The Cook II is responsible for preparing, baking, and cooking a variety of food items in large quantities for the cafeteria, patient meals, and special functions, following established recipes and production sheets provided by the Foods and Nutrition Department. This role includes preparing made-to-order meals for patients, ensuring quality, consistency, and adherence to dietary guidelines.

In the absence of a manager, the Cook II performs lead responsibilities, offering guidance and support to the kitchen team. The position also upholds rigorous cleaning, sanitation, and infection control standards in compliance with IDPH regulations to ensure food safety.

Education

• High school diploma or GED equivalent required

Licensure/Certification/Registry

• Food Sanitation Certificate required

Experience

• Minimum of two years of food service experience, including at least one year of cooking experience in a restaurant or institutional setting
  OR

• One year of culinary training from an accredited school

Knowledge, Skills, and Abilities

• Knowledge of basic food safety, infection control, and sanitation practices

• Strong customer service skills, including service recovery techniques

• Basic computer proficiency and the ability to perform basic math for measurements and weights

• Effective communication skills with the ability to follow verbal and written instructions and write legibly

• Physically able to perform medium to heavy work, including standing, walking, and working in a warm environment for extended periods

• Ability to push, pull, and lift up to 50 lbs

• Strong problem-solving skills related to daily kitchen tasks

• Team-oriented with the ability to work well collaboratively

• Prepares menu items for the cafeteria and special functions following standardized recipes, portion control, and departmental procedures

• Prepares made-to-order food for patient meals according to established guidelines

• Maintains par levels of prepared foods for patient meals

• Prepares baked goods for the cafeteria and other designated areas as needed

• Maintains food quality standards, including appearance, taste, temperature, and freshness

• Properly stores unused food and supplies, and disposes of leftovers according to safety guidelines

• Monitors and records food temperatures daily to ensure compliance with food safety standards

• Completes daily production sheets with accurate counts of prepared food and usage to support proper forecasting

• Transports food, supplies, and equipment in accordance with departmental and IDPH regulations

• Operates and cleans kitchen equipment such as slicers, mixers, steamers, combi ovens, grills, steam kettles, dish machines, and hot holding cabinets according to safety standards

• Assists with preparation and execution of special functions and catering events as needed

• Supports training and orientation of new staff members

• Promotes a safe and healthy work environment by following sanitation and safety protocols

• Actively participates in the competency assessment process

• May assist with staff scheduling as requested

• Performs other job-related duties as assigned or requested by leadership