Cook

Role Summary

Cook at AbbVie’s small unit kitchen supporting daily kitchen operations for up to 380 guests for lunch. The role emphasizes adaptability, teamwork, and proactive problem-solving, with responsibilities spanning food preparation, cooking, and ensuring high standards of sanitation and guest service.

Responsibilities

• Work closely with the Chef or designated kitchen lead, including Catering lead or management.
• Assist with preparation of food service for cafe and catering, including breakfast or lunch items and items for full-service deli.
• Support lunch service by serving guests, batch cooking as needed, and maintaining high standards of guest care and kitchen efficiency during peak hours.
• Cook and prepare food following approved recipes and production standards; handle basic kitchen tools and equipment.
• Ensure Health Department safety and sanitation guidelines are followed; maintain cleanliness of equipment, utensils, and work area; ensure display equipment meets sanitation, safety, production, and merchandising requirements.
• Understand daily menu items and explain them to staff and customers; interact with customers to resolve complaints in a service-oriented manner; relay information to supervisor.
• Ensure all products are cooked and served according to recipe specifications and safety practices.
• Assist with prepping ingredients and supplies for next day‚Äôs service; accommodate special guest requests when possible.
• Complete station setup and breakdown responsibilities.
• Perform other duties as assigned by the Chef, Catering lead, or management.
• Working hours 5:30 AM - 2:00 PM CST, with occasional weekend shifts.

Qualifications

• HS Diploma or GED required.
• 1-3 years of culinary experience; Culinary Arts certificate preferred.
• Corporate dining or contract foodservice experience highly desirable; catering experience a plus; high-volume batch cooking experience.
• Excellent interpersonal, customer service, and communication skills; ability to follow verbal instructions and written recipes.
• Knowledge of food cost and quality identification; self-motivated with proven guest service record.
• Ability to read and interpret safety rules and manuals; basic kitchen math skills.
• Knowledge of foodservice menu systems and GFS ordering system; ability to order using GFS.
• Proactive team player with strong organizational skills; able to work in a fast-paced environment and adapt to change.
• Overtime required; flexible schedule; willingness to perform other duties as needed.
• Valid Driver's license and good driving record.

Skills

• Food preparation and cooking
• Sanitation and food safety
• Customer service and communication
• Menu understanding and recipe execution
• Inventory and ordering familiarity
• Basic math and safety compliance

Education

• High School Diploma or GED required; Culinary Arts certificate preferred.

Additional Requirements

• Overtime may be required; able to work in other duties as assigned.