IVH-Q COOK II (FULL-TIME) (UMP)

State of Illinois•Quincy, IL

10d•$4,282 - $5,682•Onsite

About The Position

The Illinois Department of Veterans Affairs is hiring a Cook II at the Quincy Veterans Home in Quincy, Illinois. Under general supervision, the Cook II directs, instructs, and participates in preparing food on an assigned shift. The role oversees and instructs cooks and other dietary staff, consults regularly with the Dietitian about special diets, and communicates menu, recipe, and spreadsheet changes. The Cook II operates standard cooking equipment and helps maintain sanitary and safe working conditions. The position serves as a designated lead worker, assigning and reviewing work and providing input into performance evaluations. In the Dietary Manager’s absence, the employee is responsible for dietary operations and maintaining shift coverage for unscheduled absences. This is a fully in-office position with two listed schedules: 6:00 a.m.–2:00 p.m. and 9:00 a.m.–5:00 p.m. The position is full-time and salaried, with an anticipated starting salary of $4,282 per month and a full range of $4,282–$5,682 per month. Overtime may be required, including scheduled, unscheduled, or last-minute overtime.

Requirements

Knowledge, skill, and mental development equivalent to completion of high school, plus two years of cooking experience providing extensive knowledge of materials, methods, and equipment used in large-scale food preparation; qualifying state employees in the Upward Mobility Program may meet education and experience requirements through specified proficiency tests and training leading to a certificate of proficiency.
Possession and maintenance of an active, valid Illinois Department of Public Health Food Service Sanitation Certificate, or a Certified Food Protection Manager (CFPM) certification from an ANSI Conference for Food Protection-accredited program; updated documentation must be provided after each renewal.
Ability to pass a background check.
Ability to pass a drug screen and pre-employment physical.
Ability to meet agency vaccine and health-related policies and guidance.
Ability to acquire and maintain a Cardiopulmonary Resuscitation (CPR) certificate.
Ability to stand, stoop, twist, and bend for the duration of the shift, except during official breaks and lunch.
Ability to work overtime, including scheduled, unscheduled, or last-minute overtime.
Ability to perform heavy work, including lifting up to 100 pounds at a time and frequently lifting or carrying objects weighing up to 50 pounds.

Responsibilities

Instructs and participates in cooking and food preparation.
Instructs and assists with cleaning work areas, storerooms, refrigerators, freezers, and food carts to maintain sanitary and healthful conditions.
Serves as designated lead worker by assigning and reviewing work and providing input into performance evaluations.
Maintains equipment and guides its maintenance; provides dietary employees with instruction on equipment use and care.
Ensures work areas are equipped with necessary supplies.
In the Dietary Manager’s absence, oversees dietary operations and maintains coverage for unscheduled absences on the assigned shift.
Advises the supervisor of kitchen problems, including food quality, serving accuracy for diet, texture, or fluid consistency, faulty equipment, unsafe conditions, employee issues, and member complaints.
Submits incident reports when necessary regarding over-production, under-production, or other extraordinary incidents.
Performs other duties reasonably within the scope of the listed duties.
Attends seminars, conferences, and training to stay current on methods, tools, ideologies, and other industry-related topics relevant to the duties.
Travels in the performance of duties, with overnight stays as appropriate.