Req #: 4981BR
Job Title: Line Cook - AM Part-Time
Position Type: Part Time - Regular
Location Name: Mercat a la Planxa
Why Us: Mercat a la Planxa is a modern interpretation of timeless Catalan traditions. Located on Michigan Avenue, Mercat offers an authentic dining experience that combines fresh meats and produce with the energetic spirit of a Barcelona market. The interiors boast bright, rich fabrics and weathered mosaic tiles, accented by dynamic sculptural furniture and distinctive art murals. Chicago native, Chef Jose Garces, fuses age-old flavors from Spain’s Catalan region with a modern signature twist. The inspired menu offers diners the chance to experience the rich culture of Barcelona, whether they’re savoring small plates, distinctive steaks, or sampling from Mercat’s extensive cava, sangria, and wine or bar selections. Mercat a la Planxa combines the best of both the old and new worlds, bringing a Catalan aesthetic to the heart of Chicago.
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To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
Dealing with Ambiguity
Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.
Genuinely cares about people; is concerned about their work and non-work problems; is available and ready to help; is sympathetic to the plight of others not as fortunate; demonstrates real empathy with the joys and pain of others.
Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.
Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.
Requires an ability to work as a team member and an ability to communicate with kitchen staff.
Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.
Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time. Periodic climbing required. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. Continuous standing -during preparation, during service hours or during expediting, usually all day. Must have moderate hearing to hear equipment timers and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Lifting, pushing, pulling and carrying.
High school education or equivalent.
Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).
Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.
Protective Clothing: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift.
Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
Inside 95% of 8 hours. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.
We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.