Line Cook Food Service Cook Chef Part Time Rotating

Northwestern Medicine; Chicago (IL); On-site; USD 26,367 - 37,553; Part time

Benefits offered by this job

Tuition reimbursement

Loan forgiveness

401(k) matching

Lifecycle benefits

Job summary

A healthcare provider in Chicago is seeking a Part-Time Line Cook who will play an integral role in food preparation within a high-volume kitchen. Candidates should have a high school diploma and two years of experience in a diner or restaurant setting. Responsibilities include preparing menu items to the desired standards and adhering to food safety practices. The position offers competitive pay, benefits eligibility, and professional growth opportunities. Join our team to make a difference in patient care.

Qualifications

• Two years of high-volume diner or restaurant experience required.
• Food Handling Certification preferred.
• Culinary degree and one year of experience in a restaurant preferred.

Responsibilities

• Prepare menu items using approved recipes and presentation standards.
• Ensure food is properly prepared and garnished in a high-volume environment.
• Follow established food handling practices for safety.

Skills

High-volume cooking

Food safety practices

Sautéing skills

Grilling skills

Broiling skills

Frying skills

Education

High School Graduate

Culinary degree

Tools

Tilt fryer

Turbo chef ovens

Floor mixer

Job description

Line Cook Food Service Cook Chef Part Time Rotating

2 days ago Be among the first 25 applicants

At Northwestern Medicine, every patient interaction makes a difference in cultivating a positive workplace. This patient‑first approach is what sets us apart as a leader in the healthcare industry. As an integral part of our team, you’ll have the opportunity to join our quest for better health care, no matter where you work within the Northwestern Medicine system. We pride ourselves on providing competitive benefits: from tuition reimbursement and loan forgiveness to 401(k) matching and lifecycle benefits, our goal is to take care of our employees. Ready to join our quest for better?

Job Description

• Hours: 26 (+) Hours Per Week
• Rotating Shift: 5:30 AM – 2:00 PM or 6:00 AM – 2:30 PM or 2:00 PM – 10:00 PM (Rotating Shift Schedule); works every other weekend and works holidays.
• Union Compensation: $23.20/Hourly (+$0.97/Evening Shift Differential). The role is graded as a non‑exempt position meaning you are eligible for overtime.
• Benefits Eligible Role: New employees are eligible for benefits to begin on the first of the month following their starting date. Our 2025 Benefits Summary is attached for your reference.

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.

Responsibilities

• Prepares room service menu items in accordance with established/approved recipes and plate presentation standards.
• Show proficiency in all a la carte cooking methods including but not limited to sauté, grilling, broiling, frying and individual plating assembly.
• Utilize/understand 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 in‑services, department meetings and production meetings.
• Follow 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

Preferred:

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

Additional Information

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

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 on the job family.