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Adecco is currently assisting a local client in their search to fill a Cook position in Newport, KY. This is a long-term opportunity. Apply Now if you meet the qualifications listed below! Responsibilities for this Cook+ Uses and or learns proper knife skills, cooking techniques, cooking methods and terminology.+ Reads, understands and follows standardized recipes when preparing all foods for all food venues and outlets.+ Maintains and communicates with Food and Beverage management regarding the foods/products needed to ensure safe par levels and proper stock levels. • Responsible for maintaining a clean, organized and sanitized work area Qualifications:+ At least 2 years' previous experience+ Self-motivated+ Ability to work alone+ Excellent attendance record This position will have the following hours: Sunday: 6a-2p Monday: 6a-2p Tuesday: 11a-7p Wednesday: 11a-7p Thursday: 8a-4p Friday: off Saturday: off Adecco provides one of the most comprehensive benefits packages in the industry to contract workers. Click on Apply Now to be considered for this Maintenance Assistant position in Carrollton, KY or you can visit our website to search for other opportunities that are currently available. Equal Opportunity Employer Minorities/Women/Veterans/DisabledEqual Opportunity Employer/Veterans/DisabledTo read our Candidate Privacy Information Statement, which explains how we will use your information, please The Company will consider qualified applicants with arrest and conviction records Equal Opportunity Employer Minorities/Women/Veterans/Disabled

Overview The incumbent in this position is responsible for properly preparing any and all foods listed on the respective menus that are to be grilled, fried, broiled, baked, boiled, braised, poached in an assigned kitchen outlet, or prepared in the pantry. Responsibilities ESSENTIAL FUNCTIONS: Creates an atmosphere that induces guests to make Hard Rock Casino Cincinnati their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service. Prepares foods that are to be grilled, fried, broiled, baked, boiled, braised, poached or prepared in the pantry; ensures that all plates or pans served are aesthetically appealing and cooked to the specifications of the customer and the chef. Recognizes a variety of sauces and properly places them on all entrees featured on daily menus. Keeps work station neat and clean. Assists coworkers to ensure efficient operation of the kitchen. On occasion may perform duties for special events/ parties. Ensures cleanliness of working area; reports all equipment for safety failures, hazardous areas and accidents. Ensures the proper storing of any foods, including those from a previous function. Ensures that items are fully stocked and equipment is in good working condition. Ensures the proper closing down of work stations. Attend and participate in meetings, completing follow-up as assigned. Perform work regularly and predictably. Assists with other duties at special events or parties and assisting where necessary to include but not limited to carving, cooking, setup and or teardown stations or work areas or other duties as assigned. Qualifications EDUCATION AND /OR EXPERIENCE REQUIREMENTS: This knowledge and these abilities are typically acquired through a High School Diploma or Equivalent. A culinary apprenticeship, an Associates degree from a culinary institution or an equivalent with some industry experience is preferred.

Position Information Location: Lighthouse Restaurant SummaryThis position is a hourly position, working on learning and honing cooking skills and technique, the fundamentals of the line shift production of a particular food production station (s) learning to execute all daily operational duties and about utilizing the WLW SOP's and standards. Responsibilities This is a Culinarian in training position,(usually entry level or limited experience in the discipline) full job description and all job duties will be learned and practiced along with the mentoring of interns & stewards and daily preparation and production of their food outlet Utilize all F WLW SOP's local health department regulations, and federal guidelines Inspect all foods received for freshness and proper specifications Store all raw foods and prepared items using all mandated procedures Follow all use records and procedures for food prep in accordance with HACCP Maintain all costs especially Food Cost (high protein work sheets) and Labor Cost, schedule control and OT elimination Help supervise the stewarding department and mentor them for potential lateral or cook positions Check freshness of foods and ingredients, ensure all recipes and portion use records are followed Be aware of all guest corporate feedback scores and conspire for positive influence on rankings Foster a climate of cooperation and respect between coworkers Mentor all associates for career development and advancement Other informationCOMPETENCIES Creativity Energy Excellence Oral CommunicationSKILLS Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc All Cooking and preparation equipment knowledge Knife skills Basic cooking skills, IE: Sauting, Broiling, Frying, Roasting, Butchery, Garde Manger, Pantry, Breakfast Cookery, etcEDUCATION/EXPERIENCE Culinary Education or apprenticeship preferred but not mandatoryWORKING CONDITIONS 75% Physical and 25% Cerebral

