Cook - Food & Nutrition, Full-time, Days
About The Position
The Cook II supports the Food and Nutrition Team by preparing food and meal items in a safe and sanitary manner. The role adheres to Northwestern Medicine’s mission, vision, values, Code of Ethics, Corporate Compliance Program, relevant policies and procedures, and regulatory and accreditation standards. The position is full-time, day shift, at 40 hours per week (1.0 FTE). The stated pay range is $19.57 to $27.40 per hour. The Cook II prepares café, patient, and catering menu items according to recipes, established standards, and dietary guidelines. The role uses kitchen equipment and knife skills, monitors food and equipment temperatures, follows infection control and HACCP practices, completes required logs and production sheets, and maintains a safe, organized kitchen or station. Other duties may be assigned based on operational needs.
Requirements
- High school diploma or equivalent; alternatively, at least one year of relevant experience in cooking, production, or food service in lieu of a high school diploma or GED.
- 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.
- Demonstrate understanding and proper use of kitchen equipment, including blenders, mixers, grinders, slicers, ovens, and steamers.
- Use knife skills consistently, including 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 that meet established dietary guidelines.
- Cook meats, fish, and fowl safely using methods such as baking, roasting, broiling, and steaming; carve meats into individual servings according to the recipe or diet order.
- Monitor and record steam table and hot-held item temperatures throughout the service period.
- Test food for doneness, adjust heat controls as needed, and ensure food is prepared, held, or 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 or station in a safe and organized manner.
- Manage the work schedule efficiently and complete tasks at assigned times.
- Monitor cooking equipment as needed and communicate with a manager to initiate repairs.
- Perform other duties assigned by managers or supervisors due to operational needs.
Benefits
- The company describes a wide range of benefits supporting physical, emotional, and financial well-being and protection from unexpected life events; eligibility depends on employment classification.
- Tuition reimbursement.
- Loan forgiveness.
- 401(k) matching.
- Lifecycle benefits.
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What This Job Offers
Job Type
Full-time
Education Level
High school or GED
