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Extra Help
Extra Help - Culinary (APPLICANT POOL/No Active Vacancy)
Springfield

UIS Human Resources has a List Serve Option for current vacancies. 

Please scroll to the bottom of this page to click on the link to sign up!  

Subscribers will receive weekly emails with current UIS vacancies.

 

New Applicants:  Please create an account from the Home Page.  Select the "Apply to Position" button at the bottom of this posting and complete the required forms to apply.


Returning Applicants:  Please login to your profile on the Home Page and ensure your employment application is up to date.


All Applicants:  To properly evaluate your qualifications for this position, your online application must include a complete employment history.

 

DEADLINE TO APPLY: This position is open on a continuous basis, and will be filled on an as needed basis. If you are interested in Extra Help Service position, please submit your online application by selecting the "Apply to Position" button at the bottom of this posting and complete the required forms to apply.


For full consideration, applicants must be residents of the State of Illinois.

The University of Illinois may conduct background checks on all job candidates upon acceptance of a contingent offer of employment.  Background checks will be performed in compliance with the Fair Credit Reporting Act.

UIS is an affirmative action/equal employment opportunity employer; veterans, persons with disabilities, women and minorities are encouraged to apply.

As a qualifying federal contractor, the University of Illinois System uses E-Verify to verify employment eligibility.

New Vacancy List Serve:  Human Resources now has a list serve for current vacancies.  Subscribers will receive weekly emails with current UIS vacancies.

Culinary workers in Extra Help positions may perform general tasks related to preparing food and sanitation of kitchen/dining facilities. Specific tasks include, cooking/service, set up lines by arranging food and/or dessert; wash and stack dishes; clean and scrub pots and pans; clean conveyers, rack and set up trays and may serve customers in a cafeteria or restaurant setting. At higher levels, employees may serve as work leaders for groups in the performance of food preparation, serving and/or general maintenance functions. Employees plan menus; supervise the ordering, receiving, storing and issuing of food items; coordinate the preparation and serving of food; maintain quantity and quality control; supervise the maintenance of sanitary and safety standards for food preparation. All employees are responsible to assist in assuring that work areas conform to federal, state, and regulatory agencies' food safety standards.

Typical Duties

  1. assists in arrangement of dining area/food service equipment; sets up tables and trays.
  2. Prepares or assists in the preparation of food items, including such tasks as cleaning, dicing, and peeling vegetables, and weighing, measuring, and mixing ingredients.
  3. may participate in planning menus, overseeing and/or training staff/students on simple operations.
  4. fills beverage or ice dispensers.
  5. May perform hand dishwashing; responsible for the storage of clean pots and pans.
  6. cleans and polishes kitchen items and silver; cleans up spilled food or beverage or broken dishes, and removes trash.
  7. sweeps, dusts, and cleans food service unit; washes, mops, and scrubs floors.
  8. scours and/or cleans counters, cabinets, tables, kitchen equipment, and fixtures in a food service unit; clears tables and carries soiled dishes to kitchen.
  9. places food trays over food warmers for immediate service, or stores them in refrigerated storage cabinets.
  10. greets and assists customers, checks ID card, and may accept payments for items and use Point of Sale (POS) equipment, as needed.
  11. performs other related duties as assigned.

Minimum acceptable qualifications

  1. High school diplomas or equivalent
  2. Safe Food Handlers Certification (American National Standards Institute-accredited training) Based on institutional Standards this certification may be required upon hire or a newly selected employee may be required to complete this training (or equivalent) during an initial training period; and Six (6) months of experience in food preparation in a commercial setting may also be required.
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