Position Information Location: Courtyard Erie SummaryThis position is a hourly position, working on learning and honing cooking skills and technique, the fundamentals of the line shift production of a particular food production station (s) learning to execute all daily operational duties and about utilizing the WLW SOP's and standards. Responsibilities This is a Culinarian in training position,(usually entry level or limited experience in the discipline) full job description and all job duties will be learned and practiced along with the mentoring of interns & stewards and daily preparation and production of their food outlet Utilize all F WLW SOP's local health department regulations, and federal guidelines Inspect all foods received for freshness and proper specifications Store all raw foods and prepared items using all mandated procedures Follow all use records and procedures for food prep in accordance with HACCP Maintain all costs especially Food Cost (high protein work sheets) and Labor Cost, schedule control and OT elimination Help supervise the stewarding department and mentor them for potential lateral or cook positions Check freshness of foods and ingredients, ensure all recipes and portion use records are followed Be aware of all guest corporate feedback scores and conspire for positive influence on rankings Foster a climate of cooperation and respect between coworkers Mentor all associates for career development and advancement Other informationCOMPETENCIES Creativity Energy Excellence Oral CommunicationSKILLS Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc All Cooking and preparation equipment knowledge Knife skills Basic cooking skills, IE: Sauting, Broiling, Frying, Roasting, Butchery, Garde Manger, Pantry, Breakfast Cookery, etcEDUCATION/EXPERIENCE Culinary Education or apprenticeship preferred but not mandatoryWORKING CONDITIONS 75% Physical and 25% Cerebral

KinderCare Education is the nations leader in early childhood education. We nourish curiosity through purposeful experiences to create a future full of lifelong learners. From our National Support Center, to the classrooms where learning comes to life, were united by a passion to create a world of learning, joy and adventure for more than 161,000 children ages six-weeks through 12 years every day. Want to feed the tiniest of taste buds? KinderCare Education is hiring a cook! As a cook, you will prepare healthy and tasty meals and snacks for the children in our centers. Following a menu and recipes developed by our in-house nutritionist, youll ensure our children have the fuel they need to learn and grow. When you join our team as a Cook you will: Maintain kitchen and related equipment safely and hygienically Order food and supplies Dispense and store medication, as requested Complete timely and accurate documentation according to KinderCare Education and other licensing or regulation requirements Help with and take on responsibility in other daily center duties, as needed Support your centers success by partnering with center staff and leadership to achieve goals around enrollment, accreditation, and engagement Required Skills and Experience: A love for children and a strong desire to make a difference every day Familiarity with proper conditions and food storage, the ability to understand the needs of children with food allergies, and to implement methods of food cross-contamination avoidance. Ability to follow nutritious menus and prepare sufficient quantity of foods for center population Basic math skills required for measuring and calculating serving portions Possess a Food Handlers License or willingness to obtain At least one year of institutional cooking -- food ordering experience highly desirable Two or more years of experience working with children, highly desirable Must be physically able to use the computer with basic proficiency and the ability to lift up to 40 pounds is strongly desired and may be required to work in some classrooms or in the kitchen. Ability to speak, read, and write English. The benefits our career professionals enjoy: KinderCare Education provides a competitive compensation package. Benefits include: Medical, dental and vision Discounted child care Generous paid time off Education assistance and reimbursement Medical expense reimbursement/ Life insurance/Disability benefits/ Health and wellness programs 401(k) savings and investment plan with employer match KinderCare Education employs more than 32,000 team members across 1,700 locations nationwide. Our devoted family of education providers leads the nation in accreditation and includes KinderCare Learning Centers, KinderCare Education at Work, Champions Before- and After-School Programs, Cambridge Schools , Knowledge Beginnings and The Grove School. KinderCare Education is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability, sexual orientation, marital status, military or veteran status, gender identity or expression, or any other basis protected by local, state, or federal law.

