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About Us:VOALA Helping Our Most Vulnerable Change Their Life StoriesVolunteers of America is a non-profit human services organization committed to serving people in need, strengthening families, and building communities. VOALA provides a variety of social services to Los Angeles area communities such as Head Start programs, Upward Bound college prep programs, veterans services, homeless shelters, low-income housing program as well as drug and alcohol rehabilitation. Learn more at NameThe description of the program.JOB SUMMARY AND PURPOSEEach Lead Cook shall supervise the preparation of meals to be consumed on premises, and for delivery to other programs, as needed.DUTIES AND RESPONSIBILITIES Prepare, cook and serve breakfast, lunch and dinner, for on-premises dining and delivery to remote sites. Prepare raw food for cooking by washing, peeling, cutting and seasoning; monitor food during cooking process including testing, turning and/or stirring; regulate cooking temperatures of ovens, broilers, grills, and roasters, etc. properly package meals for delivery as required. Ensure that menu plans and inventory utilized are being followed completely and accurately (i.e.: amounts and inventory rotation) by staff. Provides training and direction to Food Services and Program Staff as appropriate: Training on policies and procedures to ensure safety of participants, co-workers, guests, and property Training of Food Services staff to ensure smooth kitchen operations Maintain food inventory and prepare food supply order; ensure proper food storage temperatures and rotate stored food properly Perform regular kitchen and storage area clean up: sweep/mop floors, wash/scrub sinks, ovens, stove and grill. Maintain highest levels of sanitation as required by local and government regulations. Maintain safe environment at all times in accordance with industry standards and safety regulations Provide exceptional customer service through quality participant engagement Other duties as assignedQualificationsREQUIREMENTS: Must be able to pass a fingerprint clearance, background check, including criminal history, personal references, employment and education verificationsEDUCATION: High School Diploma or equivalent Active Food Handlers PermitEXPERIENCE: 3 years of progressively more responsible Food Service experienceKNOWLEDGE: Knowledgeable of the State of California health code policies and procedures Training in foods, nutrition, dietetics, and/or food preparationTECHNOLOGY SKILLS: Basic familiarity with Microsoft Office suite, including Outlook, Word, Excel, PowerPoint; Internet NavigationSKILLS AND ABILITIES: Ability to stand for long periods of time while performing duties Conflict Resolution Ability Able to lead the work of team members and train team on proper procedures Able to instruct entry level food service workers as well as experienced Cooks Able to instruct on safe and sanitary kitchen operations Ability to safely and successfully perform the essential job functions consistent with the ADA, FMLA, and other federal, state, and local standards, with or without reasonable accommodation, including meeting qualitative and quantitative productivity standards. Ability to maintain regular, punctual attendance consistent with ADA, FMLA, and other federal, state, and local standards.COMPETENCIES: Team Player committed to excellence in food preparation, sanitation and safetyPREFERRED QUALIFICATIONS: Culinary Arts Degree or certificate Safe-serve certifications Catering/food delivery experience preferred Knowledge with incident reporting, proper knife skills, kitchen safety protocols, basic first aid, inventory management, and menu planning Familiarity with automated dietary information systems for tracking menu and inventoryVolunteers of America is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex including sexual orientation and gender identity, national origin, disability, protected Veteran Status, or any other characteristic protected by applicable federal, state, or local lawThis employer participates in E-Verify and will provide the federal government with your Form 1-9 information to confirm that you are authorized to work in the U.S.If E-Verify cannot confirm that you are authorized to work, this employer is required to give you written instructions and an opportunity to contact Department of Homeland Security (OHS) or Social Security Administration (SSA) so you can begin to resolve the issue before the employer can take any action against you, including terminating your employment.

