Assistant Chef

We exist so families can get better together. Each night, we keep 181 families close to the care and resources they need through six area Ronald McDonald Houses® and four Ronald McDonald Family Rooms®. Enabling families to stay close to their hospitalized child supports the health and well-being of the child and saves families more than $10 million in hotel and food costs each year. We also operate the Ronald McDonald Care Mobile® program, providing medical care to children in underserved areas. RMHC-CNI is an independent not-for-profit 501(c)(3) organization.

The Culinary Hearts Assistant Chef assists with managing the food and beverage operations at Ronald McDonald House near Lurie Children’s hospital, serving between 80-120 guests per meal. They play 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. This is a relationship-focused role – the culinary team works directly with volunteers, donors, and families, requiring the ability to interact in a thoughtful, energized, and forward-thinking manner.

The Assistant Chef ensures all food ingredients are prepped, served, and stored in a safe manner, following all ServSafe protocols. They support the Chef in ensuring compliance with local, state, and federal laws, regulations, safety and sanitation procedures.

Expected Hours 

• This is a part-time position. Some flexibility is needed to pick up different and/or extra shifts as needed.
• Regular and predictable attendance is required.

Job Duties

• 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.
• Oversee and participate in the safe preparation and serving of food with attention to portion size control and timely service.
• Coordinate and oversee the operation of our kitchen, dining room and storage areas including maintaining equipment, ensuring cleanliness, and inventory while on shift.
• Assist in providing direction, coordination and supervision to volunteer meal groups and meal helpers in collaboration with the Volunteer Manager.
• Greet volunteers and orient them to the kitchen. Provide a high-quality service experience to both families and volunteers.
• Follow established recipes and food serving guidelines set by the Chef.
• Serve as primary back-up to Chef.
• Work closely with RMH staff to ensure menu options are communicated to potential meal group volunteers and families.
• 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.
• Direct kitchen 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 all RMHC-CNI policies and procedures.
• Other duties as assigned.

Education and Experience 

• A minimum of 1 year of culinary experience.
• Degree in the culinary field or equivalent experience.
• Must have food handler and ServSafe certifications or obtain within 30 days of employment.