Room Service Line Cook

University of Wisconsin Hospitals and Clinics Authority•Madison, WI

About The Position

The Room Service Line Cook is responsible for hot and cold food production in a high-volume kitchen. The role involves preparing meals from scratch and producing food with a high level of complexity, variety, and quality for general and modified diets. This is a fast-paced, team-oriented environment that requires quick problem-solving and decision-making. The position is 100% FTE, 40 hours per week, scheduled 10 a.m.–8:30 p.m. four days per week, with every other weekend required. Hours may vary based on departmental operational needs.

Requirements

One year of experience in a high-volume food production setting.
ServSafe certification required within six months of hire.
No minimum education required; a high school diploma or equivalent is preferred.

Nice To Haves

Associate's degree in Culinary, Hospitality, or Nutrition.
Two years of experience in a high-volume food production setting.

Responsibilities

Prepare large volumes of food with a high level of complexity, variety, and quality.
Prepare entrees, sandwiches, soups, starches, vegetables, sauces, and desserts for general diets and modified diets.
Assess the quality and condition of ingredients used in food production.
Prepare food production reports and documentation.

Benefits

Paid time off, including 15 days of vacation for full-time employees.
Free bus pass for transportation to and from work.
Continuing education for professional and personal growth.
Health and dental insurance.
Retirement plans.
Two weeks of paid parental leave and adoption assistance.
Options for a variety of schedules and shifts to support flexibility and work-life balance.
Access to UW Health’s Wellness Options at Work for employee and family well-being.
Tuition benefits for coursework associated with career advancement.
Evening or night shift differential may be included as an additional compensation component.