Overview Make Lives Better Including Your Own. The happiness of those we serve is dependent on the happiness of our associates, so youll receive competitive compensation and a benefits package with additional perks designed to make you smile. The work you do will be challenging yet rewarding. But youll earn more than a paycheck; you can enjoy opportunities to grow your career, as well as ongoing programs catered to your health, financial, mental, and emotional needs. Most of all, we believe you can find purpose, meaning, and the chance to be a part of something bigger than yourself. Responsibilities Responsible for maintaining high quality standards of kitchen operation, including assisting with all food preparation and plating of food. Prepares meals from standardized recipes in accordance with the menu and ensures proper preparation, portioning, and serving of foods in a safe and sanitary manner. Assumes responsibility for total kitchen operations and handles all situations in the kitchen according to policy. Oversees proper food handling and utilization of all foods to prevent contamination, increase quality, and reduce cost. Sets up food service line and workstations with needed condiments and ensures all required condiments and garnishes are prepared and served with appropriate foods. Assists in coordinating prep for the following days menu. Assists in training new kitchen employees. Assists in ordering food and kitchen supplies. Assists in creating menus. Assists in execution of special events and functions. Fills in for the Sous Chef when absent and may be required to supervise other staff positions. Responds to community issues or concerns that may occur in the dining room. Keeps stock rooms, coolers, and freezers clean. Ensures that food supplies are rotated and all perishables are labeled, dated and stored properly. Maintains kitchen cleanliness and proper food preparation according to state and local health department code requirements and departmental procedures. Keeps food waste to a minimum by utilizing food storage and food recycling techniques. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor. Qualifications Education and Experience High school diploma or equivalent plus one year certificate from college or technical school preferred. Minimum of six months food preparation experience required. Certifications, Licenses, and Other Special Requirements Current ServSafe Certification required. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Management / Decision Making Uses limited independent judgment to make decisions based on precedents and established guidelines. Solves problems using standard procedures and precedents. Knows when to refer issues to supervisor and when to handle them personally. Knowledge and Skills Has a working knowledge of a skill or discipline that requires basic analytic ability. Has an overall understanding of the work environment and process. Has working knowledge of the organization. Physical Demands and Working Conditions Standing Requires interaction with co-workers, residents or vendors Walking Sitting Occasional weekend, evening or night work if needed to ensure shift coverage. Use hands and fingers to handle or feel Reach with hands and arms Possible exposure to communicable diseases and infections Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell Exposure to latex Ability to lift: Up to 50 pounds Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Vision Brookdale is an equal opportunity employer and a drug-free workplace. Schedule: Regular Full-Time

JOB PURPOSE Coordinate and oversee the work of fellow kitchen employees to ensure the delivery of quality food service and Cottage standards are met while the Nutrition Manager or Sous Chef are not on duty. SCHEDULES With variations due to hospital site and department, this position may require census-driven scheduling flexibility (additional/fewer shifts), holiday coverage, floating, being placed on-call, weekend coverage, and shift rotations. LEVEL OF EDUCATION Preferred: Culinary Arts AA Degree and/ or College Degree CERTIFICATIONS, LICENSES, REGISTRATIONS Minimum: ServSafe Certificate Preferred: Managers Serve Safe Certificate and Certificate in Culinary Arts TECHNICAL REQUIREMENTS Minimum: Knowledge of cooking techniques, knife handling, and safety and sanitation guidelines. Knowledge of commercial kitchen equipment operation, up keep and energy practices, institutional kitchen safety, sanitation and cleaning practices. Has knowledge of basic computer skills including Outlook, Microsoft Word, Excel, and Powerpoint. YEARS OF RELATED WORK EXPERIENCE Minimum: 3 years of cook experience & 1 years of lead cook or sous chef experience

Overview Make Lives Better Including Your Own. The happiness of those we serve is dependent on the happiness of our associates, so youll receive competitive compensation and a benefits package with additional perks designed to make you smile. The work you do will be challenging yet rewarding. But youll earn more than a paycheck; you can enjoy opportunities to grow your career, as well as ongoing programs catered to your health, financial, mental, and emotional needs. Most of all, we believe you can find purpose, meaning, and the chance to be a part of something bigger than yourself. Responsibilities Responsible for maintaining high quality standards of kitchen operation, including assisting with all food preparation and plating of food. Prepares meals from standardized recipes in accordance with the menu and ensures proper preparation, portioning, and serving of foods in a safe and sanitary manner. Assumes responsibility for total kitchen operations and handles all situations in the kitchen according to policy. Oversees proper food handling and utilization of all foods to prevent contamination, increase quality, and reduce cost. Sets up food service line and workstations with needed condiments and ensures all required condiments and garnishes are prepared and served with appropriate foods. Assists in coordinating prep for the following days menu. Assists in training new kitchen employees. Assists in ordering food and kitchen supplies. Assists in creating menus. Assists in execution of special events and functions. Fills in for the Sous Chef when absent and may be required to supervise other staff positions. Responds to community issues or concerns that may occur in the dining room. Keeps stock rooms, coolers, and freezers clean. Ensures that food supplies are rotated and all perishables are labeled, dated and stored properly. Maintains kitchen cleanliness and proper food preparation according to state and local health department code requirements and departmental procedures. Keeps food waste to a minimum by utilizing food storage and food recycling techniques. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor. Qualifications Education and Experience High school diploma or equivalent plus one year certificate from college or technical school preferred. Minimum of six months food preparation experience required. Certifications, Licenses, and Other Special Requirements Current ServSafe Certification required. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Management / Decision Making Uses limited independent judgment to make decisions based on precedents and established guidelines. Solves problems using standard procedures and precedents. Knows when to refer issues to supervisor and when to handle them personally. Knowledge and Skills Has a working knowledge of a skill or discipline that requires basic analytic ability. Has an overall understanding of the work environment and process. Has working knowledge of the organization. Physical Demands and Working Conditions Standing Requires interaction with co-workers, residents or vendors Walking Sitting Occasional weekend, evening or night work if needed to ensure shift coverage. Use hands and fingers to handle or feel Reach with hands and arms Possible exposure to communicable diseases and infections Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell Exposure to latex Ability to lift: Up to 50 pounds Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Vision Brookdale is an equal opportunity employer and a drug-free workplace. Schedule: Regular Full-Time

