64 jobs found

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.

General Summary: Responsible for creating, implementing, training and monitoring nutritional programs to meet the regulatory requirements of healthcare clients. Develops, implements, coaches and measures successful patient service programs to exceed the satisfaction goals of our clients. Director will also be responsible for menu, budgets, staffing, safety, lead the department and set the example for all Food and Nutrition Services employees. Director will be involve in meetings regularly and maintain professional relationship with clients. Direct Food and Nutrition Services Develop programs based on Joint Commission regulations and customize to facility needs Work in conjunction with Corporate Dietitian for menu modifications Work in conjunction with Executive Chef on menu development, recipe execution and production of highest quality food for patients and retail customers Develop and implement purchasing standards Develop and implement HACCP standards to be compliant with federal, state, and local agency regulatory Training, Monitoring, Hiring Staff Conduct ongoing training for dietetic staff and provide educational opportunities for professional development Monitor implementation and account dietitians for Joint Commission compliance Conduct annual staff evaluation according to procedures and within timeframe Maintain and enforce disciplinary policy and follows through on procedures Complete work schedule to ensure adequate coverage for all FANS functions Patient Satisfaction Develop and monitor evaluation processes for patient satisfaction Ensure processes are followed, initiate performance improvements within trouble areas Development and Guidance Develop training tools for clinical staff Guide clinical team in patient satisfaction Implement and maintain the Ambassador Programs Client Relationships Continually nurture client relationship through excellent communication, integrity and performance Meet with client regularly to ensure expectations/goals and action plans are met Submit all required documentation, reports, financial statement HHS is one of the largest privately owned support service providers in the United States. We were founded in 1975, and started out by providing one hospital in Texas with housekeeping services. Since then, our company has grown in every way possible. Today, we employ more than 16,000 people in more than 30 states, as well as internationally, and provide a wide range of services in the healthcare, resort, senior living, government, and aviation industries. As a growing company, we are always looking for dedicated and quality-driven people who are ready to grow alongside us. To learn more about who we are and the services we provide, visit hhs1.com . Our People HHS has achieved success by hiring world-class individuals. We are looking for professionals with exceptional customer service skills to manage day-to-day operations in partner businesses across the US & growing world locations (currently beginning in Canada, South America, & Japan). Benefits and Compensation Our company is a great place to work; we offer paid vacations, paid sick days, full benefits, exceptional compensation packages, and the opportunity for advancement. Increasing compensation and advancing your career will only be limited by your performance. All compensation packages are negotiable. Regardless of your starting point with HHS, our history has proven that most salaried team members can double their base compensation within 5 years of their start date. The Essential Functions Test (EFT) At HHS, we know that people drive our success. We need team members with a positive attitude who are committed to teamwork, compassionate patient care, and top-notch quality service. What's more, we need team members who can perform the essential physical functions of the job. To make sure our team members can in fact perform those functions specifically related to their job duties with HHS, they must PASS 100% of the HHS Essential Functions Test (EFT). During the EFT, individuals will be expected to perform a series of controlled lifts and movements that replicate the tasks performed as part of their employment. The EFT helps HHS determine whether potential team members have the physical abilities required to perform their job. HHS is an Equal Employment Opportunity Employer and is committed to workplace diversity. IND123HPThank you for your interest in HHS. Our records indicate that you have already submitted an application for employment. Should your prior experience match our business needs, you will be contacted by a representative of our company.

