Line Cook

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 cook 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, ability 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).

Duties and Responsibilities: Essential functions include coordinating entire kitchen station, preparing patron orders in a timely manner, maintaining clean service areas, processing guest orders, assisting other staff as situations arise, washing dishes when needed, handling, storing and rotating products appropriately, stocking and maintaining sufficient levels of food products, and other duties as assigned. Marginal functions include 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.