Line Cook

Line Cook

NMC is currently recruiting an experienced Line Cook to join our Restaurant and Catering team. The position is full-time (80 hours bi-weekly), generally 5:45 am - 2:15 pm including every other weekend. Northwestern Medical Center's mission is to provide exceptional health care to our community. Join our high reliability team! With "people" as one of our core values, valuing our employees is a top priority for Northwestern. We care about our employees, their families, and their overall health & well-being. We are proud to offer a generous benefits package, with recognized national carriers, designed to help our people stay healthy, balance work & life responsibilities, protect your assets & plan for a secure financial future.

Hiring Range: $17.75 - $24.88 + shift differentials

Food Service Worker III

Job Summary:

The Line Cook prepares high-quality meals for patients, visitors, and staff in accordance with established recipes, dietary guidelines, and food safety standards. This role supports the hospital's mission by ensuring timely, safe, and appealing food preparation while maintaining a clean and organized work environment. The Line Cook works collaboratively with the Restaurant and Catering teams to meet production schedules and support a positive dining experience.

Pre-requisites:

Education: High school diploma or equivalent required.

Experience: Five years institutional kitchen or cafeteria experience required. One year of NMC Food Service Worker Experience preferred.

Other Skills: Ability to follow recipes, instructions, and safe food handling practices. Strong communication and teamwork skills. The line cook must possess a great amount of motivation and experience with multitasking, high attention to detail, ability to pivot quickly with menu changes, creativity, strong understanding of food safety, and sense of urgency. The line cook must also be a reliable early riser for morning hours.

Certifications: ServSafe certification required.

Relationships:

Reports To: Manager, Restaurant and Catering

Supervises: N/A

Other Contacts: Patients, general public, hospital employees

Scope:

Machinery or Equipment Used: Carts and trays of various sizes, meat slicer, coffee makers, blender, microwave, steamers, plate warmer, dishwasher, ovens, ice machine, mops, scrub brushes, broom. Electrical, gas, steam and manual kitchen equipment used for food preparation, transporting, cleaning and serving.

Physical Demands: Visual color discrimination is required to safely use various kitchen tools and supplies. Constant use of hands. Constant standing/walking. Frequent handling of objects weighing up to 20 lbs. Frequent pushing/pulling of carts of various sizes and loads up to 30 lbs. Occasional lifting up to 50 lbs. Occasional squatting, bending, and stooping as needed to reach kitchenware, trays and supplies. Occasional reaching to retrieve cookware. Occasional short distance carrying of items up to 40 lbs. Variable schedule including early mornings, evenings, weekends, and holidays based on departmental needs.

Working Conditions: Exposed to cleaning agents, water, heat and cold. Subject to burns, cuts and injury from moving parts of equipment. May be exposed to infectious and contagious diseases. Exposed to temperature variations from hot to cold. Occasional slippery floor conditions. Sufficient noise to cause distraction.

Required Protective Equipment: Gloves, hat and/or hairnet, apron, non-slip shoes, other protective equipment as the situation dictates.

Essential Functions:

Food Preparation & Cooking

• Cooks food for patients following patient menu selections and diet restrictions. Follows guidelines for portion control. Large scale cooking for our caf.
• Provides exceptional customer service. Serves food in a courteous and professional manner.
• Keeps food preparation and storage areas stocked, clean and maintained according to hospital and food safety guidelines
• Records food temperatures daily in accordance with Restaurant and Catering's daily temperature logs and policies.
• Performs stock rotation using first in, first out procedures.
• Sets up and cleans food preparation areas before and after breakfast and lunch services.

Follows Food Safety and Sanitation Guidelines

• Follows all appropriate food safety and sanitation guidelines, including hand washing, personal hygiene, hair covering, glove use, stock rotation, temperature monitoring, and general cleanliness of the kitchen and workstation.
• Maintains work area in strict sanitary condition according to regulatory and department standards.

Teamwork & Communication

• Works collaboratively with entire Restaurant and Catering team to meet meal deadlines.
• Communicates shortages, equipment issues, and production needs in a timely manner.
• Supports a positive, respectful kitchen culture aligned with NMC's values.

Operational Support

• Assists in receiving, unpacking, and rotating inventory.
• Helps with catering functions, special events, and caf operations as assigned.
• Operates kitchen equipment safely (ovens, ranges, slicers, steamers, mixers, dishwashers, etc.).
• Performs other duties as needed to support Restaurant and Catering operations.