Dietary Cook Part-time Qualifications: Food handling and dietary experience Health Care experience preferred Will you pledge to live CAPLICO? Are you ready to discover the world of limitless possibilities that comes with being a member of our culture? Are you a Cook who is eager to make a difference? Explore more about this opportunity and how you can help us write a new chapter in our story of providing exceptional care and making a positive impact in the lives of everyone we serve. Living "CAPLICO" Customer Second (Employee First!) Accountability Passion For Learning Love One Another Intelligent Risk Taking Celebration Ownership We would love to meet you and hear your pledge to live CAPLICO with us! Omaha Nursing and Rehabilitation Center's commitment to excellence extends beyond delivering world class health care. Our mission is to dignify and transform post-acute care. Our success is dependent upon our highly motivated clinical professionals working to improve business operations. Our leadership team is driven to provide exceptional service by cultivating a workforce that is dedicated to upholding our company's mission of delivering care with compassion and integrity. We value innovation and creativity in our buildings and love a healthy debate that challenges us to learn and grow. BENEFITS: We offer competitive wages, mentorship and training for new graduates, tuition reimbursement, dependent care and public transportation FSAs, cell phone and movie ticket discounts, 401(k) with matching contributions, career advancement opportunities, and medical, dental, vision, life and disability insurance. Take a look at these benefits (and more!) at Apply Today! Omaha Nursing and Rehabilitation Center 4835 S 49th Street Omaha, Nebraska 68117 Unable to apply at the moment, or are you interested in hearing more about future opportunities with us? Join our talent network at Back to Jobs

PT Cook: Days/Evenings (Finance)Autumn Pointe Assisted Living"Dignity in Life, Commitment to Independence, Assistance When Needed, & Integrity Above All" Autumn Pointe Assisted Living currently has an opening for a caring and dependable individual to assist our residents as part of our Dining Services Team.Applications are now being accepted for a Part-time Cook for days/evenings. We are looking for someone who enjoys cooking homestyle food, serving and interacting with our community's residents. Responsibilities would include meal prep, cleaning up the work and service area, and interacting with residents during meal times. Autumn Pointe is located at 501 N 13th Street, Fort Calhoun, NE 68023 just 10 minutes north of Omaha and 10 minutes south of Blair on Highway 75. Qualified individuals may apply in person, or email Curtis Nielsen at to set-up an interview

Food Service Assistant - Omaha, 12 hours per week, evenings (Finance) JOB DESCRIPTIONJob Title: Food Service Assistant Job Code: 880149 Immediate Supervisor: Food Service Director Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for the assembly and delivery of food, including meal trays and evening snacks to residents and patients. Responsible for cleaning dishes, work areas and dining room. Lincoln serves meals to residents in Nebraska Room. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions. Work schedule requires alternate weekends and holidays. 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) Prepares and delivers floor stock according to established par levels to nursing unit kitchenettes. Prepares and delivers nutritionally pre-determined sack meals and snacks to appropriate refrigerators. Performs and documents temperatures and sanitation checklists for unit food storage areas. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/customer care. Serves patients on trayline, dining room and patient care areas according to their diet orders and food preferences. Takes instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Cleans and sanitizes dishes, pots and pans, food contact surfaces and floors according to guidelines. Attends all mandatory education programs on a yearly basis according to department standards. Sets up assigned trayline position according to guidelines. Maintains and assures a safe environment for the department. Handles and operates all necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. NONESSENTIAL FUNCTIONS Attends non-mandatory in-services. 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 75 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods of up to 1 hour. 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) Must possess basic reading, writing and math skills and have ability to follow written and/or oral instructions. High school equivalency preferred. Lincoln Campus: Current Prep/Cook Food Handler's Permit required. 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.

Cook (Full-Time) (Finance)Are you experienced/trained in cooking? Do you want to make a difference for Christ in your community? Join us at our Garland Thompson Men's Center kitchen, providing meals and hope to the homeless and near homeless.Open Door Mission is a gospel rescue mission, serving the Greater Omaha Area by providing short-term and long-term shelter, life-changing programs addressing root causes of homeless and poverty, and homelessness prevention resources to those in need.As a cook/sous chef at ODM, your main duties would include the following: Assist the Hospitality Director in preparing meals for ODM's cafeteria, serving guests of the Mission and community members. Utilize donated food products in planning and preparation of meals. Work with the Volunteer Department in coordination of kitchen volunteers. Keep all areas of the kitchen clean. ***DUE TO COVID-19 - during this time, job duties may be subject to change at the discretion of ODM.Requirements: 2 years of culinary education or equivalent experience. Experience cooking for large groups of people. Ability to operate all kitchen equipment. Must have a solid, visible relationship with Christ. Must have the ability to share the gospel as opportunities arise. Must agree with the Open Door Mission Statement of Faith. Must be a regular, involved attendee at a local Christian church. Important Skills: Flexibility - ability to work in an environment that depends on donated materials. Ability to work as a team with a variety of people, including staff, guests, and volunteers. Excellent communication skills; a pleasant personality to all you speak to. This shift may require work beyond the normal hours and on holidays.All applicants must be willing to abstain from nicotine and alcohol while in the employ of the Open Door Mission.

