, Omaha, NE 68137, USA Shift: 8 Hours - Evening Shifts Job Schedule: Full time Weekly Hours: 40.00 Job Summary Prepares, assemble baked goods, cooks, seasons and portions food for patients/residents, staff, and visitors of the designated facility, preparing and serving food within guidelines of menu and dietary requirements. Adheres to food quality standards of appearance, taste, temperature and sanitation. Performs washing and cleaning duties to insure sanitation and cleanliness in cooking and serving areas. Maintains labeling and storage of food, equipment, and machinery. Prepares and provides the highest quality and safest food possible to patients/residents, co-workers, team members and guests. Works with many internal customers, requiring above average communication as well as excellent team work skills. Displays ability to cook, function and thrive in a dynamic and changing culinary environment. Follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines to prepare, store and use food and food products. Documents HACCP steps, temperatures and outcomes to assure the safest food possible while following production sheets for daily and weekly menus. Operates equipment such as, but not limited to, mixers, slicers, kettles, combination ovens, food grinders, food processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators and freezers. Possesses ability to work independently when necessary. Possesses an understanding of food safety and sanitation processes. Exhibits understanding of basic math to appropriately measure alongside displaying proficiency in reading and understanding recipes. Demonstrates ability to be on feet for the majority of the day and walk far distances throughout the hospital. Qualifications High school diploma or equivalent preferred. Possesses ability to read, write and follow oral and written directions. Ability to perform basic math. Minimum of six months of applicable experience preferred. On-the-job training will be provided. Depending upon location of hire, Serv Safe may be required to obtain within a designated time frame. Additional endorsements to Serv Safe may be required depending upon location. Fulfill annual continuing education requirements of the department and facility including departmental meetings, safety education and mandatory in-services. Basic Life Support (BLS) may be required depending upon location requirements. Benefits The Good Samaritan Society offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, sick leave and paid time off. To review your benefit eligibility, visit . The Good Samaritan Society is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call 1- or send an email to . The Good Samaritan Society has a Drug Free Workplace Policy. An accepted offer will require a drug screen and pre-employment background screening as a condition of employment. Job Function: Facilities and General Services Req Number: GR-52949 Featured: No

Facility: GSS NE Omaha Millard Ctr Location: Omaha, NE Address: 12856 Deauville Dr, Omaha, NE 68137, USA Shift: 8 Hours - Evening Shifts Job Schedule: Full time Weekly Hours: 40.00 Job Summary Prepares, assemble baked goods, cooks, seasons and portions food for patients/residents, staff, and visitors of the designated facility, preparing and serving food within guidelines of menu and dietary requirements. Adheres to food quality standards of appearance, taste, temperature and sanitation. Performs washing and cleaning duties to insure sanitation and cleanliness in cooking and serving areas. Maintains labeling and storage of food, equipment, and machinery. Prepares and provides the highest quality and safest food possible to patients/residents, co-workers, team members and guests. Works with many internal customers, requiring above average communication as well as excellent team work skills. Displays ability to cook, function and thrive in a dynamic and changing culinary environment. Follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines to prepare, store and use food and food products. Documents HACCP steps, temperatures and outcomes to assure the safest food possible while following production sheets for daily and weekly menus. Operates equipment such as, but not limited to, mixers, slicers, kettles, combination ovens, food grinders, food processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators and freezers. Possesses ability to work independently when necessary. Possesses an understanding of food safety and sanitation processes. Exhibits understanding of basic math to appropriately measure alongside displaying proficiency in reading and understanding recipes. Demonstrates ability to be on feet for the majority of the day and walk far distances throughout the hospital. Qualifications High school diploma or equivalent preferred. Possesses ability to read, write and follow oral and written directions. Ability to perform basic math. Minimum of six months of applicable experience preferred. On-the-job training will be provided. Depending upon location of hire, Serv Safe may be required to obtain within a designated time frame. Additional endorsements to Serv Safe may be required depending upon location. Fulfill annual continuing education requirements of the department and facility including departmental meetings, safety education and mandatory in-services. Basic Life Support (BLS) may be required depending upon location requirements. Benefits The Good Samaritan Society offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, sick leave and paid time off. To review your benefit eligibility, visit . The Good Samaritan Society is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call 1- or send an email to . The Good Samaritan Society has a Drug Free Workplace Policy. An accepted offer will require a drug screen and pre-employment background screening as a condition of employment. Job Function: Facilities and General Services Req Number: GR-52949 Featured: No

