University of Utah Health Care

  • Senior Cook

    Requisition Number
    34956
    Reg/Temp
    Regular
    Employment Type
    Full-Time
    Shift
    Variable
    Work Schedule
    Variable
    Location Name
    University of Utah Hospital
    Patient Care?
    No
    City
    SALT LAKE CITY
    State
    UT
    Department
    UCC ANC 80S SJHC NCS PATIENT
    Category
    Nutrition / Food Services
  • 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, diversity, integrity, quality and trust that are integral to our mission. EO/AA

    This position is responsible to prepare and present a variety of food items following standardized recipes and procedures. The incumbent may lead and assign the daily activities for the culinary team. This position will conduct recipe audits, participate in culinary staff training, HACCP program oversight, create menus and develop standardized recipes.  

    • Follow these steps to apply: Submit application and take assesment once you apply online.
    • Upload Most Recent Up Dated Resume with verifiable work history and experience.
    • Review Job Location, Schedule Hours and Qualifications to be consider for this job.
    • If your phone number or email changes make sure to update it in your application and resume.
    • List 2 or 3 current or privious job supervisor references with full name, title, e-mail and phone number. 
    • If selected HR recruiter will contact you to do a phone screen interview and further assist.

    Responsibilities

    • 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 special diets, food sensitivities, food allergies, food textures, etc.
    • Assists culinary staff and chefs with menu development and the creation of standardized recipes.
    • Performs recipe audits to guarantee accuracy promoting food safety for patients and customers.
    • Adheres to manufacturer instructions and standard hospital kitchen procedures when operating equipment used in cooking and baking including but not limited to combi-therm oven, pizza oven, turbo chef oven, proofer, slicer, chopper, steamer, broiler, griddle, brazier, blender, and microwave oven.
    • Weighs cooking products as required to ensure proper portion delivery.
    • Cleans the work area including but not limited to 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 retail and patient areas.
    • 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 volumes according to the production schedule.
    • 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 quality and/or appearance, kitchen efficiency or services.
    • Participates in the "Lean Path" waste management program.
    • Assists chef's with HACCP and department sanitation oversight meeting local, state and federal regulations
    • May serve as lead cook guiding and assisting in the training of less experienced culinary staff.

    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, revenue generation and prioritization for timely delivery and service.
    • Knowledge of operating kitchen equipment including but not limited to combi-therm oven, pizza oven, turbo chef oven, shock freezer, proofer, slicer, chopper, steamer, broiler, griddle, brazier, blender, and microwave oven.
    • Knowledge of industry trends.
    • Ability to comply with departmental policies regarding attendance and evaluations.

    Qualifications

    Qualifications

    Required

    • 3 years culinary experience or equivalency

    Licenses Required

    • One of the following
      • Current Food Protection Manager certification, accredited by ANSI.
      • Current Utah Food Handler Permit.

    * Additional license requirements as determined by the hiring department.

    Qualifications (Preferred)

    Preferred

    • Associate's degree in a related field (culinary, hospitality, food management, nutrition, business).
    • Culinary Arts Certification.
    • Certified as a Culinarian by the American Culinary Federation.
    • Culinary experience in a healthcare environment.

    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. 
    • We are University of Utah Health. healthcare.utah.edu

    Physical Requirements

    Carrying, Color Determination, Lifting, Listening, Manual Dexterity, Pulling and/or Pushing, Reaching, Speaking, Standing, Stooping and Crouching, Tasting or Smelling, Walking

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