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ADAPTED_NOW

Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others. Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.

<div id="divJobDetails">Cook/BakerClass Code: 7241MAYFIELD INDEPENDENT SCHOOL DISTRICT BASIC FUNCTION: Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others.  REPORTS TO: Food Service Manager                                          APPROVED: 9/18/2017 REPRESENTATIVE DUTIES: JOB SKILLS <ul><li>Ability to perform related duties as assigned </li><li>Has the necessary food preparation skills needed </li><li>Has the necessary skills to follow and/or convert recipes, has knowledge of weighting/measuring ingredients </li><li>Conserves supplies </li><li>Is physically able to perform job. (lift and stand) </li><li>Has talent for producing new ideas, for finding new and better ways of doing things and for being imaginative. </li><li>Initiative-demonstrates self-reliance in performance of job duties </li><li>Is accurate, complete, and correct in job </li><li>Works quietly and quickly </li><li>Works without constant supervision </li><li>Produces quality work (food tastes good & looks appealing) </li><li>Perform related duties as assigned </li></ul>COOPERATION/PERSONAL CHARACTERISTICS: <ul><li>Has the ability to work under pressure & remain calm in difficult situations Ability to accept supervision and constructive criticism </li><li>Is reliable in accepting and executing responsibility </li><li>Receptive to change and new ideas </li><li>Interacts well with students, is friendly, courteous & respectful </li><li>Offers assistance and can be counted on to help other workers </li><li>Demonstrates a positive attitude </li><li>Refrains from relaying unproven personal or sensational information Supportive of overall school system and its policies </li></ul>SANITATION: <ul><li>Follows health regulations </li><li>Keeps work station clean </li><li>Stores food promptly </li><li>Keeps and records foods at proper temperature </li></ul>EQUIPMENT & SAFETY: <ul><li>Operates required equipment correctly and safely </li><li>Keeps equipment clean, in its proper place and in good working order </li><li>Practices good safety procedures </li><li>Reports hazards which may cause an accident </li></ul>APPEARANCE: <ul><li>Personally clean and neat in appearance </li><li>Follows dress regulations (appropriate uniform, hair net, etc...) </li><li>Maintain regular punctual attendance </li></ul>KNOWLEDGE AND ABILITIES:  KNOWLEDGE OF: <ul><li>Principles and methods of quantity food service preparation, serving and storage. Sanitation and safety practices related to handling, cooking, baking and serving food. Methods of preparing and serving food in large quantities. </li><li>Methods of adjusting and extending recipes and proper substitutions. </li><li>Proper methods of storing equipment, materials and supplies. </li><li>Standard kitchen equipment, utensils and measurements. </li><li>Health and safety regulations. </li><li>Basic record-keeping techniques. Basic math and cashiering skills. </li></ul>ABILITY TO: <ul><li>Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service facility. </li><li>Prepare and serve food in accordance with health and sanitation regulations. </li><li>Operate and maintain standard machines and equipment found in school cafeterias and kitchens. </li><li>Prepare attractive, appetizing and nutritious meals for students and staff. </li><li>Lift, bend, reach and stand. </li><li>Follow, adjust and extend recipes. </li><li>Understand and follow oral and written directions. </li><li>Communicate effectively both orally and in writing. </li><li>Lift heavy objects. </li><li>Maintain routine records. </li><li>Meet schedules and time lines. </li><li>Establish and maintain cooperative and effective working relationships with others. Plan and organize work. </li><li>Observe health and safety regulations. </li><li>Train and provide work direction to others. </li><li>Make change accurately. </li><li>Read and write at a level required for successful job performance. </li><li>Operate a cash register and make change accurately </li></ul>EDUCATION AND EXPERIENCE: (preferred) Any combination equivalent to: high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and one year experience in cooking and baking food in large quantities.  LICENSES AND OTHER REQUIREMENTS: Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 210 and 235, employee must complete mandatory annual training requirements. </div>