Job Description: Job Description for Lead Line Cook Reports to Operations Manager serves as a Customer Service Ambassador by ensuring that the food we serve always meets or exceeds our standards of excellence at all times, especially non-peak times when the amount of food prepared is critical. While they report to the Operations Manager, it is expected that this person would take responsibility for setting the expectation for all kitchen team members to work as a team to maximize our productivity. whether it is cleanliness, organization, or food quality. They are also responsible for the speed and accuracy of the team. Overview of Responsibilities: This is a leadership position responsible for the development and operation of their team to support one of the most critical factors in our success, food quality Responsible for food safety: Perform basic repairs as needed to the kitchen equipment or seek the help of a maintenance person who can perform repairs Develop and cross-train all team members Ensure a sense of urgency from all kitchen team members at all times Assign daily work stations and manage breaks Ensure cleanliness Partner with the office to communicate and coordinate different catering options Manage the day-to-day operation of the kitchen, breakfast, lunch, and dinners during some times of the year. Identify and solve real problems Enforce core values Hold each other accountable Improve performance Specific responsibilities: Provide oversight to the cleaning program as written Monitor/manage food waste daily Manage food cost related to all subcategory product mix gaps Manage inventory rotation and product storage standards Skills Required Organizational skills to prioritize daily tasks. Positive attitude Understanding all key business standards related to food, service, and cleanliness Communicating with the Operations Manager of basic repairs and upkeep to the facility, including the equipment (necessary in order to minimize expenses and maximize productivity with as little downtime as possible) Effectively lead the development of others, including work relationships, with emphasis on an exceptional work environment for all employees Delegate daily tasks and hold the team accountable for those tasks Thorough knowledge of our recipes and food preparation procedures in order to effectively manage the standards with kitchen team members Develop mutual respect among team members to ensure success and excellence Performance Measurements Promotional readiness and ongoing development of subordinates Personal attention to training completion of all team members as they are hired Nesco Resource is an equal employment opportunity employer and does not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, or veteran status, or any other legally protected characteristics with respect to employment opportunities.Job Requirements:

How would you like to earn $16.00/hr. for Lead Line Cook work!? If so, you're in luck because Adecco is currently hiring for Lead Line Cook Jobs with a local client located in Austin, Texas! Lead Line Cook Jobs require candidates to perform various line prep duties through multi-tasking and time management, effectively communicate with your team members so the operations run in an organized manner, enforce all safety and sanitation rules while working in the food handling process, ability to take direction and effectively work through high volume needs. For instant consideration of this Lead Line Cook Job, apply now! Responsibilities for this Lead Line Cook job include: Perform various line prep duties through multi-tasking and time management Effectively communicate with your team members so the operations run in an organized manner Enforce all safety and sanitation rules while working in the food handling process Ability to take direction and effectively work through high volume needs Qualifications for the Lead Line Cook include: At least 3 years restaurant(not fast food) experience Prior food and beverage experience is preferred Deliver excellent customer service, time management, and organization skills We have openings available on 1st shift! No evenings or weekend work required! For instant consideration for this Lead Line Cook job in Austin, Texas, click on Apply Now! After submitting your application, you can choose to answer a few quick questions to be pre-qualified for the job, and you will have the opportunity to schedule an immediate interview! Adecco is committed to the health and safety of our applicants and employees. We are offering virtual interviews as needed and when possible. And we're partnering closely with our clients to ensure safety protocols are in place. We are dedicated to addressing any concerns brought to our attention. We look forward to partnering with you on your job search!Equal 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 Job Requirements:

