Cook II

UnityPoint Health•Muscatine, IA

About The Position

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. The cook helps deliver food items between campuses, following all food safety regulations and guidelines. 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.

Requirements

None
Two years cooking or food service experience and the ability to perform at the cook’s level within six months in this position.
Serve Safe Certification is within 6 months after hire .
Valid Driver's License.

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 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.
Balance team and individual responsibilities; be open and objective to other’s views; give and welcome feedback; contribute to positive team goals; and put the success of the team above own interests.
Practice reflects knowledge of HIPAA, JCAHO, OSHA and other federal/state regulatory agencies guiding healthcare.
Demonstrates the ability to meet the department work schedule.
Demonstrates the knowledge that patient and workplace safety is a priority by preventing errors, accidents and infections and reporting potential or actual concerns immediately.