Description of Duties/Essential Functions Benefits Supplemental Questions Under direct supervision, cooks and prepares food on a large-scale basis to meet menu requirements for regular and therapeutic diets. Assumes responsibility for the units of cookery to which assigned. May supervise employees. Cooks meats, vegetables, and other foods and beverages as required by menus. Operate standard kitchen equipment such as ovens, grills, mixers, choppers, steamers, slicers, can crushers, can openers, potato peelers, and other equipment necessary to the performance of duties. Provide general equipment maintenance as required. Maintain sanitary work conditions as prescribed by the Illinois Dept. of Public Health. Rotate and store household supplies and chemical in designated area. Assist with the performance of duties in the dishwashing room as needed. Assist with the training of new staff.
Minimum Requirements: Requires six months of cooking experience or completion of an approved training course which has provided working knowledge of food preparation and cooking methods on a large scale basis. Requires elementary knowledge of health and safety requirements of a food service. Requires possession of a valid Food Service Sanitation Certificate issued by the Illinois Dept. of Public Health, or requires possession of a Certified Food Protection Manager (CFPM) certification from a program accredited by the American National Standards Institute (ANSI) Conference for Food Protection (CFP).
Associated topics: baker, breakfast, cocinero de produccion, food preparation, fryer, grill, kitchen, meat cutter, salad, station