Cook III - 192 at The Blake Hotel (Finance)Job Overview:Intermediate level cook position responsible for the production and quality and control standards of food in a high-volume kitchen through peak, rush periods of food service. This position assists the restaurant Chef and/or Sous Chef in all basic food preparation, performing cooking functions or prep production. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.This job description is intended to be a broad description of duties. You will be expected to carry-out all responsibilities in accordance with the organization's policies and applicable laws. Specific information on duties and policies can be found with your supervisor or in the Employee Reference Guide. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential job functions.Essential Job Responsibilities:Prepare all food items according to standard recipes and as specified on guest check to ensure consistency of product.Transportation of heavy food product.Keep all refrigeration, equipment, storage, and work areas in clean, working condition in order to comply with health department regulation.Prepare daily production list.Prepare quality food in a timely manner during peak rush periods.Reliable attendance on all scheduled work days.Perform additional responsibilities, although not detailed, as requested by chef at any time.Follow all recipes and portion sizes correctly.Assist in the execution of any food and beverage special events and catering.Sweep and scrub floors.Reliable attendance on all scheduled work daysOther duties as assignedPersonal SkillsStrong personal character and commitment to Taos Ski Valley, Inc.'s Commitments and Passions.Provides a guest experience that exceeds the guest's expectations.Ability to gracefully and humbly accept criticism and opportunities for growth.Ability to stay positive, focused, and constructive when faced with set-backs, challenges and while working in an ever-changing environment.

ESSENTIAL JOB FUNCTIONS: Performs all functions of a Cook 1 and Cook 2. Maintains adequate supply of menu items. Maintains assigned facility in a sanitary condition and equipment in operational condition. Inspects assigned areas and coordinates cleaning activities with the Kitchen Steward. Regularly inspects food in steam tables to insure freshness. Protects company assets against stealing, breakage and waste. Maintains portion controls. Provides leadership and training to lower level cooks. Continues to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef. Job Requirements: QUALIFICATIONS: Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment. EDUCATION: Culinary Arts education preferred EXPERIENCE: Minimum of 5 years of cooking in a high quality establishment Heavy experience in cooking soups, sauces and gravies or completed three-year apprenticeship program and/or completion of accredited culinary school ABILITIES: Knowledge of breads, pastries, bakery production Ability to implement a la carte desserts Demonstrated expert skill level on all cook stations Certificates in culinary arts, ACF Certification, etc., preferred Demonstrated leadership skills with a focus on coaching for success; ability to mentor Ability to oversee the daily operations of the kitchen in the absence of a Chef Literacy and fluency in English Ability to stand for 8 hours Good communication skills PHYSICAL/MENTAL DEMANDS: This list of essential functions, other duties, mental and physical demands, requirements and licenses is not meant to be exhaustive. Management reserves the right to revise job descriptions and to require other tasks be performed when the circumstances of the job change.

Adecco is currently assisting a local client in their search to fill a Cook position in Newport, KY. This is a long-term opportunity. Apply Now if you meet the qualifications listed below! Responsibilities for this Cook Uses and or learns proper knife skills, cooking techniques, cooking methods and terminology. Reads, understands and follows standardized recipes when preparing all foods for all food venues and outlets. Maintains and communicates with Food and Beverage management regarding the foods/products needed to ensure safe par levels and proper stock levels. • Responsible for maintaining a clean, organized and sanitized work area Qualifications: At least 2 years' previous experience Self-motivated Ability to work alone Excellent attendance record This position will have the following hours: Sunday: 6a-2p Monday: 6a-2p Tuesday: 11a-7p Wednesday: 11a-7p Thursday: 8a-4p Friday: off Saturday: off Adecco provides one of the most comprehensive benefits packages in the industry to contract workers. Click on Apply Now to be considered for this Maintenance Assistant position in Carrollton, KY or you can visit our website to search for other opportunities that are currently available. Equal Opportunity Employer Minorities/Women/Veterans/Disabled Equal Opportunity Employer/Veterans/Disabled To read our Candidate Privacy Information Statement, which explains how we will use your information, please The Company will consider qualified applicants with arrest and conviction records

