Cook III

Halifax Health; Deltona (FL); On-site; USD 32,000 - 46,000; Full time

Job summary

Halifax Health is seeking a Cook III to prepare hot foods for patients, team members, and visitors on-site. The role includes maintaining temperature logs, upholding sanitation standards, and following recipes and instructions precisely.

The position requires a high school diploma or GED and prior food service experience with cooking. Ability to operate slicers, mixers, grills, fryers, ovens, steamers, and kettles is essential.

Qualifications

• High School Diploma or GED or equivalent required.
• Food service experience required; cooking experience preferred.
• Must be able to read recipes and follow written and oral instructions.
• Must be able to operate kitchen equipment safely and maintain temperature logs.

Responsibilities

• Prepare hot foods for patients, staff, and visitors on-site.
• Maintain temperature logs for all foods served.
• Ensure sanitation and cleanliness of kitchen and equipment.
• Document and monitor temperatures of refrigerators, freezers, and warmers.
• Attend and lead daily production meetings as required.

Skills

Follow instructions

Read recipes

Food temperature logs

Sanitation

Education

High School Diploma or GED

Tools

Slicer

Mixer

Grill

Fryer

Oven

Steamer

Steam jacketed kettles

Job description

Day (United States of America)Cook IIIThis 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.