Cook II
Cook II
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Overview
The Cook II is responsible for preparing baking and cooking a variety of food items in large quantities for the cafeteria patient meals and special functions following established recipes and production sheets provided by the Foods and Nutrition Department. This role includes preparing madetoorder meals for patients ensuring quality consistency and adherence to dietary guidelines.
In the absence of a manager the Cook II performs lead responsibilities offering guidance and support to the kitchen team. The position also upholds rigorous cleaning sanitation and infection control standards in compliance with IDPH regulations to ensure food safety.
Qualifications
Education
High school diploma or GED equivalent required
Licensure/Certification/Registry
Food Sanitation Certificate required
Experience
Minimum of two years of food service experience including at least one year of cooking experience in a restaurant or institutional setting
OROne year of culinary training from an accredited school
Knowledge Skills and Abilities
Knowledge of basic food safety infection control and sanitation practices
Strong customer service skills including service recovery techniques
Basic computer proficiency and the ability to perform basic math for measurements and weights
Effective communication skills with the ability to follow verbal and written instructions and write legibly
Physically able to perform medium to heavy work including standing walking and working in a warm environment for extended periods
Ability to push pull and lift up to 50 lbs
Strong problemsolving skills related to daily kitchen tasks
Teamoriented with the ability to work well collaboratively
Responsibilities
Prepares menu items for the cafeteria and special functions following standardized recipes portion control and departmental procedures
Prepares madetoorder food for patient meals according to established guidelines
Maintains par levels of prepared foods for patient meals
Prepares baked goods for the cafeteria and other designated areas as needed
Maintains food quality standards including appearance taste temperature and freshness
Properly stores unused food and supplies and disposes of leftovers according to safety guidelines
Monitors and records food temperatures daily to ensure compliance with food safety standards
Completes daily production sheets with accurate counts of prepared food and usage to support proper forecasting
Transports food supplies and equipment in accordance with departmental and IDPH regulations
Operates and cleans kitchen equipment such as slicers mixers steamers combi ovens grills steam kettles dish machines and hot holding cabinets according to safety standards
Assists with preparation and execution of special functions and catering events as needed
Supports training and orientation of new staff members
Promotes a safe and healthy work environment by following sanitation and safety protocols
Actively participates in the competency assessment process
May assist with staff scheduling as requested
Performs other jobrelated duties as assigned or requested by leadership
Employment Type
Full-Time
