Request/Posting Number 0712260
Classification Title Culinary Worker IV
Working Title Culinary Specialist
Job Class # 003869
Type of Position Civil Service
Percent Appointment: 1-100 (For Student Employment and Graduate Assistant Only; state hours per week) 100
Representation: AFSCME Local 1110
Department Dept of Event Mgmt, Dining & Hosp - 02650000
Job Category Staff
General Summary The Department of Event Management, Dining, and Hospitality is one of 13 departments within the Division of Student Affairs. It provides the campus community and guests with high-quality, efficient, and innovative event services and dining options in a variety of settings dedicated to accentuating and enhancing the campus experience in a diverse community.

This position is an integral part of our dining operations staff. Led by experienced culinary professionals, we offer staff the opportunity to work in newly-renovated facilities and are committed to using quality ingredients and processes. This position initiates product production by procuring par levels from Assistant Chef, calculates/converts recipe ingredients to meet necessary par levels, gathers and stores all ingredients for production, follows complex large batch recipes and cooking instructions while adhering to safety and sanitation guidelines. Our culinary staff frequently participates in display cooking, utilizing woks, salad preparation, grilling, and pizza making to enhance our customers' experience.

Whether it's to find a place to study, gather with friends, enjoy a bite to eat, or plan a large event, the Department of Event Management, Dining, and Hospitality takes great pride in providing welcoming and inclusive spaces, high-quality food services, and experienced and professional staff who care about making every experience individualized and extraordinary. It is our philosophy to recruit, inspire, and retain talented team members and promote wellness and foster their development. It is our goal to promote a more fully diverse and inclusive campus community.
Additional Information: Job Duties include, but are not limited to:
- Operates complex equipment to create large batches of food, which includes but not limited to; smoked meats, sous vide meats and vegetables, casseroles, soups, starches, sauces and other menu items for all department operations.
- Initiates product production by procuring par levels from Assistant Chef, calculates/converts recipe ingredients to meet necessary par levels, gathers and stores all ingredients for production, follows complex large batch recipes and cooking instructions while adhering to safety and sanitation guidelines.
- Responsible for the production schedule and time management of all product production to ensure deadlines are met.
- Checks food temperatures utilizing complex temperature monitoring technology including reviewing logs to ensure overnight production function in accordance with standards.
Required Qualifications 1. Two (2) years (24 months) of experience in quantity cooking in a commercial setting.

2. One (1) year (12 months) of experience comparable to that described in the lower level of this series.

3. If this position is Security Sensitive or if you are subject to a criminal background investigation based on University policy, employment is contingent upon you passing a satisfactory criminal background investigation. You may not begin work until the criminal background investigation results have been received and cleared by Human Resources.

4. A final candidate must complete a post-offer pre-employment physical exam. Employment is contingent on the successful result of the pre-employment physical.
Desired Qualifications: 1. One (1) year of work experience in quantity cooking.
2. Full knowledge and acceptance of principles of diversity.
3. Knowledge of food values and nutrition; knowledge of materials and methods used in preparation of food on a large scale.
4. Knowledge of safety and sanitation principles.
5. Knowledge of the use and care of utensils and equipment.
6. Good communication skills; ability to follow oral and written instructions and work independently.
7. Excellent interpersonal skills, flexibility, and the ability to produce results working as part of a team or committee.
8. Ability to work with and supervise other kitchen employees; ability to train and instruct student employees; good customer service skills.

PERSONAL ATTRIBUTES NEEDED TO UNDERTAKE JOB
1. Knowledge of materials and methods used in preparation of food on a large scale
2. Knowledge of the use and care of utensils and equipment
3. Knowledge of food values and nutrition
4. Ability to do plain cooking on a large scale
5. Ability to work with and supervise other kitchen employees
6. Ceanliness
Necessary Licenses/Certifications/Degrees
Hiring Rate/Range $19.35 per hour
Stipend:
Work Hours Working hours and days off will be subject to bid
Proposed Starting Date: August 2019
Posting date 07-15-2019
Closing date 07-22-2019
Special Instructions to Applicants For full consideration, the application and all supplemental information must be submitted on-line. Please complete the entire employment application including the education and work history background. Please do not put "see resume" in the duties and responsibilities section of the work history. This will be considered an incomplete application and incomplete applications will not be considered. The employment application (not resume/cover letter) will be reviewed to determine if applicant meets minimum qualifications. Please be complete in the duties and responsibilities section for each position listed.

A final candidate must complete a post-offer pre-employment physical exam. Employment is contingent on the successful result of the pre-employment physical.

A Civil Service examination will be required. You will be notified by e-mail if you meet the qualifications for the examination. Please monitor your e-mail for changes to your application status.

You may print a copy of your application or resume and bring it to the examination with you as a reference. In order to receive the maximum eligible points for the civil service exam, you may upload a food service certificate under the optional documents, if applicable. If applicable, DD214 may be sent to Jill Smith by fax to 309-438-0011, or sent to Human Resources, Campus Box 1300 Normal, IL 61790-1300.

Working hours and days off will be subject to bid.

Please include a reference list of three business references with name/mailing address/title/phone number.

Illinois State University is an Equal Opportunity/Affirmative Action Employer.

If you are an individual with a disability and need a reasonable accommodation under the Americans with Disabilities Act (ADA) or other state or federal law you may request an accommodation by contacting the Office of Equal Opportunity and Access at 309-438-3383.

If you are having difficulty accessing the system, please call Human Resources at (309) 438-8311.
Contact Information Jill Smith
Human Resources
jrphill@ilstu.edu
309-438-8315
Departmental Homepage www.emdh.ilstu.edu
Required Applicant Documents PLEASE NOTE: These documents are required to be submitted online in order to complete the application process. Please have these documents ready prior to clicking on "Apply For This Posting". Reference List
Optional Applicant Documents Certification of Retirement Annuity (required for SURS annuitants only)
License 1
Civil Service Test 3869 - Culinary Worker IV
Physical Requirements: Must be able to complete the following with or without a reasonable accommodation:

This position requires standing, walking, use of fingers and hands, reaching, lifting, kneeling, stooping, crouching, smelling, tasting, and seeing. It also requires the ability to stand for an extended time without a significant rest period. The employee must frequently lift up to 25 pounds and occasionally lift up to 50 lbs.
Quicklink www.jobs.ilstu.edu/applicants/Central?quickFind=77882