Cook - Full-Time Bring your heart to work! Caring people make the difference at American Senior Communities! Compassion, Accountability, RelationshipsandExcellenceare the core values for American Senior Communities. These words not only form the acronymCARE, they are our guiding principles and create the framework for all of our relationships with customers, team members, families and the community at large. Proudly serving our customers for almost 20 years with a long history of excellent outcomes, ASC is Indiana owned and operated. We take great pride in our heritage, incorporating Hoosier hospitality in all that we do. We value our customers because they are our teachers, coaches, neighbors and family. Our commitment to our team: PayActiv-gain instant access to a portion of your wages before payday! Medical, Dental and Vision insurance available plans starting as low as $20 a week 401K Paid time off and paid holidays Generous friends referral program Tuition assistance and up to $500 for certifications Volunteer opportunities in your community Preceptor Program Mentor your team members and receive additional compensation O2NE program offers fully paid LPN or RN higher education and training for employees accepted into the program Complimentary meal during shift What will you be doing and how will you make a difference at American Senior Communities? Making a difference in the lives of the residents we serve by providing them care and compassion. Acting as a positive teammate to fellow employees by helping onboard new teammates. Follows recipes and prepares food that corresponds to menu cycles prepared by the Registered Dietitian. Cooks or prepares palatable, attractive, nutritionally adequate meals in batches to ensure freshens and proper temperatures. Assists with demonstrating, instructing and educating servers on preparations, garnishing and presentation of food. Supervises servers with food preparation, cleaning, and storage of supplies and equipment. Requirements Demonstrates C.A.R.E. values to our residents, family members, customers and staff. High school diploma or general education degree (GED); or related experience and/or training; or equivalent combination of education and experience Previous full-service kitchen experience in full-service restaurants or healthcare required. Certification in Sanitation/Safe Food Handling is preferred or willingness to obtain after job acceptance. About our Senior Living Division Our Senior Living Division offersteam members the opportunity to advance their career while working in a fast paced and rewarding environment. We take pride in offering our residents more than just a place to rest their head. As a member of the Senior Living division, you will have the opportunity to use your skills to enhance the lifestyles of our residents and help them explore their passions.Ourwhole-person centered care focuses on nurturing the physical, emotional, mental, social and spiritual well-being of our residents. The hands-on experience you will gainallowsyou the opportunity to create meaningful relationships with your team and our residents. We are Equal Opportunity-Affirmative Action Employer Minority / Female / Disability / Veteran and other protected categories.

Overview Make Lives Better Including Your Own. The happiness of those we serve is dependent on the happiness of our associates, so youll receive competitive compensation and a benefits package with additional perks designed to make you smile. The work you do will be challenging yet rewarding. But youll earn more than a paycheck; you can enjoy opportunities to grow your career, as well as ongoing programs catered to your health, financial, mental, and emotional needs. Most of all, we believe you can find purpose, meaning, and the chance to be a part of something bigger than yourself. Responsibilities Responsible for maintaining high quality standards of kitchen operation, including assisting with all food preparation and plating of food. Prepares meals from standardized recipes in accordance with the menu and ensures proper preparation, portioning, and serving of foods in a safe and sanitary manner. Assumes responsibility for total kitchen operations and handles all situations in the kitchen according to policy. Oversees proper food handling and utilization of all foods to prevent contamination, increase quality, and reduce cost. Sets up food service line and workstations with needed condiments and ensures all required condiments and garnishes are prepared and served with appropriate foods. Assists in coordinating prep for the following days menu. Assists in training new kitchen employees. Assists in ordering food and kitchen supplies. Assists in creating menus. Assists in execution of special events and functions. Fills in for the Sous Chef when absent and may be required to supervise other staff positions. Responds to community issues or concerns that may occur in the dining room. Keeps stock rooms, coolers, and freezers clean. Ensures that food supplies are rotated and all perishables are labeled, dated and stored properly. Maintains kitchen cleanliness and proper food preparation according to state and local health department code requirements and departmental procedures. Keeps food waste to a minimum by utilizing food storage and food recycling techniques. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor. Qualifications Education and Experience High school diploma or equivalent plus one year certificate from college or technical school preferred. Minimum of six months food preparation experience required. Certifications, Licenses, and Other Special Requirements Current ServSafe Certification required. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Management / Decision Making Uses limited independent judgment to make decisions based on precedents and established guidelines. Solves problems using standard procedures and precedents. Knows when to refer issues to supervisor and when to handle them personally. Knowledge and Skills Has a working knowledge of a skill or discipline that requires basic analytic ability. Has an overall understanding of the work environment and process. Has working knowledge of the organization. Physical Demands and Working Conditions Standing Requires interaction with co-workers, residents or vendors Walking Sitting Occasional weekend, evening or night work if needed to ensure shift coverage. Use hands and fingers to handle or feel Reach with hands and arms Possible exposure to communicable diseases and infections Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell Exposure to latex Ability to lift: Up to 50 pounds Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Vision Brookdale is an equal opportunity employer and a drug-free workplace. Schedule: Regular Full-Time

