Cook
$33,280–$41,600 year
On-siteMorton, Illinois, United States
Job Summary
Prepares and cooks a variety of menu items including regular and special diet entrees, side dishes, sauces, and desserts using standard recipes and techniques. Evaluates raw and cooked food items for freshness and doneness based on appearance, consistency, texture, and temperature. Plans, coordinates, and times work assignments to ensure meals are ready for service at proper temperatures. Supervises evening dining services staff and adjusts standardized recipes for large quantity cooking. Maintains food inventory rotation, labels opened items, completes production worksheets, and documents hot food temperatures. Operates specialized equipment such as steamers and fryers, cleans tools and kitchen areas, and manages waste disposal. Works full-time four weekdays, every other weekend, and holiday rotations from 11:00am to 7:00pm.
Required Qualifications
- High school graduate or equivalent
- Able to read and understand recipes, weights, and measures
- This is a full-time role requiring candidates to work four weekdays, every other weekend, and a holiday rotation
- Shift are traditionally 11:00am-7:00pm
- Walking and standing most of the work shift
- Frequent stooping, stretching, bending, and reaching
- Lifting up to 50lbs
- Pushing/pulling up to 100lbs
- Daily exposure to potentially hazardous equipment such as knives and slicer
- Some exposure to potentially hazardous chemicals
- Exposure to hot environment and extreme temperatures in walk-in refrigerators and freezers
Desired Qualifications
- Previous quantity cooking experience in commercial food service environment preferred
- Experience with cooking in hospitality foodservice/healthcare environment preferred
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