HighPoint - Sumner Regional Medical Center At Sumner Regional Medical Center, we strive to create an excellent workplace for our employees. We are committed to providing employees with an environment based on respect and one that encourages personal and professional growth. Competitive Salary Comprehensive Health and Wellness plans 401K Retirement Plan Paid Time OFF Tuition Reimbursement Program Employee Assistance Program The Cook II/III cooks and prepares food and beverages for distribution to patients, guests, service/dining areas, and catering services, within approved guidelinesStores food, beverages, and supplies in designated containers and areas according to policies and procedures.Assists with customer-facing duties as assigned, including tray delivery and catering special events.Assists with sanitation duties, including dishwashing and maintaining work and food service areas in a clean, safe, and orderly condition. Maintains knowledge and skills to perform Cook III duties as assigned Reports to the Director of Nutritional Services Job Requirements: Minimum Education High school diploma or equivalent - Required Required Skills Requires critical thinking skills, decisive judgment and the ability to work with minimal supervision. Must be able to work in a stressful environment and take appropriate action. Minimum Work Experience 1 Year previous formal or on-the-job training in food preparation Equal opportunity and affirmative action employers and are looking for diversity in candidates for employment: Minority/Female/Disabled/Protected Veteran

HighPoint - Sumner Regional Medical Center At Sumner Regional Medical Center, we strive to create an excellent workplace for our employees. We are committed to providing employees with an environment based on respect and one that encourages personal and professional growth. Competitive Salary Comprehensive Health and Wellness plans 401K Retirement Plan Paid Time OFF Tuition Reimbursement Program Employee Assistance Program The Cook II/III cooks and prepares food and beverages for distribution to patients, guests, service/dining areas, and catering services, within approved guidelines Stores food, beverages, and supplies in designated containers and areas according to policies and procedures. Assists with customer-facing duties as assigned, including tray delivery and catering special events. Assists with sanitation duties, including dishwashing and maintaining work and food service areas in a clean, safe, and orderly condition. Maintains knowledge and skills to perform Cook III duties as assigned Reports to the Director of Nutritional Services Job Requirements: Minimum Education High school diploma or equivalent - Required Required Skills Requires critical thinking skills, decisive judgment and the ability to work with minimal supervision. Must be able to work in a stressful environment and take appropriate action. Minimum Work Experience 1 Year previous formal or on-the-job training in food preparation Equal opportunity and affirmative action employers and are looking for diversity in candidates for employment: Minority/Female/Disabled/Protected Veteran

**For internal use only** Requirements Qualified applicants will preferably possess 1 year basic line cooking experience within a high quality restaurant, country club, hotel or senior living company. High school diploma or GED equivalent is preferred. Possess or be willing and to obtain Food Handler certificate, as required. Must possess a valid and valid driver's license, where applicable. Additional requirements include: Basic knowledge in all facets of kitchen work. Keen eye for details. Ability to follow recipe cards accurately and use a Point of Sale (POS) system Bring life to your career. Equal Opportunity Employer--minorities/females/veterans/individuals with disabilities/sexual orientation/gender identity Key Tags: Cook III, Line Cook, senior living, healthcare, nursing home, hospice, assistant living Location Address 19333 W. Country Club Drive, Aventura, Florida 33180

A new exciting Bistro in the Delta South, coming soon to Horseshoe Casino, promoting a fusion of cuisines. This is where you can experience great Southern Hospitality and traditional Southern cuisines, guaranteed to delight your appetite. This is an Ala Carte dining experience. You don't want to miss our Traditional Southern Cuisines. Prepare all hot and cold foods for the venue. DESCRIPTION • Prepare meats, vegetables, soups, sauces, and other food items. • Prepare food items per standardized recipes or supervisor's guidelines • Set-up and maintain work station • Maintain walk-in coolers in a good sanitary condition. • Assist in other areas of kitchen as directed by Sous Chef. • Maintain a high degree of sanitation in work station. • Direct and Train all Cook II. Job Requirements: EDUCATION and/or EXPERIENCE: High school diploma or general education degree (GED) required. Knowledge of soups, sauces, quantity cooking, and food sanitation Three or more years' experience in food service, with some banquet experience. SPECIAL QUALIFICATIONS: Must possess excellent communication, organizational and analytical skills. LANGUAGE SKILLS: Must be able to effectively communicate in one-on-one and small group situations. Must be able to interpret and apply technical instructions, safety rules, operating and maintenance instructions and procedural manuals furnished in written, oral or diagram form.

