Sr Cook ROPH-29099

About the Role

Performs culinary duties as assigned, responsible primarily for hot food/entrée production, ensures food services sanitation and quality control standards are met. Exemplifies the Rush mission, vision, and values and acts in accordance with Rush policies and procedures.

Location

Oak Park, Illinois

Work Type and Schedule

Full-time (Total FTE between 0.9 and 1.0), Shift 1: 8-hour shift (6:00 AM - 2:30 PM)

Pay Range

$18.87 - $26.66 per hour. Rush salaries are determined by many factors including, but not limited to, education, job-related experience and skills, as well as internal equity and industry-specific market data.

Qualifications

• High School Diploma preferred
• Certificate of Completion in Culinary Arts and/or Associate's Degree in Culinary Arts preferred
• Sanitation Certification required within six months of hire and maintained thereafter

Skills

• Minimum of three years of cooking experience
• Ability to read, write, and speak English
• Basic math skills to calculate recipe ingredient and quantity adjustments, calculate weights and measures
• Critical thinking skills
• Organizational skills
• Knowledgeable and can operate, with minimal instruction, hot preparation equipment such as convection/combi ovens, steamers, broilers, grills, etc.
• Can demonstrate skills in the use of culinary hand tools (knives, etc.) and small processing equipment (vegetable choppers & processors)

Responsibilities

• Prepares other menu entrees/other items per production schedule utilizing sophisticated equipment for hot preparation
• Prepares the correct product, in the correct amount, as indicated by forecast information, using computer-adjusted recipes; follows procedure in accordance with established standards and methods; verifies recipe accuracy and assists management in maintaining accurate recipes
• Participates in recipe standardization process
• Checks refrigerators, freezers, and dry storage areas daily for utilization of leftovers and proper rotation of products
• Serves and stores food at correct temperatures; maintains temperatures of items served and stored
• Adheres to time schedules for production and service
• Assists with inventory control as assigned by the Manager
• Wraps, labels, dates, and stores products correctly
• Maintains cleanliness and sanitation of work area and equipment; performs cleaning duties as assigned
• Complies with all regulatory agency standards and all departmental policies and procedures
• Trains new personnel as assigned
• Orients dietetic interns to work area as assigned
• Performs related duties as assigned