JTDC - Cook II

Circuit Court of Cook County, Illinois•Chicago, IL

31d•Onsite

About The Position

The Cook County Juvenile Temporary Detention Center (JTDC) provides safe and temporary housing for youth ages 10 – 18 with pending legal action in the Cook County Courts. The JTDC is dedicated to providing its youth with leadership, structured care, and supervision through a balanced approach of creative programming and services that teach responsibility, accountability, and sensitivity. Each member of the JTDC staff is actively encouraged and supported in pursuit of creative participation, personal well-being, and professional development. As the largest juvenile detention center in the nation, the facility contains five major departments and various offices consisting of 600+ employees who serve an average daily population of 280+ residents. The Cook II prepares food for residents and staff in a safe, efficient, and sanitary manner consistent with procedures regarding proper food handling, sanitation, safety, and cleaning schedules. The high-volume kitchen operation prepares breakfast, lunch, dinner, and Special Diets for residents and serves between 1000 – 1200 meals daily.

Requirements

GED or High School diploma required
1-year previous high-volume cooking experience with specialization in food preparation from scratch required.
Skilled in the safe, sanitary, and effective handling of food, cooking utensils, and food processing equipment
Ability to lift, push, pull, and otherwise move objects weighing at least 50 pounds.
Ability to stand and/or walk for long periods and adapt to a large kitchen environment with varying temperatures (-8 to 80 degrees Fahrenheit).
Highly accountable, reliable, and prompt, with a strong work ethic.
Flexible, creative, and effective under pressure in a fast-paced environment.
Must have the ability to effectively understand and communicate in English (verbally and in writing).
United States citizenship.
21 years of age at the time of application submission.
Illinois residency obtained within 90 days of hire.
Must have Food Service Sanitation Manager Certification and the Chicago Department of Public Health license –within 3 months of hire.
Pass a pre-employment drug screen and criminal background check.
A result of negative from the Illinois Department of Children and Family Services (DCFS) Child Abuse Registry.
Open daily availability including weekends and holidays for any of three standard shifts, that may be subject to change (5 am – 3 pm; 8 am – 6 pm) with three consecutive days off.
Must pass Prison Rape Elimination Act (PREA) screening requirements.

Nice To Haves

Prior institutional or commercial experience preferred.
Demonstrates proficiency in Microsoft Office Suite, including Word, Excel, and PowerPoint.
Bilingual communication skills preferred.

Responsibilities

Reviews daily menus, ensures necessary fresh food items are stocked, and prepares food items for use as appropriate (washing, peeling, cutting/chopping, deboning, etc.).
Ensures nutritious and healthy meals are prepared daily and for individuals with dietary restrictions or special requirements
Observes and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Follows standardized recipes and provides input for new recipes as requested.
Weighs and measures ingredients.
Operates large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
Verifies that prepared food meets requirements for quality and quantity.
Uses various ingredients and seasonings to prepare soups, salads, gravies, sauces, entrees, side items, and desserts.
Utilizes various kitchen utensils, appliances, and heavy equipment in food preparation including blenders, mixers, grinders, slicers, tenderizers, ovens, broilers, grills, fryers, roasters, and steam kettles.
Estimates expected food consumption per meal.
Follows proper kitchen standards, procedures, and schedules when cleaning and sanitizing the work area (tabletops, prep tables, knives and other cooking utensils).
Maintains sanitation, health, and safety standards in work areas.
Completes production logs to track specific information for each meal.
Pay attention to food waste and does not overproduce product.
Handles, maintains, and rotates inventory in accordance to state and city standards.
Performs other duties as assigned.