Assistant Chef

Ronald McDonald House Chicagoland & Northwest Indiana•Chicago, IL

4d•$23 - $24•Onsite

About The Position

The Culinary Hearts Assistant Chef assists with managing the food and beverage operations at Ronald McDonald House near Lurie Children’s hospital, serving between 80-120 guests per meal. They play an instrumental role in helping to ensure meals are well prepared, kitchens and pantries are well stocked, kitchen equipment is clean and well maintained, and volunteer meal groups have a positive Chef-led team building experience. This is a relationship-focused role – the culinary team works directly with volunteers, donors, and families, requiring the ability to interact in a thoughtful, energized, and forward-thinking manner. The Assistant Chef ensures all food ingredients are prepped, served, and stored in a safe manner, following all ServSafe protocols. They support the Chef in ensuring compliance with local, state, and federal laws, regulations, safety and sanitation procedures. Expected Hours This is a part-time position which will be scheduled as needed for PTO and/or Holiday coverage. Regular and predictable attendance is required.

Requirements

A minimum of 1 year of culinary experience.
Degree in the culinary field or equivalent experience.
Must have food handler and ServSafe certifications or obtain within 30 days of employment.
Ability to plan and prepare meals and lead, instruct and empower volunteer meal groups.
The ability to establish and maintain positive working relationships with others, both internally and externally and be a strong representative of our House and brand.
Compassionate, professional, personable, friendly and approachable demeanor with an inclination for teaching, aligned to our mission and standard of care.
Strong communication (verbal and written) and customer service skills.
Understanding nutrition, food costing and sourcing, meal production and planning.
Knowledge of health and safety rules and regulations pertaining to commercial food establishments including sanitation and maintenance regulations
Ability to follow procedures used in ordering, receiving, storing, and inventorying food and supplies.
Knowledge of commercial restaurant equipment
Basic office work, as well as the physical ability to perform all tasks as needed (i.e., cooking, cleaning, carrying supplies, etc.)
Ability to travel to other program sites or events as needed.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel; talk or hear.
Must be physically capable of carrying 35 lbs.

Responsibilities

Assist the Chef in executing a safe and healthy food service program with 85% scratch cooking that will deliver quality, variety, service, cleanliness and value for Ronald McDonald House families, volunteers and staff (including internal house events, functions and meetings). This will include two meals daily as well as grab and go items for families.
Manage and enforce all food safety and sanitation requirements and practices to maintain high standards of quality control, hygiene, health, and safety.
Oversee and participate in the safe preparation and serving of food with attention to portion size control and timely service.
Coordinate and oversee the operation of our kitchen, dining room and storage areas including maintaining equipment, ensuring cleanliness, and inventory while on shift.
Assist in providing direction, coordination and supervision to volunteer meal groups and meal helpers in collaboration with the Volunteer Manager.
Greet volunteers and orient them to the kitchen. Provide a high-quality service experience to both families and volunteers.
Follow established recipes and food serving guidelines set by the Chef.
Serve as primary back-up to Chef.
Work closely with RMH staff to ensure menu options are communicated to potential meal group volunteers and families.
Provide allergy-safe “plating” methods as well as alternative meals (to the main meal) for guests with allergies or dietary restrictions.
Help maintain an inventory supply system to stock pantries and minimize waste, utilizing first in/first out procedures.
Direct kitchen volunteer duties for efficient use of labor utilizing daily and weekly cleaning schedules.
Stay current in the field by pursuing opportunities for professional development.
Comply with all RMHC-CNI policies and procedures.
Other duties as assigned.