Facility: GSS NE Omaha Millard Ctr Location: Omaha, NE Address: 12856 Deauville Dr, Omaha, NE 68137, USA Shift: 8 Hours - Evening Shifts Job Schedule: Full time Weekly Hours: 40.00 Job Summary Prepares, assemble baked goods, cooks, seasons and portions food for patients/residents, staff, and visitors of the designated facility, preparing and serving food within guidelines of menu and dietary requirements. Adheres to food quality standards of appearance, taste, temperature and sanitation. Performs washing and cleaning duties to insure sanitation and cleanliness in cooking and serving areas. Maintains labeling and storage of food, equipment, and machinery. Prepares and provides the highest quality and safest food possible to patients/residents, co-workers, team members and guests. Works with many internal customers, requiring above average communication as well as excellent team work skills. Displays ability to cook, function and thrive in a dynamic and changing culinary environment. Follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines to prepare, store and use food and food products. Documents HACCP steps, temperatures and outcomes to assure the safest food possible while following production sheets for daily and weekly menus. Operates equipment such as, but not limited to, mixers, slicers, kettles, combination ovens, food grinders, food processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators and freezers. Possesses ability to work independently when necessary. Possesses an understanding of food safety and sanitation processes. Exhibits understanding of basic math to appropriately measure alongside displaying proficiency in reading and understanding recipes. Demonstrates ability to be on feet for the majority of the day and walk far distances throughout the hospital. Qualifications High school diploma or equivalent preferred. Possesses ability to read, write and follow oral and written directions. Ability to perform basic math. Minimum of six months of applicable experience preferred. On-the-job training will be provided. Depending upon location of hire, Serv Safe may be required to obtain within a designated time frame. Additional endorsements to Serv Safe may be required depending upon location. Fulfill annual continuing education requirements of the department and facility including departmental meetings, safety education and mandatory in-services. Basic Life Support (BLS) may be required depending upon location requirements. Benefits The Good Samaritan Society offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, sick leave and paid time off. To review your benefit eligibility, visit . The Good Samaritan Society is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call 1- or send an email to . The Good Samaritan Society has a Drug Free Workplace Policy. An accepted offer will require a drug screen and pre-employment background screening as a condition of employment. Job Function: Facilities and General Services Req Number: GR-52949 Featured: No

Cook - Omaha, 24 hours per week, day shift (Finance) JOB DESCRIPTIONJob Title: Cook Job Code: 880136 Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for safe, accurate and consistent preparation of food (approximately 250 patients and residents, 350+ employees, and 100 off-site meals at Lincoln campus or 110 patients and 250+ employees at Omaha campus). Work requires walking, stooping, lifting up to 50 pounds, and standing. Work requires alternate weekends and holidays. Area is frequently hot, humid, and slippery. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions, and adapt quantity of ingredients as needed. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Coordinates preparation of breakfast, lunch, and dinner food items in required amounts. Coordinates flow of work to meet documented meal schedules. Documents over and under production quantities on production sheets, inputs data into computer. Prepares food according to recipes and production sheets per department policy. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/ customer care. Follows instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Organizes, cleans, and sanitizes equipment and work area according to established guidelines. Attends mandatory in-services according to established departmental guidelines. Maintains a safe environment for the department. Handles and operates necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. Communicates product needs and concerns to supervisor. Attends non-mandatory inservices. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 30 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam and wet floors.QUALIFICATIONS (Education/training and/or Experience) High School equivalency preferred. Two years work experience in institutional food service setting required. Six months education and training in quantity food preparation and diet therapy desirable. Must have ability to produce standardized food products. Must possess ability to follow written and verbal instructions. Computer skills preferred. Current Prep/CookFood Handler permit if required by the county. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.

