Cook I 90%- Downtown Campus
About The Position
The University of Iowa Health Care Department of Dietary is seeking to fill a Cook I. Under direct supervision, performs general cooking duties using standardizes recipes and performs other preparation and sanitation duties as required. A career with University of Iowa Health Care is more than a job. Here, you’re part of something greater, something bigger. Our downtown campus is a 194-bed hospital (located at 500 E Market Street, Iowa City) providing a community-based model of care while directly connected to the expertise, technology, collaboration, and support of our entire health system. Join the team at our downtown campus. You’ll find meaning and purpose knowing that your work helps make all of Iowa better. CHARACTERISTIC DUTIES AND RESPONSIBILITIES: 1. Prepares and cooks meats, fish, vegetables, gravies, cereals, soups, fruits, bakery products and other forms of food. 2. Prepares and cooks food for special diets from recipes formulated by qualified personnel. 3. Assists in on-the-job training and assist in directing the work of food service workers, students and other employees within area of assignment. 4. Assists in the preparation of salads and desserts. 5. Notifies supervisor of food and supplies needed. Checks in food and supplies as necessary. Maintains food production records. 6. Cleans kitchen, kitchen utensils and equipment; secures refrigerator and freezer. 7. Serves food as required. 8. Maintains maximum standards of sanitation and safety. 9. Performs other related duties and responsibilities as required or assigned. KNOWLEDGE, SKILLS, AND ABILITIES: 1. Ability to judge final food product for quantity (yield) and quality (color, taste, texture, etc.). 2. Ability to determine the freshness and quality of raw and cooked food products by sight and taste. 3. Knowledge of safe temperatures for serving food and storage of refrigerated and frozen storage of raw and cooked foods. 4. Knowledge of principles of food sanitation, health hazards, and the necessary precautionary measures. 5. Ability to stand for long periods of time. 6. Ability to lift up to 50 pounds. 7. Ability to provide on-the-job training in food preparation to lower level employees. 8. Ability to maintain effective working relationships with others.
Requirements
- Ability to judge final food product for quantity (yield) and quality (color, taste, texture, etc.).
- Ability to determine the freshness and quality of raw and cooked food products by sight and taste.
- Knowledge of safe temperatures for serving food and storage of refrigerated and frozen storage of raw and cooked foods.
- Knowledge of principles of food sanitation, health hazards, and the necessary precautionary measures.
- Ability to stand for long periods of time.
- Ability to lift up to 50 pounds.
- Ability to provide on-the-job training in food preparation to lower level employees.
- Ability to maintain effective working relationships with others.
- Ability to read, write and follow instructions.
Responsibilities
- Prepares and cooks meats, fish, vegetables, gravies, cereals, soups, fruits, bakery products and other forms of food.
- Prepares and cooks food for special diets from recipes formulated by qualified personnel.
- Assists in on-the-job training and assist in directing the work of food service workers, students and other employees within area of assignment.
- Assists in the preparation of salads and desserts.
- Notifies supervisor of food and supplies needed. Checks in food and supplies as necessary. Maintains food production records.
- Cleans kitchen, kitchen utensils and equipment; secures refrigerator and freezer.
- Serves food as required.
- Maintains maximum standards of sanitation and safety.
- Performs other related duties and responsibilities as required or assigned.
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What This Job Offers
Career Level
Entry Level
Education Level
No Education Listed