Line Production Cook (Finance) Purpose of Job Responsible for preparation and/or cooking of food for the cafeteria and Room Service within the hospital. Job Requirements Education High School diploma or GED required. Associates Degree prefered, preferably in Culinary. Experience 2 years previous food preparation experience required, preferably in a restaurant or hotel environment. License/Certifications Certification in ServSafe Food Protection Manager preferred. Skills/Knowledge/Abilities Knowledge of all applicable food codes and regulations, including Hazard Analysis and Critical Control Point (HACCP) required. Knowledge of recipes and special diets required. Skilled in various food production methods required, including baking, frying, grilling/charbroiling, sauting, and steaming. Basic math skills required. Strong verbal communication skills for positive interaction with staff and customers required. Able to read, write, and carry out oral and written instructions with accuracy and efficiency required. Physical Requirements Weight Demands Medium Work - Exerting up to 50 pounds of force Physical Activity Not necessary for the position (0%): Climbing Crawling Kneeling Occasionally Performed (1%-33%): Crouching Keyboarding/typing Sitting Frequently Performed (34%-66%): Balancing Carrying Distinguish colors Fingering/Touching Grasping Lifting Pulling/Pushing Reaching Repetitive Motions Speaking/talking Stooping/bending Twisting Constantly Performed (67%-100%): Hearing Seeing/visual Standing Walking Job Hazards Not necessary for the position (0%): Biological agents (primary air born and blood born viruses) (Jobs with Patient contact) (BBF) Explosives (pressurized gas) Electrical Shock/Static Radiation Alpha, Beta and Gamma (particles such as X-ray, Cat Scan, Gamma Knife, etc) Radiation Non-Ionizing (Ultraviolet, visible light, infrared and microwaves that causes injuries to tissue or thermal or photochemical means) Rare (1-33%): Chemical agents (Toxic, Corrosive, Flammable, Latex) Frequent (67%-100%): Physical hazards (noise, temperature, lighting, wet floors, outdoors, sharps) (more than ordinary office environment) Equipment/Machinery/Tools Mechanical moving parts/vibrations Essential Job Functions Essential Functions I Prepares food for patients, visitors, and staff per daily menus, Room Service tickets, and production sheets by following recipes and using appropriate equipment to ensure Hazard Analysis and Critical Control Point (HACCP) guidelines are met. Prepares Room Service orders according to recipes and special diets by precisely reading food production tickets to ensure food is prepared accurately and within a designated timeframe. Assembles final plate presentation with an eye for detail by following Room Service guidelines to ensure patient satisfaction. Interacts and supports patients, families, hospital staff, and Food Service team with Room Service orders and/or questions on a daily basis in a welcoming and professional manner to ensure excellent customer service. Maintains a clean and sanitized work environment by following Room Service guidelines to ensure a proper environment for food preparation. Prepares ingredients for use per departmental standards as planned in cycle and Room Service menus by reading and understanding recipes and gathering necessary ingredients to ensure minimal interruption to service. Essential Functions II Participates in mandatory in-services and/or CE programs as mandated by policies and procedures/external agencies and as directed by management. Follows and understands the mission, vision, core values, Employee Standards of Behavior and company policies/procedures. Other duties as assigned.

Cook I Full Time 8.0 (Finance)Location: Skinner Magnet 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; 6:00am 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.

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.