Mayfield Independent Schools

Cook/Baker

FOR THIS TYPE OF EMPLOYMENT, STATE LAW REQUIRES A NATIONAL (FBI) AND STATE (KSP) CRIMINAL HISTORY BACKGROUND CHECK AND A LETTER FROM THE CABINET FOR HEALTH AND FAMILY SERVICES STATING THE EMPLOYEE IS CLEAR TO HIRE BASED ON NO FINDINGS OF SUBSTANTIATED CHILD ABUSE OR NEGLECT FOUND THROUGH A BACKGROUND CHECK OF CHILD ABUSE AND NEGLECT (CAN) RECORDS MAINTAINED BY THE CABINET FOR HEALTH AND FAMILY SERVICES AS A CONDITION OF EMPLOYMENT. Holds at least a high school diploma, high school certificate of completion or High School Equivalency Diploma (GED); OR. is enrolled in a GED program offered by the school district upon employment to obtain a High School Equivalency Diploma (at no cost to the employee.).

<div id="divJobDetails">Substitute position only. Intermittant/work as needed - no guaranteed days or hours. No benefits. Applications will be reviewed upon receipt and interviews may be conducted on a rolling basis. Applicantions are continuously accepted. BASIC FUNCTION: Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others. REPRESENTATIVE DUTIES: <ul><li>Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; prepare and combine necessary ingredients.</li><li>Prepare and cook meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods.</li><li>Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements.</li><li>Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing.</li><li>Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty.</li><li>Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required.</li><li>Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored.</li><li>Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, cash register, dishwasher and other cafeteria equipment as required.</li><li>Train and provide work direction to others.</li><li>Record amounts of food sold and monies collected as assigned; assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods left over.</li><li>Assist in other food service areas as needed; collect money and make correct change.</li><li>Perform related duties as assigned.</li></ul> KNOWLEDGE AND ABILITIES: Knowledge of:<ul><li>Principles and methods of quantity food service preparation, serving and storage.</li><li>Sanitation and safety practices related to handling, cooking, baking and serving food.</li><li>Methods of preparing and serving food in large quantities.</li><li>Methods of adjusting and extending recipes and proper substitutions.</li><li>Proper methods of storing equipment, materials and supplies.</li><li>Standard kitchen equipment, utensils and measurements.</li><li>Health and safety regulations.</li><li>Basic record-keeping techniques.</li><li>Basic math and cashiering skills.</li></ul> Ability to:<ul><li>Prepare, cook, bake and serve a variety of foods in quantity at an assigned food facility.</li><li>Prepare and serve food in accordance with health and sanitation regulations.</li><li>Operate and maintain standard machines and equipment found in school cafeterias and kitchens.</li><li>Prepare attractive, appetizing and nutritious meals for students and staff.</li><li>Lift, bend, reach and stand.</li><li>Follow, adjust and extend recipes.</li><li>Understand and follow oral and written directions.</li><li>Communicate effectively both orally and in writing.</li><li>Lift heavy objects.</li><li>Maintain routine records.</li><li>Meet schedules and time lines.</li><li>Establish and maintain cooperative and effective working relationships with others.</li><li>Plan and organize work.</li><li>Observe health and safety regulations.</li><li>Train and provide work direction to others.</li><li>Make change accurately.</li><li>Read and write at a level required for successful job performance.</li></ul> EDUCATION AND EXPERIENCE:<ul><li>Holds at least a high school diploma, high school certificate of completion or High School Equivalency Diploma (GED); OR</li><li>is enrolled in a GED program offered by the school district upon employment to obtain a High School Equivalency Diploma (at no cost to the employee.)</li></ul> LICENSES AND OTHER REQUIREMENTS: Must complete training course for certification of beginning school food personnel as prescribed in 702 KAR 6:045. FOR THIS TYPE OF EMPLOYMENT, STATE LAW REQUIRES A NATIONAL (FBI) AND STATE (KSP) CRIMINAL HISTORY BACKGROUND CHECK AND A LETTER FROM THE CABINET FOR HEALTH AND FAMILY SERVICES STATING THE EMPLOYEE IS CLEAR TO HIRE BASED ON NO FINDINGS OF SUBSTANTIATED CHILD ABUSE OR NEGLECT FOUND THROUGH A BACKGROUND CHECK OF CHILD ABUSE AND NEGLECT (CAN) RECORDS MAINTAINED BY THE CABINET FOR HEALTH AND FAMILY SERVICES AS A CONDITION OF EMPLOYMENT. A FBI, KSP, and/or CAN background check(s) performed within a 6 month period prior to initial employment will be accepted.KRS 160.380 As a condition of initial employment, all employees shall pass a medical examination. The medical examination shall be reported on the form required by Kentucky Administrative Regulation available at the Board of Education office. The examination shall be provided by a licensed physician, physician assistant (PA), or Advanced Practice Registered Nurse. Each medical examination shall include a risk assessment for tuberculosis as required by Kentucky Administrative Regulation. Individuals identified by that assessment as being at high risk for TB shall be required to undergo a tuberculin skin test. A Medical exam performed within a 6 month period prior to initial employment will be accepted.702 KAR 001:160 All applicants being considered for employment shall be required to submit to a urinalysis test for the detection of illegal use of drugs and alcohol. An applicant refusing to complete any part of the drug testing procedure will not be considered a valid candidate for employment with the District, and such will be considered as a withdrawal of the individual’s application for employment. If substance screening shows a confirmed positive result for which there is no current physician’s prescription, a second confirming test may be requested by the HRC. If the first or any requested second confirming test is positive, any current job offer will be revoked. The applicant will not be permitted to reapply for employment with the District for at least twelve (12) months and not until the applicant shows proof of successful completion of a drug rehabilitation program or proof that the applicant is no longer engaging in illegal drug use.DSISD School Policy 03.23251 As a condition of initial employment, all employees shall complete training for the use of physical restraint and seclusion in school districts. 704 KAR 7:160</div>

