Line Cook Chef Food Service Cook Part time Rotating

Northwestern Memorial Healthcare • Chicago, IL

18d • Onsite

About The Position

The Line Cook supports Northwestern Medicine’s Department of Food & Nutrition by preparing hot and cold menu items to order in a room-service food production environment. The role is responsible for ingredient preparation and cooking in accordance with established timing protocols, quality standards, patient diet restrictions, standardized recipes, and presentation requirements. The cook prepares and maintains food quality while meeting approved budget goals and service benchmarks.

This position works 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., for 32 or more hours per week. It works every other weekend and holidays. The position is based at Feinberg/Galter, FL BS, and is non-exempt and eligible for overtime. Compensation is $24.70 per hour, plus a $0.97 evening-shift differential. New employees are eligible for benefits beginning on the first of the month following their start date.

Requirements

• Two years of high-volume diner or restaurant experience.
• Food Handling Certification.
• High school graduate.
• Ability to follow standardized recipes and procedures, patient diet and allergy restrictions, food-safety standards, and infection-control procedures.
• Ability to prepare multiple individual orders concurrently using a range of cooking equipment.

Nice To Haves

• Culinary degree.
• One year of high-volume à la carte experience in a restaurant.
• Health Department certification — City of Chicago.

Responsibilities

• Prepare room-service menu items according to approved recipes and plate-presentation standards.
• Use a range of à la carte cooking methods, including sautéing, grilling, broiling, and frying, as well as individual plating and assembly.
• Prepare hot and cold food to order in a high-volume environment, ensuring quality, proper presentation, and appropriate garnishing.
• Maintain proper portion control in accordance with standardized recipes.
• Follow patient diet and allergy restrictions when preparing food orders.
• Check ingredient quality and maintain food at proper temperatures.
• Complete meal-service tasks efficiently and meet established timeliness and throughput benchmarks.
• Prepare multiple individual food orders concurrently using the full range of cooking equipment.
• 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 by the end of each shift, including cleaning equipment, floors, walls, and food-preparation surfaces; use appropriate cleaning chemicals and maintain an orderly work area.
• Complete routine projects and detail-cleaning duties as assigned.
• Attend department in-services, department meetings, and production meetings.
• Follow the established break schedule unless directed otherwise by a manager.
• Maintain supplies and equipment, including portioning, dating, and storing food, and keep established supply levels for the work area.
• Inform management about workload status, availability for additional assignments, or a need for assistance.
• Assist with orienting new department employees by demonstrating basic job duties.
• Respond to management requests in a positive and timely manner.
• Follow the Best Patient Experience Philosophy, emphasizing food quality, order accuracy, service, safe food temperatures, and plate presentation.
• Perform other duties as assigned.

Benefits

• Competitive benefits, including tuition reimbursement, loan forgiveness, and 401(k) matching.
• Benefits eligibility begins on the first of the month following the starting date for new employees.

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level
• Education Level: High school or GED