Cook Full Time (Finance)Would you like to combine your love of cooking with the joy of helping others?The Heritage at Legacy in Omaha, NE may be the place for you! We take pride in serving great food to great people. We are looking for an experienced cook who has compassion for seniors and a strong desire to impact their lives on a daily basis to join our growing team.We are looking to add to our current team with someone with knowledge of basic knife skills, safe food handling, excitement and desire to cook food for our residents, ability to work independently and on a team and problem solve when needed.Qualifications:Experience working in a "cooked from scratch" kitchen.Ability to work in a fast paced environment.Flexibility and dependability.The ideal candidate will need to have a flexible availability and preferred a minimum 2 years line experienceSchedule: Full Time 6:00am-2:00pm or 11:30-7:30 with Rotating Weekends. The Heritage Communities benefits package includes: Health Insurance Dental Insurance Vision Insurance Life Insurance (Basic & Additional Voluntary Coverage for Employee, Spouse and/or Children) Short Term Disability 401(k) Savings Plan PTO Employee Assistance Program Wellness Program Complimentary Lunch or Dinner at Community About Us:Heritage Management Services has "FUN" as one of our Core Values, and thats exactly what we have while enriching the lives of others. We are looking for Loyal, Dedicated, Experienced people who take pride in providing quality care to the residents who call this Great place home. We are a "Residents First" focused community, a stable working environment that feels like family. To learn more about you! #HP123

Backup Manager/Cook Secondary 7.5 (Finance)Location: Buffett 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; 6:00 a.m. to 2:00 p.m. Non-exempt, Full-Time position with benefits Salary grade 57A 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. This position serves as the Backup Manager and is responsible for leading staff. 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

Food Service Assistant - Omaha, 16 hours per week, evenings (Finance) JOB DESCRIPTIONJob Title: Food Service Assistant Job Code: 880149 Immediate Supervisor: Food Service Director Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for the assembly and delivery of food, including meal trays and evening snacks to residents and patients. Responsible for cleaning dishes, work areas and dining room. Lincoln serves meals to residents in Nebraska Room. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions. Work schedule requires alternate weekends and holidays. 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) Prepares and delivers floor stock according to established par levels to nursing unit kitchenettes. Prepares and delivers nutritionally pre-determined sack meals and snacks to appropriate refrigerators. Performs and documents temperatures and sanitation checklists for unit food storage areas. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/customer care. Serves patients on trayline, dining room and patient care areas according to their diet orders and food preferences. Takes instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Cleans and sanitizes dishes, pots and pans, food contact surfaces and floors according to guidelines. Attends all mandatory education programs on a yearly basis according to department standards. Sets up assigned trayline position according to guidelines. Maintains and assures a safe environment for the department. Handles and operates all necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. NONESSENTIAL FUNCTIONS Attends non-mandatory in-services. 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 75 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods of up to 1 hour. 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) Must possess basic reading, writing and math skills and have ability to follow written and/or oral instructions. High school equivalency preferred. Lincoln Campus: Current Prep/Cook Food Handler's Permit required. 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.

Food Service Assistant - Omaha, 20 hours per week, evenings (Finance) JOB DESCRIPTIONJob Title: Food Service Assistant Job Code: 880149 Immediate Supervisor: Food Service Director Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for the assembly and delivery of food, including meal trays and evening snacks to residents and patients. Responsible for cleaning dishes, work areas and dining room. Lincoln serves meals to residents in Nebraska Room. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions. Work schedule requires alternate weekends and holidays. 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) Prepares and delivers floor stock according to established par levels to nursing unit kitchenettes. Prepares and delivers nutritionally pre-determined sack meals and snacks to appropriate refrigerators. Performs and documents temperatures and sanitation checklists for unit food storage areas. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/customer care. Serves patients on trayline, dining room and patient care areas according to their diet orders and food preferences. Takes instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Cleans and sanitizes dishes, pots and pans, food contact surfaces and floors according to guidelines. Attends all mandatory education programs on a yearly basis according to department standards. Sets up assigned trayline position according to guidelines. Maintains and assures a safe environment for the department. Handles and operates all necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. NONESSENTIAL FUNCTIONS Attends non-mandatory in-services. 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 75 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods of up to 1 hour. 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) Must possess basic reading, writing and math skills and have ability to follow written and/or oral instructions. High school equivalency preferred. Lincoln Campus: Current Prep/Cook Food Handler's Permit required. 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.

