Cook

Overview:

UnityPoint Health- St. Luke's-Downtown

Full time, 11a-7:30p

 

Under the supervision of the Executive Chef, this position is responsible for production of high quality meals for clients. Maintaining an above standard approach to kitchen cleanliness and hygiene, and providing a welcome environment for clients and staff. Assists Executive Chef in testing and development of specific recipes. This includes responsibility to determine quantities of food necessary for client population and ability to adjust recipes as needed. Responsible for storage of perishable foods and avoidance of unnecessary waste. Responsible for cleaning and maintenance of all aspects within the kitchen including dishwashing.

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:

• Prepares nutritious and well-balanced meals in accordance with menu
  plan for all clients.
•  Adjusts recipes in accordance with center’s client volumes to avoid
  excessive left-overs and/or unnecessary waste.
• Adherence to specific dietary restrictions and individual needs.
• Checks temperature, taste and appearance of all food before serving.
• Responsible for storage of perishable foods, use of leftover foods and
  avoidance of unnecessary waste.
• Delivers finished foods to service areas; follows established
  procedures/protocol for planning, plating, presentation and service of
  food.
• Maintains high standards of sanitation in food production and service.
• Adheres to policies/procedures for all aspects of food creation, including
  and not limited to scheduled maintenance and cleaning of kitchen
  equipment, such as commercial dishwasher, cooktop and ovens, and
  ensuring the cleanliness of dishes and any utensils.

Qualifications:

Education:  

• High School Education or GED required. 
• Post-secondary educational courses in a Culinary Arts program preferred.

Experience:  

• Minimum of 2 years in the culinary field required.
• Modified diet cooking desirable is preferred. 

License(s)/Certification(s):  

• ServSafe Food Handler preferred. Training is provided. Completion required within 6 months of hire.