Cook III

Overview Produces high quality food for patients, cafeteria, physicians, and guests. Maintains high standards of quality food production. Willing and able to work all shifts as needed and all positions of food production area. Shows openness to change. Cook II able to work independently without supervision and makes decisions consistent with department and hospital policies. Why UnityPoint Health? At UnityPoint Health, you matter. We’re proud to be recognized as a Top 150 Place to Work in Healthcare by Becker's Healthcare several years in a row for our commitment to our team members. Our competitive Total Rewards program offers benefits options that align with your needs and priorities, no matter what life stage you’re in. Here are just a few: Expect paid time off, parental leave, 401K matching and an employee recognition program. Dental and health insurance, paid holidays, short and long-term disability and more. We even offer pet insurance for your four-legged family members. Early access to earned wages with Daily Pay, tuition reimbursement to help further your career and adoption assistance to help you grow your family. With a collective goal to champion a culture of belonging where everyone feels valued and respected, we honor the ways people are unique and embrace what brings us together. And, we believe equipping you with support and development opportunities is a vital part of delivering an exceptional employment experience. Find a fulfilling career and make a difference with UnityPoint Health. Responsibilities Demonstratesinitiativeto improve quality and customer service. Produces all hot production food items delegated to him/her during a given shift and supports the production team related to ordering, producing, portioning, and assembling, to ensuretimelydeparture of all hot food to all customers. Appropriately handles and stores all food items in a safe,cost effectivemanner to ensure all state, local, and safety/sanitation measures are met.Any deviations are reported to the F&N Supervisor orManager, or Senior Cook/Lead Cook Records all food and equipment temperatures according totasklist. Ensures that equipment in the area is operational, properlymaintained, used properly and safely, andis keptclean. Accepts responsibility formaintainingand adhering to all recipes/ procedures prescribedin order toproduce palatable,attractiveand safe food to all customers.Any deviations or adjustments are noted and discussed with the Supervisor on Duty,Manager, or Senior Cook/Lead Cook. Qualifications High School Education or equivalent. Twoyearscooking or food service experience and the ability to perform at thecookslevel within six months in this position. Use of usual and customary equipment used to perform essential functions of the position.Serve Safe Certification is preferred but notrequired. #J-18808-Ljbffr