The Cook II 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 the Food and Nutrition Team by preparing hot food and meal items in a safe and sanitary manner. Responsibilities: Measures, mixes, and prepares ingredients according to approved recipes. Demonstrates understanding and proper use of kitchen equipment including, but not limited to: blenders, mixers, grinders, slicers, ovens, steamers, etc. Demonstrates consistent use of knife skills (chopping, slicing, dicing, paring) Prepares and presents café, patient, and catering menu items according to recipes and standards. Prepares and presents sauces, soups, stews, casseroles, and desserts meeting established dietary guidelines. Cooks meats, fish, and fowl safely in a variety of ways such as baking, roasting, broiling and steaming. Carves meats into individual servings according to recipe and/or diet order. Monitors and records temperature of steam table and hot held items throughout service period. Tests foods being cooked to ensure doneness. Adjusts heat controls as needed. Insures foods are prepared, held or served at proper temperatures. Produces food that is flavorful and attractively presented. Only changes ingredients or seasonings when directed by chef or culinary leader. Maintains product levels and appearance of service stations. Consults with manager regarding handling of any leftovers. Observes infection control and HACCP practices at all times. Proper completion of all daily temperature logs and daily production sheets. Assists supervisor with corrections as needed. Maintains kitchen/station in a safe and organized manner. Manages work schedule efficiently completing tasks at assigned times. Monitors cooking equipment as needed. Communicates with a manager to initiate any repairs. Other duties may be assigned by managers or supervisors due to operational needs.
Required: High School diploma or equivalent; or in lieu of high school diploma/GED, must have a minimum of 1 year relevant experience in any of the following: cooking, production, or food service. Successful completion of Safe Food Handler certification within 1 year of hire. Preferred: Previous healthcare cooking experience. Completion of some culinary schooling Basic knowledge of special diets.
Northwestern Medicine is an equal opportunity employer (disability, VETS) 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. Background Check Northwestern Medicine conducts a background check that includes criminal history on newly hired team members and, at times, internal transfers. If you are offered a position with us, you will be required to complete an authorization and disclosure form that gives Northwestern Medicine permission to run the background check. Results are evaluated on a case-by-case basis, and we follow all local, state, and federal laws, including the Illinois Health Care Worker Background Check Act. Artificial Intelligence Disclosure Artificial Intelligence (AI) tools may be used in some portions of the candidate review process for this position, however, all employment decisions will be made by a person. Benefits We offer a wide range of benefits that provide employees with tools and resources to improve their physical, emotional, and financial well-being while providing protection for unexpected life events. Please visit our Benefits section to learn more. Sign-on Bonus Eligibility (if sign-on bonus offered for position): Internal employees and rehires who left Northwestern Medicine within 1 year are not eligible for the sign on bonus. Exception: New graduate internal employees seeking their first licensed clinical position at NM may be eligible depending upon the job family.