Cook (M-F 5:30am - 2pm)

AbbVie•North Chicago, IL

1d•Onsite

About The Position

As a member of the Foodservice Team, it is your responsibility to be a good team member and take initiative to assist others as needed to ensure we provide excellent guest service. This role involves opening procedures, cooking breakfast and lunch items, preparing for the next day, and maintaining food safety and sanitation standards.

Requirements

Cooking experience with knowledge of how to prepare eggs, sauces, casseroles and sandwiches.
Volume production and batch cooking is a must.
Self-motivated, excellent communication skills with proven track record in providing excellent guest service.
Must be able to follow verbal instructions, written recipes and instructions for menu items.
Knowledge of the Foodservice menu system.
Knowledge of the GFS ordering system and the ability to order using the GFS computer ordering system.
Cashiering experience.
Proactive team player, flexible with strong organizational skills.
Ability to work in a fast-paced environment.
Ability to adapt to change in a positive manner.
HS Diploma or GED
Overtime required, flexible work schedule at times.
Willing to work in any other job duties that may be assigned.
Valid Driver's license and good driving record.

Responsibilities

Open all coolers, turn on all ovens, fryers, steam tables; turn on salad bar and fruit bar.
Set up bread and butter and other breakfast condiments.
Start with cooking hot cereals and cooking breakfast meats in the ovens.
Make eggs and any breakfast specials, then make any pastries on the menu for the day; make breakfast sandwiches and have line set up by opening of café.
Prep for next day and be available for any special requests.
Prep grill position for lunch.
Serve at lunch and continue to batch cook while also taking care of all guests.
After lunch service, take food off line and discard or cool product down properly and put away.
Clean steam table and grill, including area underneath the counter.
Continue to wipe down area, do GFS order, prep for the next day.
Follow all food safety, sanitation, and workplace safety guidelines.
Use proper PPE and practice as you go.
Maintain a clean and sanitized work area, equipment, and tools.
Properly store, label, and rotate food products to ensure freshness.
Immediately report any unsafe conditions or equipment issues to management.