JOB DESCRIPTIONJob Title: Cook Job Code: 880136 Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for safe, accurate and consistent preparation of food (approximately 250 patients and residents, 350+ employees, and 100 off-site meals at Lincoln campus or 110 patients and 250+ employees at Omaha campus). Work requires walking, stooping, lifting up to 50 pounds, and standing. Work requires alternate weekends and holidays. Area is frequently hot, humid, and slippery. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions, and adapt quantity of ingredients as needed. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Coordinates preparation of breakfast, lunch, and dinner food items in required amounts. Coordinates flow of work to meet documented meal schedules. Documents over and under production quantities on production sheets, inputs data into computer. Prepares food according to recipes and production sheets per department policy. (PEOPLE)Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/ customer care. Follows instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS)Organizes, cleans, and sanitizes equipment and work area according to established guidelines. Attends mandatory in-services according to established departmental guidelines. Maintains a safe environment for the department. Handles and operates necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. Communicates product needs and concerns to supervisor. Attends non-mandatory inservices. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 30 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam and wet floors.QUALIFICATIONS (Education/training and/or Experience) High School equivalency preferred. Two years work experience in institutional food service setting required. Six months education and training in quantity food preparation and diet therapy desirable. Must have ability to produce standardized food products. Must possess ability to follow written and verbal instructions. Computer skills preferred. Current Prep/CookFood Handler permit if required by the county. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.

The Cook prepares and processes food for the residents, staff, and guests in compliance with all regulations. Department: Dietary Reports to: Food Services Supervisor Essential Job Specific Duties/Responsibilities 1. Maintains up-to-date knowledge of recipe food prep procedures and production sheets and possesses ability to guide other cooks in preparation procedures. a. Follows recipes, using correct measurements of ingredients. b. Checks the production sheets daily for food counts on puree, ground, renal, etc. c. Distinguishes the different scoop sizes. d. Reads spreadsheets daily for scoop guidelines to use at each meal. e. Uses production sheet to sent correct amount of food to assigned area(s). 2. Knows the proper set up and use of the steam tables. a. Before meal, sets up the steam table. b. Sets proper temperatures for food being served from the steam table. c. Gathers and uses the proper scoops on the steam table. d. After serving, breaks down and thoroughly cleans the steam table. e. Takes temperatures before, during, and after each meal, and records it on temperature sheets. 3. Maintains competencies in Serve Safe guidelines. Monitors and instructs other cooks in Serve Safe Guidelines. a. Calibrates thermometer before each meal. b. Uses proper cool down of food before putting it away. c. Prevents cross contamination by preparing meats in one area and vegetables in another. d. Makes sure that food is always at the minimum internal cooking temperature. 4. Maintains proficiency in proper shipping of food procedures. a. Ensures that food is placed in proper containers (4 pans, 6 pans, etc.) b. Covers hot food with saran wrap and aluminum foil. c. Labels each container with food type and which area it is going to. d. Before packing, makes sure that cambro boxes are clean and sanitized. e. Takes food temperatures before sending it to residents. 5. Operates all stoves, ovens, slicers, etc. and instructs other cooks in proper operating procedures. a. Knows how to turn on and set temperatures on the oven, steamer, and stove. b. Operates the slicer utilizing safety guidelines and proper cleaning after use. c. Operates the deep fryer and properly cleans after use. 6. Satisfies all educational in-service requirements mandated by CHI Living Communities, the department, external accrediting, and regulatory agencies. a. Attends all mandatory in-service programs. b. Adheres to facility policies and procedures. c. Completes yearly online education program by deadline. d. Attends employee meetings on a regular basis. In addition to the essential job specific duties listed above, the Cook shall be required to perform all duties (essential and non-essential) in a manner consistent with the mission statement and core values (reverence, integrity, compassion, excellence) of CHI Living Communities and will be evaluated on such basis. Furthermore, every employee must abide by all campus, departmental, and safety policies, rules, and