Cook III

Variable (United States of America) Cook III This Cook III is responsible for preparing hot foods for patients, Team Members and visitors on-site. This individual is also responsible for maintaining temperature logs on all foods served, clean-up and sanitation of the kitchen and all applicable documentation such as equipment temperature logs. - High School Diploma or GED equivalent required - Food service experience required; must include cooking experience. - Must be able to follow written and oral instructions and be able to read recipes. - Must be able to operate slicers, mixers, grills, fryers, ovens, steamers, and steam jacketed kettles without assistance. - Gathers ingredients for assigned menu items. Obtains recipe calibrated for the number of servings specified by either the tally or forecast on production sheet. - Pre-preps food ingredients for menu items according to standardized recipes. Washes, chops, pans out foods as instructed by the chefs. - Assembles food ingredients for menu items according to standardized recipes. Measures or weighs every ingredient specified by the recipe. - Bakes, roasts, fries, broils, and steams vegetables, meats, and other foods. - Follows correct procedures for processing and assembling ingredients and uses correct pan size as specified by standardized recipe. - Assembles finished pans of foods on steam tables according to steam table diagrams. - Sets up grill and/or fryer and fries items as assigned. - Follows all standards of safe food handling, temperature control, and personal hygiene. - Records food temperatures onto food temperature logs for end production and holding at specified times. - Records refrigerator, freezer, and warmer temperatures on equipment temperature logs as assigned. Initiates corrective actions according to policy and procedure. - Notifies Chef of equipment needing repair so that work orders can be initiated timely. - Performs general cleaning and sanitizing tasks as assigned and always cleans and sanitizes food contact surfaces before using. - Attends daily production meetings, in-services, and department meetings. - Leads daily production meeting in the absence of the Chef. We're glad you're here. As a cornerstone of our community, we need strong, compassionate and talented medical professionals just like you. Our team works together to ensure that families receive the highest-quality care in a pleasant setting where they feel valued. If you're interested in exploring career opportunities within Halifax Health and unsure of where to start, upload your resume here. Our Recruiters will review and contact you if there is an opportunity that seems like a good match. Recognized as one of the 50 Top Cardiovascular Hospitals™ in the United States by IBM Watson Health™, Halifax Health serves Volusia and Flagler counties, providing a continuum of health care services through a network of organizations including a tertiary hospital, two community hospitals, urgent care clinics, psychiatric services, a cancer treatment center with five outreach locations, the area’s largest hospice, a center for inpatient rehabilitation, outpatient rehabilitation clinics, primary care walk-in clinics, a clinic specializing in women’s health, a pediatric care community clinic, five pediatric medical practices, a home health care agency and an exclusive provider organization. Halifax Health offers the area’s only Level II Trauma Center, Thrombectomy-Capable Stroke Center (TSC), Center for Transplant Services, Pediatric Intensive Care Unit, Child and Adolescent Behavioral Services, complete Neurosurgical Services, OB Emergency Department and Level III Neonatal Intensive Care Unit that cares for babies born earlier than 28 weeks.