Line Cook Food Service Cook Chef Part Time Rotating

Salary range: $23.20 - $23.20 (Hourly Rate). Placement within the range is dependent on relevant work experience, internal equity, and collective bargaining agreements for union positions.

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 protecting against unexpected life events. Please visit our Benefits section located .org/benefits for details.

Northwestern Medicine is powered by a community of purpose‑driven colleagues committed to delivering world‑class care. You will work alongside top clinical talent in medical innovation and breakthrough research with Northwestern University Feinberg School of Medicine.

We support growth with comprehensive training and development opportunities, mentorship programs, educational support, and student loan repayment. Flexible work options and a Reimbursable Well‑Being Fund help you create the life you envision.

Make a difference with volunteer opportunities in local communities and drive inclusive change through workforce‑led resource groups.

• Hours:
  
  26 (+) Hours Per Week
• Rotating Shift: 5:30 AM – 2:00 PM, 6:00 AM – 2:30 PM, or 2:00 PM – 10:00 PM (works every other weekend and holidays)
• Union Compensation: $23.20/Hour (+$0.97/Evening Shift Differential). Non‑exempt position – eligible for overtime.
• Benefits Begin:
  New employees are eligible for benefits on the first of the month following their start date.

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

Supports the Department of Food & Nutrition by preparing hot and cold menu items in a a‑la‑carte fashion within a room‑service food production environment.

• Prepare room‑service menu items per approved recipes and plate presentation standards.
• Demonstrate proficiency in a‑la‑carte cooking methods (sauté, grill, broil, fry, etc.).
• Use quantity food‑production equipment (tilt fryer, turbo chef ovens, floor mixer, etc.) correctly.
• Order hot and cold food to department quality standards, proper presentation, and garnishing in a high‑volume setting.
• Maintain portion control, diet & allergy restrictions, and ingredient quality per guidelines.
• Ensure food is kept at proper temperature and follows safety practices.
• Work efficiently during meal service to meet accuracy and turnaround goals.
• Handle multiple individual orders simultaneously across all equipment.
• Follow infection‑control and food‑handling practices.
• Document quantity and disposition of leftovers; label and date product.
• Operate equipment safely and report damages.
• Complete cleaning tasks by shift end, including detailed oven, fryer, floor, walls, ranges, grill, counters, broiler, and kettle cleaning.
• Maintain a clean and orderly work area.
• Execute routine projects or detail cleaning duties as assigned.
• Attend department in‑services and meetings.
• Follow established break schedule unless directed otherwise.
• Manage supplies and equipment to ensure portioning, dating, and storage efficiency.
• Notify management of workload status and request assistance when needed.
• Assist in orienting new employees by demonstrating basic duties.
• Respond to manager requests promptly and positively.
• Follow the Best Patient Experience Philosophy focusing on food quality, accuracy, and presentation.
• Meet timeliness and throughput benchmarks while maintaining standards.
• Maintain food quality in hot and cold production to meet approved budget goals.
• Perform other duties as assigned.

• High School Graduate
• Two years of high‑volume diner or restaurant experience

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

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…