IL Cook II

We are seeking a dedicated and skilled Line Cook to join our culinary team. The ideal candidate will have a passion for food and a commitment to delivering high-quality dishes in a fast-paced environment. As a Line Cook, you will play a crucial role in food preparation and cooking, ensuring that every meal meets our standards of excellence. This position requires strong culinary skills and the ability to work collaboratively with kitchen staff.

Duties

• Prepare and cook menu items according to recipes and presentation standards.
• Maintain cleanliness and organization of the kitchen area, including equipment and utensils.
• Ensure all food is prepared in compliance with food safety regulations and standards.
• Assist in menu planning and development, contributing creative ideas for new dishes.
• Collaborate with other kitchen staff to ensure efficient service during peak hours.
• Handle food items safely, adhering to proper food handling procedures.
• Participate in catering events as needed, providing exceptional service to guests.
• Monitor inventory levels of ingredients and communicate needs to management.

Qualifications

• Proven experience in a kitchen environment, preferably in restaurant settings.
• Strong culinary skills with experience in cooking, meal preparation, and food service.
• Knowledge of food safety practices and regulations is essential.
• Experience with dietary department operations or as a dietary aide is a plus.
• Familiarity with menu planning and catering services is advantageous.
• Excellent knife skills and proficiency in various cooking techniques.
• Ability to work well under pressure while maintaining attention to detail.
• Strong teamwork skills and the ability to communicate effectively with colleagues. Join our team as a Line Cook where your culinary talents will shine, contributing to an exceptional dining experience for our guests!

Qualifications

The requirements listed below are representative of the knowledge, skill and/or ability required to perform the job.

• On-the-job training provided. Prior foodservice experience preferred.
• Ability to understand and follow instructions in English, communicates effectively, and performs simple arithmetic. Ability to understand measurements and conversions.
• Must be able to obtain a Food Handlers card as well as participate in and pass a course of instruction in HACCP.
• Must be at least 18 years old per the Bureau of Labor & Industry for operating the foodservice equipment required by this position.
• Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.
• Knowledge of basic kitchen equipment operations.
• Ability to communicate with, understand, empathize with, work with and be tolerant of residents, families, visitors, peers, supervisors, and subordinates.

WORKING CONDITIONS

• Subject to exposure to infectious waste and disease (HBV and HIV).
• Will be exposed to heat in kitchen work areas and cold temperatures in food storage/freezer areas.
• Stands, bends, lifts and moves throughout workday.
• May be required to lift, push, pull, and move equipment, supplies, etc, up to fifty pounds throughout the workday.
• May be required to work after regular work hours, or holidays or weekends.
• May be required to work on shifts other than the shift initially hired for.
• Exposed to slippery floors.
• Exposed to odors.
• Exposed to sharp blades and objects throughout the day.
• Exposed to various chemicals throughout the day.