Line Cook
Olparks, Oak Lawn, IL, United States
NOW HIRING:
Line Cook
The cook is under the supervision of the Chef. The cook has the responsibility of preparing meals according to set standards and recipes. The cooks is responsible for the stocking of inventory of all fresh and frozen food items, and keeping the kitchen and walk in coolers organized and clean. The cook is also responsible for complete clean up of the kitchen each evening.
INCENTIVES
Part time employees receive 25% off general programs with the exception of PDNA, contracted, trips and private lessons. In order to encourage a healthy lifestyle for our staff members, the Park District provides all staff with the opportunity to use our fitness facilities at the Community Pavilion and the Racquet, Fitness and Gymnastics Center free of charge.
ABOUT US
The Oak Lawn Park District, incorporated in 1944, has a long and proud history of serving the recreational needs of our 56,000 residents with a myriad of recreational programs and services. We operate under the state tax cap as a municipal corporation, meaning we are our own taxing body. Overseen by a Board of five elected officials, the District manages a combination of 34 parks and facilities which cover over 280 acres. In addition, we manage a Special Recreation Cooperative that offers recreational programs and services to individuals with disabilities in 9 municipalities.
*The Oak Lawn Park District is an equal opportunity employer. Equal access to programs, services and employment is available to all persons. Those applicants requiring accommodations to the application and/or interview process should contact a representative of the Personnel Department.
QUALIFICATIONS:
Communication Skills
Be able to lift at least 45 pounds
High School Diploma or equivalent
Basic math skills
Ability to work in a standing position for long periods of time (up to 5 hours)
IMMEDIATE SUPERVISOR:
Chef
DUTIES AND RESPONSIBILITIES
ESSENTIAL FUNCTIONS:
Responsible for coordinating entire kitchen station and communicating with front-and back-of the house employees to provide a dining experience that meets our patron expectations
Prepare patron orders in a timely manner
Ability to answer questions pertaining to food
Maintain clean service areas
Process guest orders to ensure that all items are prepared properly and in a timely manner
Assist other servers, bartenders, cooks and busboys as situations arise
Wash dishes when needed
Handles, stores and rotates products appropriately
Stocks and maintains sufficient levels of food products to ensure a smooth service period
Other duties as assigned
MARGINAL FUNCTIONS:
Any additional responsibilities as assigned.
PHYSICAL CONSIDERATIONS
To work 10-35 hours per week
To work longer shifts when designated, if the need arises
To work in an environment where construction and changing temperatures may occur
To be adaptable to working in a temporary space as conditions arise to do so
PSYCHOLOGICAL CONSIDERATIONS
To work alone on any shift as the occasion arises
To work a varied schedule as required
To have the ability to work with staff and patrons in a relaxed and friendly manner
Ability to use good judgment in the absence of supervision
ENVIRONMENTAL CONSIDERATIONS
Worker performs activities indoors. Indoor environmental conditions will include lighting and temperature. Worker may be exposed to CRT rays while working at computer. Worker may be involved in repetitive work (i.e. computer keyboarding, writing). Worker must be able to work indoors and outdoors on occasion in weather conditions (heat, cold, wind, and rain).
COGNITIVE CONSIDERATIONS
Employee must have the ability to follow and give directions.
Ability to effectively communicate verbally and in writing.
Employee must possess time management and organization skills to effectively perform his/her job.
Employee must have ability to make judgments with respect to confidentiality of information and problem solving.
Employee must use good safety awareness and judgment in all aspects of this position.
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Line Cook
The cook is under the supervision of the Chef. The cook has the responsibility of preparing meals according to set standards and recipes. The cooks is responsible for the stocking of inventory of all fresh and frozen food items, and keeping the kitchen and walk in coolers organized and clean. The cook is also responsible for complete clean up of the kitchen each evening.
INCENTIVES
Part time employees receive 25% off general programs with the exception of PDNA, contracted, trips and private lessons. In order to encourage a healthy lifestyle for our staff members, the Park District provides all staff with the opportunity to use our fitness facilities at the Community Pavilion and the Racquet, Fitness and Gymnastics Center free of charge.
ABOUT US
The Oak Lawn Park District, incorporated in 1944, has a long and proud history of serving the recreational needs of our 56,000 residents with a myriad of recreational programs and services. We operate under the state tax cap as a municipal corporation, meaning we are our own taxing body. Overseen by a Board of five elected officials, the District manages a combination of 34 parks and facilities which cover over 280 acres. In addition, we manage a Special Recreation Cooperative that offers recreational programs and services to individuals with disabilities in 9 municipalities.
*The Oak Lawn Park District is an equal opportunity employer. Equal access to programs, services and employment is available to all persons. Those applicants requiring accommodations to the application and/or interview process should contact a representative of the Personnel Department.
QUALIFICATIONS:
Communication Skills
Be able to lift at least 45 pounds
High School Diploma or equivalent
Basic math skills
Ability to work in a standing position for long periods of time (up to 5 hours)
IMMEDIATE SUPERVISOR:
Chef
DUTIES AND RESPONSIBILITIES
ESSENTIAL FUNCTIONS:
Responsible for coordinating entire kitchen station and communicating with front-and back-of the house employees to provide a dining experience that meets our patron expectations
Prepare patron orders in a timely manner
Ability to answer questions pertaining to food
Maintain clean service areas
Process guest orders to ensure that all items are prepared properly and in a timely manner
Assist other servers, bartenders, cooks and busboys as situations arise
Wash dishes when needed
Handles, stores and rotates products appropriately
Stocks and maintains sufficient levels of food products to ensure a smooth service period
Other duties as assigned
MARGINAL FUNCTIONS:
Any additional responsibilities as assigned.
PHYSICAL CONSIDERATIONS
To work 10-35 hours per week
To work longer shifts when designated, if the need arises
To work in an environment where construction and changing temperatures may occur
To be adaptable to working in a temporary space as conditions arise to do so
PSYCHOLOGICAL CONSIDERATIONS
To work alone on any shift as the occasion arises
To work a varied schedule as required
To have the ability to work with staff and patrons in a relaxed and friendly manner
Ability to use good judgment in the absence of supervision
ENVIRONMENTAL CONSIDERATIONS
Worker performs activities indoors. Indoor environmental conditions will include lighting and temperature. Worker may be exposed to CRT rays while working at computer. Worker may be involved in repetitive work (i.e. computer keyboarding, writing). Worker must be able to work indoors and outdoors on occasion in weather conditions (heat, cold, wind, and rain).
COGNITIVE CONSIDERATIONS
Employee must have the ability to follow and give directions.
Ability to effectively communicate verbally and in writing.
Employee must possess time management and organization skills to effectively perform his/her job.
Employee must have ability to make judgments with respect to confidentiality of information and problem solving.
Employee must use good safety awareness and judgment in all aspects of this position.
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