Duke Regional Hospital has served Durham, Orange, Person, Granville and Alamance counties and the surrounding communities for nearly 40 years. With more than 1,900 employees, its focus is on providing outstanding medical care with compassionate, personalized service in a comfortable community hospital setting. Duke Regional Hospital has 369 inpatient beds and offers a comprehensive range of medical, surgical and diagnostic services, including orthopedics, weight-loss surgery, women's services, and heart and vascular services, and also offers care at the Duke Rehabilitation Institute and Davis Ambulatory Surgical Center. In fiscal year 2018, Duke Regional Hospital admitted 16,299 patients and had 165,953 outpatient visits in fiscal year 2017.U.S. News & World Report ranked Duke Regional Hospital as #10 in North Carolina and #4 in the Raleigh-Durham area for 2018-19.0.4 FTEOcc SummaryLevel I Perform a variety of routine and intermediate tasks in the preparation of food stuffs; interpret recipes, cook and assemble large quantities of food for hospital cafeterias and/or patient food service. Level II Perform a wide variety of intermediate and complex tasks in the preparation of food stuffs; interpret recipes, cook and assemble large quantities of food for hospital cafeterias and/or patient food service; assume lead worker duties as directed.Work PerformedLevel I *Assemble ingredients to prepare foods according to standard recipes; measure, weigh, portion and label according to established guidelines; read and interpret instructions. *Set up and prepare supplies and equipment for daily food preparation to include ovens, ranges, grills, fryers, broilers and steam units. *Operate and monitor proper functioning of equipment to include blenders, meat slicers, mixers and choppers; follow all safety procedures for using equipment and chemicals; clean and sanitize equipment after use. *Prepare food items according to instructions and recognized safe food handling practices; monitor and observe food during the cooking process; regulate temperatures and/or timing of cooked foods. *Detect and report improperly prepared food or food that does not meet standards. *Assist in the care and maintenance of work areas and alert supervisors to problems and needs as they arise. Level II *Perform all of the duties and responsibilities of Level I. *Prepare entrees, casseroles, special dishes and complex food items requiring multiple steps and sequences during preparation. *Read, interpret, and review instructions for possible errors relating to specified quantities, ingredients, proportions or mixtures; refer inaccuracies to supervisor. *Take appropriate corrective action for improper functioning of equipment. *Assist supervisor in training employees; provide instructions and guidance as needed; assumes lead responsibility for assigned work as directed.Knowledge, Skills and AbilitiesLevel I *Abilityto read and write English. *Ability to understand and follow instructions, to interpret recipes, to use fractions to modify proportions and to mix, measure and/or prepare ingredients. *Ability to demonstrate safe food handling practices and to follow safety procedures for using equipment and chemicals. Level II *Same as Level I plus willingness to learn new skills (ie. computer). * Ability to review recipes and instructions for possible errors relating to specified quantities, ingredients, proportions or mixtures. *Ability to trouble shoot equipment malfunctions. *Ability to provide instructions and train other employees.Level CharacteristicsL evel II Involves more complex preparations of food stuffs and more review for possible errors. Serves as lead worker and trainer of other employees as directed.Minimum QualificationsEducationN/AExperienceLevel I Work requires one year institutional food preparation experience. Level II Work requires two years institutional food preparation experience.Degrees, Licensures, CertificationsN/ADuke is an Affirmative Action/Equal Opportunity Employer committed to providing employment opportunity without regard to an individual's age, color, disability, gender, gender expression, gender identity, genetic information, national origin, race, religion, sex, sexual orientation, or veteran status.Duke aspires to create a community built on collaboration, innovation, creativity, and belonging. Our collective success depends on the robust exchange of ideas-an exchange that is best when the rich diversity of our perspectives, backgrounds, and experiences flourishes. To achieve this exchange, it is essential that all members of the community feel secure and welcome, that the contributions of all individuals are respected, and that all voices are heard. All members of our community have a responsibility to uphold these values.Essential Physical Job Functions: Certain jobs at Duke University and Duke University Health System may include essentialjob functions that require specific physical and/or mental abilities. Additional information and provision for requests for reasonable accommodation will be provided by each hiring department.

