- Rogers, Arkansas, United States
- Full-time
- $16–$21 per hour
- 1+ years
1–10 jobs· newest first

$16–$21Full-time

$0–$0On-site · Full-time
$0–$0On-site · Full-time · Entry
On-site · Full-time · Entry


Full-time · Mid

Hybrid · Full-time · Associate

Remote · Associate
Full-time
+10K new in the last hour
Create nutritious, kid-approved meals and snacks, manage kitchen organization, serve meals to classrooms, handle dishes, and perform additional tasks such as laundry and cleaning.
Hourly Pay Range: $16.21 - $21.08
SJ Cutter/Comber role focused on safety, GMP compliance, and food production efficiency.
Hourly Rate: $0.00 an hour + $1.50 shift differential
Responsible for cutting and combing operations, maintaining safety, quality, and equipment operation while following GMP and USDA guidelines.
Hourly Rate: $0.00 an hour + $1.50 shift differential
Responsible for equipment, CIP and Sanitation of the Processing and Production lines, pieces of equipment and plant infrastructure.
Earn bonus pay. You’ll have an opportunity to earn incentive pay twice a year when we meet our company goals.

The Nutrition Group · Posted Nov 6, 2026
Food service worker and cashier in a local school kitchen/cafeteria.
Originate purchase and refinance business across portfolio and secondary markets, manage a pipeline with urgency and precision, and convert both organizational and partner‑generated leads into funded volume.
Competitive compensation aligned with performance

Christian Children's Home of Ohio · Posted Nov 4, 2026
A hybrid role combining dining hall preparation/service with treatment support for at-risk children.
Registered Dietitian responsible for developing and implementing nutritionally sound, cost‑efficient food service programs for school districts in the U.S., ensuring compliance with USDA and local guidelines.
Responsible for driving clinical trial and project acceleration through scientific authoring, study support, remote site master file oversight, material shipment coordination, and technical system management.
Prepare food on a large scale, follow established menus and USDA guidelines, and support Youth Resiliency Campus programs.