Dawson Springs

Substitute Cook/Baker

FEED

The jobs listed are examples of the typical kinds of positions that Costco may hire for when openings exist. Prepares and bakes a high volume of bakery product according to Costco formulas.

Overview:
California applicants: Please <a href="https://mobilecontent.costco.com/live/resource/img/static-us-landing-pages/CostcoCA-Job-Candidate-Privacy-Notice-2023.pdf" rel="noopener nofollow noreferrer" target="_blank">click here</a> to review the Costco Applicant Privacy Notice.  The jobs listed are examples of the typical kinds of positions that Costco may hire for when openings exist. The listing does not mean that any positions are currently open or available at Costco.  Position Summary: Prepares and bakes a high volume of bakery product according to Costco formulas. For additional information about pay ranges, <a href="https://mobilecontent.costco.com/live/resource/img/static-us-landing-pages/Pay-Ranges-Cadient.pdf" rel="nofollow noopener noreferrer" target="_blank">click here.</a> We offer a comprehensive package of benefits including paid time off, health benefits (medical/dental/vision/hearing aid/pharmacy/behavioral health/employee assistance), health care reimbursement account, dependent care assistance plan, short-term disability and long-term disability insurance, AD&D insurance, life insurance, 401(k), and stock purchase plan to eligible employees.

Costco Wholesale Corporation

Baker

[AW]-iCims

Belle Noble Hospitality Group is seeking a creative, driven Pastry Chef to lead and execute the pastry program across our four distinct restaurant concepts: Grassa Gramma – an immersive Italian dining experience set in a vibrant indoor piazza . This position will be based out of our dedicated pastry kitchen on the second floor of Grassa Gramma, overlooking the piazza—an inspiring, high-visibility space designed for creativity and production.

