Under general supervision, serves as a designated lead worker to lower level staff; directs, instructs, and participates in the preparation of foods for the Shapiro Developmental Center; utilizes a personal computer to generate general spreadsheets and review recipes; prepares reports of daily cooking operations and the results of informal in-service training; operates standard cooking equipment; directs, instructs and participates in the cleaning of cooking equipment, work area and other equipment to maintain sanitary and safe working conditions. Ensures compliance with Healthcare and Family Services (HFS), Illinois Department of Public Health {IDPH), Central Management Services (CMS), Department of Human Services (OHS) and Center policies and procedures.

 Job Responsibilities

Serves as designated lead worker to lower level

Coordinates menus with current and anticipated food

Directs, instructs and participates in the preparation of meats, vegetables, and designated foods as required by menus.

Utilizes a personal computer to generate general spreadsheets and review recipes. Prepares reports of daily cooking operations and the results of informal in-service training; assumes duties of superior in his/her

 Operates standard cooking equipment, e. mixers, convection ovens, steamers, kettles, deep fryer, grill, slicer, etc.

 Directs, instructs and participates in the cleaning of cooking equipment, work area and other equipment to maintain sanitary and safe working Ensures compliance with HFS, IDPH, CMS, OHS and Center policies and procedures.

Performs other duties as required or assigned which are reasonably within the scope of the duties enumerated

Requires knowledge, skill and mental development equivalent to the completion of high

Requires two years of cooking experience, which provides extensive knowledge of materials, methods and equipment used in preparing food on a large-scale

Requires possession of a valid Food Service Sanitation Certificate issued by the Illinois Department of Public Health OR requires possession of a Certified Food Protection Manager (CFPM) certification from a program accredited by the American National Standards Institute (ANSI) Conference for Food Protection (CFP).

 Qualifying state employees in the Upward Mobility Program may complete combinations of specific proficiency tests and training programs leading to a certificate of proficiency in lieu of the stated education and experience requirements for this class.

 Requires working knowledge of health and safety requirements of a food

 Requires the ability to meet all agency vaccine/health-related policies and guidance.

 Work Hours: 11 am - 7:30 pm, Rotating days off with every 3rd weekend off

https://www.dhs.state.il.us/page.aspx