As a patient-focused organization, University of Utah Health exists to enhance the health and well-being of people through patient care, research, and education. Success in this mission requires a culture of collaboration, excellence, leadership, and respect. University of Utah Health seeks staff that are committed to the values of compassion, collaboration, innovation, responsibility, diversity, integrity, quality, and trust that are integral to our mission. EO/AA

This position prepares a variety of food service items by following established hospital recipes and procedures. Incumbents may be given the responsibility to lead the activities of other cooks and perform advanced duties associated with the preparation and cooking of food products. The position is not responsible for providing patient care.

Corporate Overview: The University of Utah is a Level 1 Trauma Center and is nationally ranked and recognized for our academic research, quality standards, and overall patient experience. Our five hospitals and eleven clinics provide excellence in our comprehensive services, medical advancement, and overall patient outcomes.

Hurry and apply today! Submit your application with an updated resume online at employment.utah.edu. Upload your most recent updated resume with your entire work history and experience to be considered. University of Utah Health offers fantastic career opportunities, great pay, and healthcare benefits from day one! We also offer a 401(k) retirement plan, and a work environment that values dedication, learning, and a work-life balance. Come join our team! Please check your email for any updates on this job!

Responsibilities include:

• Bakes, roasts, stews, fries, steam-cooks, or otherwise prepares food products for cooking by following instructions and standard hospital recipes.
• Utilizes knowledge of cooking methods and preparation time requirements to ensure that adequate amounts of properly prepared foods are provided in a timely fashion.
• Uses cooking knowledge and experience to adjust recipes for factors such as altitude, special diet orders, etc.
• Adheres to manufacturer instructions and standard hospital kitchen procedures when operating machinery and equipment used in cooking including slicers, choppers, steamers, broilers, griddles, fryers, braziers, blenders, microwaves, etc.
• Weighs cooking products, as required, ensuring proper portion delivery.
• Cleans the work area, refrigerators, stoves, ovens, storeroom, and utensils in order to comply with hospital, county, and state sanitation requirements.
• Performs quality checks for taste and appearance of finished food products.
• Uses department-specific computer software and daily menus to complete purchase and issue requisitions and to forecast cooking production for the cafeteria, catering, daycare area, and patient needs.
• Sets up and stocks area for food service delivery and assists in serving cooked items.
• Orders, rotates, and maintains adequate stock levels required for cooking production by estimating needs according to the production schedule.
• Assists in completing all aspects of cooking production to ensure that ordered items are delivered on time.
• Assists with catering functions including food preparation, set-up, presentation, and clean-up.
• May develop, modify, or experiment with hospital recipes and cooking procedures to improve kitchen output or services.

Knowledge / Skills / Abilities required include:

• Ability to perform the essential functions of the job as outlined above.
• Demonstrated human relations, computer literacy, and effective communication skills.
• Ability to organize and facilitate functions with minimal notice.
• Knowledge of cost-control methods and prioritization for timely delivery and service.
• Knowledge of operating heavy mechanized equipment including slicers, mixers, blenders, steam kettles, fryers, and choppers.
• Ability to comply with departmental policies regarding attendance and evaluations.

Qualifications:

• Two years of institutional cooking experience, or the equivalency.
• Licenses Required: One of the following - Current Utah Food Handler Permit or Current Food Protection Manager certification, accredited by ANSI. Additional license requirements as determined by the hiring department.
• Preferred Qualifications: Previous food production experience in a healthcare setting and previous supervisory experience may be preferred for some positions.

Employee must be able to meet the following requirements with or without an accommodation. This position involves intermediate working conditions in a healthcare setting that may exert up to 50 pounds and may consistently require lifting, carrying, pushing, pulling, or otherwise moving equipment or objects. This position is subject to hot or cold temperatures and may be subject to hazards with equipment or cleaning chemicals.

Physical Requirements include: Carrying, Climbing, Color Determination, Crawling, Far Vision, Lifting, Listening, Manual Dexterity, Near Vision, Non Indicated, Pulling and/or Pushing, Reaching, Sitting, Speaking, Standing, Stooping and Crouching, Tasting or Smelling, Walking.

• Healthcare benefits from day one.
• 401(k) retirement plan.
• Work environment that values dedication, learning, and work-life balance.

• Two years of institutional cooking experience or equivalent.
• Knowledge of cooking methods and preparation time requirements.
• Ability to operate heavy mechanized equipment.
• Demonstrated human relations and effective communication skills.
• Knowledge of cost-control methods.