Culinary Worker III Cook (1452) (Multiple Positions)

Posting Detail Information

Working Position TitleCulinary Worker III - Cook (1452) (Multiple Positions)

ClassificationCulinary Worker III

Position Number00001452

Open Date07/25/2025

Close Date08/04/2025

Priority Review Date

Employee ClassStaff

Full-Time/Part TimeFull-Time

FTE1.00

Position StatusRegular

FLSANon-Exempt

Job code3868

Union RepresentationUnion

Union CodeAFS - AFSCME, Local #963

Unit/DepartmentResidential Dining Service

College/UnitCampus Dining Service

DivisionStudent Affairs

LocationRW DIN

Link to Department Website or Custom Search PagePosition Summary, Requirements, and Qualifications

Position Summary, Requirements, and Qualifications

Overview

The department of Campus Dining handles all things dining on campus. From residential meal plans to event catering, we provide nutritional food for students, faculty, staff and guests. We manage over a dozen eating establishments at NIU including residence hall dining, restaurants and coffee shops at the student center, and the cafe in Barsema Hall. We employ the students and professionals who work in our restaurants and cafes.

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Position Summary

9-month position (Aug 16-May 15); actual start and end dates may vary based 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 - 30%

Organize daily production of menu 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.

Instruct kitchen helpers, student employees, and other personnel assigned to the area on clean-up of production area, service area, and equipment.

Operational - 30%

Tally portion counts, after each meal, on Service Summary Reports of food items prepared and not served.

Responsible for recording and storage of unused items, practicing correct cooling down procedures as needed.

Working in conjunction with management, utilize unused food items into upcoming meals/menus.

Monitor the service areas, during service periods, to ensure product remains full and area remains clean and sanitary.

Refill product and change service utensils as needed.

Sanitation - 30%

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

Responsible for daily clean-up of production area, service area, and equipment used.

Responsible for weekly clean-up of assigned areas to ensure sanitary conditions of production areas.

Instruct kitchen helpers, student employees, and other personnel assigned to area on clean-up of production area, service area, and equipment.

Other Related Duties - 10%

Maintain open lines of communication with management.

Reporting production problems, equipment in need of repairs, etc.

Perform other job-related duties as requested by management.

Minimum Required Qualifications (Civil Service)

High school diploma or equivalent.

One (1) year (12 months) of work experience that is comparable to that described in the lower level of this series (Culinary Worker II).

As required by the position to be filled, possession of the Illinois Department of Public Health, Food Handler Training Certification (from an American National Standards Institute (ANSI) accredited trainer).

Condition of employment: Illinois Department of Public Health, Food Handler Training Certification (from an American National Standards Institute (ANSI) accredited trainer) must be obtained prior to start date.

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

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.

Knowledge of sanitary procedures and directives; how to use simple cleaning solutions and equipment.

Knowledge of basic arithmetic operations and their applications.

Knowledge of quality control analysis, such as conducting tests and inspections of products, services, or processes to evaluate quality or performance.

Skill in giving full attention to what other people are saying, taking time to understand the points being made.

Skill in completing assignments accurately and with attention to detail.

Skill in developing specific goals and plans to prioritize, organize, and accomplish your work.

Ability to read and interpret relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.

Ability to plan meals on a large scale.

Ability to work with and supervise other kitchen employees.

Specialty Factors (Civil Service)

None

Preferred Qualifications (Civil Service)

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

Minimum Required Qualifications (SPS)

N/A

Additional Requirements (SPS)

N/A

Preferred Qualifications (SPS)

N/A

Physical demands/requirements

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to 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 noise level in the work environment is usually moderate.

While performing the duties of this job, 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 Date08/16/2025

Anticipated Appointment End Date

Percent of Staff Year0.75

Standard Hours Per Week37.50

Working HoursVaries based on operational needs

Salary$18.50/hour; NIU offers a robust benefits package.

Hourly or Semi-monthly Pay Rate/Range$18.50/hourly

Earn TypeHourly