Cook

University of Utah Health is a leading healthcare organization committed to enhancing the health and well-being of people through outstanding patient care, innovative research, and comprehensive education. As a Level 1 Trauma Center with national recognition, the institution comprises five hospitals and eleven clinics, delivering excellence in medical services, quality standards, and patient experience. The University is dedicated to fostering a culture of collaboration, integrity, leadership, and respect, embracing the values of compassion, innovation, responsibility, quality, and trust as core to its mission. Employees are encouraged to be part of a diverse environment that champions access to higher education and quality healthcare for all patient populations, including historically underrepresented groups.

The Food Service Cook position at University of Utah Health plays a vital role in supporting hospital operations by preparing a variety of food service items that adhere to established hospital recipes and procedures. This position is offered as a PRN (as needed) role with a variable schedule, requiring applicants to be flexible with hours. While this role does not provide patient care directly, it significantly contributes to patient and staff satisfaction through the preparation of nutritious, high-quality meals in a healthcare setting. Cooks are responsible for baking, roasting, stewing, frying, steaming, and otherwise preparing food products, while ensuring adherence to safety and sanitation regulations at all times.

In addition to food preparation, the role may involve leading other cooks and performing advanced cooking duties, particularly in adjusting recipes for dietary requirements and operational efficiency. The position requires familiarity with kitchen machinery such as slicers, fryers, steam kettles, mixers, and broilers. Attention to detail is crucial for portion control, quality checks, and inventory management to maintain adequate stock levels and meet production schedules. Cooks may also assist with catering functions and have opportunities to experiment with or develop hospital recipes to improve kitchen output and culinary services.

Candidates for this role should have prior institutional cooking experience, ideally with a minimum of two years, and hold relevant certifications like a Utah Food Handler Permit or Food Protection Manager certification. The role involves moderate physical activity, including lifting and standing for extended periods, and requires compliance with safety protocols. While the position does not provide benefits, it offers competitive pay and the chance to contribute to a prestigious healthcare institution known for its research and patient care excellence, making it an ideal role for those seeking a dynamic and supportive work environment in the food and nutrition sector of healthcare.