regulations. Benefits : We recognize our employees' contributions to CHI Living Communities by offering benefit programs to enhance and preserve their work/life balance and help them protect, plan, and prepare for today and tomorrow. Benefits vary for PRN, part and Full time employees, you can always check with the Human Resource Director at the Center for information. We truly believe that home is here for our residents and our employees. Professional and Personal Growth Opportunities CHI Living Communities supports employees' professional and personal growth with opportunities on and off-campus. Tuition Reimbursement Program for full and part-time employees Online Campus Learning with Relias Learning Dedication to identifying and promoting people from within Work/Life Balance CHI Living Communities recognizes that employees need time away from work to rejuvenate and have a balanced work/life. Employees accumulate paid time off based on hours worked New employees can begin to accumulate up to 160 PTO hours off PTO increases with additional years of service Time and a half is paid for work done on holidays Company-paid time off for jury duty Company-paid time off for bereavement Health Protection for You and Your Family CHI Living Communities offers a comprehensive health benefits package to help you improve and maintain your health and the well-being of your family with special programs for weight loss and exercise. The following benefits are available to employees working 30 hours or more a week. Employee medical coverage with the majority paid by CHI Living Communities Multiple health insurance plan options so you can select the one that works best for you and your family Dental Option Plan with 75% paid by CHI Living Communities - Click here to learn about Superior Dental Care Value Added Benefits Vision Option Plan - Learn about a special hearing aid discount program connected with the plan 100% Company-Paid Short-Term Disability 100% Company-Paid Long-Term Disability We value our employees' futures. Full-time employees benefit from company-paid life insurance valued at two times their annual salary All employees are eligible for the Fidelity Investments 401K Plan Automatic employer contribution for employees who meet the 1,000-hour requirement and are active at the end of the calendar year All employees are eligible for the Employee Assistance Program through Mutual of Omaha that provides confidential assistance for employees and their immediate families, if ever in need. CHI Living Communities has the right to change the job specific duties and specifications required for the position of Cook from time to time without prior notice. recblid jkhg4cmdkgcmvbllugenisdsa7iiyt

The Cook prepares and processes food for the residents, staff, and guests in compliance with all regulations. Department: Dietary Reports to: Food Services Supervisor Essential Job Specific Duties/Responsibilities 1. Maintains up-to-date knowledge of recipe food prep procedures and production sheets and possesses ability to guide other cooks in preparation procedures. a. Follows recipes, using correct measurements of ingredients. b. Checks the production sheets daily for food counts on puree, ground, renal, etc. c. Distinguishes the different scoop sizes. d. Reads spreadsheets daily for scoop guidelines to use at each meal. e. Uses production sheet to sent correct amount of food to assigned area(s). 2. Knows the proper set up and use of the steam tables. a. Before meal, sets up the steam table. b. Sets proper temperatures for food being served from the steam table. c. Gathers and uses the proper scoops on the steam table. d. After serving, breaks down and thoroughly cleans the steam table. e. Takes temperatures before, during, and after each meal, and records it on temperature sheets. 3. Maintains competencies in Serve Safe guidelines. Monitors and instructs other cooks in Serve Safe Guidelines. a. Calibrates thermometer before each meal. b. Uses proper cool down of food before putting it away. c. Prevents cross contamination by preparing meats in one area and vegetables in another. d. Makes sure that food is always at the minimum internal cooking temperature. 4. Maintains proficiency in proper shipping of food procedures. a. Ensures that food is placed in proper containers (4 pans, 6 pans, etc.) b. Covers hot food with saran wrap and aluminum foil. c. Labels each container with food type and which area it is going to. d. Before packing, makes sure that cambro boxes are clean and sanitized. e. Takes food temperatures before sending it to residents. 