Cook

Cook role providing daily production and quality-focused food preparation in an institutional kitchen. Responsibilities include reviewing production sheets and recipes, preparing items per guidelines, maintaining inventory storage and temperature logs, measuring and mixing ingredients, operating kitchen equipment (blenders, mixers, grinders, slicers, tenderizers), preparing a variety of dishes (soups, salads, gravies, desserts, sauces, casseroles), carving and slicing meats and cheeses, garnishing and displaying food, managing portioning and waste to control costs, and ensuring safe food handling, sanitation, and adherence to diet restrictions. The position requires knowledge of growth and development considerations for patient age groups, strong time-management and interpersonal skills, and the ability to adapt recipes to dietary restrictions. The role is basis in an on-site hospital kitchen with standard AM shift hours and potential weekend/holiday rotation, and opportunities for compensation and benefits as outlined by Advocate Health.