Cook

Following a major expansion, Holy Cross Hospital � Jordan Valley's capacity tripled, now housing 171 beds to serve our growing community. We have invested substantially in advanced technology and state-of-the-art equipment, which has attracted our top-notch medical staff and a team of highly skilled nurses. Our entire hospital team is dedicated to providing expert care in a warm, family-friendly environment. We are a Level III Trauma center, STEMI Cardiac receiving center, and certified stroke treatment center. Our employees are continually prepared, accountable, inspired and ensure compliance with the highest levels of quality care and patient safety standards. Recently given the Women's Choice Award for America's 100 Best Hospitals Emergency Care, we are the only designated trauma center west of I-15 in the Salt Lake Valley.

As our Cook, you will prepare high-quality food for patients, staff, and visitors, meticulously following safe cooking techniques and complying with all state and federal regulations for healthcare environments.

Every day you will prepare and serve food according to menu and dietary requirements, modifying for allergies, and using various kitchen equipment. You will adhere to healthcare foodservice standards, monitor food temperatures, prevent cross-contamination, maintain food labeling and storage, and perform washing/cleaning duties to ensure sanitation.

To be successful in this role, you will possess proven cooking skills, a strong understanding of therapeutic diets and food allergies, meticulous attention to safety and sanitation (including temperature control), and the ability to work efficiently within a healthcare foodservice environment.

• Cooks all foods according to the standardized recipes.
• Ensures that all food prepared meets existing standards for quality, freshness, taste, and appearance, maintaining quality product freshness as assured by proper label dating and rotation.
• Prepares food items according to patientspecific restrictions and established schedules.
• Demonstrates the ability to operate commercial food preparation equipment.
• Practices proper portion control on a consistent basis.
• Follows proper food handling procedures by checking for appropriate food temperatures.

Required

• One (1) year of previous restaurant or institutional cooking experience
  
• Strong communication skills; ability to read, write and speak English
  
  

Preferred

• High School Diploma/G.E.D.
  
• Food Service Safe Certification
  
• Culinary training
  
• Experience in hospital food service setting