Cook II

Posted Today Tracking Code 2026-33050 Position Summary PRN Day Shift $16.50•$24.82 PRN (as needed basis) Prepares and cooks a variety of foods in quantity as assigned for cafeteria, day care, meals on wheels and caterings according to recipes and/or production sheets established by the Foods and Nutrition Department. Prepares food items to order for patients from the room service menu, using recipes and guidelines to provide quality food and service. Maintains associated cleaning, sanitation, and infection control practices that ensure food safety in accordance with IDPH standards and guidelines. Embodies the Memorial Health System Performance Excellence Standards of Safety, Courtesy, Quality, and Efficiency that support our mission, vision and values. Requires knowledge of basic food safety, infection control and sanitation; and good customer service skills, including service recovery. Works under supervision of area manager. Highlights & Benefits Required Skills Prepare quantified batches of food for cafeteria, catering, meals on wheels and MMC daycare as specified by computerized production sheets and catering request sheets. Prepare food to order for patient room service according to set procedures. Follow standardized recipes and portion control to comply with nutritional requirements and costs. Maintain food quality standards including appearance, taste, temperature, and freshness. Embodies the Memorial Health System Performance Excellence Standards of Safety, Courtesy, Quality, and Efficiency that support our mission, vision and values:

SAFETY:

Prevent Harm•I put safety first in everything I do. I take action to ensure the safety of others.

COURTESY

Serve Others•I treat others with dignity and respect. I project a professional image and positive attitude.

QUALITY:

Improve Outcomes•I continually advance my knowledge, skills and performance. I work with others to achieve superior results.

EFFICIENCY

Reduce Waste•I use time and resources wisely. I prevent defects and delays. Assist in storing unused food and supplies; dispose of unusable leftovers appropriately. Monitor and record daily food temperatures. Assist with accurate production forecast by filling out daily production sheets with accurate account of prepared food, and actual usages. Operate a variety of standard kitchen equipment including slicer, mixer, steamer, combi oven, grill, steam kettle and hot holding cabinet, according to safety standards. Maintain clean, safe and sanitary area following sanitation codes and policies. Performs other related work as required or requested. The intent of this job description is to provide a representative summary of the major duties and responsibilities performed by incumbents of this job. Incumbents may be requested to perform tasks other than those specifically presented in this description.

Required Experience Education:

High School graduate or GED equivalent preferred.

Experience:

Two or more years of food service experience, with minimum 1 year of cooking experience in restaurant/institutional setting or one year culinary training at accredited school.

Other Knowledge/Skills/Abilities:

Knowledge of principles of food sanitation, health hazards, and the necessary precautionary measures to ensure food safety. Medium to heavy physical effort; with ability stand, walk and work rapidly for extended periods of time in a warm environment; push, pull and lift up to 50 lbs. Basic computer skills, and ability to perform basic math to compute weights and measures. Ability to interpret, understand and follow verbal and written instructions, and solve problems related to assigned work. Ability to work well with others as a team member. Springfield, IL