Production Cook

Job Description Job Description First Cook – High-Volume Food Production Location : Des Plaines, IL Pay : $22.00/hour, paid weekly Schedule : Full-time; rotating shifts that may include nights, weekends, and holidays About the Company Our client is an established, large-scale food production company preparing high-quality meals for major travel-industry customers. The operation runs around the clock with strict quality, safety, and timing standards. It’s a good fit for cooks who take pride in consistency and enjoy a fast pace. About the Role The First Cook is a key member of the culinary team. You’ll work closely with Chefs and Second Cooks to prepare and produce meals to precise customer specifications, in large volumes and on tight deadlines. This is a production kitchen role producing thousands of meals daily, not a restaurant line position. Benefits Full-time, permanent, year-round work: at least 40 hours/week plus overtime opportunities Weekly pay Health, dental, vision, and life insurance after 30 days 401(k) plan Paid vacation, sick days, and holidays after 1 year Free parking Credit union membership Free meal with every shift worked Free uniforms, PPE, and safety shoes What You’ll Do Prepare and cook menu items to exact specifications using a range of cooking methods and equipment Apply proper cutting techniques with consistent, efficient knife work Follow direction from Chefs and senior culinary staff, and adapt quickly when priorities change Maintain food safety and sanitation standards, including HACCP compliance Follow all workplace rules, safety procedures, and PPE requirements Work overtime as needed to meet production demands What You Bring Minimum 2 years of cooking experience in a high-volume production kitchen; 3–5 years preferred. Qualifying environments include hotel banquets, large-scale catering, airline catering, commissaries, hospitals, universities, stadiums/arenas, cruise lines, or military food service. Fast food, convenience store, and small restaurant experience does not meet this requirement. Experience producing meals in large batches to exact specifications and tight deadlines Strong knife skills: you will be asked to demonstrate 8–10 basic cuts for the Chef during your interview Working knowledge of food safety standards and HACCP, including the 7 HACCP principles Culinary degree or cooking certification preferred Ability to speak, read, and understand English Flexibility to work nights, weekends, holidays, and overtime Physical & Work Environment Stand, walk, bend, and move throughout shifts of 8+ hours Lift and push 50+ lbs regularly Use hands and fingers to handle tools and equipment safely Exposure to hot surfaces, noise, and sudden temperature changes (e.g., moving between hot kitchens and refrigerated areas) Requirements Offer is contingent on passing a criminal background check and drug screen. AQ300