Part-Time Triage Chef

Renaissance Social Services•Chicago, IL

7d•$18 - $19•Onsite

About The Position

The Part-Time Chef is responsible for preparing and serving safe, high-quality meals for clients while adhering to government health regulations and food safety standards.

Requirements

High school diploma or general education degree (GED) required; Culinary Arts degree or training preferred.
Minimum of 1 year related experience and/or training, preferably in a residential, healthcare, or nonprofit setting.
Certificates, licenses and registrations required (Must have or obtain within 30 days): City of Chicago Food Service Sanitation Manager Certification (FSSMC).
Computer skills required: Spreadsheet Software (Excel) Word Processing Software (Word); Electronic Mail Software (Outlook); Presentation software (PowerPoint).
Ability to communicate effectively with customers, clients, staff and trainees at all levels.
Ability to manage difficult or emotional customer situations.
Knowledge of all common kitchen tools and utensils.
Strong communication and interpersonal skills.
Ability to show respect and sensitivity for cultural differences; promote a harassment-free environment.
Capability to set and achieve challenging goals; measure self against own standard of excellence.
Ability to work with various personalities including clients and vendors.
Prioritize and plan work activities; uses time efficiently; plans for additional resources.
Ability to multitask and prioritize responsibilities.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or employees of an organization.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to compute rate, ration, and percent and to draw and interpret bar graphs.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.

Responsibilities

Prepares and cooks meals according to established recipes and portion sizes.
Bakes breads and pastries.
Cuts meat, poultry, and fish as needed.
Estimates ingredients and supplies required to prepare recipes/meals.
Assists in planning menus that take advantage of seasonal and locally available foods.
Maintains daily checklists and assists in writing weekly menus.
Washes and sanitizes dishes, utensils, and kitchen equipment.
Participates in kitchen and dining area cleaning duties.
Orders supplies as directed by Kitchen Manager.
Follows food preparation, service, sanitation, and safety procedures.
Responds promptly to client requests and feedback regarding meals.
Performs other related duties as assigned by management.