Line Cook Chef Food Service Cook, Part-time, Rotating

About the role

The role is graded as a non-exempt position meaning you are eligible for overtime.

Responsibilities

• Prepares room service menu items in accordance with established/approved recipes and plate presentation standards.
• Show proficiency in all a la carte cooking methods including but not limited to sauté, grilling, broiling, frying and individual plating assembly.
• 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.
• 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.
• Maintains proper portion control for each order prepared in accordance with standardized recipes.
• Adheres to diet and allergy restrictions for patient food orders while preparing meals.
• Maintains foods at proper temperature.
• Performs assigned tasks efficiently during meal service to maintain accurate and expeditious service.
• Follows established food-handling practices to maintain food safety standards and comply with infection control procedures.
• Documents quantity and disposition of leftovers and over production.
• Operates equipment properly, safely and efficiently according to established procedures.
• Reports all damaged and unsafe equipment to management.
• Cleans assigned areas and equipment according to standards and utilization of proper cleaning chemicals.
• Maintains work area in clean and orderly manner.
• Completes routine projects or detail cleaning duties as assigned.
• Attends department inservices, department meetings and production meetings.
• Follows established break schedule unless otherwise directed by manager.
• Maintains supplies and equipment to ensure efficiency, including portioning, dating, and storage of food.
• Notifies management of workload status and availability for additional assignments or need of additional assistance.
• Assists in the orientation of new employees in the department by demonstrating basic duties of job.
• Responds to management requests in a positive and timely manner.
• Meets established timeliness and throughput benchmarks for preparation of food while maintaining quality, temperature and presentation standards.

Qualifications

• Two years of high-volume Diner or Restaurant Experience
• Desired Culinary degree and one year of high volume a la carte experience in a restaurant.
• Food Handling Certification Health Department -- City of Chicago
• High School Graduate.

Benefits

We offer a wide range of benefits that provide employees with tools and resources to improve their physical, emotional, and financial well-being while providing protection for unexpected life events. Please visit our Benefits section located at jobs.nm.org/benefits to learn more.

Pay

Placement within the salary range is dependent on several factors such as relevant work experience and internal equity. For positions represented by a labor union, placement within the salary range is guided by the rules outlined in the collective bargaining agreement. Union Hourly Compensation (non-negotiable): $24.70 (+ $0.97/shift differential).

Schedule

Hours: 32 (+) Hours Per Week
Rotating 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