NORTHBROOK, ILLINOIS JOB DESCRIPTION

•

JOB TITLE:

COOKS/FOOD PREP

(Catering)

JOB ACCOUNT

#: 620265 & 621265

DEPARTMENT:

FOOD & BEVERAGE REPORTS TO

EXECUTIVE

CHEF ISSUE DATE

APRIL 1, 2025

• PURPOSE

AND PERFORMANCE GOALS

Provide quality, value-added professional service in the culinary department to exceed brand standards for food production, presentation and taste.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Essential duties and responsibilities are as follows (other duties may be assigned):

• Assists in storing all deliveries
• daily requisitions; follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and cold chain compliance, across all food-related departments and areas.
• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines. Informs the Executive Chef & Bev Director immediately of food quality issues
• food spoilage.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Expedites all menu items accurately and promptly.
• Standardize recipes.
• Set up and breakdowns the cooking line.
• Assists in any area needed when time allows.
• Informs the Executive Chef & Bev Director immediately of safety issues
• equipment failure.
• Exhibits a 'can do' attitude and total cooperation.

SUPERVISORY RESPONSIBILITIES

• Not applicable

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Experienced in basic line cooking

• making soups, stocks, and sauces.

Must have excellent organizational skills, provide own tools. Experienced and organized in line set up. Communicate effectively with all other staff. Open to learning new methods of cooking.

EDUCATION AND/OR EXPERIENCE

High school diploma or GED required. At least 2 years of line cook experience, or an equivalent combination of education and experience preferred.

LANGUAGE SKILLS

Must be able to communicate clearly with guests, customers, supervisor and fellow employees

MATHEMATICAL SKILLS

Must be able to calculate amounts and apply basic addition, subtraction and multiplication.

REASONING ABILITY

Must be able to make appropriate judgments regarding the cooking responsibilities.

CERTIFICATES, LICENSES, REGISTRATIONS

Illinois Food Handler's Certification

PHYSICAL DEMANDS

Practice written safety standards and rules at all times. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Must be able to push/pull/lift 50 pounds. Job requires standing for long periods of time. Requires the ability to reach, grab, and feel. HOURS Due to the business demands of the hospitality industry, and the fact that the hotel provides guest services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, including weekends, night shifts, and/or overtime. Also, depending on business demand, hours may be reduced at any time.

Job Type:

Full-time Pay:

$18.00

• $22.

00 per hour

Benefits:

401(k) Dental insurance Employee discount Health insurance Paid time off Referral program Vision insurance

Work Location:

In person