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

Description

• Hours: 26 (+) Hours Per Week
• Rotating Shift: 5:30AM - 2:00PM or 6:00AM - 2:30PM or 2:00PM -10:00PM (Rotating Shift Schedule) (Works Every Other Weekend and Works Holidays)
• Location: Feinberg/Galter; FL BS
• Union Compensation: $22.20/Hourly (+$0.97/Evening Shift Differential). The role is graded as a non-exempt position meaning you are eligible for overtime.

The Line Cook reflects the mission, vision, and values of NM, adheres to the organization’s Code of Ethics and Corporate Compliance Program, and complies with all relevant policies, procedures, guidelines and all other regulatory and accreditation standards.

• Supports Department of Food & Nutrition by preparing hot and cold menu items in an a la carte fashion (i.e.: cooked to order) within a room service food production environment. Responsible for ingredient preparation and cooking of menu items based on established timing protocols, quality, diet restrictions and presentation standards.

Responsibilities:

• 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 to include but not limited to 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 to include but not limited to 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.

Qualifications

Required:

• High School Graduate.
• Two years of high-volume Diner or Restaurant Experience

Desired:

• Culinary degree and one year of high volume a la carte experience in a restaurant.
• Food Handling Certification Health Department -- City of Chicago

Equal Opportunity

Northwestern Medicine is an affirmative action/equal opportunity employer and does not discriminate in hiring or employment on the basis of age, sex, race, color, religion, national origin, gender identity, veteran status, disability, sexual orientation or any other protected status.