Line Cook - Part-Time

2w2 weeks ago

Northwestern Memorial Healthcare

Chicago, US · Part-time · $41,000 – $52,000

About this role

At Northwestern Medicine, the Line Cook supports the Department of Food & Nutrition by preparing hot and cold menu items in an a la carte fashion within a room service food production environment. Responsible for ingredient preparation and cooking based on established timing protocols, quality, diet restrictions, and presentation standards. Adheres to the organization’s Code of Ethics and complies with all relevant policies and regulatory standards.

Prepares room service menu items in accordance with established recipes and plate presentation standards. Shows proficiency in a la carte cooking methods including sauté, grilling, broiling, frying, and individual plating assembly. Utilizes equipment such as tilt fryer, turbo chef ovens, combi oven, convection oven, burner range, grill, and flat top griddle.

Maintains proper portion control, adheres to diet and allergy restrictions for patient orders, and ensures quality of ingredients in a high-volume environment. Prepares multiple individual food orders concurrently while maintaining foods at proper temperatures. Follows food-handling practices to comply with food safety standards and infection control procedures.

Documents quantity and disposition of leftovers, labels and dates products utilized. Operates equipment safely and completes assigned cleaning tasks by end of each shift, including ovens, fryers, floors, and griddles. Joins a patient-first healthcare leader focused on better health care.

Benefits eligible role with tuition reimbursement, loan forgiveness, 401(k) matching, and lifecycle benefits. New employees start benefits the first of the month following hire. Part of a team cultivating positive workplace through every patient interaction.

Requirements

Proficiency in all a la carte cooking methods including sauté, grilling, broiling, frying and plating assembly
Knowledge of quantity food production equipment including tilt fryer, turbo chef ovens, floor mixer, pressure steamer, combi oven, convection oven and grill
Ability to prepare multiple individual food orders at once using full range of cooking equipment concurrently
Understanding of diet restrictions and allergy protocols for patient meals
Skill in maintaining proper portion control, ingredient quality and food temperatures
Familiarity with food safety standards, infection control procedures and proper labeling of products

Responsibilities

Prepare room service menu items in accordance with established/approved recipes and plate presentation standards
Demonstrate proficiency in a la carte cooking methods including sauté, grilling, broiling, frying and individual plating assembly
Utilize food production equipment including tilt fryer, turbo chef ovens, combi oven, convection oven, burner range, grill and flat top griddle
Prepare hot and cold food to order according to department standards ensuring proper preparation, presentation and garnishes
Maintain proper portion control for each order prepared in accordance with standardized recipes
Adhere to diet and allergy restrictions for patient food orders while preparing meals
Follow established food-handling practices to maintain food safety standards and comply with infection control procedures
Complete all assigned cleaning by end of each work shift including ovens, fryer grease removal, floors, walls, ranges, grill and griddle