5. Operates all stoves, ovens, slicers, etc. and instructs other cooks in proper operating procedures. a. Knows how to turn on and set temperatures on the oven, steamer, and stove. b. Operates the slicer utilizing safety guidelines and proper cleaning after use. c. Operates the deep fryer and properly cleans after use. 6. Satisfies all educational in-service requirements mandated by CHI Living Communities, the department, external accrediting, and regulatory agencies. a. Attends all mandatory in-service programs. b. Adheres to facility policies and procedures. c. Completes yearly online education program by deadline. d. Attends employee meetings on a regular basis. In addition to the essential job specific duties listed above, the Cook shall be required to perform all duties (essential and non-essential) in a manner consistent with the mission statement and core values (reverence, integrity, compassion, excellence) of CHI Living Communities and will be evaluated on such basis. Furthermore, every employee must abide by all campus, departmental, and safety policies, rules, and regulations. Benefits : We recognize our employees' contributions to CHI Living Communities by offering benefit programs to enhance and preserve their work/life balance and help them protect, plan, and prepare for today and tomorrow. Benefits vary for PRN, part and Full time employees, you can always check with the Human Resource Director at the Center for information. We truly believe that home is here for our residents and our employees. Professional and Personal Growth Opportunities CHI Living Communities supports employees' professional and personal growth with opportunities on and off-campus. Tuition Reimbursement Program for full and part-time employees Online Campus Learning with Relias Learning Dedication to identifying and promoting people from within Work/Life Balance CHI Living Communities recognizes that employees need time away from work to rejuvenate and have a balanced work/life. Employees accumulate paid time off based on hours worked New employees can begin to accumulate up to 160 PTO hours off PTO increases with additional years of service Time and a half is paid for work done on holidays Company-paid time off for jury duty Company-paid time off for bereavement Health Protection for You and Your Family CHI Living Communities offers a comprehensive health benefits package to help you improve and maintain your health and the well-being of your family with special programs for weight loss and exercise. The following benefits are available to employees working 30 hours or more a week. Employee medical coverage with the majority paid by CHI Living Communities Multiple health insurance plan options so you can select the one that works best for you and your family Dental Option Plan with 75% paid by CHI Living Communities - Click here to learn about Superior Dental Care Value Added Benefits Vision Option Plan - Learn about a special hearing aid discount program connected with the plan 100% Company-Paid Short-Term Disability 100% Company-Paid Long-Term Disability We value our employees' futures. Full-time employees benefit from company-paid life insurance valued at two times their annual salary All employees are eligible for the Fidelity Investments 401K Plan Automatic employer contribution for employees who meet the 1,000-hour requirement and are active at the end of the calendar year All employees are eligible for the Employee Assistance Program through Mutual of Omaha that provides confidential assistance for employees and their immediate families, if ever in need. CHI Living Communities has the right to change the job specific duties and specifications required for the position of Cook from time to time without prior notice. recblid jkhg4cmdkgcmvbllugenisdsa7iiyt

The Cook prepares and processes food for the residents, staff, and guests in compliance with all regulations. Department: Dietary Reports to: Food Services Supervisor Essential Job Specific Duties/Responsibilities 1. Maintains up-to-date knowledge of recipe food prep procedures and production sheets and possesses ability to guide other cooks in preparation procedures. a. Follows recipes, using correct measurements of ingredients. b. Checks the production sheets daily for food counts on puree, ground, renal, etc. c. Distinguishes the different scoop sizes. d. Reads spreadsheets daily for scoop guidelines to use at each meal. e. Uses production sheet to sent correct amount of food to assigned area(s). 2. Knows the proper set up and use of the steam tables. a. Before meal, sets up the steam table. b. Sets proper temperatures for food being served from the steam table. c. Gathers and uses the proper scoops on the steam table. d. After serving, breaks down and thoroughly cleans the steam table. e. Takes temperatures before, during, and after each meal, and records it on temperature sheets. 3. Maintains competencies in Serve Safe guidelines. Monitors and instructs other cooks in Serve Safe Guidelines. a. Calibrates thermometer before each meal. b. Uses proper cool down of food before putting it away. c. Prevents cross contamination by preparing meats in one area and vegetables in another. d. Makes sure that food is always at the minimum internal cooking temperature. 4. Maintains proficiency in proper shipping of food procedures. a. Ensures that food is placed in proper containers (4 pans, 6 pans, etc.) b. Covers hot food with saran wrap and aluminum foil. c. Labels each container with food type and which area it is going to. d. Before packing, makes sure that cambro boxes are clean and sanitized. e. Takes food temperatures before sending it to residents. 