Lead High-Volume Cook — Fast-Paced Food Production

JCSI; Des Plaines (IL); On-site; USD 46,000 - 57,000; Full time

Benefits offered by this job

Health, dental, vision & life ins.

401(k) plan

Paid vacations, sick days & holidays

Free parking

Credit Union

Free meal with every shift

Free uniforms, PPE & safety shoes

Job summary

JCSI is seeking a First Cook for high-volume food production in Des Plaines, IL. The role involves preparing and cooking meals to exact specifications in a fast-paced environment, under supervision from chefs and senior staff.

You will maintain HACCP-compliant safety and sanitation standards, work overtime as needed, and contribute to a 40+ hour weekly schedule with full-time stability.

Qualifications

• Minimum 1 year of prep or cooking experience in a high-volume institutional, catering, or production kitchen.
• Culinary degree or cooking certification preferred.
• Strong knife skills and solid command of basic cooking techniques and cookware.
• Working knowledge of food hygiene standards and HACCP.
• Ability to speak, read, and understand English.
• Flexibility to work nights, weekends, holidays, and overtime.

Responsibilities

• Prepare and cook menu items to exact specifications using a range of cooking methods and equipment.
• Apply proper cutting techniques with consistent, efficient knife work.
• Follow direction from Chefs and senior culinary staff, and adapt quickly when priorities change.
• Maintain food safety and sanitation standards, including HACCP compliance.
• Follow all workplace rules, safety procedures, and PPE requirements.
• Work overtime as needed to meet production demands.

Skills

Cooking experience

Knife skills

Food safety knowledge

English proficiency

Flexibility

Overtime readiness

Education

Culinary degree or cooking certification

Job description

JCSI is seeking a First Cook for high-volume food production in Des Plaines, IL. The role involves preparing and cooking meals to exact specifications in a fast-paced environment, under supervision from chefs and senior staff.

You will maintain HACCP-compliant safety and sanitation standards, work overtime as needed, and contribute to a 40+ hour weekly schedule with full-time stability.