Cook II — Growth, Training & Benefits

Food For Thought; Chicago (IL); On-site; USD 26,000 - 29,000; Full time

Benefits offered by this job

Paid Time Off

Medical, Dental and Vision Insurance –

Job summary

Food For Thought – located in Downtown Chicago, IL – seeks a Cook II to prepare all menu items per FFT standards under the chef's guidance. You will manage prep lists (Wet pack, Dry Pack, Cold Garnish, Cold HDV) and maintain a clean, efficient station.

Openings include a full-time schedule Monday–Friday, 6:00 AM–3:00 PM with potential extra hours. Minimum 2 years in culinary roles; English literacy and Food Handler certification required; teamwork and accuracy are essential.

Qualifications

• Minimum 2-year experience in culinary and prep kitchen positions.
• Ability to read, write and understand the English language to review menus and prep lists.
• 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.
• Effective organizational skills to work in a fast-paced environment.
• Must provide valid Food Handler or Food Service Manager Certificate.

Responsibilities

• Prepare menu items according to established recipes, portions, and procedures.
• Checking and controlling the proper storage of product and portion control.
• Ensuring all equipment in working areas is clean and in proper working condition.
• Visually inspecting, selecting, and using only food items of the highest quality in the preparation of all menu items.
• Assisting with producing accurate inventory.
• Labeling store properly, communicating to ask questions, and assisting with other lists as needed.
• Other duties as assigned.

Skills

English literacy

Knife skills

Math skills

Organizational skills

Food Handler Certificate

Job description

Food For Thought – located in Downtown Chicago, IL – seeks a Cook II to prepare all menu items per FFT standards under the chef's guidance. You will manage prep lists (Wet pack, Dry Pack, Cold Garnish, Cold HDV) and maintain a clean, efficient station.

Openings include a full-time schedule Monday–Friday, 6:00 AM–3:00 PM with potential extra hours. Minimum 2 years in culinary roles; English literacy and Food Handler certification required; teamwork and accuracy are essential.