Kitchen Helper SUBSTITUTE - Millard Public Schools, Omaha NE (Finance)Do you enjoy a FLEXIBLE schedule? Substitute Kitchen Helpers at Millard Public Schools! Get your foot in the door with Millard Public Schools, renowned for providing outstanding education and a fantastic place to work! If you are good-natured, team-oriented, and strive for excellence every day, apply now to join our team!Millard Public Schools is searching for hard-working, reliable substitute kitchen helpers for schools throughout the MPS district! Work while your children are in school Supplement your income Make your own schedule Choose when you work Determine your paycheck by working as many or as few hours as you like! Are you a team player? If so, we want to talk to you! Apply now!Work in various schools, elementary through high school, and experience the satisfaction of preparing and serving fun, nutritious meals to students of all ages. Our best subs are challenged and rewarded by the unexpected every day! This position is ideal for someone who needs flexibility and loves the variety! Get a taste for many environments before committing to one; most of our kitchen subs are quickly hired for regular kitchen positions with benefits. Essential Job Functions Perform assigned duties associated with meal preparation: cook food, prepare individual portions and perform other duties as assigned Clean equipment, utensils, dishes, mixers, and machines. Perform general cleaning duties in the kitchen. Perform miscellaneous food service duties as assigned, including but not limited to, acting as a cashier for lunch or breakfast service, assembling machines, counting money, storing supplies, and securing food in containers for shipment to other school kitchens Serve prepared food to students Willingness to follow instructions, work in all areas of food service, and maintain a positive attitude Respond to frequent change and be willing to take on additional tasks as assigned Ability to establish and maintain cooperative working relationships with peers, staff, students, and others Ability to report to work on time and notify managers when not available to work Qualifications High school diploma or equivalent is required Food service experience is preferred School kitchen experience is desired Experience cooking for large groups is desired Certification or Licensure Douglas County Food Handler's Certification (required within 30 days of hire)To apply, please visit our website : . Highly qualified applicants providing at least two references (one supervisory reference) will receive priority consideration. All applicants will receive notifications by email, but only the most qualified will be called for interviews. Please check your email for status updates.

ABHM American Baptist Homes of the Midwest Prep Cook (part-time, 6:00am-2:30pm, every other Saturday/Sunday Competitive Wages | Comprehensive Benefits| Growth Opportunities Bring your experience and skills to a welcoming community that fosters respect, dignity, inclusion and professionalism! Maple Crest Health Center is looking for a talented Prep Cook (part- time) to join our dedicated team. If you have a passion to help others, Maple Crest provides a caring environment where the quality of your heart is as valued as the quality of your work. As a Prep Cook at Maple Crest, you will help create high-quality meals and an exceptional dining experience by assisting with meal preparation (preparing and serving attractive, and nutritious meals) to the residents, families and staff consistent with regulations, policies and procedures. You will also assist with food preparation of daily meals and meetings or special events, ensure cleaning and sanitizing of equipment and kitchen work area, and assist in inventory and storage food and supplies. Other duties as assigned. Job Requirements: Culinary degree preferred. Pastry or baking experience required. Minimum 2 years food preparation as a Cook or Prep Cook required; nursing home or hospital experience is a plus. Must have general knowledge of recipes, special diets and kitchen ordering process. Must have knowledge of state and federal food-handling regulations (ServSafe certification) preferred . Ability to demonstrate positive attitude, patience, emotional maturity to effectively communicate and interact with residents, families and co-workers. About Maple Crest Health Center: Maple Crest Health Center has been proudly serving Omaha's seniors in the Benson and surrounding areas for more than 70 years. During our long history we have provided seniors with long-term care, short-term rehabilitation and memory care, balanced with supportive health care services, a tradition that continues. We encourage you to come work alongside compassionate professionals who care as much as you do. An ABHM Community: Maple Crest Health Center is an American Baptist Homes of the Midwest community, promoting diversity, faith, collaboration and community in all we do. We are an AA/EEO Employer and a drug-free workplace. All qualified applicants receive equal consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status or any other characteristic protected by law. Apply Online Today For more information, or to apply now, you must go to the website below. Please DO NOT email your resume to us as we only accept applications through our website.

