Cook

ECLARO; Oak Park (IL); On-site; USD 38,000 - 46,000; Full time

Job summary

ECLARO is seeking an experienced food service cook to prepare entrees per production schedule and to ensure accurate recipe execution in a high-standard kitchen environment.

The role requires reading and applying forecasted recipes, maintaining sanitation, and cooperating with management on recipe standardization and inventory control.

Qualifications

• High School Diploma required.
• Culinary arts certificate or associate degree preferred.
• Sanitation certification required within six months of hire.
• Minimum three years cooking experience.

Responsibilities

• Prepares other menu entrees/other items per production schedule utilizing sophisticated equipment for hot preparation.
• Prepares the correct product, in the correct amount, as indicated by forecast information, using computer adjusted recipes; follows procedure in accordance with established standards and methods; verifies recipe accuracy and assists management in maintaining accurate recipes.
• Participates in recipe standardization process.
• Checks refrigerators, freezers and dry storage areas daily for utilization of leftovers and proper rotation of products.
• Serves and stores food at correct temperatures, maintains temperatures of items served and stored.
• Adheres to time schedules for production and service.
• Assists with inventory control as assigned by Manager.
• Wraps, labels, dates and stores products correctly.
• Maintains cleanliness and sanitation of work area and equipment; performs cleaning duties as assigned.
• Complies with all regulatory agency standards and all departmental policies and procedures.
• Trains new personnel as assigned.
• Orients dietetic interns to work area as assigned.
• Performs related duties as assigned.

Skills

English literacy

Basic math

Critical thinking

Organizational skills

Equipment operation

Education

High School Diploma

Culinary Arts Certificate

Associate in Culinary Arts

Sanitation Certification

Job description

1.Prepares other menu entrees/other items per production schedule utilizing sophisticated equipment for hot preparation.

2.Prepares the correct product, in the correct amount, as indicated by forecast information, using computer adjusted recipes; follows procedure in accordance with established standards and methods; verifies recipe accuracy and assists management in maintaining accurate recipes.

3.Participates in recipe standardization process.

4.Checks refrigerators, freezers and dry storage areas daily for utilization of leftovers and proper rotation of products.

5.Serves and stores food at correct temperatures, maintains temperatures of items served and stored.

6.Adheres to time schedules for production and service.

7.Assists with inventory control as assigned by Manager.

8.Wraps, labels, dates and stores products correctly.

9.Maintains cleanliness and sanitation of work area and equipment; performs cleaning duties as assigned.

10.Complies with all regulatory agency standards and all departmental policies and procedures.

11.Trains new personnel as assigned.

12.Orients dietetic interns to work area as assigned.

13.Performs related duties as assigned.

KNOWLEDGE, SKILLS & ABILITIES:

KNOWLEDGE:

High School Diploma

Certificate of Completion in Culinary Arts and/or associate's degree in culinary arts preferred

Sanitation Certification required within six months of hire and maintain thereafter.

Minimum three years cooking experience.

SKILLS:

Ability to read, write and speak English

Basic math skills to calculate recipe ingredient and quantity adjustments, calculate weight and measures

Critical thinking skills

Organizational skills

Knowledgeable and can operate, with minimal instruction, hot preparation equipment such as convection/combi ovens, steamers, broiler's, grills, etc.

Can demonstrate skills in the use of culinary hand tools (knives, etc.) and small processing equipment (vegetable choppers & processors)