Abraham Lincoln Memorial Hospital Cook II in Springfield, Illinois

Cook II

Tracking Code

11867-394

Job Description

Status: Part Time

Schedule: 5:00 AM - 2:30 PM every other Friday and Monday, 7:30 AM - 4:00 PM every other Saturday and Sunday

Summary: The Cook II will prepare and cook a variety of foods in quantity as assigned for cafeteria, daycare, meals on wheels and catering events. S/he will batch cook by following recipes and/or production sheets established by the Foods and Nutrition Department as well as cook food items to order from the room service menu.

Essential Duties and Responsibilities:

  • Maintain associated cleaning, sanitation, and infection control practices that ensure food safety in accordance with IDPH standards and guidelines.

  • The kitchen can be very busy with counts up to 400 at times, so the Cooks on the line must work together.

  • Follow standardized recipes and portion control to comply with nutritional requirements and costs.

  • Maintain food quality standards including appearance, taste, temperature, and freshness.

  • Assist in storing unused food and supplies; dispose of unusable leftovers appropriately.

  • Monitor and record daily food temperatures.

  • Assist with accurate production forecast by filling out daily production sheets with accurate account of prepared food, and actual usages.

  • Operate a variety of standard kitchen equipment including slicer, mixer, steamer, combi oven, grill, steam kettle and hot holding cabinet, according to safety standards.

  • Maintain clean, safe and sanitary area following sanitation codes and policies.

  • Requires knowledge of basic food safety, infection control and sanitation; and good customer service skills, including service recovery.

  • Works under supervision of area manager.

Required Qualifications:

  • High School graduate or GED equivalent preferred.

  • Two or more years of food service experience, with minimum 1 year of cooking experience in restaurant/institutional setting or one year culinary training at accredited school.

  • Knowledge of principles of food sanitation, health hazards, and the necessary precautionary measures to ensure food safety.

  • Medium to heavy physical effort; with ability stand, walk and work rapidly for extended periods of time in a warm environment; push, pull and lift up to 50 lbs.

  • Basic computer skills, and ability to perform basic math to compute weights and measures.

  • Ability to interpret, understand and follow verbal and written instructions, and solve problems related to assigned work.

  • Ability to work well with others as a team member.

    Cooking, Prepare, Preparing, Cooks, Food, Foods, Cafe, Cafeteria, Meal, Meals, Preparation,

Job Location

Springfield, Illinois, United States

Position Type

Part-Time

Hours of Work

Days

Weekends (specify)

Every other

Exempt or Non-Exempt

Non-Exempt