Ivh-Q Cook II (Full-Time) (Ump)

State of Illinois•Quincy, MA

9d•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 food preparation and cooking 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. As the designated lead worker, the Cook II assigns and reviews work and provides input into performance evaluations. The position may assume responsibility for dietary operations in the Dietary Manager’s absence, including arranging coverage for unscheduled absences on the assigned shift. This is an in-office position with one opening scheduled 6:00 a.m.–2:00 p.m. and one opening scheduled 9:00 a.m.–5:00 p.m. The position is full-time and salaried.

Requirements

Knowledge, skills, and mental development equivalent to completion of high school, and 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 the class requirements through specified proficiency tests and training programs leading to a certificate of proficiency.
Possess and maintain in active, valid status a Food Service Sanitation Certificate issued by the Illinois Department of Public Health, or a Certified Food Protection Manager (CFPM) certification from an ANSI-accredited Conference for Food Protection program; provide updated documentation after each renewal.
Ability to pass a background check, drug screen, and pre-employment physical.
Ability to comply with 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 the lunch period.
Ability to attend relevant seminars, conferences, and trainings.
Ability to travel for work, including overnight stays as appropriate.
Ability to work overtime, including scheduled, unscheduled, or last-minute overtime.
Ability to perform heavy work: lift up to 100 pounds at a time and frequently lift or carry objects weighing up to 50 pounds.

Responsibilities

Instruct and participate in cooking and food preparation under general supervision.
Instruct and assist with cleaning work areas, storerooms, refrigerators, freezers, food carts, and other areas to maintain sanitary and healthful conditions.
Serve as designated lead worker by assigning and reviewing work and providing input into performance evaluations.
Maintain equipment and guide dietary employees in its use and care.
Ensure work areas are equipped with necessary supplies.
In the Dietary Manager’s absence, oversee dietary operations and maintain coverage for unscheduled absences on the assigned shift.
Advise the supervisor of kitchen problems, including food quality or service accuracy, diet, texture or fluid-consistency issues, faulty equipment, unsafe conditions, employee issues, and member complaints.
Submit incident reports when necessary for overproduction, underproduction, or other extraordinary incidents.
Perform other duties reasonably within the scope of the position.