Line Cook Jobs

Benefits

• $6,000 Student Loan Repayment ($3,000 part-time)
• Paid time off and Holiday pay
• $1,000 Professional Development per year ($500 part-time)
• $10,000 Tuition Reimbursement per year ($5,700 part-time)
• Annual Employee Merit Increase and Incentive Bonus
• $250 Wellbeing Fund per year($125 for part-time)

Description

• Union Hourly Wage Compensation: $21.20 (non-negitoable)
• Hours: 26 (+) Hours Per Week
• Location: Feinberg/Galter; FL BS
• Shift: 5:30AM - 2:00PM or 6:00AM - 2:30PM or 2:00PM -10:00PM (Rotating Shift Schedule) (Works Every Other Weekend and Works Holidays)

The Line Cook reflects the mission, vision, and values of NM, adheres to the organization's Code of Ethics and Corporate Compliance Program, and complies with all relevant policies, procedures, guidelines, and all other regulatory and accreditation standards.

Responsibilities:

• Cleans assigned areas and equipment according to standards and utilization of proper cleaning chemicals.
• Must be proficient in preparing multiple individual food orders at once using a full range of cooking equipment concurrently.
• Assists in the orientation of new employees in the department by demonstrating basic duties of job.
• Follows established break schedule unless otherwise directed by manager.
• Notifies management of workload status and availability for additional assignments or need of additional assistance.
• Completes all assigned cleaning by end of each work shift to include but not limited to detailed oven cleaning, fryer grease removal, floors, walls, ranges, grill, counters, broiler, griddle and kettles.
• Demonstrates a customer service mindset and attitude.
• Performs assigned tasks efficiently during meal service to maintain accurate and expeditious service.
• This job requires lifting and moving objects in excess of 50 lbs.
• Follows established food-handling practices to maintain food safety standards and comply with infection control procedures.
• Demonstrates a cooperative work relationship with fellow employees.
• Good time management skills.
• Responds to management requests in a positive and timely manner.
• Maintains foods at proper temperature.
• Reports all damaged and unsafe equipment to management.
• Must be able to perform motor skills such as reaching out, reaching up, bending, twisting, turning, grasping and finger and wrist manipulation, lifting and walking.
• Able to withstand sudden changes in temperatures; heat from equipment and cold from refrigeration and freezer.
• Prepares hot and cold food to order according to department standards of quality ensuring food is properly prepared, presented and appropriately garnished in a high volume preparation environment.
• Ability to operate all food preparation equipment, including proper cleaning procedures.
• Stand and walk 100% of shift.
• Clear understanding of abbreviations, acronyms and diet terminology as it relates to room service food preparation.
• Documents quantity and disposition of leftovers and over production.
• Ability to push/pull object using moderate effort frequently, maximum effort occasionally.
• Ensures the quality of all ingredients according to department guidelines.
• Completes routine projects or detail cleaning duties as assigned.
• Maintains equipment and area in neat, clean, organized manner.
• Perform other duties as assigned.
• Maintains supplies and equipment to ensure efficiency, including portioning, dating, and storage of food.
• Adheres to diet and allergy restrictions for patient food orders while preparing meals.
• Ability to give and receive verbal communications on a frequent basis.
• Operates equipment properly, safely and efficiently according to established procedures.
• Responsible for ingredient preparation and cooking of menu items based on established timing protocols, quality, diet restrictions and presentation standards.
• Able to record pertinent data as it relates to job responsibility.
• Ability to read and comprehend meal order tickets in an expeditious manner.
• Maintains work area in clean and orderly manner.
• Utilizes/understands the proper use of all types of quantity food production equipment to include but not limited to tilt fryer, turbo chef ovens, floor mixer, pressure steamer, combi oven, convection oven, burner range, proof box, blast chiller, grill and flat top griddle.
• Shows proficiency in all a la carte cooking methods including but not limited to saute, grilling, broiling, frying and individual plating assembly.
• Prepares room service menu items in accordance with established/approved recipes and plate presentation standards.
• Supports Department of Food & Nutrition by preparing hot and cold menu items in an a la carte fashion (i.e. cooked to order) within a room service food production environment.
• Must label and date product utilized.
• Attends department inservices, department meetings and production meetings.
• Maintains established levels of supplies for work area.
• Maintains proper portion control for each order prepared in accordance with standardized recipes.

AA/EOE.

Qualifications

Required:

• High School Graduate.

Desired:

• Culinary degree and one year of high volume a la carte experience in a restaurant.
• - City of Chicago

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