<h1>Pastry Chef – Belle Noble Hospitality Group</h1>Location: Louisville, KY (Based at Grassa Gramma)Belle Noble Hospitality Group is seeking a creative, driven Pastry Chef to lead and execute the pastry program across our four distinct restaurant concepts:<ul><li>Grassa Gramma – an immersive Italian dining experience set in a vibrant indoor piazza </li><li>Le Moo – a high-energy, celebratory steakhouse known for bold experiences and tableside moments </li><li>Sake a Gogo – an upscale Japanese concept focused on authenticity, precision, and guest experience </li><li>Village Anchor – a neighborhood favorite blending European charm with Southern hospitality </li></ul><hr/><h2>The Role</h2>This position will be based out of our dedicated pastry kitchen on the second floor of Grassa Gramma, overlooking the piazza—an inspiring, high-visibility space designed for creativity and production.The Pastry Chef will be responsible for concepting, developing, and executing desserts and baked goods across all four brands.This is a rare opportunity to build and shape multiple pastry programs simultaneously, with the freedom to create unique, brand-driven offerings for each concept.<hr/><h2>What Makes This Role Special</h2><ul><li> Opportunity to create across four distinct restaurant concepts</li><li> High level of creative ownership and autonomy</li><li> Ability to develop signature, experience-driven desserts (tableside, seasonal, interactive, etc.) </li><li> Work within a growing hospitality group focused on brand, experience, and guest engagement </li><li> Dedicated pastry production space in a visually inspiring environment</li></ul><hr/><h2>Key Responsibilities</h2><ul><li> Develop and execute dessert menus for all four restaurants </li><li> Create seasonal and rotating pastry programs</li><li> Ensure consistency, quality, and presentation across all locations </li><li> Collaborate with chefs and leadership to align desserts with each brand’s identity </li><li> Manage pastry production, prep, and ordering </li><li> Train and develop pastry team members </li><li> Maintain cleanliness, organization, and food safety standards </li></ul><hr/><h2>Ideal Candidate</h2><ul><li> Passionate about creativity and innovation in pastry</li><li> Strong understanding of both classic and modern techniques</li><li> Ability to adapt style and execution across different cuisines and concepts </li><li> Organized, self-motivated, and able to manage multiple outlets </li><li> Strong leadership and communication skills </li><li> Experience in high-volume, quality-driven kitchens preferred </li></ul><hr/><h2>Compensation & Benefits</h2><ul><li>Competitive Salary (based on experience) </li><li>Healthcare Coverage – company-supported medical plans available </li><li>Dental & Vision Insurance options for leadership team members </li><li>Paid Time Off – 2 weeks to start, with additional time earned over tenure </li><li>Paid Parental Leave – 1 week paid leave in addition to PTO </li><li>401(k) Program with up to 4% company match</li><li>Life Insurance – company-supported policy available </li><li>Employee Assistance Program (EAP) – access to counseling, financial, and legal support </li><li>Company-Provided Technology – laptop and mobile phone provided </li><li>Paid Birthday Off</li><li>Work Anniversary Recognition</li><li>Dining Discounts across all Belle Noble restaurants </li><li>Growth Opportunities within a multi-concept hospitality group </li><li>Creative Freedom and direct impact on the guest experience </li></ul><hr/><h2>Why Belle Noble</h2>At Belle Noble, we believe dining should be more than a meal—it should be an experience. From celebratory moments at Le Moo to the immersive piazza at Grassa Gramma, our goal is to create memorable, guest-driven experiences.This role is perfect for someone who wants to build, create, and leave a mark across multiple brands.

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Cook/BakerMayfield Independent Schools

Substitute Cook/BakerDawson Springs

BakerCostco Wholesale Corporation

Pastry Chef - Grassa Gramma | Sake a Gogo | Le Moo | Village AnchorBELLE NOBLE ENTERTAINMENT LLC

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