Line Cook - Food Service Cook, Part-time, Rotating

Chicago, IL, USA|Onsite

Job Overview

Employment Type

Hourly

Part-time

Compensation

Type:

Hourly

Rate:

Exact $23.00

Work Schedule

Rotating Shifts

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

401(k) matching

Tuition Reimbursement

Loan forgiveness

Lifecycle benefits

Job Description

Northwestern Medicine stands at the forefront of healthcare excellence, dedicated to delivering exceptional medical care with a patient-first approach. As a comprehensive healthcare system, Northwestern Medicine encompasses a network of hospitals, physician groups, and outpatient centers committed to innovation, education, and compassionate service. Recognized for its leadership in healthcare, the organization prioritizes cultivating a positive workplace where every patient interaction contributes meaningfully to improved health outcomes and patient satisfaction. Through a culture rooted in respect, diversity, and inclusion, Northwestern Medicine fosters an environment where employees are empowered to grow professionally while making a real difference in their communities.

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Job Requirements

High school diploma or equivalent
two years of high-volume diner or restaurant experience
ability to work rotating shifts including every other weekend and holidays
ability to prepare multiple individual food orders simultaneously
knowledge of food safety and sanitation standards
physical ability to stand for extended periods and lift heavy objects
good communication and teamwork skills

Job Qualifications

Two years of high-volume diner or restaurant experience
culinary degree and one year of high volume a la carte experience in a restaurant
food handling certification health department - city of chicago
high school graduate

Job Duties

Prepares room service menu items in accordance with established approved recipes and plate presentation standards
shows proficiency in all a la carte cooking methods including but not limited to sauté, grilling, broiling, frying and individual plating assembly
utilizes understands the proper use of all types of quantity food production equipment including tilt fryer, turbo chef ovens, floor mixer, pressure steamer, combi oven, convection oven, burner range, proof box, blast chiller, grill and flat top griddle
prepares hot and cold food to order according to department standards of quality ensuring food is properly prepared, presented and appropriately garnished in a high volume preparation environment
maintains proper portion control for each order prepared in accordance with standardized recipes
adheres to diet and allergy restrictions for patient food orders while preparing meals
ensures the quality of all ingredients according to department guidelines
maintains foods at proper temperature
performs assigned tasks efficiently during meal service to maintain accurate and expeditious service
must be proficient in preparing multiple individual food orders at once using a full range of cooking equipment concurrently
follows established food-handling practices to maintain food safety standards and comply with infection control procedures
documents quantity and disposition of leftovers and over production
must label and date product utilized
operates equipment properly, safely and efficiently according to established procedures
reports all damaged and unsafe equipment to management
completes all assigned cleaning by end of each work shift including detailed oven cleaning, fryer grease removal, floors, walls, ranges, grill, counters, broiler, griddle and kettles
cleans assigned areas and equipment according to standards and utilization of proper cleaning chemicals
maintains work area in clean and orderly manner
completes routine projects or detail cleaning duties as assigned
attends department inservices, department meetings and production meetings
follows established break schedule unless otherwise directed by manager
maintains supplies and equipment to ensure efficiency including portioning, dating and storage of food
maintains established levels of supplies for work area
notifies management of workload status and availability for additional assignments or need of additional assistance
assists in the orientation of new employees in the department by demonstrating basic duties of job
responds to management requests in a positive and timely manner
follows Best Patient Experience Philosophy with emphasis on food quality, accuracy, service, safe food temperature handling and plate presentation
meets established timeliness and throughput benchmarks for preparation of food while maintaining quality, temperature and presentation standards
this position is responsible for preparing and maintaining food quality in hot and cold production by following standardized recipes and procedures to meet approved budget goals
performs other duties as assigned

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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