Cook III - DS at Food for Thought

Chicago, Illinois, United States -

Full Time

Start Date

Immediate

Expiry Date

25 Jun, 26

Salary

22.5

Posted On

27 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking Techniques, Knife Skills, Organizational Skills, Listening Skills, Recipe Preparation, Portion Control, Food Quality Inspection, Cleaning, Equipment Operation, Safety, Sanitation, Mathematical Skills, Communication, Teamwork, Adaptability

Industry

Hospitality

Description

Job Position: Cook III Hours: Monday to Friday. Morning shifts rotating sundays Wage: $18.00 to 22.50 per hour Location: Northbrook Job Summary As one of our Food For Thought Cooks, you will be required to assist in the execution of catering events, mirror and enforce the policies and procedures set forth by the Chef while keeping in line the standards of catering. You must have a working knowledge of cooking duties including but not limited to basic cooking techniques, basic knife skills, organizational and good listening skills. You will report directly to the Kitchen & Chef Managers. Responsibilities • Prepare menu items according to established recipes, portions, and procedures. • Checking and controlling the proper storage of product and portion control. • Visually inspecting all food items to ensure they are of the highest quality in the preparation of all menu items. • Assisting in all stations on an event as needed. • Performing general cleaning tasks using approved cleaning products to adhere to health standards. Ensuring all equipment and the kitchen area are clean. • Performing other duties as requested, such as, cross-training, moving supplies and equipment, cleaning up spills, etc. • Other duties as assigned Required Qualifications • Minimum 2 year experience in a high volume kitchens and catering. • Knife skills and working knowledge of the fundamentals of cooking, kitchen equipment operation, safety, and sanitation. • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. • Ability to read, write and understand the English language to effectively communicate with guests, coworkers, and vendors. • Effective organizational skills to work in a fast-paced environment. • Must provide Food Handler or Food Service Manager Certificate. Preferred Qualifications • Ability to work in a team, as well as on individual tasks. • Effective communication skills to collaborate with other team members. • Creativity and adaptability to challenges. • Knowledge of basic business computing systems or ability to learn specific computer-based tasks Why We’re the Leaders * Excellent training * Employee Referral bonuses * Flexible scheduling * Career advancement opportunities * Competitive Pay * Anniversary Milestone Incentives Company Benefits & Perks * Paid Time Off * Medical, Dental and Vision Insurance – Includes Spouse and Domestic Partner Coverage (Blue Cross Blue Shield Provider) * Flexible Spending Accounts (FSA) * Health Savings Account (HSA) * Paid Life Insurance * Accidental Death and Dismemberment Insurance (AD&D) & Critical Illness Insurance * Short Term Disability * Employee Assistance Program (EAP) 5. Mental Health, Relationship Conflicts, Child and Eldercare, Substance Abuse, Grief and Loss * Assistance for you and household members * In Person Sessions * Unlimited phone access * Parental Leave – Equal benefits to Mothers and Fathers * 401K Retirement Plan * FFT University - Over 70 courses designed to enhance your skills in life and on the job to help your career growth. * Employee Meal Plan * Employee Discounts (Pet Insurance, Entertainment, Travel, Company Discounts, and much more). Company Values & Culture • Collaboration & Open Communication • Diverse, Inclusive, Safe, and Motivating • Our Triple Bottom Line – People, Product and Planet • A Net Positive Organization Grow with us! - at Food For Thought, instruction, advice, and assistance are always readily available, which is why our average tenure is 5 years. The U.S. average is 4.3 years, while the Hospitality industry average is only 2 years! Physical Demands 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 accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to reach at or below the shoulder; lift and carry items up to 50 pounds for a moderate distance. While performing the duties of this job, the employee is required to stand and move during the length of shift; be able to bend and kneel through the shift. The employee is required to use their hands to handle tools, grasp, and control objects. Use fingers to grasp, move, or assemble items. While performing the duties of this job, the employee is continuously exposed to extreme temperatures. Working with knives, mincers, and other dangerous tools or equipment. EEO Statement Food For Thought provides equal employment opportunity (EEO) to all applicants and employees, regardless of race, color, national origin, sex, marital status, pregnancy, sexual orientation, gender identity, religion, age, disability, genetic information, veteran status, and any other characteristic protected by applicable local, state, and federal laws and regulations. E-Verify Participation Food For Thought participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. If E-Verify cannot confirm that you are authorized to work, this employer is required to give you written instructions and an opportunity to contact Department of Homeland Security (DHS) or Social Security Administration (SSA) so you can begin to resolve the issue before the employer can take any action against you, including terminating your employment. Employers can only use E-Verify once you have accepted a job offer and completed the Form I-9. For more information on E-Verify, or if you believe that your employer has violated its E-Verify responsibilities, please contact DHS.

Responsibilities

The Cook III will assist in executing catering events by mirroring and enforcing the Chef's policies and standards, which includes preparing menu items according to established recipes and portions. Responsibilities also involve checking product storage, visually inspecting food quality, assisting at all event stations as needed, and performing general cleaning tasks to adhere to health standards.