Cook I bei None

About the Role:

The Cook I position in the retail trade industry in Illinois is responsible for preparing and cooking a variety of food items to meet the quality and safety standards of the establishment. This role ensures that all meals are prepared in a timely manner while maintaining consistency in taste and presentation. The Cook I will work closely with kitchen staff to manage inventory, maintain cleanliness, and adhere to health regulations. This position plays a critical role in delivering an excellent customer experience by providing delicious and well-prepared food. Ultimately, the Cook I contributes to the overall success of the food service operation by supporting efficient kitchen workflow and upholding high standards of food safety.

Minimum Qualifications:

• High school diploma or equivalent.
• Basic knowledge of food preparation and cooking techniques.
• Ability to follow recipes and food safety guidelines accurately.
• Physical ability to stand for extended periods and perform kitchen tasks.
• Prior experience in a food service or kitchen environment is preferred but not required.

Preferred Qualifications:

• Certification in food safety or ServSafe certification.
• Experience working in a retail or fast-paced food service environment.
• Basic knife skills and familiarity with kitchen equipment.
• Strong communication and teamwork skills.
• Flexibility to work various shifts including weekends and holidays.

Responsibilities:

• Prepare and cook menu items according to standardized recipes and quality guidelines.
• Ensure all food is cooked to the appropriate temperature and presented attractively.
• Maintain cleanliness and organization of the kitchen and workstations throughout the shift.
• Assist with inventory management by monitoring stock levels and reporting shortages.
• Follow all health and safety regulations to ensure a safe working environment.
• Collaborate with team members to ensure smooth kitchen operations and timely food delivery.
• Participate in training and development activities to improve culinary skills and knowledge.
• Change oil every 2 weeks while wearing PPE and cleaning grill
• Backing up other stations during service and ensuring everything is done before leaving 

Skills:

The required skills such as basic cooking techniques and food safety knowledge are essential for preparing meals that meet quality and health standards daily. Attention to detail ensures that recipes are followed precisely and food is presented well, contributing to customer satisfaction. Physical stamina and time management skills help the Cook I maintain productivity during busy periods. Preferred skills like food safety certification and experience in fast-paced environments enhance the ability to work efficiently and safely under pressure. Communication and teamwork skills are used continuously to coordinate with kitchen staff and support a collaborative work environment.