Line Cook Chef Food Service Cook Part time Rotating

Northwestern Memorial Healthcare•Chicago, IL

18d

About The Position

The Line Cook supports Northwestern Medicine’s Department of Food & Nutrition in a room service food production environment. The role prepares hot and cold menu items to order, following approved recipes, timing protocols, quality standards, diet restrictions, and presentation requirements. The position is responsible for maintaining food quality and service standards while meeting approved budget goals. This position is listed as part time and has a rotating schedule of 5:30 a.m.–2:00 p.m., 6:00 a.m.–2:30 p.m., or 2:00 p.m.–10:00 p.m. It works every other weekend and holidays. The posting lists a union hourly rate of $24.70, with a $0.97 evening shift differential, and notes that the non-exempt role is eligible for overtime. The role is benefits eligible.

Requirements

Two years of high-volume diner or restaurant experience.

Nice To Haves

Culinary degree.
One year of high-volume a la carte experience in a restaurant.
Food handling certification from the City of Chicago Health Department.
High school graduate.

Responsibilities

Prepare room service menu items using approved recipes and plate presentation standards.
Use a range of a la carte cooking methods, including sautéing, grilling, broiling, frying, and individual plating assembly.
Prepare hot and cold food to order in a high-volume environment, ensuring quality, appropriate garnishing, and adherence to department standards.
Maintain portion control according to standardized recipes.
Follow diet and allergy restrictions for patient food orders.
Ensure ingredient quality and maintain food at proper temperatures.
Complete assigned tasks efficiently during meal service and prepare multiple individual orders concurrently.
Follow food-handling practices, food safety standards, and infection control procedures.
Document the quantity and disposition of leftovers and overproduction; label and date products.
Operate equipment safely and properly, and report damaged or unsafe equipment to management.
Complete assigned cleaning, including equipment and work-area cleaning, using appropriate cleaning chemicals.
Maintain a clean, orderly work area and complete routine projects or detail cleaning as assigned.
Attend department in-services, department meetings, and production meetings.
Follow the established break schedule unless otherwise directed by a manager.
Maintain supplies and equipment, including portioning, dating, and storing food, and keep required supply levels for the work area.
Notify management about workload status, availability for assignments, or the need for assistance.
Assist with orienting new employees by demonstrating basic job duties.
Respond to management requests in a positive and timely manner.
Meet food quality, accuracy, service, safe-temperature handling, and plate-presentation expectations under the Best Patient Experience Philosophy.
Meet established food-preparation timeliness and throughput benchmarks while maintaining quality, temperature, and presentation standards.
Perform other duties as assigned.