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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