Lead/ Prep Cook Full time Rotating

Northwestern Memorial Healthcare•Geneva, IL

5d•$20 - $27

About The Position

The Cook II supports the Food and Nutrition Team by preparing hot food and meal items safely and sanitarily. The position reflects Northwestern Medicine’s mission, vision, and values and requires adherence to its Code of Ethics, Corporate Compliance Program, applicable policies and procedures, and regulatory and accreditation standards. This is a full-time role with a rotating schedule between first and second shifts, including work every other weekend.

Requirements

High school diploma or equivalent; alternatively, at least one year of relevant experience in cooking, production, or food service.
Successfully complete Safe Food Handler certification within one year of hire.

Nice To Haves

Previous healthcare cooking experience.
Completion of some culinary schooling.
Basic knowledge of special diets.

Responsibilities

Measure, mix, and prepare ingredients according to approved recipes.
Use kitchen equipment properly, including blenders, mixers, grinders, slicers, ovens, and steamers.
Consistently apply knife skills such as chopping, slicing, dicing, and paring.
Prepare and present café, patient, and catering menu items according to recipes and standards.
Prepare and present sauces, soups, stews, casseroles, and desserts in accordance with established dietary guidelines.
Cook meats, fish, and poultry safely using methods such as baking, roasting, broiling, and steaming; carve meats into individual servings according to recipes or diet orders.
Monitor and record steam-table and hot-held food temperatures throughout service.
Test foods for doneness, adjust heat controls as needed, and ensure food is prepared, held, and served at proper temperatures.
Produce flavorful and attractively presented food.
Change ingredients or seasonings only when directed by a chef or culinary leader.
Maintain product levels and the appearance of service stations.
Consult with a manager about handling leftovers.
Follow infection-control and HACCP practices at all times.
Complete daily temperature logs and production sheets and assist the supervisor with corrections as needed.
Maintain the kitchen and station in a safe, organized manner.
Manage work time efficiently and complete tasks at assigned times.
Monitor cooking equipment as needed and communicate repair needs to a manager.
Perform other duties assigned by managers or supervisors to meet operational needs.