5. Operates all stoves, ovens, slicers, etc. and instructs other cooks in proper operating procedures. a. Knows how to turn on and set temperatures on the oven, steamer, and stove. b. Operates the slicer utilizing safety guidelines and proper cleaning after use. c. Operates the deep fryer and properly cleans after use. 6. Satisfies all educational in-service requirements mandated by CHI Living Communities, the department, external accrediting, and regulatory agencies. a. Attends all mandatory in-service programs. b. Adheres to facility policies and procedures. c. Completes yearly online education program by deadline. d. Attends employee meetings on a regular basis. In addition to the essential job specific duties listed above, the Cook shall be required to perform all duties (essential and non-essential) in a manner consistent with the mission statement and core values (reverence, integrity, compassion, excellence) of CHI Living Communities and will be evaluated on such basis. Furthermore, every employee must abide by all campus, departmental, and safety policies, rules, and regulations. Benefits : We recognize our employees' contributions to CHI Living Communities by offering benefit programs to enhance and preserve their work/life balance and help them protect, plan, and prepare for today and tomorrow. Benefits vary for PRN, part and Full time employees, you can always check with the Human Resource Director at the Center for information. We truly believe that home is here for our residents and our employees. Professional and Personal Growth Opportunities CHI Living Communities supports employees' professional and personal growth with opportunities on and off-campus. Tuition Reimbursement Program for full and part-time employees Online Campus Learning with Relias Learning Dedication to identifying and promoting people from within Work/Life Balance CHI Living Communities recognizes that employees need time away from work to rejuvenate and have a balanced work/life. Employees accumulate paid time off based on hours worked New employees can begin to accumulate up to 160 PTO hours off PTO increases with additional years of service Time and a half is paid for work done on holidays Company-paid time off for jury duty Company-paid time off for bereavement Health Protection for You and Your Family CHI Living Communities offers a comprehensive health benefits package to help you improve and maintain your health and the well-being of your family with special programs for weight loss and exercise. The following benefits are available to employees working 30 hours or more a week. Employee medical coverage with the majority paid by CHI Living Communities Multiple health insurance plan options so you can select the one that works best for you and your family Dental Option Plan with 75% paid by CHI Living Communities - Click here to learn about Superior Dental Care Value Added Benefits Vision Option Plan - Learn about a special hearing aid discount program connected with the plan 100% Company-Paid Short-Term Disability 100% Company-Paid Long-Term Disability We value our employees' futures. Full-time employees benefit from company-paid life insurance valued at two times their annual salary All employees are eligible for the Fidelity Investments 401K Plan Automatic employer contribution for employees who meet the 1,000-hour requirement and are active at the end of the calendar year All employees are eligible for the Employee Assistance Program through Mutual of Omaha that provides confidential assistance for employees and their immediate families, if ever in need. CHI Living Communities has the right to change the job specific duties and specifications required for the position of Cook from time to time without prior notice. recblid jkhg4cmdkgcmvbllugenisdsa7iiyt

The Cook prepares and processes food for the residents, staff, and guests in compliance with all regulations. Department: Dietary Reports to: Food Services Supervisor Essential Job Specific Duties/Responsibilities 1. Maintains up-to-date knowledge of recipe food prep procedures and production sheets and possesses ability to guide other cooks in preparation procedures. a. Follows recipes, using correct measurements of ingredients. b. Checks the production sheets daily for food counts on puree, ground, renal, etc. c. Distinguishes the different scoop sizes. d. Reads spreadsheets daily for scoop guidelines to use at each meal. e. Uses production sheet to sent correct amount of food to assigned area(s). 2. Knows the proper set up and use of the steam tables. a. Before meal, sets up the steam table. b. Sets proper temperatures for food being served from the steam table. c. Gathers and uses the proper scoops on the steam table. d. After serving, breaks down and thoroughly cleans the steam table. e. Takes temperatures before, during, and after each meal, and records it on temperature sheets. 