Culinary Worker IV-2 Vacancies

University of Illinois Springfield•Springfield, IL

About The Position

The Culinary Worker IV is responsible for food service operations in a complex institution. The role focuses on higher-level functions, including planning, food and supply procurement, inventory control, menu preparation, recordkeeping, reporting, and staff supervision. The position performs or directs complex quantity cooking and baking, trains workers, supports quality and safety standards, and participates in kitchen and dining-area operations. The University of Illinois Springfield is one of three members of the University of Illinois system and serves more than 4,000 students across 44 graduate and 56 undergraduate programs. The position is represented by University Professionals of Illinois, Local 4100 Service, Clerical or Technical Union. It is intended to be eligible for benefits, including health, dental, vision, and life insurance, a retirement plan, paid time off, and tuition waivers for employees and dependents. UIS employment in this role is covered by the State Universities Retirement System rather than Social Security.

Requirements

High school diploma or equivalent.
Two years (24 months) of general work experience in quantity cooking in a commercial setting.
One year (12 months) of experience comparable to that described in the lower level of this series.
Possess an Illinois Department of Public Health Food Handler Training Certification from an ANSI-accredited trainer, if required by the position to be filled.
Knowledge of materials and methods used to prepare food on a large scale, care and use of relevant utensils and equipment, and food values and nutrition.
Ability to plan meals on a large scale.
Service orientation and willingness to actively look for ways to help people.
Ability to work with and supervise other kitchen employees.
Knowledge of sanitary procedures and directives and how to use simple cleaning solutions and equipment.
Ability to perform standard mathematics, including addition, subtraction, and calculation of fractions and percentages.
Active listening, reading comprehension, quality control analysis, and ability to evaluate information for compliance with standards.
Ability to organize, plan, prioritize, and complete work with attention to detail.

Responsibilities

Perform and/or direct complex quantity cooking and baking requiring thorough knowledge of cooking techniques.
Train workers in food preparation, service, sanitation, and safety procedures.
Prepare and bake desserts such as cakes, cookies, cobblers, pies, puddings, and doughnuts, and prepare icings, toppings, fillings, and sauces.
Supervise or oversee and participate in kitchen and dining-area cleaning activities.
Assist with food inventories and report shortages to designated personnel.
Assist higher-level staff with purchasing or requisitioning supplies and equipment needed to ensure quality and timely service.
Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
Assist with determining food portions and courses, production and time sequences, and workstation and equipment arrangements.
Prepare and cook food for special diets using recipes formulated by a dietitian or other source.
Supervise the use and disposal of leftover food.
Participate in menu planning.