Food & Beverage Ruth's Chris Steakhouse General Manager Cook (Level I, II, III) Dishwasher Front Office Front Desk Associates Engineering Engineering Technicians (Level I, II, III) Housekeeping Room Attendants House Attendants PM Attendants We offer competitive wages and benefits including; health, dental, vision & life insurance. All employees are eligible to participate in the Marriott Explore Program, offering discounted travel benefits to 30 brands and over 6,900 hotels. Hotel Park City is an Equal Opportunity Employer recblid jg90xvipipgacw5jojrl639so9qtwl

New Openings: Staff Positions Accounting Associate IV Office of Sponsored Programs Admissions Specialist Office of Admissions Business Operations Manager School of Art & School of Music Cook I (Applicant Pool) Culinary Services Administration Cook II (Applicant Pool) Culinary Services Administration Custodian I (Applicant Pool) Auxiliary Services Dishwasher (Applicant Pool) Culinary Services Administration Financial Account -University Business Services General Manager- Shakespeare in the Parks Stationary Engineer Heat Plant Professional Positions Research Scientist - Spring Wheat Breeding Program Plant Sciences & Plant Pathology. MSU offers more than just a paycheck! An excellent benefit package (medical, dental, vision, life, retirement, long term disability, flex plan, family/dependent options) is offered to eligible employees. MSU-Bozeman is an Equal Opportunity Employer/Veterans/Disabled Employer We are an Equal Employment Opportunity (EEO) employer and does not discriminate on the basis of race, color, national origin, religion, gender, age, veteran status, political affiliation, sexual orientation, marital status or disability (in compliance with the Americans with Disabilities Act) with respect to employment opportunities. recblid ffwm6afv2665jw8h5js69gm1j4l41f

Position Information Location: Brush Creek Ranch SummaryThis position is a hourly position, working up to a supervisor position (and/or Cook I) in charge of the line shift production of a particular food production station (s) learning to execute all daily operational duties and about supervising the culinary staff utilizing the WLW SOP's and standards. Responsibilities Utilize all F WLW SOP's local health department regulations, and federal guidelines Inspect all foods received for freshness and proper specifications Store all raw foods and prepared items using all mandated procedures Follow all use records and procedures for food prep in accordance with HACCP Maintain all costs especially Food Cost (high protein work sheets) and Labor Cost, schedule control and OT elimination Help supervise the stewarding department and mentor them for potential lateral or cook positions Check freshness of foods and ingredients, ensure all recipes and portion use records are followed Be aware of all guest corporate feedback scores and conspire for positive influence on rankings Foster a climate of cooperation and respect between coworkers Mentor all associates for career development and advancement Other informationCOMPETENCIES Creativity Energy Excellence Oral CommunicationSKILLS Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc All Cooking and preparation equipment knowledge Knife skills Basic cooking skills, IE: Sauting, Broiling, Frying, Roasting, Butchery, Garde Manger, Pantry, Breakfast Cookery, etc.EDUCATION/EXPERIENCE Culinary Education or apprenticeship preferred but not mandatoryWORKING CONDITIONS 75% Physical and 25% Cerebral

Are you ready to grow your dream career while making others' vacation dreams come true? Marriott Vacations Worldwide is a world premier organization for Vacation Ownership with resorts at destinations around the globe. Join our team and help deliver unforgettable experiences that make vacation dreams come true. JOB SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. CORE WORK ACTIVITIES Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Attention to customer service with a professional and pleasant personality. Available to work a flexible schedule including evenings, weekends, and holidays. Perform other reasonable job duties as requested by Supervisors. Marriott Vacations Worldwide is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.

