Posted

30+ days ago

Location

Lehi, UT

Description

Looking for a Cook for Mountain Point Medical Center!
$14.00+/hr. with benefits, health, vision, dental, PTO and Paid holidays 
Shifts vary between 6am to 2:30pm or 10:30am to 7pm.
 

What you will do: 

 
  • Prepares orders for patient, staff, visitors and catering using standardized  recipes and service and/or plating guidelines.  
  • Takes note of variances in recipes and plating guidelines and communicates issues to the Executive Chef. 
  • Assists customers with orders by answering menu and recipe-related questions. 
  • Keeps abreast of department standards, as well as local, state and federal agency guidelines as required. 
  • Performs culinary activities such as cold food preparation, blanching, steaming, boiling, simmering, emulsifying, deep frying and routine sauteing in the preparation of food; follows regulations and established standards applicable to personal hygiene and food preparation, handling and disposal. 
  • Maintains production pars to facilitate smooth execution of the food service operation for the assigned facility.  
  • Operates, safely and accurately, a variety of commercial food service equipment, including knives, slicer, thermometers, measuring utensils, scales, toaster, food warmer, chopper, mixer, blender, steamer, grill, fryer, steam kettle, broiler, gas stove, microwave oven, slow-cooker and convection oven.    
  • Performs related duties as required. 
 

Experience/Knowledge: 

 

One year of directly related work experience in the fast-food, restaurant, hospitality or other culinary environment or venue, or any combination of education and experience that would demonstrate attainment of the requisite job knowledge/abilities.  Vocational training courses in large-quantity cooking is strongly preferred. 

 
  • Knowledge of HACCP food handling standards and guidelines, and industry standards relating to personal hygiene in a culinary environment. 
  • Knowledge of the basic activities/techniques employed in the preparation of short-order foods. 
  • Knowledge of the application and/or operation of commercial food service tools and equipment, and the ability to utilize them safely and appropriately.
  • ServSafe Certification a plus.
See job description