Cook III
halifaxhealth
Cook III
halifaxhealth· Staff_02 Halifax Staffing Inc.
About this role
Variable (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.
- 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.
Frequently Asked Questions
Is the salary disclosed for the Cook III position at halifaxhealth?
The salary for this Cook III role at halifaxhealth is not publicly listed. Click "Apply Now" to learn more about the compensation package on their official careers page.
Where is the Cook III position at halifaxhealth located?
This Cook III role at halifaxhealth is based in US-FL-Daytona Beach. The position is listed as on-site or hybrid. Check the full job description or apply directly to confirm the work arrangement.
Is the Cook III role at halifaxhealth full-time or part-time?
This is listed as a Full time position. It is posted as a Cook III role in the Staff_02 Halifax Staffing Inc. department at halifaxhealth.
Which team or department does the Cook III at halifaxhealth belong to?
This Cook III position is part of the Staff_02 Halifax Staffing Inc. department at halifaxhealth. See the full job description for more information about the team structure and responsibilities.
How do I apply for the Cook III position at halifaxhealth?
Click the "Apply Now" button on this page. You will be redirected to halifaxhealth's official application portal hosted on workday where you can submit your application directly.
When was the Cook III job at halifaxhealth posted?
This Cook III position at halifaxhealth was posted on Aug 4, 2026. Apply as soon as possible — early applications are often reviewed first.
Cook III
halifaxhealth
You'll be redirected to halifaxhealth's official application page on Workday.