It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. HIRING EVENT! Help Chickasaw Nation Industries support our troops! CNI will be onsite to hire people interested in immediate, long term work at Fort McCoy in Wisconsin. We will pay for one-time transportation to Fort McCoy, and for full-time living arrangements while employed. Individuals who are hired at this event should be prepared to be Covid tested, complete applications, bring two forms of identification, and potentially be transported to Fort McCoy within the same week of hire. Location: Embassy Suites Atlanta Airport 4700 SOUTHPORT ROAD Atlanta, GA 30337 Dates and Times: Monday, September 14th - Thursday, September 17th 8:30 a.m. - 7:00 p.m. Come talk to us about this exciting opportunity! SUMMARY The Cook II provides support to the Dining Facility (DFAC) at Fort McCoy, WI. This will be an entry-level cook position with basic food prep and grill experience to complete on-the-job training in order to be able to achieve the competencies listed in the job description below. This position prepares salad bar items, fruit, short order menu items and performs grill duties for meals. The Cook II prepares and cooks all meats (beef, pork, poultry, fish and game) and other entrees, by roasting, broiling, baking, frying, boiling, steaming, sautéing and stewing. This operation will require flexibility to deliver service in a mobile kitchen and mermite delivery. ESSENTIAL DUTIES AND RESPONSIBILITIES Essential duties and responsibilities include the following. Other duties may be assigned. Responsible for the integration of CNI Core Competencies into daily functions, including: commitment to integrity, knowledge / quality of work, supporting financial goals of the company, initiative / motivation, cooperation / relationships, problem analysis / discretion, accomplishing goals through organization, positive oral / written communication skills, leadership abilities, commitment to Affirmative Action, reliability / dependability, flexibility and ownership / accountability of actions taken. Monitors subsistence availability, coordinates with ration personnel and pulls all required ingredients from storerooms, maintaining proper accountability and time and temperature controls. Coordinates with management for any menu changes, additions, or substitutions. Prepares a variety of vegetables, starches, gravies, sauces, sandwiches and other foods in accordance with Production Schedules and standard recipes. Maintains proper temperature of all foods during holding, transport, reheating and serving to ensure quality control and food safety. Responsible for the monitoring and recording of all food temperatures in accordance with applicable Risk Management procedures. Coordinates the serving line layout, to include pan sizes, garnishes, utensil requirements, proper portion sizes, line replenishment procedures and the assignment and role of the line-service personnel. During the course of the shift, monitors, cleans and maintains all equipment and work areas practicing a "clean as you go" concept. At the end of each shift, coordinates with management and checks to ensure work areas have been properly cleaned and organized. Controls food production and progressive cooking through good communication and sound decision-making. Reads and becomes familiar with the Performance Work Statements (PWS) in the contract and all applicable food service regulations and technical bulletins. Utilizes Production Schedules and other verbal or written communication in order to accomplish the food service mission or instructions of management. Initiates immediate corrective action in meal serving shortages to prevent line slowdown and is prepared with meal backup items. Operates a variety of kitchen equipment. Disassembles and assembles component parts and accessories for cleaning and follows safety procedures regarding the operation of equipment to avoid personal injury or damage to the equipment. Leads by example with on-time performance, clean uniform and a professional appearance and demeanor. Coordinates tasks with management; discusses meal and subsistence status along with any deficiencies noted and corrective actions. As necessary, assists the 1st and 3rd cooks (and Mess Attendants when assigned) in the kitchen with the preparation of products. Prepares and cooks all meats (beef, pork, poultry, fish and game) and other entrees, by roasting, broiling, baking, frying, boiling, steaming, sautéing and stewing. Prepares a variety of vegetables, starches, gravies, sauces, sandwiches and other foods in accordance with Production Schedules and standard recipes. Adjusts standardized recipes for the number of servings required in large quantity cooking and ensures recipe cards and proper measuring techniques are followed. Performs other duties as required or directed. Exercises quality control in knowing what is expected in food preparation, sanitation and customer service duties. Does not operate, maintain or move equipment unless properly trained to do so. Works safely and reports unsafe conditions. Remembers that our customer is the only reason we are preparing and serving meals. Treats customers and fellow employees with dignity and respect. Responsible for aiding in own self-development by being available and receptive to all training made available by the company. Plans daily activities within the guidelines of company policy, job description and supervisor's instruction in such a way as to maximize personal output. Responsible for keeping own immediate work area in a neat and orderly condition to ensure safety of self and coworkers. Will report any unsafe conditions and/or practices to the appropriate supervisor and human resources. Will immediately correct any unsafe conditions to the best of own ability. EDUCATION / EXPERIENCE High School diploma or General Education Degree (GED) and two (2) years' general experience in large volume food preparation and service preferred. One (1) year of experience preferred in preparing cafeteria style, multi-entrée menu meals (Breakfast, Lunch, Dinner) that includes preparation of soups, salads, gravies, sauces, vegetables, meat, fish, poultry, breads, deserts, pastry and all other foods constituting a full meal. Experience with progressive cooking techniques and food preparation quality standards a plus. CERTIFICATES, LICENSES, REGISTRATION Possesses (within last 4 years) or has the ability to obtain a current Sanitation Certificate Has the ability pass the required background checks This position requires possession of or the ability to obtain and maintain a security clearance JOB SPECIFIC KNOWLEDGE / SKILLS / ABILITIES Knowledge of the procedures and equipment used in the storage, care, preparation, cooking (including baking), dispensing and serving food in various quantities Knowledge of kitchen sanitation and safety measures used in the operation, cleaning and care of utensils, equipment and work areas Basic knowledge of safe food handling procedures to ensure prevention of foodborne illnesses in the food service operation Skill in determining food quantities necessary for groups of varying sizes to ensure the efficient operation of the food service program Ability to comply with laws and regulations governing food preparation in institutions Ability to comprehend, carry out and explain complex verbal and written instructions Ability to pay close attention at all times to prevent physical injuries Ability to work in close proximity with a team Ability to work in a standing position for long periods of time Ability to withstand exposure to heat/cold from mechanical equipment LANGUAGE SKILLS Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-one-one and small group situations to customers, clients, and other employees of the organization. MATHEMATICAL SKILLS Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance. REASONING ABILITY Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to perform successfully the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job. Stand and walk short distances most of working day. Stoop, reach for, and lift food supplies and equipment. Use hands to handle, grasp or type. Reach with hands and arms. Taste or smell. Frequently is required to stoop, kneel, crouch, bend or twist, speak and hear. Occasionally required to climb or balance and to push, pull. Must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Frequently exposed to temperature extremes from subzero freezers..... click apply for full job details

