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

• Demonstrates initiative to 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 ensure timely departure of all hot food to all customers.  

• Appropriately handles and stores all food items in a safe, cost effective manner to ensure all state, local, and safety/sanitation measures are met.  Any deviations are reported to the F&N Supervisor or Manager, or Senior Cook/Lead Cook 

• Records all food and equipment temperatures according to task list.  

• Ensures that equipment in the area is operational, properly maintained, used properly and safely, and is kept clean.  

• Accepts responsibility for maintaining and adhering to all recipes/ procedures prescribed in order to produce palatable, attractive and 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.   

Two years cooking or food service experience and the ability to perform at the cooks level 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 not required.