PRODUCTION PREP COOKS - MEAL MANUFACTURING 
SOUTH CHICAGO, CALUMENT CITY, LANSING AREA


MORNING /AFTERNOON SHIFT MONDAY-THURSDAY
PRIMARY ROLE AND RESPONSIBILITIES
• Must adhere to all Illinois Department of Health Guidelines.
• Must have knowledge of cooking dishes from scratch
• Preps cooking ingredients by washing and chopping vegetables, cutting meat, and other meal prep.
• Completes basic cooking duties, such as reducing sauces, precooking foods and prepare simple dishes,
such as salads and entrees. Any cooking that is needed.
• Assist in preparing, cooking, and presentation of food in accordance with productivity standards, cost
controls and forecast.
• Able to move and lift up to 20 pounds, frequently move and/or lift up to 35 pounds, and occasionally
move and/or lift up to 75 pounds
• Assist with the packing of the meals.
• Maintains a safe, clean and organized kitchen adhering to all state/local health department regulations
and safe work environment.
• Clean, sanitize, and maintain work station.

Other Required Skills and Abilities
• Must have a Chicago ServeSafe Certification
• Work in a confined, crowded space of variable noise and temperature levels
• Ability to stand and walk for an entire shift and move safely through all areas of the kitchen, which may
include stairs, uneven or slick surfaces
• If needed wash and sanitize pans, utensils, and dishes.
• Completes all other kitchen duties as assigned by supervisor or designate personnel

QUALIFICATIONS AND EDUCATION REQUIREMENTS - HIGH SCHOOL DIPLOMA OR GED EQUIVALENT, CULINARY
CERTIFICATION OR DEGREE IS PREFERRED, BUT NOT REQUIRED.
PREFERRED SKILLS – 1 TO 3 YEARS OF KITCHEN EXPERIENCE, OR MEAL PREP EXPERIENCE.
ADDITIONAL NOTES - PREVIOUS EXPERIENCE WORKING WITH LARGE PRODUCTION COOKING HELPFUL.