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Halifaxhealth

Cook III

US-FL-Deltona

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hirly's read of this role

Seniority
Senior
Country
US
Work mode
On-site / unstated
First seen by hirly
27 Sept 2026

Derived automatically from the posting. Upload your resume above to see how the role scores against it.

the posting

Day (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.
Original posting on Halifaxhealth's site ↗

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Cook III – Halifaxhealth · US-FL-Deltona | hirly.me