VCS - Cook (NFS) - Danville IL

Food Preparation and Cooking Knowledge: Thorough knowledge of food preparation principles, cooking methods, seasoning, and the physical changes that occur during cooking, including baking, grilling, steaming, roasting, and determining proper food doneness. Meal Planning and Production Coordination: Ability to coordinate multiple food preparation tasks, calculate cooking times and food yields, and adjust production schedules to ensure meals are prepared in the required quantities and served on time.

Therapeutic Diet and Nutrition Knowledge: Knowledge of modified diets, nutritional requirements, restricted ingredients, standardized recipes, and portion control to ensure meals meet prescribed dietary guidelines. Food Safety and Sanitation: Knowledge of sanitation principles, proper food handling, and temperature controls to prevent contamination, spoilage, and food waste while maintaining food quality.

Measurement, Reading, and Recipe Interpretation: Ability to read and follow menus, recipes, production sheets, and written instructions; accurately measure ingredients, calculate portions, and determine appropriate food quantities.

Equipment Operation and Physical Requirements: Ability to safely operate, disassemble, clean, and maintain commercial food service equipment, including combi-ovens and blast chillers, and perform physical tasks requiring lifting or moving objects weighing up to 40 pounds, with assistance for heavier items. Certifications & Credentials: ServSafe certification required (or must be obtained within 90 days of hire). A current, valid REAL ID is required to work with the Veterans Canteen Service.

Duties include but are not limited to: Cooking and Meal Preparation: Independently prepares and cooks regular and therapeutic diet meals using standardized recipes, menus, and production sheets. Applies various cooking methods to prepare meats, poultry, seafood, vegetables, soups, sauces, and desserts.

Meal Production and Quality Control: Coordinates cooking times, accurately measures ingredients and portions, and prepares meals in required quantities while ensuring proper temperatures, food quality, presentation, and minimal waste. Food Safety and Sanitation Standards: Follows established food safety and sanitation procedures, including proper food handling, temperature monitoring, labeling, dating, and storage to prevent contamination and ensure food quality.

Kitchen Cleaning and Equipment Maintenance: Cleans, sanitizes, and maintains kitchen equipment, utensils, and work areas, including ovens, grills, mixers, slicers, and other food preparation equipment, in accordance with established procedures. Food Storage and Inventory Control: Receives, inspects, rotates, labels, and stores perishable and nonperishable food items according to established food safety and storage requirements. Removes outdated or damaged products and maintains accurate inventory.

Supply Management and Food Security: Assists with monitoring food supplies and ordering ingredients based on daily and weekly menu requirements while maintaining proper storage conditions, product organization, and security. Additional Responsibilities & Flexibility: Perform and adapt to additional responsibilities as needed.