3. Maintains competencies in Serve Safe guidelines. Monitors and instructs other cooks in Serve Safe Guidelines. a. Calibrates thermometer before each meal. b. Uses proper cool down of food before putting it away. c. Prevents cross contamination by preparing meats in one area and vegetables in another. d. Makes sure that food is always at the minimum internal cooking temperature. 4. Maintains proficiency in proper shipping of food procedures. a. Ensures that food is placed in proper containers (4 pans, 6 pans, etc.) b. Covers hot food with saran wrap and aluminum foil. c. Labels each container with food type and which area it is going to. d. Before packing, makes sure that cambro boxes are clean and sanitized. e. Takes food temperatures before sending it to residents. 5. Operates all stoves, ovens, slicers, etc. and instructs other cooks in proper operating procedures. a. Knows how to turn on and set temperatures on the oven, steamer, and stove. b. Operates the slicer utilizing safety guidelines and proper cleaning after use. c. Operates the deep fryer and properly cleans after use. 6. Satisfies all educational in-service requirements mandated by CHI Living Communities, the department, external accrediting, and regulatory agencies. a. Attends all mandatory in-service programs. b. Adheres to facility policies and procedures. c. Completes yearly online education program by deadline. d. Attends employee meetings on a regular basis. In addition to the essential job specific duties listed above, the Cook shall be required to perform all duties (essential and non-essential) in a manner consistent with the mission statement and core values (reverence, integrity, compassion, excellence) of CHI Living Communities and will be evaluated on such basis. Furthermore, every employee must abide by all campus, departmental, and safety policies, rules, and regulations. Benefits : We recognize our employees' contributions to CHI Living Communities by offering benefit programs to enhance and preserve their work/life balance and help them protect, plan, and prepare for today and tomorrow. Benefits vary for PRN, part and Full time employees, you can always check with the Human Resource Director at the Center for information. We truly believe that home is here for our residents and our employees. Professional and Personal Growth Opportunities CHI Living Communities supports employees' professional and personal growth with opportunities on and off-campus. Tuition Reimbursement Program for full and part-time employees Online Campus Learning with Relias Learning Dedication to identifying and promoting people from within Work/Life Balance CHI Living Communities recognizes that employees need time away from work to rejuvenate and have a balanced work/life. Employees accumulate paid time off based on hours worked New employees can begin to accumulate up to 160 PTO hours off PTO increases with additional years of service Time and a half is paid for work done on holidays Company-paid time off for jury duty Company-paid time off for bereavement Health Protection for You and Your Family CHI Living Communities offers a comprehensive health benefits package to help you improve and maintain your health and the well-being of your family with special programs for weight loss and exercise. The following benefits are available to employees working 30 hours or more a week. Employee medical coverage with the majority paid by CHI Living Communities Multiple health insurance plan options so you can select the one that works best for you and your family Dental Option Plan with 75% paid by CHI Living Communities - Click here to learn about Superior Dental Care Value Added Benefits Vision Option Plan - Learn about a special hearing aid discount program connected with the plan 100% Company-Paid Short-Term Disability 100% Company-Paid Long-Term Disability We value our employees' futures. Full-time employees benefit from company-paid life insurance valued at two times their annual salary All employees are eligible for the Fidelity Investments 401K Plan Automatic employer contribution for employees who meet the 1,000-hour requirement and are active at the end of the calendar year All employees are eligible for the Employee Assistance Program through Mutual of Omaha that provides confidential assistance for employees and their immediate families, if ever in need. CHI Living Communities has the right to change the job specific duties and specifications required for the position of Cook from time to time without prior notice. recblid jkhg4cmdkgcmvbllugenisdsa7iiyt

