Cook ACMC

Advocate Health

4d • $21 - $31

About The Position

The Cook prepares quality food for assigned service areas, including patient meals for regular and modified diets, cafeteria meals, and catered events. The role includes preparing, cooking, portioning, and replenishing food according to recipes, Diet Office tally records, and orders, while meeting production deadlines and maintaining the quality and presentation of meals. The Cook checks food for flavor, texture, and temperature; labels, dates, documents, and stores food appropriately; and uses judgment to address items that do not meet department standards.

The position maintains a safe and sanitary work environment by following food safety, sanitation, and equipment-safety practices; cleaning and sanitizing work areas and equipment; and documenting food temperatures. The Cook also supports cost containment through standardized recipes, portion control, appropriate use of leftovers, and completion of food waste logs. Attendance at meetings, training, and annual competency assessments is required. Other related duties may be assigned.

This is a part-time position with 20 hours per week. Available schedules range from 5:00 a.m. to 1:30 p.m. through 11:00 a.m. to 7:30 p.m. The role requires flexibility to work different hours and days, including evenings, holidays, and weekends. The work involves kitchen heat and high temperatures, freezer cold, bending, lifting, and operating basic food preparation equipment.

Requirements

• At least two years of hotel, restaurant, or hospital cooking experience, with knowledge of all aspects of food preparation.
• Ability to interpret and follow recipes.
• Positive attitude, dependability, good organizational skills, and ability to work independently.
• Ability to speak and read English.
• Ability to take the Food Service Sanitation exam and complete it within three months of hire.
• Ability to work flexible hours and days, including evenings, holidays, and weekends.
• Ability to work as a team member and complete multiple simultaneous projects within time constraints.
• Excellent attendance, punctuality, and interpersonal skills.
• Competence in quantity food production and ability to respond quickly to peak service demands.
• Ability to bend and lift; lift and carry 10–30 pounds, and lift up to 35 pounds without assistance. For lifts over 35 pounds, lifting equipment or assistance from another associate is expected when available.
• Ability to operate basic kitchen cooking and food preparation equipment and tolerate exposure to heat, high temperatures, and cold temperatures while retrieving items from a freezer.
• Ability to work under stressful and difficult situations.

Nice To Haves

• High school education or equivalent is preferred.

Responsibilities

• Prepare and portion food for patients, the cafeteria, and catered events according to Diet Office tally records, recipes, and orders.
• Cook and replenish hot food items for patient trayline, cafeteria, and catering in a timely manner.
• Meet food production deadlines and prepare menu items according to standardized recipes and department standards.
• Ensure food is attractively presented, properly labeled, dated, stored, and documented, including quantities prepared and leftovers.
• Taste and observe food for flavor, texture, and appropriate temperature, and determine how to address items that do not meet department standards.
• Promote patient safety by reporting issues through established channels and participating in safety initiatives as requested.
• Date, label, and rotate food; clean and sanitize work tables, refrigerators, and equipment in accordance with applicable regulations.
• Document food temperatures before and during each meal service and report equipment needing repair to a coordinator or manager.
• Follow equipment safety procedures and wear appropriate head coverings and gloves when directly handling ready-to-serve food.
• Support cost containment by using standardized recipes, controlling portions, distributing food to appropriate serving units, and storing and using leftovers promptly.
• Complete the Food Waste Log according to department standards.
• Attend meetings, in-services, and training; complete annual competency assessments and mandatory annual in-services.

Benefits

• Paid Time Off programs.
• Medical, dental, vision, life, and short- and long-term disability benefits.
• Flexible Spending Accounts for eligible health care and dependent care expenses.
• Adoption assistance and paid parental leave.
• Defined contribution retirement plans with employer match and other financial wellness programs.
• Educational Assistance Program.
• Competitive compensation, premium pay where applicable, incentive pay for select positions, and opportunity for annual performance-based increases.

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level
• Education Level: No Education Listed