Culinary Worker IV-2 Vacancies

University of Illinois Springfield (UIS) — Application deadline: 11/2/2026. Minimum starting salary: $19.67 per hour (7.5‑hour day).

About the role

These employees are responsible for the food service operation at a complex institution. Primary duties focus on higher‑level functions such as planning, procurement of food, cleaning supplies and equipment, inventory control, preparing menus, keeping records and preparing reports, and the supervision of staff.

Responsibilities

• Performs and/or directs complex quantity cooking and baking requiring thorough knowledge of cooking techniques.
• Trains workers in food preparation, service, sanitation, and safety procedures.
• Prepares and bakes cakes, cookies, cobblers, pies, puddings, doughnuts, and other desserts; prepares icings, toppings, fillings, and sauces for baked goods.
• Supervises or oversees and participates in kitchen and dining area cleaning activities.
• Assists with inventories of food, prepares and reports shortages to designated personnel.
• Assists higher‑level staff with the purchase or requisition of supplies and equipment to ensure quality and timely delivery of services.
• Observes and evaluates workers and work procedures to ensure quality standards and service, and completes disciplinary write‑ups.
• Assists with determining food portions and courses, production and time sequences, and workstation and equipment arrangements.
• Prepares and cooks food for special diets from recipes formulated by a dietitian or other.
• Supervises the use and disposal of left‑over foodstuff.
• Participates in planning menus.

Qualifications

• High school diploma or equivalent.
• Two (2) years (24 months) of general work experience in quantity cooking in a commercial setting.
• One (1) year (12 months) of experience comparable to that described in the lower level of this series.
• As required by the position, possession of the Illinois Department of Public Health Food Handler Training Certification (from an ANSI‑accredited trainer).

Skills

• Knowledge of materials and methods used to prepare food on a large scale, use and care of relevant utensils and equipment, and food values and nutrition.
• Ability to plan meals on a large scale.
• Strong service orientation — actively looking for ways to help people.
• Supervision — ability to work with and supervise other kitchen employees.
• Cleanliness — knowledge of sanitary procedures and directives; how to use simple cleaning solutions and equipment.
• Standard mathematics (addition, subtraction, calculation of fractions, percentages).
• Active listening — giving full attention, understanding points made, asking questions as appropriate, not interrupting.
• Reading comprehension — understanding written sentences and paragraphs in work‑related documents.
• Quality control analysis — conducting tests and inspections to evaluate quality or performance.
• Evaluating information to determine compliance with standards — using relevant information and judgment to determine whether events or processes comply with laws, regulations, or standards.
• Organizing, planning, and prioritizing work — developing specific goals and plans to prioritize, organize, and accomplish work.
• Attention to detail — being careful about detail and thorough in completing work.

Physical Demands

• Standing: Frequently
• Walking: Frequently
• Sitting: Occasionally
• Lifting: Frequently
• Carrying: Frequently
• Pushing: Frequently
• Pulling: Frequently
• Climbing: Occasionally
• Balancing: Occasionally
• Stooping: Occasionally
• Kneeling: Occasionally
• Crouching: Occasionally
• Crawling: Rarely
• Reaching: Frequently
• Handling: Frequently
• Grasping: Frequently
• Feeling: Occasionally
• Talking: Frequently
• Hearing: Frequently
• Repetitive Motions: Occasionally
• Eye/Hand/Foot Coordination: Occasionally
• Taste/Smell: Frequently
• Performing Manual Tasks: Frequently

Working Conditions

• Extreme cold: Rarely
• Extreme heat: Rarely
• Humid: Rarely
• Wet: Occasionally