Supervisor Food Services

Advocate Health is the third-largest nonprofit, integrated health system in the United States, formed through the combination of Advocate Aurora Health and Atrium Health. Operating under the names Advocate Health Care in Illinois, Atrium Health in the Carolinas, Georgia, and Alabama, and Aurora Health Care in Wisconsin, Advocate Health is recognized nationally for its commitment to clinical innovation, excellent health outcomes, superior consumer experiences, and value-based care. Headquartered in Charlotte, North Carolina, Advocate Health serves nearly 6 million patients and actively participates in hundreds of clinical trials and research studies, with Wake Forest University School of Medicine as the academic core of the organization. The organization is renowned for specialties including cardiology, neurosciences, oncology, pediatrics, rehabilitation, organ transplants, burn treatments, and specialized musculoskeletal programs. Advocate Health employs 155,000 teammates across 69 hospitals and over 1,000 care locations and offers one of the nation’s largest graduate medical education programs with over 2,000 residents and fellows across more than 200 programs. Additionally, the organization is dedicated to providing equitable care for all and contributes over $6 billion annually in community benefits.

The Food and Nutrition Services department within Advocate Health is seeking a full-time cafeteria cook who plays a critical role in maintaining high standards of food quality, safety, and customer satisfaction. This position involves working 40 hours per week with AM and PM shifts, including rotating weekends and holidays, ensuring that all meals served meet the dietary requirements and quality expectations established by the organization. The pay range for this role is $24.10 to $36.15 per hour, reflective of the qualifications, experience, and skill level of the candidate.

As a cafeteria cook, the successful candidate will be responsible for preparing food using standardized recipes for various hospital diets, including special diet requirements such as ground, chopped, and puree diets. The role demands strict compliance with sanitation policies to maintain a sanitation rating of 97% or better, and adherence to workplace safety regulations in order to sustain a safe and efficient kitchen environment. The cook will manage food production schedules, monitor quality control on food stations, and ensure recipe compliance while contributing to minimizing waste and controlling costs. They will be expected to participate in ongoing training, performance improvement initiatives, and maintain accurate records such as batch cooking logs and leftover/waste documentation according to HACCP guidelines.

The position will also involve cooperation with other Food and Nutrition Services teams, supporting diversity by accommodating cultural and special menu needs, and occasionally filling in for management duties including cash drawer handling and department opening or closing. Fluency in English, proficient communication skills, the ability to operate various cooking equipment, and the flexibility to work under general supervision are required. This role offers an excellent opportunity to work in a supportive and mission-driven health system that prioritizes employee well-being, career development, and work-life balance through comprehensive benefits and competitive compensation.