The Cook prepares and processes food for the residents, staff, and guests in compliance with all regulations. Department: Dietary Reports to: Food Services Supervisor Essential Job Specific Duties/Responsibilities 1. Maintains up-to-date knowledge of recipe food prep procedures and production sheets and possesses ability to guide other cooks in preparation procedures. a. Follows recipes, using correct measurements of ingredients. b. Checks the production sheets daily for food counts on puree, ground, renal, etc. c. Distinguishes the different scoop sizes. d. Reads spreadsheets daily for scoop guidelines to use at each meal. e. Uses production sheet to sent correct amount of food to assigned area(s). 2. Knows the proper set up and use of the steam tables. a. Before meal, sets up the steam table. b. Sets proper temperatures for food being served from the steam table. c. Gathers and uses the proper scoops on the steam table. d. After serving, breaks down and thoroughly cleans the steam table. e. Takes temperatures before, during, and after each meal, and records it on temperature sheets. 3. Maintains competencies in Serve Safe guidelines. Monitors and instructs other cooks in Serve Safe Guidelines. a. Calibrates thermometer before each meal. b. Uses proper cool down of food before putting it away. c. Prevents cross contamination by preparing meats in one area and vegetables in another. d. Makes sure that food is always at the minimum internal cooking temperature. 4. Maintains proficiency in proper shipping of food procedures. a. Ensures that food is placed in proper containers (4" pans, 6" pans, etc.) b. Covers hot food with saran wrap and aluminum foil. c. Labels each container with food type and which area it is going to. d. Before packing, makes sure that cambro boxes are clean and sanitized. e. Takes food temperatures before sending it to residents. 5. Operates all stoves, ovens, slicers, etc. and instructs other cooks in proper operating procedures. a. Knows how to turn on and set temperatures on the oven, steamer, and stove. b. Operates the slicer utilizing safety guidelines and proper cleaning after use. c. Operates the deep fryer and properly cleans after use. 6. Satisfies all educational in-service requirements mandated by CHI Living Communities, the department, external accrediting, and regulatory agencies. a. Attends all mandatory in-service programs. b. Adheres to facility policies and procedures. c. Completes yearly online education program by deadline. d. Attends employee meetings on a regular basis. In addition to the essential job specific duties listed above, the Cook shall be required to perform all duties (essential and non-essential) in a manner consistent with the mission statement and core values (reverence, integrity, compassion, excellence) of CHI Living Communities and will be evaluated on such basis. Furthermore, every employee must abide by all campus, departmental, and safety policies, rules, and regulations. Benefits : We recognize our employees' contributions to CHI Living Communities by offering benefit programs to enhance and preserve their work/life balance and help them protect, plan, and prepare for today and tomorrow. Benefits vary for PRN, part and full-time employees, you can always check with the Human Resource Director at the Center for information. We truly believe that home is here for our residents and our employees. Professional and Personal Growth Opportunities CHI Living Communities supports employees' professional and personal growth with opportunities on and off-campus. Tuition Reimbursement Program for full and part-time employees Online Campus Learning with Relias Learning Dedication to identifying and promoting people from within Work/Life Balance CHI Living Communities recognizes that employees need time away from work to rejuvenate and have a balanced work/life. Employees accumulate paid time off based on hours worked New employees can begin to accumulate up to 160 PTO hours off PTO increases with additional years of service Time and a half is paid for work done on holidays Company-paid time off for jury duty Company-paid time off for bereavement Health Protection for You and Your Family CHI Living Communities offers a comprehensive health benefits package to help you improve and maintain your health and the well-being of your family with special programs for weight loss and exercise. The following benefits are available to employees working 30 hours or more a week. Employee medical coverage with the majority paid by CHI Living Communities Multiple health insurance plan options so you can select the one that works best for you and your family Dental Option Plan with 75% paid by CHI Living Communities - Click here to learn about Superior Dental Care Value Added Benefits Vision Option Plan - Learn about a special hearing aid discount program connected with the plan 100% Company-Paid Short-Term Disability 100% Company-Paid Long-Term Disability We value our employees' futures. Full-time employees benefit from company-paid life insurance valued at two times their annual salary All employees are eligible for the Fidelity Investments 401K Plan Automatic employer contribution for employees who meet the 1,000-hour requirement and are active at the end of the calendar year All employees are eligible for the Employee Assistance Program through Mutual of Omaha that provides confidential assistance for employees and their immediate families, if ever in need. CHI Living Communities has the right to change the job specific duties and specifications required for the position of Cook from time to time without prior notice. recblid jkhg4cmdkgcmvbllugenisdsa7iiyt