Cook Floater On Call

Intermountain Health is a renowned healthcare organization that operates multiple hospitals and health facilities across Utah. Known for its commitment to quality patient care and innovative health services, Intermountain Health embodies a culture that prioritizes wellness and compassion. Among its diverse range of services, the organization places a special emphasis on nutrition and culinary excellence within its hospital nutrition services. Unlike typical institutional hospital food services, Intermountain employs professional chefs, culinary leaders, cooks, and nutrition care associates. Their approach treats hospital food as a form of high-quality food as medicine, aiming to enhance patient experience through restaurant-quality cafes and a guest-centric approach to hospitality. This vision not only benefits patients but also caregivers and visitors, fostering a hospitable, inviting environment throughout their facilities. Intermountain Health operates several hospitals including American Fork, Spanish Fork, Orem Community, and Utah Valley Hospital. Each site maintains a commitment to exemplary food production and service in support of patient care.

The role of Cook within Intermountain Health is integral to delivering this unique culinary experience. This position involves performing a variety of food production duties across shifts in any of the four mentioned hospital locations. The cook works under general supervision but is expected to demonstrate an ability to work independently as well as part of a team. Positions may involve working in retail outlets, room service, catering, grills, or display cooking with flexible, variable shift schedules including mornings, afternoons, and evenings. This specific opportunity is PRN (pro re nata), meaning on-call or as needed, providing flexibility for candidates who prefer non-full-time commitments. The hourly pay range is competitive, based on experience, from $18.84 up to $24.50 per hour. While these roles are not currently benefits eligible, they provide a critical function within the larger ecosystem of Intermountain Health’s food service. The shifts required span Sunday through Saturday, generally 8 hours long with some primary assignments on Wednesdays through Sundays from 12:00 PM to 8:30 PM.

Cooks at Intermountain prepare, cook, and assemble a wide variety of food items. Their duties include following precise recipes and instructions, preparing bulk or specialty meals for large-scale production or catered events, and maintaining an organized, sanitary work environment. They are responsible for ensuring proper food production quantities, appropriate rotation of products, and interacting professionally with customers in various settings. Additional duties may include delivering patient meals, cashiering, stocking supplies, and operating ware-washing machines, both automatic and manual. Core skills essential for success in this role include food handling, food safety and sanitation practices, effective communication, recipe comprehension, and organizing abilities. The workplace environment demands physical stamina, including long periods standing, tolerating temperature extremes near grills or refrigerators, and the physical ability to lift and move equipment or supplies.

Safety and food handling certifications are a must, with a Food Handler Permit or ServSafe certification required before the start of employment. While prior experience in the food industry is preferred, demonstrated competencies in communication, teamwork, customer service, and safe food handling techniques are vital. The cook position also requires flexibility to prioritize workflow and meet deadlines effectively. For those passionate about culinary excellence in a healthcare setting, this role provides a unique opportunity to contribute meaningfully to patient wellness through nutrition, all while working in a supportive, innovative environment at Intermountain Health.