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The County of DuPage
Wheaton, Illinois

Job Details for 4234 - Cook

Job Description

FLSA STATUS: Non Exempt
GRADE: 108

POSITION SUMMARY
Under general supervision; performs work of moderate difficulty cooking large volume meals; performs related work as required.

DISTINGUISHING FEATURES OF THE CLASS
An employee in this class is responsible for serving as a lead worker in preparing large volume meals, therapeutic meals and special diet meals. Work is performed under general supervision.

ESSENTIAL DUTIES AND RESPONSIBILITIES
The list of duties and responsibilities is illustrative only, and is not a comprehensive listing of all the duties and responsibilities performed by positions in this class.

• Prepares a variety of dishes and meals including meats, poultry, eggs, soups, vegetables, salads, sauces and baked goods, using various methods such as frying, roasting and baking.
• Provides guidance and direction to other dining services employees.
• Shares knowledge and trains new employees on departmental procedures.
• Keeps management informed of any concerns or incidents that occur throughout the shift and contacts management for assistance when necessary.
• Assures food is kept at proper temperatures.
• Prepares special and therapeutic meals as directed.
• Stores food stock as it is delivered.
• Rotates products on shelves.
• Maintains and cleans cooking areas.
• Maintains food storage areas.
• May assist on the serving line.
• Maintains regular attendance and punctuality.

NON-ESSENTIAL DUTIES AND RESPONSIBILITIES
• Adjusts work assignments and schedules in the event of an emergency to participate in emergency preparedness, response, and recovery activities as assigned.
• Depending on assignment may maintain required emergency management training, licensure and/or certifications.
• Performs related duties as required or assigned within job classification.

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 accommodations may be made to enable individuals with disabilities to perform essential functions.

Knowledge of:
• Institutional food preparation
• Food values and proper nutrition
• Kitchen hygiene and safety

Skill in:
• Reading, comprehending and following recipes
• The operation of food preparation equipment.
• Problems solving and organization.

Ability to:
• Take and give direction
• Work in a team environment
• Work calmly and effectively under pressure
• Be self motivated

SUPERVISORY RESPONSIBILITIES
May be assigned as supervisor to a shift of dining services employees.

EDUCATION and/or EXPERIENCE
Completion of a High school Diploma or General Equivalency Diploma and one (1) year of experience as a Cook in a moderately large institutional setting, or one (1) year of experience as a prep-cook at a moderately large institutional setting or at the Convalescent Center; or an equivalent combination of training and experience.

PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the 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 stand, walk, use hands and arms to operate equipment and prepare meals, taste and smell, and lift and carry up to 40 lbs.

WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The work environment for this position regularly includes working with extreme temperatures.

CERTIFICATES, LICENSES, REGISTRATIONS
The preferred candidate will have a sanitation certificate.