About the job
The Cook II embodies the mission, vision, and values of Northwestern Medicine, ensuring compliance with the organization's Code of Ethics and Corporate Compliance Program, while adhering to all relevant policies, procedures, and regulatory standards.
- Contributes to the Food and Nutrition Team by preparing hot meals and menu items in a safe and sanitary environment.
Key Responsibilities:
- Accurately measures, mixes, and prepares ingredients according to approved recipes.
- Effectively operates kitchen equipment, including blenders, mixers, grinders, slicers, ovens, and steamers.
- Exhibits proficient knife skills (chopping, slicing, dicing, paring).
- Prepares and presents menu items for the café, patients, and catering services following established recipes and standards.
- Creates sauces, soups, stews, casseroles, and desserts that comply with dietary guidelines.
- Cooks various proteins safely using methods such as baking, roasting, broiling, and steaming, ensuring proper portioning and presentation.
- Monitors and records temperature of hot held items throughout the service period.
- Conducts taste tests to verify food doneness, adjusts cooking temperatures as necessary, and ensures all food items are served at safe temperatures.
- Delivers flavorful and visually appealing food presentations.
- Modifies ingredients or seasonings only upon direction from the chef or culinary leader.
- Maintains the cleanliness and organization of service stations and kitchen areas.
- Consults with management regarding the handling of leftovers.
- Adheres to infection control and HACCP practices consistently.
- Completes daily temperature logs and production sheets accurately, assisting supervisors with required corrections.
- Ensures a safe and organized kitchen environment.
- Efficiently manages work schedule to meet task deadlines.
- Monitors cooking equipment and communicates any repair needs to management.
- Performs additional duties as assigned by managers or supervisors based on operational needs.