Overview Make Lives Better Including Your Own. The happiness of those we serve is dependent on the happiness of our associates, so youll receive competitive compensation and a benefits package with additional perks designed to make you smile. The work you do will be challenging yet rewarding. But youll earn more than a paycheck; you can enjoy opportunities to grow your career, as well as ongoing programs catered to your health, financial, mental, and emotional needs. Most of all, we believe you can find purpose, meaning, and the chance to be a part of something bigger than yourself. Responsibilities Responsible for maintaining high quality standards of kitchen operation, including assisting with all food preparation and plating of food. Prepares meals from standardized recipes in accordance with the menu and ensures proper preparation, portioning, and serving of foods in a safe and sanitary manner. Assumes responsibility for total kitchen operations and handles all situations in the kitchen according to policy. Oversees proper food handling and utilization of all foods to prevent contamination, increase quality, and reduce cost. Sets up food service line and workstations with needed condiments and ensures all required condiments and garnishes are prepared and served with appropriate foods. Assists in coordinating prep for the following days menu. Assists in training new kitchen employees. Assists in ordering food and kitchen supplies. Assists in creating menus. Assists in execution of special events and functions. Fills in for the Sous Chef when absent and may be required to supervise other staff positions. Responds to community issues or concerns that may occur in the dining room. Keeps stock rooms, coolers, and freezers clean. Ensures that food supplies are rotated and all perishables are labeled, dated and stored properly. Maintains kitchen cleanliness and proper food preparation according to state and local health department code requirements and departmental procedures. Keeps food waste to a minimum by utilizing food storage and food recycling techniques. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor. Qualifications Education and Experience High school diploma or equivalent plus one year certificate from college or technical school preferred. Minimum of six months food preparation experience required. Certifications, Licenses, and Other Special Requirements Current ServSafe Certification required. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Management / Decision Making Uses limited independent judgment to make decisions based on precedents and established guidelines. Solves problems using standard procedures and precedents. Knows when to refer issues to supervisor and when to handle them personally. Knowledge and Skills Has a working knowledge of a skill or discipline that requires basic analytic ability. Has an overall understanding of the work environment and process. Has working knowledge of the organization. Physical Demands and Working Conditions Standing Requires interaction with co-workers, residents or vendors Walking Sitting Occasional weekend, evening or night work if needed to ensure shift coverage. Use hands and fingers to handle or feel Reach with hands and arms Possible exposure to communicable diseases and infections Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell Exposure to latex Ability to lift: Up to 50 pounds Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Vision Brookdale is an equal opportunity employer and a drug-free workplace. Schedule: Regular Part-Time

Overview Make Lives Better Including Your Own. The happiness of those we serve is dependent on the happiness of our associates, so youll receive competitive compensation and a benefits package with additional perks designed to make you smile. The work you do will be challenging yet rewarding. But youll earn more than a paycheck; you can enjoy opportunities to grow your career, as well as ongoing programs catered to your health, financial, mental, and emotional needs. Most of all, we believe you can find purpose, meaning, and the chance to be a part of something bigger than yourself. Responsibilities Responsible for maintaining high quality standards of kitchen operation, including assisting with all food preparation and plating of food. Prepares meals from standardized recipes in accordance with the menu and ensures proper preparation, portioning, and serving of foods in a safe and sanitary manner. Assumes responsibility for total kitchen operations and handles all situations in the kitchen according to policy. Oversees proper food handling and utilization of all foods to prevent contamination, increase quality, and reduce cost. Sets up food service line and workstations with needed condiments and ensures all required condiments and garnishes are prepared and served with appropriate foods. Assists in coordinating prep for the following days menu. Assists in training new kitchen employees. Assists in ordering food and kitchen supplies. Assists in creating menus. Assists in execution of special events and functions. Fills in for the Sous Chef when absent and may be required to supervise other staff positions. Responds to community issues or concerns that may occur in the dining room. Keeps stock rooms, coolers, and freezers clean. Ensures that food supplies are rotated and all perishables are labeled, dated and stored properly. Maintains kitchen cleanliness and proper food preparation according to state and local health department code requirements and departmental procedures. Keeps food waste to a minimum by utilizing food storage and food recycling techniques. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor. Qualifications Education and Experience High school diploma or equivalent plus one year certificate from college or technical school preferred. Minimum of six months food preparation experience required. Certifications, Licenses, and Other Special Requirements Current ServSafe Certification required. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Management / Decision Making Uses limited independent judgment to make decisions based on precedents and established guidelines. Solves problems using standard procedures and precedents. Knows when to refer issues to supervisor and when to handle them personally. Knowledge and Skills Has a working knowledge of a skill or discipline that requires basic analytic ability. Has an overall understanding of the work environment and process. Has working knowledge of the organization. Physical Demands and Working Conditions Standing Requires interaction with co-workers, residents or vendors Walking Sitting Occasional weekend, evening or night work if needed to ensure shift coverage. Use hands and fingers to handle or feel Reach with hands and arms Possible exposure to communicable diseases and infections Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell Exposure to latex Ability to lift: Up to 50 pounds Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Vision Brookdale is an equal opportunity employer and a drug-free workplace. Schedule: Regular Part-Time