Business: Boys Town Job Summary: In a career as a First Cook, your behind-the-scenes work is what leads to making the magic of our mission come true every day. First Cook will coordinate the activities of food service staff and the food production processes. Boys Town serves thousands of children and their families around the United States, which means that we need you to keep our operations running smoothly and efficiently. No matter your role at Boys Town, you contribute to helping us change the future of Americas youth. Schedule: Full Time, Monday- Friday; 6:00am - 2:30pm. Location: Village of Boys Town (132nd and Dodge) Responsibilities: Leads activities of cooks and food service workers; participates in food preparation. Leads the activities of kitchen staff to ensure sanitation and safety standards are maintained at a high level. Trains prep staff in specific job duties, proper methods and standard practices. Establishes work schedules, communicates production deadlines, and sets time parameters. Ensures sanitation and maintains production standards. Assists in planning the use of forecasted portions, to estimate quantities of ingredients needed. Prepares food and maintains kitchen area and equipment. Assists customers and provides friendly customer service. Serves as a role model in carrying out the Father Flanagans Boys Home mission. Directs all activities towards the fulfillment of the Boys Town mission Directs all actions to reflect the values and principles of Boys Town Establishes and maintains an environment that encourages teamwork, collaboration, and ethical behavior Maintains regular, reliable and predictable attendance Supports other members of the management team and their work Required Qualifications: High school diploma or equivalent preferred. 1 to 2 years of previous experience including food services and preparation. Ability to communicate in an articulate, professional manner. Ability to use and troubleshoot kitchen appliances and cooking utensils. Knowledge of food safety regulations. Knowledge of basic math skills required to ensure accuracy of recorded yields. Ability to multi-task About Boys Town National Research Hospital: Boys Town has been changing the way America cares for children and families since 1917. With over a century of service, our employees have helped us grow from a small boardinghouse in downtown Omaha, Nebraska, into one of the largest national child and family care organizations in the country. With the addition of Boys Town National Research Hospital in 1977, our services branched out into the health care and research fields, offering even more career opportunities to those looking to make a real difference. Our employees are our #1 supporters when it comes to achieving Boys Towns mission, which is why we are proud of their commitment to making the world a better place for children, families, patients, and communities. Unique perks to Boys Town employees and their families include free visits to Boys Town physicians and free prescriptions under the Boys Town Medical Plan, tuition assistance, parenting resources from our experts and professional development opportunities within the organization, just to name a few. Working at Boys Town is more than just a job, it is a way of life. Date Posted: November 23, 2020 Boys Town National Research Hospital is a tobacco free campus. This advertisement describes the general nature of work to be performed and does not include an exhaustive list of all duties, skills, or abilities required. Boys Town is an equal employment opportunity employer and participates in the E-Verify program. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status. To request a disability-related accommodation in the application process, contact us at 1-.