Location: Good Samaritan Society Mott Address: 401 Millionaire Ave, Mott, ND 58 USA Employment Type: Full-Time Shift: Evening Job Summary Conducting virtual interviews now! Support your community and apply today! Mott is located on the rolling plains of southwest North Dakota, along the banks of the scenic Cannonball River and is widely known as the "Pheasant Capital" of North Dakota. If you're looking for a safe place with low cost of living look no further. With a new school, helpful local realtors, and plenty of land Mott has a variety of affordable housing options. Mott is a 42 bed facility providing rehab/skilled care in a friendly environment that really allows you to build personal relationships with the residents. Job Responsibilities Coordinates production, prepares and serves nutritious, appealing meals to residents following orders, standards, and regulations. Assists with development of pleasing and unique recipes and menu creation. Maintains continuous quality improvement of meals prepared and served daily. Responsible for kitchen/dining management as assigned, including delegation of kitchen cleanliness and education of cleaning policies. Observes, measures, and documents information as assigned. Receives and shares information; observes and reports resident conditions to appropriate staff. Work at special events as needed; sets up and cleans dining room, multi-purpose rooms or other rooms as needed; helps prepare and serve food for special events. Qualifications Prior work experience in quantity cooking and therapeutic diets or related experience in a similar type of setting is preferred. The Good Samaritan Society offers an attractive, employee-approved benefits package for qualifying full-time and part-time employees. The variety of benefits include health benefits, a retirement plan, work/life balance benefits, voluntary benefits and much more! To review all of the great benefits and benefit eligibility, visit https// All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, sexual orientation, gender identity, national origin, citizenship, age, disability, veteran status, genetic information, marital status or other protected status. For more information including state-specific protections, please visit https// Division: DIETARY Req ID: req48280

Are you ready to grow your dream career while making others' vacation dreams come true? Marriott Vacations Worldwide is a world premier organization for Vacation Ownership with resorts at destinations around the globe. Join our team and help deliver unforgettable experiences that make vacation dreams come true. JOB SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. CORE WORK ACTIVITIES Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Attention to customer service with a professional and pleasant personality. Available to work a flexible schedule including evenings, weekends, and holidays. Perform other reasonable job duties as requested by Supervisors. Marriott Vacations Worldwide is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.