Culinary Worker III – Cook (0544) [EXTENDED] [ MULTIPLE POSITIONS]

Northern Valley Indian Health; DeKalb (IL); On-site; USD 27,000 - 28,000; Full time

Job summary

Northern Illinois University’s Campus Dining Service is seeking a Culinary Worker III – Cook (0544) for a 9-month period. This full-time role supports food production in on-campus dining facilities, reporting to the Food Service Manager and Assistants.

Responsibilities include coordinating kitchen staff, preparing meals, and maintaining sanitation standards in a high-volume environment. Certification and compliance with health regulations are required before start date.

Qualifications

• High school diploma or equivalent.
• One (1) year (12 months) of work experience that is comparable to that described in the lower level of this series (Culinary Worker II).
• Possession of the Illinois Department of Public Health, Food Handler Training Certification (from an ANSI accredited trainer).

Responsibilities

• Organize daily production of menu items.
• Review Service Summary Reports and Production Recipes printouts.
• Pre-prep and prepare designated food items following established methods and safety guidelines.
• Instruct kitchen helpers, student employees, and other personnel on clean-up and maintenance of production areas.

Skills

Food handling

Food production experience

Supervising staff

Education

High school diploma or equivalent

Job description

Find your Career at Northern Illinois University!

Culinary Worker III – Cook (0544) [EXTENDED] [ MULTIPLE POSITIONS]

Working Position Title Culinary Worker III – Cook (0544) [EXTENDED] [ MULTIPLE POSITIONS]

Classification

Classification Culinary Worker III

Position Number

Position Number 00000544

Open Date

Open Date 08/06/2026

Close Date

Close Date 09/10/2026

Priority Review Date

Employee Class

Employee Class Staff

Full-Time/Part Time

Full-Time/Part Time Full-Time

FTE

FTE 1.00

Position Status

Position Status Regular

FLSA

FLSA Non-Exempt

Job code

Job code 3868

Union Representation

Union Representation Union

Union Code

Union Code AFS - AFSCME, Local #963

Unit/Department

Unit/Department Residential Dining Service

College/Unit

College/Unit Campus Dining Service

Division

Location

Link to Department Website or Custom Search Page

Position Summary, Requirements, and Qualifications

Position Summary, Requirements, and Qualifications

Overview

The department of Campus Dining handles all things dining on campus. From residential meal plans to event catering, we provide nutritional food for students, faculty, staff and guests. We manage over a dozen eating establishments at NIU including residence hall dining, restaurants and coffee shops at the student center, and the cafe in Barsema Hall. We employ the students and professionals who work in our restaurants and cafes.

Position Summary

9-month position (Aug 16-May 15); actual start and end dates may vary based on academic calendar.

This position is responsible for assisting with the assignment of work activities of kitchen helpers and student employees working in the food production area and is responsible for daily preparation of food items for Dining Services. Individual in this position works under the supervision of Food Service Manager and Assistant Food Service Managers.

Condition of employment: Illinois Department of Public Health, Food Handler Training Certification (from an American National Standards Institute ( ANSI ) accredited trainer) must be obtained prior to start date.

Essential Duties and Responsibilities

Food Production

• Organize daily production of menu items.
• Review Service Summary Reports and Production Recipes printouts.
• Pre-prep and prepare designated food items practicing established methods of preparation, food batching, food safety, and time utilization.
• Responsible for food presentation, garnishing, and quality of food items being served.
• Instruct kitchen helpers, student employees, and other personnel assigned to the area on clean‑up of production area, service area, and equipment.

Operational

• Tally portion counts, after each meal, on Service Summary Reports of food items prepared and not served.
• Responsible for recording and storage of unused items, practicing correct cooling down procedures as needed.
• Working in conjunction with management, utilize unused food items into upcoming meals/menus
• Monitor the service areas, during service periods, to ensure product remains full and area remains clean and sanitary.
• Refill product and change service utensils as needed.

Sanitation

• Maintain sanitation standards of production area, equipment, and food preparation according to State and Departmental rules and regulations.
• Responsible for daily clean‑up of production area, service area, and equipment used.
• Responsible for weekly clean‑up of assigned areas to ensure sanitary conditions of production areas.
• Instruct kitchen helpers, student employees, and other personnel assigned to area on clean‑up of production area, service area, and equipment.

Other Related Duties

• Maintain open lines of communication with management.
• Reporting production problems, equipment in need of repairs, etc.
• Perform other job‑related duties as requested by management.

Minimum Required Qualifications (Civil Service)

• High school diploma or equivalent.
• One (1) year (12 months) of work experience that is comparable to that described in the lower level of this series (Culinary Worker II ).
• As required by the position to be filled, possession of the Illinois Department of Public Health, Food Handler Training Certification (from an American National Standards Institute ( ANSI ) accredited trainer).

Knowledge, Skills, and Abilities (KSAs) (Civil Service)

• Knowledge of materials and methods used to prepare food on a large scale, use and care of relevant utensils and equipment and food values and nutrition.
• Knowledge of sanitary procedures and directives; how to use simple cleaning solutions and equipment.
• Knowledge of basic arithmetic operations and their applications.
• Knowledge of quality control analysis, such as conducting tests and inspections of products, services, or processes to evaluate quality or performance.
• Skill in giving full attention to what other people are saying, taking time to understand the points being made.
• Skill in completing assignments accurately and with attention to detail.
• Skill in developing specific goals and plans to prioritize, organize, and accomplish your work.
• Ability to read and interpret relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
• Ability to plan meals on a large scale.
• Ability to work with and supervise other kitchen employees.

Specialty Factors (Civil Service)

None

Preferred Qualifications (Civil Service)

• One (1) year (12 months) of experience in food service cooking in a commercial setting.

Minimum Required Qualifications (SPS)

N/A

Additional Requirements (SPS)

N/A

Preferred Qualifications (SPS)

• While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear.
• The employee frequently is required to taste or smell.
• The employee is occasionally required to sit; climb or balance; and stoop, kneel, and crouch.
• The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds.
• Specific vision abilities required by this job include close vision, color vision, and depth perception.
• The noise level in the work environment is usually moderate.
• While performing the duties of this job, the employee is regularly exposed to moving mechanical parts.
• The employee is frequently exposed to wet/or humid conditions.
• The noise level in the work environment is usually moderate.

Appointment and Compensation Details

Appointment and Compensation Details

Anticipated Appointment Start Date

Anticipated Appointment Start Date 09/16/2026

Anticipated Appointment End Date

Percent of Staff Year

Percent of Staff Year 1.00

Standard Hours Per Week 37.50

Working Hours

Working Hours Varies based on department needs, may include nights and weekends.

Salary $27,056.25/annually (based on 9-month appointment); NIU offers a robust benefits package.

Hourly or Semi-monthly Pay Rate/Range

Hourly or Semi-monthly Pay Rate/Range $18.50/hourly

Earn Type

Earn Type Hourly

In accordance with applicable statutes and regulations, NIU is an equal opportunity employer and does not discriminate on the basis of race, ethnicity, color, national origin, ancestry, sex, religion, age, disability (physical and mental), marital status, veteran status, sexual orientation, gender (identity and expression), political affiliation, or any other factor unrelated to professional qualifications, and will comply with all applicable federal and state statutes, regulations and orders pertaining to nondiscrimination, equal opportunity and affirmative action.

The following person has been designated to handle inquiries regarding the non-discrimination policies.

Ethics and Compliance Officer, Title IX Coordinator

Health Services Building Room 230

[e-mail]

815-753-5560

In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification document form upon hire.

ADA Accommodation

NIU remains committed to ensuring that its recruitment and application procedures include full opportunities for applicants with disabilities. Employment opportunities will not be denied to anyone because of the need to make accommodations for a person’s disability during either the application or interview process. An applicant who believes they require an accommodation to participate in the employment process due to a disability may request that accommodation through the Accommodation Request Form . For further assistance, please contact the office of affirmative Action and Equal Opportunity (AAEO) at [e-mail] .