Job DescriptionCook (30 hours per week, M-F, day hours, benefits)Under the direction and supervision of the program supervisor, this position is responsible for planning, preparing and serving adequate and nutritious meals to program participants. This role is responsible for maintaining food and supply inventory; and completing required documentation and records consistent with organizational policies, practices and procedures in compliance with health, safety and regulatory standards and requirements. Responsibilities:Prepare monthly menus for supervisor approval and post approved menu in accordance with program policies and applicable regulations. Prepare meals as outlined on approved menu in accordance with recommended portions and adult nutritional requirements. Record daily freezer and refrigerator and food temperatures for purpose of maintaining safe food storage and distribution. Maintain food service, storage areas, and all appliances and equipment in clean and orderly fashion and in compliance with health department and organizational standards. Coordinate and consult with dietician on menu items and health regulations and maintain communication with program staff with respect to preparation of individualized meals as required for special diets and/or special program activities. Effectively utilize Food Bank and other resources in the provision of meals. Maintain food, meal, health and other job related records in conformance with applicable city, county and state standards and regulations, and organziational policies. Work as requested and in coordination with program staff in assisting consumers to learn and practice food planning, preparation, and storage skills. Assume responsibility for maintaining current knowledge of adult nutrition, CACFP and USDA commodity program requirements as applicable. Qualifications:Qualified by training and/or experience to perform job responsibilities in conformance with applicable regulations and organizational goals, philosophy, policies and procedures:High School diploma or GED Demonstrated ability to plan and prepare meals for varying numbers of people Demonstrated ability to understand and implement safe food handling procedures including avoidance of cross contamination, proper thawing procedures, serving and storing food at proper temperature, disinfecting surfaces and utensils, and maintain work areas and equipment in accordance with health regulations. Job Type: Part-time

Position: Cooks Hours: 5 am-2 pm; 6 am-2 pm; 11 am-5 pm; 5 pm-Close Pay: $9-$12/hour; DOE DAY TO DAY RESPONSIBILITIES: Cook food utilizing fryers, ovens, microwaves, and grills Greet customers and answer questions about foods provided Ensure order accuracy and customer satisfaction Clean and sanitize restaurant as needed Prepare, make, and serve appetizers and other foods Utilized kitchen equipment to monitor food safety and temperature before serving. THE IDEAL CANDIDATE WILL HAVE: The willingness to work in a food service/restaurant/hospitality work environment. Recent food services/cooking experience is not mandatory but will yield higher pay Ability to learn and follow directions Be comfortable doing anything that is needed within the restaurant. WHAT YOU CAN EXPECT FROM THIS GREAT COMPANY! Full medical benefits upon completing of probationary period Flexible work schedule Paid vacation and holidays Great room for growth within the company (management positions available all the time) Tuition Reimbursement Free food, free uniforms Fun, friendly work environment. Job Requirements: Cut, and cook raw food products Instructed and follows proper procedures to cook food Prepare and cook food for daily production demands Work various cook positions throughout the kitchen Lead food service preparation and cooking Take food inventory, place food weekly food order, including food bank shopping Prepare and cook food for regular and special meals and functions requiring food service Prepare cook and serve food Perform duties to prepare and serve large quantities of food for clients in residential or day programs, working within the limits of standard or accepted practice./p Order food and supplied for food preparation Maintain food line by notifying prep cook of shortages and replenishing food at workstation Preparing and cooking of food Use proper cooking equipment to prepare food items and to complete food orders Training other kitchen staff in food preparation Assist the cook with preperation of meals Preparing food in according with the food service menus Serve food according to menu Receive and store food and food related items Cook food according to recipes Maintain food inventory and prepare food supply order; ensure proper food storage temperatures and rotate stored food

You are the bread and honey butter of what makes Cheddar's, Cheddar's. The place to get great tasting food, made from scratch. Whether you're dicing, slicing, breading, chopping, mixing or grilling, you're the one who's putting it on the plate. You're the reason why our Guests are coming back and why they're experiencing love at first bite. It's your job to prepare and present our dishes according to our recipes and standards. And of course, to maintain the highest safety and sanitation standards every day Working at Cheddar's means . . . Serving up scratch-made food at affordable prices. Taking pride in the work and the brand. Creating an experience that makes guests feel welcome and looked after. Seeing every day as a fresh start and coming in with a good attitude. Enjoy a culture where you are treated like family, you are motivated and it is fun. Here's where things really get exciting. As a part of our team, you can look forward to cool benefits: Competitive salary with weekly pay - AKA makin' that Cheddar $$. Flexible schedules - we care about your life outside of work, too! Health and Wealth Benefits - your health matters. Dining and other discounts - did someone say Honey Butter Croissants? Career advancement opportunities - we want you to grow and succeed!