Part-time (approximately 16 hours per week), making a daily difference to families – join us as a new Assistant Chef at Ronald McDonald House Charities of Chicagoland & Northwest Indiana! RMHC-CNI provides a place to stay and healthy meals to families with hospitalized children so they can get better together in a comfortable, welcoming space. Our new Assistant Chef at the Ronald McDonald House near Lurie Children’s Hospital will work with the Assoc. Dir. of Culinary to deliver the daily meal experience for up to 80 families per day, from creating menus to managing volunteer groups assisting in meal preparation.

SUMMARY

The Culinary Hearts Assistant Chef assists with managing the food and beverage operations at Ronald McDonald House near Lurie Children’s hospital, serving between  80-140 guests per meal. The Assistant Chef plays 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.

The kitchen is the heart of our home and the culinary team is the first impression for more than 14,000 volunteers and as such a warm, engaging demeanor with the willingness to provide a high touch, instructor style, team-building type experience for volunteers is a must. The Assistant Chef ensures all food ingredients are prepped, served and stored in a safe manner, following all ServSafe protocols. The Assistant Chef supports the Chef in ensuring compliance with local, state, and federal laws, regulations, safety and sanitation procedures.

ESSENTIAL JOB FUNCTIONS

• 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.
• Coordinate and oversee the operation of our kitchen areas.
• Provide direction, coordination and supervision to volunteer meal groups.
• Greet volunteers and orient them to the kitchen. Provide a high quality service experience to both families and volunteers.
• Work with the Chef to develop menus utilizing donated foods and purchased product.
• Work with the Chef to build relationships with food vendors to obtain best prices (reduced or donated).
• Work closely with Volunteer House Manager and Coordinators to ensure menu options are communicated to potential meal group volunteers.
• Oversee and participate in the safe preparation and serving of food with attention to portion size control and timely service.
• 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.
• Help to maintain cleanliness, sanitation and equipment maintenance of kitchen and dining areas.
• Direct kitchen/host 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 RMHC-CNI policies and procedures.
• Other duties as assigned.

Education and Experience – An equivalent combination of education, training and experience will be considered

• Must be able to work evenings, weekends and holidays. Actual hours are to be determined by the Chef. Approximate hours are expected be 16 hours per week.
• A minimum of 3 years of culinary experience
• Diploma or degree in the culinary field preferred
• Must have food handler and ServSafe certifications

Knowledge, Skills and Abilities which may be representative, but not all-inclusive of those commonly associated with this position.

• 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;
• Strong communication (verbal and written) and customer service skills;
• Understanding of nutrition, food costing and sourcing, meal production and planning;
• Extensive knowledge of health and safety rules and regulations pertaining to commercial food establishments including sanitation and maintenance regulations;
• Budget management, scheduling and record keeping
• Ability to develop procedures used in ordering, receiving, storing and inventorying food and supplies;
• Compassionate and caring individual, aligned to our mission and standard of care.
• Knowledge of commercial restaurant equipment; Ability to lead and supervise appropriate staff and volunteers; Team player.

Work Environment – Environmental or atmospheric conditions commonly associated with the performance of the functions of this job.

• This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, grill, slicer, coffee machine, steamer, mixer and commercial grade knives.
• The employee is frequently exposed to heat, steam, fire and noise.
• Exposed to moderate noise levels.
• Frequent interruptions, ability to multitask key.

Physical Abilities that are commonly associated with the performance of the functions of this job. The physical demands described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Basic office work, as well as the physical ability to perform all tasks as needed (ie. 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.

Position Type/Expected Work Hours

• This is a part-time position working a minimum of 16 hours per week. Some flexibility is needed to pick up different and/or extra shifts as needed.
• Regular and predictable attendance is required.