Cook II - Full Time

Q - Center•St. Charles, IL

2h•Onsite

About The Position

The Cook II is responsible for preparing all food items, based on standardized recipes, for Guest Dining, Banquets and Energy Hubs, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. The schedule for this position is 5:00am-1:30pm OR 8:00am -4:30pm. Starting rate for this position is $21.50/hour

Requirements

2 years of high volume culinary experience required.
Food Handler certification or equivalent required.
Ability to read and follow standardized recipes.

Nice To Haves

High School or GED completed and/or experience in a hotel culinary role preferred.

Responsibilities

Prepare high-quality food items following standardized recipe cards to meet production, delivery and service schedules.
Working knowledge of batch and banquet production.
Ability to run a shift without direct supervision.
Intermediate knife skills as they pertain to fruits, vegetables and proteins.
Assist with transportation of banquet food and plating.
Safely and effectively perform hot and cold food prep using standardized food preparation techniques.
Possess knowledge and experience in proper cooking techniques pertaining to roasting, grilling and frying.
Work closely with Supervisor in developing skills in preparing soups and sauces.
Recognize quality standards in fresh vegetables, fish, dairy and meat products.
Knowledge of herbs and spices and proper use of each.
Ability to complete food temperature logs and collect food samples from meal periods.
Prepare and display buffet food items according to center standard.
Knowledge of working different action stations.
Ensure proper storage and rotation of food products and ingredients.
Understand intermediate cooking techniques.
Breakdown buffets and kitchen line, storing food and equipment properly.
Maintain the work area, including all counter tops, utensils, equipment and refrigeration in a clean and sanitary condition in accordance with local health department sanitation laws.