Culinary Worker III- Continuous Post (2026)

Carbondale • On Campus, IL

4h • Onsite

About The Position

The starting wage for this position is listed above. This position is represented by AFSCME Local #878. These employees typically prepare food by various methods with a full variety of menu items from standardized and portion size recipes, dietary manuals, oral or written instructions and cycle menus including preparing modified diets. They may direct lower-level kitchen tasks performed by others regarding serving food, kitchen cleanup procedures, and minor food preparation, such as peeling vegetables, making toast, mixing juice, etc. They work under the direct supervision of a designated supervisor.

Requirements

• High school diploma or equivalent.
• One (1) year (12 months) of work experience that is comparable to that described in the lower level of this series.
• As required by the position to be filled, possession of the Illinois Department of Public Health, Food Handler Training Certification (from an American National Standards Institute (ANSI) accredited trainer).

Responsibilities

• Prepares food for cooking, such as cleaning and cutting meat, fish, or poultry.
• Cooks food items, including grilling, baking, braising, frying, and deep frying.
• Performs recipe construction and recipe sizing for meats, poultry, fish, vegetables, starches, soups, sauces, gravies, vegetarian, and vegan items.
• Bakes bread, rolls, cakes, and other pastries, from scratch or mix.
• Prepares and cooks cereal, soup, fruits, meats, fish, poultry, gravies, vegetables, and prepares other foods (i.e., salads, desserts).
• Cooks quantity food items based on the number of portions to be served, according to menus, special dietary or nutritional restrictions.
• Cleans and inspects equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
• Oversees and/or directs activities of workers who assist in preparing and serving meals.
• Trains employees.
• Compiles and maintains records of food use and expenditures, takes inventory of supplies and equipment, and prepares simple reports.
• Plans the disposal of left-over food, following procedures and supervisor approval.
• Performs duties consistent with the lower level of this series.
• Performs other related duties as assigned.

Benefits

• employee tuition waivers

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED