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

State of Illinois • Chicago, IL

6d • Onsite

About The Position

Under general supervision, instructs and participates in cooking and preparing food.
Instructs and assists in the cleaning of work areas, storerooms, refrigerators, freezers, food carts, etc., to maintain sanitary and healthful conditions.
Maintains and guides in the maintenance of equipment, in-servicing, dietary employees in use and care.
Ensures the working areas are equipped with necessary supplies.
In the absence of Dietary Manager, responsible for dietary operations, maintains coverage for unscheduled absences on shift assigned.
Advises supervisor of any problems in the kitchen areas of the facility, i.e., quality of food prepared, accuracy of food served, ie: diet, texture, or fluid consistency faulty equipment, unsafe conditions, employee issues, and members complaints. If necessary, submits an incident report on over-production, under-production, or any other extraordinary incident.
Performs other duties as required or assigned which are reasonably within the scope of the duties enumerated above.

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).
• 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.
• Requires ability to pass a background check.
• Requires ability to pass a drug screen and pre-employment physical.
• Requires ability to meet all agency vaccine/health-related policies and guidance.
• Requires ability acquire and maintain Cardiopulmonary Resuscitation (CPR) certificate.
• Requires the ability to stand, stoop, twist and bend for the duration of the shift, aside from official breaks and lunch period
• Requires ability to attend seminars, conferences, and trainings to stay current on methods, tools, ideologies, or other industry related topics relevant to the job duties.
• Requires ability to travel in the performance of duties, with overnight stays as appropriate.
• This position is considered heavy work as defined by the U.S. Department of Labor (20 CFR 404.1567(d)). Heavy work involves lifting no more than 100 pounds at a time with frequent lifting or carrying of objects weighing up to 50pounds.
• Overtime is a condition or employment, and you may be required to work overtime including scheduled, unscheduled, or last-minute overtime.

Nice To Haves

• Working knowledge of food values.
• Working knowledge of health and safety requirements of food service.
• One (1) year experience estimating the quantity of food items and kitchen supplies needed.
• One (1) year experience instructing employees in proper methods and procedures of food service procedures.

Responsibilities

• Instructs and participates in cooking and preparing food.
• Instructs and assists in the cleaning of work areas, storerooms, refrigerators, freezers, food carts, etc., to maintain sanitary and healthful conditions.
• Maintains and guides in the maintenance of equipment, in-servicing, dietary employees in use and care.
• Ensures the working areas are equipped with necessary supplies.
• In the absence of Dietary Manager, responsible for dietary operations, maintains coverage for unscheduled absences on shift assigned.
• Advises supervisor of any problems in the kitchen areas of the facility, i.e., quality of food prepared, accuracy of food served, ie: diet, texture, or fluid consistency faulty equipment, unsafe conditions, employee issues, and members complaints.
• If necessary, submits an incident report on over-production, under-production, or any other extraordinary incident.
• Performs other duties as required or assigned which are reasonably within the scope of the duties enumerated above.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 251-500 employees