Overview Make Lives Better Including Your Own. The happiness of those we serve is dependent on the happiness of our associates, so youll receive competitive compensation and a benefits package with additional perks designed to make you smile. The work you do will be challenging yet rewarding. But youll earn more than a paycheck; you can enjoy opportunities to grow your career, as well as ongoing programs catered to your health, financial, mental, and emotional needs. Most of all, we believe you can find purpose, meaning, and the chance to be a part of something bigger than yourself. Responsibilities Responsible for maintaining high quality standards of kitchen operation, including assisting with all food preparation and plating of food. Prepares meals from standardized recipes in accordance with the menu and ensures proper preparation, portioning, and serving of foods in a safe and sanitary manner. Assumes responsibility for total kitchen operations and handles all situations in the kitchen according to policy. Oversees proper food handling and utilization of all foods to prevent contamination, increase quality, and reduce cost. Sets up food service line and workstations with needed condiments and ensures all required condiments and garnishes are prepared and served with appropriate foods. Assists in coordinating prep for the following days menu. Assists in training new kitchen employees. Assists in ordering food and kitchen supplies. Assists in creating menus. Assists in execution of special events and functions. Fills in for the Sous Chef when absent and may be required to supervise other staff positions. Responds to community issues or concerns that may occur in the dining room. Keeps stock rooms, coolers, and freezers clean. Ensures that food supplies are rotated and all perishables are labeled, dated and stored properly. Maintains kitchen cleanliness and proper food preparation according to state and local health department code requirements and departmental procedures. Keeps food waste to a minimum by utilizing food storage and food recycling techniques. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor. Qualifications Education and Experience High school diploma or equivalent plus one year certificate from college or technical school preferred. Minimum of six months food preparation experience required. Certifications, Licenses, and Other Special Requirements Current ServSafe Certification required. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Management / Decision Making Uses limited independent judgment to make decisions based on precedents and established guidelines. Solves problems using standard procedures and precedents. Knows when to refer issues to supervisor and when to handle them personally. Knowledge and Skills Has a working knowledge of a skill or discipline that requires basic analytic ability. Has an overall understanding of the work environment and process. Has working knowledge of the organization. Physical Demands and Working Conditions Standing Requires interaction with co-workers, residents or vendors Walking Sitting Occasional weekend, evening or night work if needed to ensure shift coverage. Use hands and fingers to handle or feel Reach with hands and arms Possible exposure to communicable diseases and infections Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell Exposure to latex Ability to lift: Up to 50 pounds Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Vision Brookdale is an equal opportunity employer and a drug-free workplace. Schedule: Regular Full-Time

How would you like to earn $16.00/hr. for Lead Line Cook work!? If so, you're in luck because Adecco is currently hiring for Lead Line Cook Jobs with a local client located in Austin, Texas! Lead Line Cook Jobs require candidates to perform various line prep duties through multi-tasking and time management, effectively communicate with your team members so the operations run in an organized manner, enforce all safety and sanitation rules while working in the food handling process, ability to take direction and effectively work through high volume needs. For instant consideration of this Lead Line Cook Job, apply now! Responsibilities for this Lead Line Cook job include: Perform various line prep duties through multi-tasking and time management Effectively communicate with your team members so the operations run in an organized manner Enforce all safety and sanitation rules while working in the food handling process Ability to take direction and effectively work through high volume needs Qualifications for the Lead Line Cook include: At least 3 years restaurant(not fast food) experience Prior food and beverage experience is preferred Deliver excellent customer service, time management, and organization skills We have openings available on 1st shift! No evenings or weekend work required! For instant consideration for this Lead Line Cook job in Austin, Texas, click on Apply Now! After submitting your application, you can choose to answer a few quick questions to be pre-qualified for the job, and you will have the opportunity to schedule an immediate interview! Adecco is committed to the health and safety of our applicants and employees. We are offering virtual interviews as needed and when possible. And we're partnering closely with our clients to ensure safety protocols are in place. We are dedicated to addressing any concerns brought to our attention. We look forward to partnering with you on your job search! 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 Job Requirements:

Looking for a weekend Lead Cook for small Steakhouse/Grill in Quanah, TX. Someone that is looking to get away from the hustle and bustle of city life, and would love the slower pace and atmosphere of a small town. We have been open a little over 2 years and are wanting to take things to the next level in the kitchen. Being small town living isn't for everyone, we are willing to work on a non-commital trail basis for 6-8 weeks. Lodging across the street is available for the length of trial basis. Job will include, but not limited to: Work with management to revise menu Manage and train kitchen staff Make sure all health department requirements are met Order supplies to stock inventory for kitchen Be able to keep things cost efficient Look for ways to reduce spoilage Be able to prepare main course, steaks, burgers etc. Help develop dessert menu Keep and maintain positive and upbeat attitude towards staff, and be a team player. This is a small establishment with a small staff. Open Thursday-Saturday with live music most Friday and Saturday nights. Thursday night is more of a bar and grill menu, with Friday and Saturday being Steak Nights with a separate menu. Interview will include a tasting for a small group. Please send resumes and any questions by email from clicking the "apply" button above. Feel free to call us at with questions. Job Requirements:

Job Description: Job Description for Lead Line Cook Reports to Operations Manager serves as a Customer Service Ambassador by ensuring that the food we serve always meets or exceeds our standards of excellence at all times, especially non-peak times when the amount of food prepared is critical. While they report to the Operations Manager, it is expected that this person would take responsibility for setting the expectation for all kitchen team members to work as a team to maximize our productivity. whether it is cleanliness, organization, or food quality. They are also responsible for the speed and accuracy of the team. Overview of Responsibilities: • This is a leadership position responsible for the development and operation of their team to support one of the most critical factors in our success, food quality Responsible for food safety: • Perform basic repairs as needed to the kitchen equipment or seek the help of a maintenance person who can perform repairs • Develop and cross-train all team members • Ensure a sense of urgency from all kitchen team members at all times • Assign daily work stations and manage breaks • Ensure cleanliness • Partner with the office to communicate and coordinate different catering options • Manage the day-to-day operation of the kitchen, breakfast, lunch, and dinners during some times of the year. • Identify and solve real problems • Enforce core values • Hold each other accountable • Improve performance Specific responsibilities: • Provide oversight to the cleaning program as written • Monitor/manage food waste daily • Manage food cost related to all subcategory product mix gaps • Manage inventory rotation and product storage standards Skills Required • Organizational skills to prioritize daily tasks. • Positive attitude • Understanding all key business standards related to food, service, and cleanliness • Communicating with the Operations Manager of basic repairs and upkeep to the facility, including the equipment (necessary in order to minimize expenses and maximize productivity with as little downtime as possible) • Effectively lead the development of others, including work relationships, with emphasis on an exceptional work environment for all employees • Delegate daily tasks and hold the team accountable for those tasks • Thorough knowledge of our recipes and food preparation procedures in order to effectively manage the standards with kitchen team members • Develop mutual respect among team members to ensure success and excellence Performance Measurements • Promotional readiness and ongoing development of subordinates • Personal attention to training completion of all team members as they are hired Nesco Resource is an equal employment opportunity employer and does not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, or veteran status, or any other legally protected characteristics with respect to employment opportunities. Job Requirements:

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 special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform F-B service staff of 86'ed items and available menu specials. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. CORE WORK EXPERIENCE 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. Anticipate and address guests' service needs. 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. 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. Job Requirements:

