Extra Help Culinary Worker III - University Housing

University of Illinois Urbana-Champaign•Champaign, IL

12d•Onsite

About The Position

Under the direct supervision of a designated supervisor, the Culinary Worker III performs duties associated with moderately complex cooking and baking for University Housing Dining Services. University Housing staff foster a respectful, inclusive, and collaborative work environment. This extra-help position supports casual or emergent unit needs, and the amount of work needed is not usually predictable. Employees are paid hourly for actual hours worked and may be appointed to short- or long-term assignments of up to 900 hours, approximately six months of full-time work. Employees may work full or partial days and weeks. After 900 hours, employees must take a 30-calendar-day break before potentially beginning another 900-hour employment cycle in a new position, if available. The position is not eligible for sponsorship for work authorization or benefits.

Requirements

High school diploma or equivalent.
One year (12 months) of work experience comparable to that described in the lower level of this job series.
Ability to work effectively and collaboratively with staff and students from a variety of backgrounds.
Knowledge of food terminology, ingredients, equipment, and food preparation methods.
Knowledge of large-scale food preparation methods, nutrition, and the proper use and care of kitchen equipment and utensils.
Strong service orientation, including the ability to recognize and respond to the needs of others.
Knowledge of sanitation procedures, food safety practices, and the proper use of cleaning solutions and equipment.
Ability to perform basic mathematical calculations, including addition, subtraction, fractions, and percentages.
Ability to understand instructions and follow up with appropriate questions.
Ability to comprehend instructions, recipes, procedures, and work-related documents.
Knowledge of quality control practices, including evaluating food products and preparation processes to ensure quality standards are met.
Ability to interpret and apply relevant policies, procedures, and food safety regulations.
Ability to organize, plan, and prioritize work assignments efficiently.
Ability to plan and assist with large-scale meal preparation.
Ability to provide direction and guidance to other kitchen employees, as assigned.
Strong attention to detail and ability to complete assigned tasks accurately and thoroughly.

Responsibilities

Prepare and cook meats, fish, gravies, soups, sauces, vegetables, cereals, and other foods.
Prepare and cook foods for special diets using recipes approved by a Registered Dietitian.
Maintain the quality, appearance, cleanliness, sanitation, and product levels of the serving line during service.
Provide courteous service to guests and promote good customer relations.
Help control food waste by using just-in-time cooking methods.
Clean and sanitize refrigerators, kitchen counters, utensils, and equipment.
Prepare and bake cakes, pies, desserts, and hot breads as required.
Wrap and label products for storage and plan for the reuse of leftover foods.
Complete production worksheets tracking food production, product utilization, shortages, overproduction, and spoilage or waste.
Oversee and train student employees or other assigned personnel as required.
Serve food as required.
Perform other related duties as assigned.