Culinary Worker III-Cook (2185)

Position Summary

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

Essential Duties and Responsibilities

Food Production

• Organize daily production of menued 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.

Sanitation

• Maintain sanitation standards of production area, equipment, and food preparation according to State and Departmental rules and regulations.

Operational

• Tally portion counts, on Service Summary Reports after each meal of food items prepared and not served.
• Maintain open lines of communication with administrators. Reporting production problems, equipment in need of repairs, etc.
• Responsible for recording and storage of unused items, practicing correct cooling down procedures as needed. Working in conjunction with administrators, utilize unused food items into upcoming meals/menus.
• Responsible for clean-up of production area and equipment used.
• Supervise and instruct kitchen helpers, student employees, and other personnel assigned to area on food preparation and clean-up of production areas and equipment.

• Perform other job-related duties as requested by administrators.

Minimum Required Qualifications (Civil Service)

CREDENTIALS TO BE VERIFIED BY PLACEMENT OFFICER

1. High school diploma or equivalent.
2. One (1) year (12 months) of work experience that is comparable to that described in the lower level of this series.
3. Food Handler Training Certification within 30 days of hire.
   
   

KNOWLEDGE, SKILLS AND ABILITIES (KSAs)

1. 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.
2. Knowledge of sanitary procedures and directives; how to use simple cleaning solutions and equipment.
3. Knowledge of basic arithmetic operations and their applications.
4. Knowledge of quality control analysis, such as conducting tests and inspections of products, services, or processes to evaluate quality or performance.
5. Skill in giving full attention to what other people are saying, taking time to understand the points being made.
6. Skill in completing assignments accurately and with attention to detail.
7. Skill in developing specific goals and plans to prioritize, organize, and accomplish your work.
8. Ability to read and interpret relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
9. Ability to plan meals on a large scale.
10. Ability to work with and supervise other kitchen employees.

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

Specialty Factors (Civil Service)

Preferred Qualifications (Civil Service)

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

Minimum Required Qualifications (SPS)

Additional Requirements (SPS)

Preferred Qualifications (SPS)

Physical demands/requirements

• The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this 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 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 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

3/27/2023

Anticipated Appointment End Date

Percent of Staff Year

0.75

Standard Hours Per Week

37.50

Salary

$20,855.25/annual (based on 9-month appointment)

Hourly or Semi-monthly Pay Rate/Range

$14.26/hour

Earn Type

Hourly

Application Procedure

Application Procedure

Application Procedure

Application Procedures:

• Fully complete the Education and Work History sections of the application. Be specific on your entire work history, including employment dates and duties for all positions held. Applicable part-time work experience will be considered toward qualifying for this position; however, it will be converted to a full-time equivalency to determine combined length of experience. Important: Please upload any unofficial transcript(s) and/or documentation that verifies any education, experience, and/or training you have received.
• If eligible for Veteran’s Preference Points, DD214/DD215/NGB22/DD256 paperwork reflecting an Honorable Discharge MUST be uploaded to this application to receive the maximum eligible points on the Civil Service examination.
• After the posting has closed, your submission will be reviewed to determine if you meet the minimum qualifications for the classification, including any specialty factors associated with this position. If you meet the minimum required qualifications for this position, you will receive a score based on your education and experience, and your name will be placed on the active employment register.
• Please monitor your e-mail for further information regarding your application. Emails will be generated from jobs@niu.edu and CivilServiceTesting@niu.edu . Please add these emails to your address book to ensure timely delivery of any future communication.
• Applicants must be a current citizen or resident of the State of Illinois to move forward in the hiring process.

Credentials Assessment Examination:

• The examination for this position is a Credentials Assessment and is based on your application materials as submitted for this posting. A Credential Assessment is a rating by the Human Resources Office of an applicant’s/employee’s education, experience, and special credentials/qualifications (licenses, etc.). Applicants are required to upload documentation to verify the minimum qualifications for this position has been met.

Additional Details:

• Click on Culinary Worker III for more information including salary ranges, typical duties, minimum acceptable qualifications, and testing requirements.
• Please click on Human Resource Services – Benefits for detailed information about Northern Illinois University’s benefits package.
• Employment is contingent upon your passing a criminal background investigation. You may not begin work until the criminal background investigation results have been received and cleared by Human Resources.

Special Instructions

Quick Link to Applicant

https://employment.niu.edu/postings/69967

Is Background Check Required?

Yes

EEO Statement Summary

In accordance with applicable statutes and regulations, NIU is an equal opportunity employer and does not discriminate on the basis of race, color, national origin, ancestry, sex, religion, age, physical and mental disability, marital status, veteran status, sexual orientation, gender identity, gender 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 230
TitleIXCoordinator@niu.edu
815-753-5560

Visa Policy

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 ada@niu.edu .

Safety Information

NIU provides annual reports on campus security and fire safety.

Read the Annual Safety and Security Report. Contact the Ethics and Compliance Office at 815-753-1649 for a hard copy.

Read the Fire Safety Report . Contact the Department of Environmental Health and Safety at 815-753-0404 for a hard copy.
Applicant Documents
Required Documents

1. Resume/Curriculum Vitae

Optional Documents

1. Certifications/Licensure #1
2. Military Discharge Documents ONLY (DD214/DD215/NGB22/DD256)

Supplemental Questions

Required fields are indicated with an asterisk (*).

1. * Are you currently a citizen or resident of the State of Illinois?
   • Yes
   • No
2. * Do you currently possess a current Food Handlers Certificate or Food Service Manager Certification?
   • Yes
   • No
   • No, I do not but will by the time of hire
3. * How many years of experience do you have in this type of position?
   • 0-1
   • 1-3
   • 3-5
   • 5-7
   • 7+
4. * Please provide the name of the employer and the dates of employment where you gained this experience. Please note that this information must be verified on an NIU application and/or résumé. (“See Résumé” is not an acceptable response.)
   
   (Open Ended Question)
   
   
5. * Select the answer that best describes your work experience following safety regulations, perform food service cooking in a commercial setting i.e. cleaning, cutting and cooking meat, fish and poultry by grilling, baking, braising, frying, and deep-frying; from scratch or mix, baking bread, rolls, cakes, and other pastries; preparing and cooking cereal, soup, fruits, gravies, vegetables, starches, soups, sauces, gravies, vegetarian, and vegan items; preparing other foods such as salads and desserts.
   • No work experience directly related to the job function described.
   • My work experience relevant to the job function as described was performed under guidance.
   • My work experience relevant to the job function as described was performed independently.
6. * Please provide the name of the employer and the dates of employment where you gained this experience. Please note that this information must be verified on an NIU application and/or résumé. (“See Résumé” is not an acceptable response)
   
   (Open Ended Question)
   
   
7. * Select the answer that best describes your work experience following safety regulations and standardized and portion-sized recipes, cycle menus, special dietary manuals, and nutritional restrictions to prepare modified diets and to plan the disposal of left-over food.
   • No work experience directly related to the job function described.
   • My work experience relevant to the job function as described was performed under guidance.
   • My work experience relevant to the job function as described was performed independently.
8. * Please provide the name of the employer and the dates of employment where you gained this experience. Please note that this information must be verified on an NIU application and/or résumé. (“See Résumé” is not an acceptable response)
   
   (Open Ended Question)
   
   
9. * Select the answer that best describes your work experience performing recipe construction, recipe sizing for meats, poultry, fish, vegetables, starches, soups, sauces, gravies, vegetarian, and vegan items and/or cook quantity food items based on the number of portions to be served.
   • No work experience directly related to the job function described.
   • My work experience relevant to the job function as described was performed under guidance.
   • My work experience relevant to the job function as described was performed independently.
10. * Please provide the name of the employer and the dates of employment where you gained this experience. Please note that this information must be verified on an NIU application and/or résumé. (“See Résumé” is not an acceptable response)
    
    (Open Ended Question)
    
    
11. * Select the answer that best describes your work experience cleaning, inspecting, and making minor adjustments to equipment; cleaning and inspecting kitchen appliances and work areas to ensure cleanliness, sanitation, and functional operation.
    • No work experience directly related to the job function described.
    • My work experience relevant to the job function as described was performed under guidance.
    • My work experience relevant to the job function as described was performed independently.
12. * Please provide the name of the employer and the dates of employment where you gained this experience. Please note that this information must be verified on an NIU application and/or résumé. (“See Résumé” is not an acceptable response)
    
    (Open Ended Question)
    
    
13. * Select the answer that best describes your work experience exhibiting effective communication skills, i.e., overseeing and directing activities of workers who assist in preparing and serving meals, kitchen cleanup procedures training employees and/or students; providing information to supervisors, coworkers, customers, etc.; notifying staff of problems, shortages, equipment failures, etc.; dealing with angry unpleasant or angry people; checking ID cards.
    • No work experience directly related to the job function described.
    • My work experience relevant to the job function as described was performed under guidance.
    • My work experience relevant to the job function as described was performed independently.
14. * Please provide the name of the employer and the dates of employment where you gained this experience. Please note that this information must be verified on an NIU application and/or résumé. (“See Résumé” is not an acceptable response)
    
    (Open Ended Question)
    
    
15. * Select the answer that best describes your work experience accurately compiling and maintaining records of food use and expenditures, inventory of supplies and equipment, and preparing simple reports.
    • No work experience directly related to the job function described.
    • My work experience relevant to the job function as described was performed under guidance.
    • My work experience relevant to the job function as described was performed independently.
16. * Please provide the name of the employer and the dates of employment where you gained this experience. Please note that this information must be verified on an NIU application and/or résumé. (“See Résumé” is not an acceptable response.)
    
    (Open Ended Question)
    
    
17. * If applicable, have you attached a copy of your DD214, DD215, NGB22, or DD256 for consideration of Veterans Preference Points? The copy submitted should reflect the status of discharge in order to be considered.
    • Yes
    • No
    • Not Applicable