COOK II (UMP)
About The Position
The Division of Rehabilitation Services is seeking to hire an energetic and organized Cook II to direct, instruct and participate in the preparation of foods for the Illinois School for the Visually Impaired. This position consults with Dietary Manager on master menu plan, special diets, and best method of preparation for each menu’s individual food items. The Cook II serves as a designated lead worker to lower-level staff and directs, instructs, and participates in the cleaning of cooking equipment, work area, kitchen, storeroom, walk-in coolers, freezers and other equipment. This position maintains the temperatures and organization of the food storage areas and operates standard cooking equipment.
Requirements
- Requires knowledge, skill, and mental development equivalent to the completion of high school and two (2) years of cooking experience, which provides extensive knowledge of materials, methods and equipment used in preparing food on a large-scale basis.
- Requires possession of a valid Food Service Sanitation Certificate issued by the Illinois Department of Public Health or requires possession of a Certified Food Protection Manager (CFPM) certification from a program accredited by the American National Standards Institute (ANSI) Conference for Food Protection (CFP).
- Requires the ability to work after business hours, weekends and holidays.
- Requires ability to lift and/or carry heavy items weighing up to 50 lbs.
- Must meet Illinois School for the Visually Impaired health and safety requirements.
- Requires ability to pass the IDHS background check.
- Requires ability to pass a drug screen for drugs prohibited from recreational use under Illinois Law.
Nice To Haves
- Qualifying state employees in the Upward Mobility Program may complete combinations of specific proficiency tests and training programs leading to a certificate of proficiency in lieu of the stated education and experience requirements for this class.
Responsibilities
- Directs, instructs, and participates in the preparation of foods for the Illinois School for the Visually Impaired.
- Consults with Dietary Manager on master menu plan, special diets, and best method of preparation for each menu’s individual food items.
- Directs, instructs, and participates in the cleaning of cooking equipment, work area, kitchen, storeroom, walk-in coolers, freezers, and other equipment to maintain safe, sanitary, and healthy conditions in the kitchen and work areas.
- Maintains the temperatures and organization of the food storage areas in day storeroom, walk-in coolers, freezers, and kitchen.
- Operates standard cooking equipment, i.e., mixers, convection ovens, steamers, kettles, deep fryer, grill, slicer, etc.
- Serves as designated lead worker to lower-level staff.
- Performs other duties as required or assigned which are reasonably within the scope of the duties enumerated above.
Benefits
- A Pension Program
- Competitive Group Insurance Benefits including Health, Life, Dental and Vision Insurance
- 3 Paid Personal Business Days annually
- 12 Paid Sick days annually (Sick days carry over from year to year)
- 10-25 days of Paid Vacation time annually - (10 days in year one of employment)
- 13 Paid Holidays annually, 14 on even numbered years
- 12 Weeks Paid Parental Leave
- Deferred Compensation Program - A supplemental retirement plan
- Optional Pre-Tax Programs such as Medical Care Assistance Plan (MCAP), Dependent Care Assistance Plan (DCAP)
- Federal Public Service Loan Forgiveness Program eligibility
- GI Bill® Training/Apprenticeship Benefits eligibility for qualifying Veterans
- 5% Salary Differential for Bilingual Positions
- Commuter Savings Program (Chicago only)
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
