Cook- Downtown

Overview:

UnityPoint Health- St. Luke's-Downtown

PRN, days will vary according to department needs

11a-7:30p

The Cook is primarily responsible for preparation of entrees, vegetables, soups, cereals, sauces, fried items and other food serviced from the production area. Other responsibilities include proper handling and storage of all food and sanitation of work the work area. It is the goal to produce attractive, palatable, nutritious, and safe food to all our customers.

Why UnityPoint Health?:

At UnityPoint Health, you matter. We’re proud to be recognized as a Top 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 focused on 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, health and vision 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.

Join our team of experts and make a difference with UnityPoint Health.

Responsibilities:

• 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 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:

Education:

• High School Education or GED required.

Experience:

• Less than one year.

License(s)/Certification(s):

• ServSafe Food Handler preferred. Training is provided.