Prep Cook

Advocate Health

19d•$19 - $30

About The Position

The Prep Cook prepares food for patients and customers in the Food and Nutrition department at Advocate Christ Medical Center. The role uses standardized recipes and ingredient controls, follows proper preparation procedures, checks food quality before service, and prepares cold foods daily. It also supports excellent customer service, safe food handling, cost controls, efficient work practices, and department training and development. The position requires standing throughout the workday, operating kitchen equipment, and working in a fast-paced environment.

Requirements

High school diploma or equivalent.
Ability to read, write, speak, and understand English.
Ability to communicate effectively.
ServSafe Certification.
Ability to operate kitchen equipment and meet time constraints in a fast-paced environment.
Ability to lift up to 35 pounds without assistance; for lifts over 35 pounds, use lifting equipment or lift with another associate when available.
Ability to stand throughout the workday and perform bending, lifting, and reaching to high and low areas.
Ability to work in varying temperatures, including coolers and freezers, and on wet or slippery floors, with contact with cleaning chemicals.

Nice To Haves

One year of healthcare or trayline experience is preferred.

Responsibilities

Prepare food using standardized recipes and ingredient controls, following proper preparation procedures.
Check food texture, color, aroma, and taste before service; prepare cold foods daily.
Provide consistent, courteous customer service and maintain a professional image and positive attitude.
Follow safe food handling procedures, including preventing cross-contamination, labeling and dating food, cooking properly, rotating stock using FIFO, and using products within established timeframes.
Manage time effectively, follow lunch and break schedules, complete assigned tasks within allotted time, and follow attendance and clock-in/clock-out policies.
Control costs by producing requested amounts, holding food properly, and using carry-over products appropriately.
Record food production amounts and maintain production logs accurately.
Attend mandatory in-services, education programs, equipment training, and department meetings; complete required CBTs and training by their due dates.
Assist with cross-training other associates.