Location: US-MI-WOODHAVEN System ID: 598931 Employment Status: Part-Time Unit Name: WOODHAVEN BROWNSTOWN SCHOOL DI Unit Contact: Joseph Uri Target Hourly Rate: 12- 13 per hour The Woodhaven- Brownstown School District is seeking a Full Time Reliable Lead Cook . The Woodhaven-Brownstown School District is location at 24821 Hall Rd, Woodhaven, MI 48183 in Metro Detroit . It consists of eight separate schools and students from both the City of Woodhaven and Brownstown Township can attend the district. The district offers grades K-12 with five elementary schools, two middle schools and a high school. As the Food Service provider for the Woodhaven-Brownstown School District, Sodexo Education Services is committed to providing a variety of healthy, nutritious food choices to students. Sodexo will offer "Locally Grown" fruits and vegetables, when available, in support of the "Farm to School" initiative. The Lead Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast and Lunch. This is part-time position with 4-8 hours a day during this school year We serve 2 meals a day; Monday- Friday Position will supervisor other cooks. Schedule will follow the school calendar and account is closed when school is closed for Summer, Spring break, Thanksgiving break, Winter break, etc, making this great opportunity to make extra money while your child/children are in school. Background check and drug testing required. Do you know that the Federal Pandemic Unemployment Compensation program (FPUC), which provides an additional $600 per week to individuals collecting regular unemployment compensation is scheduled to end on July 31, 2020 (Source: )? Many of our positions have start dates tentatively scheduled for August or September so express your interest today by applying! Position Summary The Lead - Food may work in any type of food location on client premises. This individual, under the leadership of on-site management and/or supervisors, will coordinate the activities of workers and/or service employees engaged in food operations or services at smaller, less complex facilities or locations in the areas of commercial, health care, schools, universities or other establishments. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements. General Responsibilities: Understands and follows all policies and procedures. Assists in ensuring a safe working environment throughout the facility for all employees. Assists in monitoring employee productivity and provides suggestions for increased service or productivity. Responsible for the supervision of day-to-day activities of subordinates and assigns responsibility for specific work or functional activities as directed by on-site management. Responsible for orientation and training of employees. Performs day-to-day assignments in addition to supervision duties. Works with customers to ensure satisfaction in such areas as quality, service and problem resolution. Takes an interest and initiative in the development of the foodservice team. Attends all allergy and foodborne illness in-service training. Complies with all Sodexo HACCP policies and procedures. Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures. Attends training programs (classroom and virtual) as designated. Maintains key control of operations and responsible for activities to ensure opening, closing and daily procedures are completed. Serves as working lead coordinating activities of workers or service employees engaged in food operations or services at smaller less complex facilities of commercial, health care facility, school, campus or other establishments. May perform other duties and responsibilities as assigned. Qualifications & Requirements High School diploma, GED or equivalent experience. 1 or more years of related work experience. Skills/Aptitude: Must be able to coordinate the routine responsibilities of staff and resources. Presents self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers and client representatives. Ability to provide clear directions and respond accordingly to employees. Ability to use a computer. General Qualifications: Willingness to be open to learning and growing. Maturity of judgment and behavior. Maintains high standards for work areas and appearance. Maintains a positive attitude. Ability to work a flexible schedule helpful. Must comply with any dress code requirements. Must be able to work nights, weekends and some holidays. Attends work and shows up for scheduled shift on time with satisfactory regularity. Physical Requirements: Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses. Significant walking or other means of mobility. Ability to work in a standing position for long periods of time (up to 8 hours). Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. Working Conditions (may add additional conditions specific to defined work location): Generally in an indoor setting; however, may supervise outside activities and events. Varying schedule to include evenings, holidays, weekends and extended hours as business dictates. While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities. The noise level in the work environment is usually moderate to loud. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. PI Job Requirements:

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.

The following statements are intended to describe the general nature and level of work being performed and are not intended to be a complete list of all responsibilities, duties and skills required. SUMMARY Prepares palatable, nourishing, well-balanced meals to meet the daily nutritional and special Diet needs for each resident. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Handles, stores and disposes of raw and prepared food items in accordance with company and facility procedures and in compliance with state and federal regulations. Follows production schedules and standardized recipes that correspond to the menu cycles developed by Registered Dietitians. Prepares food alternates to accommodate resident choices. Maintains food service equipment and work spaces in a clean and safe condition at all times according to facility policies and procedures and applicable regulations. Responsible for opening and / or closing kitchen. Performs other tasks as necessary and appropriate when assigned. ENTRY QUALIFICATIONS High school diploma or equivalent preferred. One-year experience as a cook in an institutional food service setting preferred. SUPERVISORY RESPONSIBILITIES May be designated as Lead for Food and Nutrition Aides in absence of Manager. PHYSICAL DEMANDS AND ENVIRONMENT Working in institutional kitchen environment, employee may be required to sit, bend, stoop, see, talk and hear. May occasionally lift or move items of up to 50 pounds. Employee is occasionally exposed to blood or other body fluids, fumes or airborne particles and toxic or caustic chemicals. In compliance with applicable law, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. OTHER REQUIREMENTS Agrees to safeguard the privacy of residents' protected health information from improper use and disclosure according to state and federal law. Behaviors Preferred Team Player: Works well as a member of a group Dedicated: Devoted to a task or purpose with loyalty or integrity Motivations Preferred Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization