Cook

CLASS TITLE: Cook

CHARACTERISTICS OF THE CLASS: Under supervision, prepares foods using a variety of cooking methods at a Chicago Public Schools’ facility; and performs related duties as required.

ESSENTIAL FUNCTIONS: Submits requests for food commodities used in the preparation of a variety of foods, including, soups, sauces, gravies, dressings, vegetables, puddings, meat, fish, fowl, and desserts; prepares foods using a variety of cooking methods, including, baking, basting, blanching, braising, broiling, deep frying, roasting, sautéing, steaming, and stewing; prepares meals with an understanding of minimal loss of nutritional value; prepares food items in accordance with accepted practices and techniques established by the Chicago Public Schools’ Department of Food Services, using current menus and recipes as furnished by the department; makes calculations for the purpose of increasing and decreasing recipes; operates food service equipment in accordance with accepted safety practices and policies; weighs, measures, and proportions ingredients; performs a variety of food preparation duties prior to cooking food, including, washing, peeling, cutting, chopping, dicing, mixing, blending, folding, slicing, and breading of food items; maintains sanitation levels in work areas; properly stores fresh and prepared foods; cleans all equipment after usage, including ranges, work tables, counter tops, and cooking utensils; maintains adequate levels of supplies; assists in serving food when necessary; follows departmental personal hygiene requirements.

MINIMUM QUALIFICATIONS:

Training and Experience. 2 years of previous work experience as a cook with large volume cooking responsibility in an institutional setting; or an equivalent combination of training and experience.

Certificate Requirement. Must possess a valid State Sanitation Certificate within twelve months from date of hire.

Knowledge, Abilities, and Skill. Good knowledge of methods used in cooking a variety of foods in large quantities, good knowledge of the cooking characteristics of various food items, good knowledge of basic nutrition principles.

Ability to follow written and oral instructions and to work from recipes, ability to work in a school setting, ability to stand for long periods of time.

Good skill in the application of the principles and techniques of cooking in large quantities, good skill in the care and use of cooking utensils and equipment.

Physical Requirements. Medium Work: Exerting twenty (20) to fifty (50) pounds of force occasionally, or ten (10) to fifteen (15) pounds of force frequently, or greater than negligible up to ten (10) pounds of force constantly to move objects.

CLASS TITLE: Cook

CHARACTERISTICS OF THE CLASS: Under supervision, prepares foods using a variety of cooking methods at a Chicago Public Schools’ facility; and performs related duties as required.

ESSENTIAL FUNCTIONS: Submits requests for food commodities used in the preparation of a variety of foods, including, soups, sauces, gravies, dressings, vegetables, puddings, meat, fish, fowl, and desserts; prepares foods using a variety of cooking methods, including, baking, basting, blanching, braising, broiling, deep frying, roasting, sautéing, steaming, and stewing; prepares meals with an understanding of minimal loss of nutritional value; prepares food items in accordance with accepted practices and techniques established by the Chicago Public Schools’ Department of Food Services, using current menus and recipes as furnished by the department; makes calculations for the purpose of increasing and decreasing recipes; operates food service equipment in accordance with accepted safety practices and policies; weighs, measures, and proportions ingredients; performs a variety of food preparation duties prior to cooking food, including, washing, peeling, cutting, chopping, dicing, mixing, blending, folding, slicing, and breading of food items; maintains sanitation levels in work areas; properly stores fresh and prepared foods; cleans all equipment after usage, including ranges, work tables, counter tops, and cooking utensils; maintains adequate levels of supplies; assists in serving food when necessary; follows departmental personal hygiene requirements.

MINIMUM QUALIFICATIONS:

Training and Experience. 2 years of previous work experience as a cook with large volume cooking responsibility in an institutional setting; or an equivalent combination of training and experience.

Certificate Requirement. Must possess a valid State Sanitation Certificate within twelve months from date of hire.

Knowledge, Abilities, and Skill. Good knowledge of methods used in cooking a variety of foods in large quantities, good knowledge of the cooking characteristics of various food items, good knowledge of basic nutrition principles.

Ability to follow written and oral instructions and to work from recipes, ability to work in a school setting, ability to stand for long periods of time.

Good skill in the application of the principles and techniques of cooking in large quantities, good skill in the care and use of cooking utensils and equipment.

Physical Requirements. Medium Work: Exerting twenty (20) to fifty (50) pounds of force occasionally, or ten (10) to fifteen (15) pounds of force frequently, or greater than negligible up to ten (10) pounds of force constantly to move objects.

• Medical Plan Options
• Pharmacy
• Dental
• Vision
• Behavioral Health & EAP
• Employee Wellness Program

• Basic Life Insurance
• Life and Disability Insurance
• Pension Plans
• Supplemental Retirement Plans (403(b) and 457(b))
• Flexible Spending Accounts (FSAs)
• Spot Pet Insurance

• Paid Leave
• Sick Leave
• Vacation Days
• Parental Leaves
• Short-Term Disability
• Religious Holidays
• Leaves