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Cook

Advocate Health · Marinette, WI

Posted Sep 10, 2026 · We last checked this listing on Sep 20, 2026

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Likely interview questions for this role

Written from this job description, not a generic list. Each one notes what the interviewer is really checking.

Behavioral

Walk me through your experience cooking in a high-volume setting like a hotel, restaurant, or institutional kitchen. What was the scale you were working at?

whether the three years of required production experience is real and at a comparable volume

Tell me about a time you had to adapt a recipe for someone with a diet restriction. What did you change and why?

real experience handling therapeutic or restricted diets, which matters heavily in a hospital kitchen

Tell me about a time the kitchen got slammed and you were behind on prep. How did you handle it?

ability to manage time and stay calm under volume pressure

Tell me about a time you disagreed with a coworker about how something should be prepped or plated. How did you work it out?

interpersonal skills and ability to work smoothly in a shared kitchen team

Technical

How do you read a production sheet and recipe to figure out exactly how much of an item to prepare for the day?

basic literacy with standardized recipes and portion scaling, a core daily task here

What is your process for checking and logging food temperatures during a shift?

knowledge of safe food handling procedures and whether logging is second nature, not an afterthought

How do you decide how much to batch-cook so you don't end up with waste at the end of service?

cost and waste control mindset, called out directly in the posting

Do you have your ServSafe Food Handler certification, or are you comfortable getting it within your first year here?

confirms they understand the required certification timeline and are willing to complete it

What steps do you take to keep your station and storage areas properly rotated and sanitized throughout a shift?

habits around FIFO inventory rotation and sanitation, not just knowledge of the rule

Situational

Say you notice a cooler is running a few degrees warmer than it should be during your shift. What do you do?

judgment under a food safety risk and whether they escalate rather than ignore it

You're plating and garnishing a dish for patient trays. What does 'meeting the standard' look like to you before it goes out?

attention to presentation standards and consistency, not just getting food out fast

This role covers patients across different age groups, from kids to elderly. How would your approach to preparing or serving a meal change for an older patient versus a younger one?

awareness of age-specific care needs, which the posting explicitly requires

This schedule is mostly 10:30 to 7, with every other weekend and three holidays a year. How does that fit with your life right now?

realistic commitment to the actual shift pattern before it becomes a problem

Practice this interview out loud.

Offer builds a real interview for this exact role at Advocate Health from your resume and this job description, asks the questions one at a time, and tells you what landed. The first one is free.

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The full job description

As published by Advocate Health.

Department: 11904 AMC BayArea - Food Management Services Status: Full time Benefits Eligible: Yes Hou rs Per Week: 40 Schedule Details/Additional Information: This position works mainly 10:30am-7pm and 5:30-2pm on Sat/Sun. Working every other weekend and three (3) holidays per year. Pay Range: $20.80 - $31.20 Major Responsibilities: • Reviews production sheets and recipes to ensure quality and quantity needed for items to prepare. Prepares food on daily production report according to established guidelines. Maintains time and production records. • Measures and mixes ingredients according to recipe. Uses a variety of kitchen utensils and equipment including blenders, mixers, grinders, slicers and tenderizers to prepare soups, salads, gravies, desserts, sauces and casseroles. • Bakes, roasts, broils and steams meat, fish, vegetables and other foods per recipes. Carves and slices meats and cheese. • Garnishes, displays and serves food items according to standards and recipes. • Ensures proper storage and rotation of inventories in refrigerators and freezers. Monitors food temperatures and utilizes established procedures to ensure safe food handling techniques and prevent bacteria contamination. • Follows department standards for safe food handling, storage and sanitation. Maintain temperature logs for production areas per department standards. • Monitors accurate portioning and promotes food waste control. Prepares in small batches to help control waste/cost. • Must be able to demonstrate knowledge and skills necessary to provide care appropriate to the age of the patients served. Must demonstrate knowledge of the principles of growth and development over the life span and possess the ability to assess data reflective of the patient's status and interpret the appropriate information needed to identify each patient's requirements relative to his/her age-specific needs, and to provide the care needed as described in the department's policies and procedures. Age-specific information is developed further in the departmental job standards. Licensure, Registration, and/or Certification Required: • ServSafe Food Handler certification issued by the National Restaurant Association needs to be obtained within 1 year. Education Required: • High School Graduate (or equivalent knowledge) in. Experience Required: • Typically requires 3 years of experience in food production in settings such as a hotel, restaurant or high end institutional environment. Knowledge, Skills & Abilities Required: • Familiarity with diet restrictions and ability to adapt recipes accordingly. • Ability to measure and scale amounts of ingredients used in a recipe. • Proficient time management skills. • Strong interpersonal skills. Physical Requirements and Working Conditions: • Operates all equipment necessary to perform the duties of the job. • Stands, walks, and reaches above shoulders the majority of the workday as well as squats, bends, twists, kneels and climbs throughout. • Continuously lifts up to 10 lbs., frequently lifts up to 20 lbs. and occasionally lifts up to 50 lbs. • Working atmosphere may contain fumes and odors from food and dust sources such as flour, spices, etc. • May be exposed to mechanical, electrical and chemical hazards. Protective clothing must be worn as necessary. • Will be exposed to sharp knives, other sharp cooking utensils, heat from ovens and other hazards in a cooking environment. This job description indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent may be required to perform other related duties. Our Commitment to You: Advocate Health offers a comprehensive suite of Total Rewards: benefits and well-being programs, competitive compensation, generous retirement offerings, programs that invest in your career development and so much more – so you can live fully at and away from work, including: Compensation • Base compensation listed within the listed pay range based on factors such as qualifications, skills, relevant experience, and/or training • Premium pay such as shift, on call, and more based on a teammate's job • Incentive pay for select positions • Opportunity for annual increases based on performance Benefits and more • Paid Time Off programs • Health and welfare benefits such as medical, dental, vision, life, and Short- and Long-Term Disability • Flexible Spending Accounts for eligible health care and dependent care expenses • Family benefits such as adoption assistance and paid parental leave • Defined contribution retirement plans with employer match and other financial wellness programs • Educational Assistance Program Note: Eligibility for programs listed above may depend on your FTE or status (e.g., full-time, part-time, per diem, temporary, etc.); please ask a Recruiter for more information during an interview. About Advocate Health  Advocate Health is the third-largest nonprofit, integrated health system in the United States, created from the combination of Advocate Aurora Health and Atrium Health. Providing care under the names Advocate Health Care in Illinois; Atrium Health in the Carolinas, Georgia and Alabama; and Aurora Health Care in Wisconsin, Advocate Health is a national leader in clinical innovation, health outcomes, consumer experience and value-based care. Headquartered in Charlotte, North Carolina, Advocate Health services nearly 6 million patients and is engaged in hundreds of clinical trials and research studies, with Wake Forest University School of Medicine serving as the academic core of the enterprise. It is nationally recognized for its expertise in cardiology, neurosciences, oncology, pediatrics and rehabilitation, as well as organ transplants, burn treatments and specialized musculoskeletal programs. Advocate Health employs 155,000 teammates across 69 hospitals and over 1,000 care locations, and offers one of the nation’s largest graduate medical education programs with over 2,000 residents and fellows across more than 200 programs. Committed to providing equitable care for all, Advocate Health provides more than $6 billion in annual community benefits.

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