Cook at University of Utah Health

Salt Lake City, Utah, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Sep, 26

Salary

0.0

Posted On

28 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Institutional Cooking, Food Preparation, Recipe Adjustment, Kitchen Equipment Operation, Sanitation Compliance, Portion Control, Inventory Management, Catering, Cost Control, Communication Skills, Computer Literacy, Human Relations

Industry

Hospitals and Health Care

Description

Overview As a patient-focused organization, University of Utah Health exists to enhance the health and well-being of people through patient care, research and education. Success in this mission requires a culture of collaboration, excellence, leadership, and respect. University of Utah Health seeks staff that are committed to the values of compassion, collaboration, innovation, responsibility, integrity, quality and trust that are integral to our mission. EO/AA This position prepares a variety of food service items by following established hospital recipes and procedures. Incumbents may be given the responsibility to lead the activities of other cooks and perform advanced duties associated with the preparation and cooking of food products. The position is not responsible for providing patient care. Corporate Overview: The University of Utah is a Level 1 Trauma Center and is nationally ranked and recognized for our academic research, quality standards and overall patient experience. Our five hospitals and eleven clinics provide excellence in our comprehensive services, medical advancement, and overall patient outcomes. Responsibilities Essential Functions Bakes, roasts, stews, fries, steam-cooks, or otherwise prepares food products for cooking by following instructions and standard hospital recipes. Utilizes knowledge of cooking methods and preparation time requirements to ensure that adequate amounts of properly prepared foods are provided in a timely fashion. Uses cooking knowledge and experience to adjust recipes for factors such as altitude, special diet orders, etc. Adheres to manufacturer instructions and standard hospital kitchen procedures when operating machinery and equipment used in cooking including slicers, choppers, steamers, broilers, griddles, fryers, braziers, blenders, microwaves, etc. Weighs cooking products, as required, ensuring proper portion delivery. Cleans the work area, refrigerators, stoves, ovens, storeroom, and utensils in order to comply with hospital, county and state sanitation requirements. Performs quality checks for taste and appearance of finished food products. Uses department-specific computer software and daily menus to complete purchase and issue requisitions and to forecast cooking production for the cafeteria, catering, day care area, and patient needs. Sets up and stocks area for food service delivery and assists in serving cooked items. Orders, rotates, and maintains adequate stock levels required for cooking production by estimating needs according to the production schedule. Assists in completing all aspects of cooking production to ensure that ordered items are delivered on time. Assists with catering functions including food preparation, set-up, presentation and clean-up. May develop, modify, or experiment with hospital recipes and cooking procedures to improve kitchen output or services. Knowledge / Skills / Abilities Ability to perform the essential functions of the job as outlined above. Demonstrated human relations, computer literacy, and effective communication skills. Ability to organize and facilitate functions with minimal notice. Knowledge of cost-control methods and prioritization for timely delivery and service. Knowledge of operating heavy mechanized equipment including slicers, mixers, blenders, steam kettles, fryers, and choppers. Ability to comply with departmental policies regarding attendance and evaluations. Qualifications Required Two years of institutional cooking experience, or the equivalency. Licenses Required One of the following Current Utah Food Handler Permit. Current Food Protection Manager certification, accredited by ANSI. * Additional license requirements as determined by the hiring department. Qualifications (Preferred) Preferred Previous food production experience in a health care setting. Previous supervisory experience may be preferred for some positions. Working Conditions and Physical Demands Employee must be able to meet the following requirements with or without an accommodation. This position involves intermediate working conditions in a healthcare setting that may exert up to 50 pounds and may consistently require lifting, carrying, pushing, pulling, or otherwise moving equipment or objects. This position is subject to hot or cold temperatures and may be subject to hazards with equipment or cleaning chemicals. Physical Requirements Carrying, Climbing, Color Determination, Crawling, Far Vision, Lifting, Listening, Manual Dexterity, Near Vision, Non Indicated, Pulling and/or Pushing, Reaching, Sitting, Speaking, Standing, Stooping and Crouching, Tasting or Smelling, Walking

Responsibilities

Prepares a variety of food items following hospital recipes and procedures while ensuring timely delivery and quality standards. Responsibilities include operating kitchen machinery, maintaining sanitation requirements, and managing stock levels for the cafeteria and patient needs.