Cook

Job description

Description

Your passion belongs at UNC Health. Join more than 56,000 teammates working together to improve the health and well-being of the communities we serve across North Carolina.

First Shift Cook

Department: Food & Nutrition Services

Reports To: Food Service Manager / Production Supervisor

Shift: First Shift (Typically between 5:00 a.m. and 2:00 p.m., varies by facility)

FLSA Status: Non-Exempt

Position Summary

The First Shift Cook is responsible for preparing, cooking, and serving high-quality food in accordance with established recipes, production schedules, food safety standards, and customer service expectations. This position supports daily meal production for patients, visitors, and staff while maintaining a clean, safe, and organized kitchen environment.

Essential Duties and Responsibilities

Prepare and cook food items according to standardized recipes and production records.

Assemble ingredients and prepare foods for breakfast, lunch, and catering services as assigned.

Operate commercial kitchen equipment safely, including ovens, steamers, grills, fryers, kettles, slicers, and mixers.

Monitor food temperatures during preparation, cooking, holding, cooling, and reheating according to HACCP guidelines.

Ensure food quality, taste, appearance, and portion control standards are met.

Maintain accurate production records and temperature logs.

Rotate food items using First-In, First-Out (FIFO) inventory practices.

Assist with receiving, storing, and stocking food supplies.

Maintain sanitation standards in compliance with health department regulations and organizational policies.

Clean and sanitize work areas, equipment, utensils, and storage areas.

Assist with special events, catering functions, and menu changes as directed.

Report equipment malfunctions, food safety concerns, and inventory shortages to management.

Work collaboratively with teammates to ensure efficient kitchen operations and outstanding customer service.

Food Safety Responsibilities

Follow all HACCP, food safety, and infection prevention procedures.

Verify and document food temperatures.

Properly cool, reheat, thaw, and store foods.

Prevent cross-contamination and practice proper hand hygiene.

Maintain compliance with local, state, and organizational food service regulations.

Required Qualifications

High school diploma or equivalent preferred.

One (1) year of experience in the cooking of food in quantity lots or an equivalent combination of education and experience.

If Associate's degree in Culinary Arts, no experience is required.

Previous institutional, healthcare, restaurant, or commercial food service experience preferred.

Knowledge of food safety and sanitation standards.

Ability to read and follow recipes, production sheets, and written instructions.

Ability to communicate effectively and work as part of a team.

Reliable attendance and punctuality.

Preferred Qualifications

ServSafe Food Handler or Food Protection Certification.

Experience in healthcare or large-volume food production.

Experience using computerized food production systems.

Physical Requirements

Ability to stand and walk for extended periods.

Ability to lift up to 50 pounds.

Ability to safely push, pull, bend, stoop, reach, and perform repetitive motions.

Ability to work in hot, cold, and fast-paced environments.

Core Competencies

Food Quality & Production Excellence

Customer Focus

Teamwork & Collaboration

Food Safety Compliance

Time Management

Attention to Detail

Reliability and Accountability

Performance Expectations

Consistently prepares food according to recipes and production schedules.

Maintains required food safety and sanitation standards.

Completes production and temperature logs accurately.

Demonstrates professionalism and teamwork.

Contributes to a positive customer experience for patients, visitors, and staff.

Other Information

Education Requirements:

* None required.

Licensure/Certification Requirements:

* No licensure or certification required.

Professional Experience Requirements:

* One (1) year of experience in the cooking of food in quantity lots or an equivalent combination of education and experience.

* If Associate's degree in Culinary Arts, no experience is required.

Knowledge/Skills/and Abilities Requirements:

Job Details

Legal Employer: STATE

Entity: UNC Medical Center

Organization Unit: NFS Retail Services

Work Type: Full Time

Standard Hours Per Week: 40.00

Salary Range:$18.48 - $25.89 per hour (Hiring Range)

Pay offers are determined by experience and internal equity

Work Assignment Type: Onsite

Work Schedule: Evening Job

Location of Job: US:NC:Chapel Hill

Exempt From Overtime: Exempt: No

This is a State position employed by UNC Health Care System with UNC Health benefits. If, however, you are presently an employee of another North Carolina agency and currently participate in TSERS or the ORP, you will be eligible to continue participating in those plans at UNC Health.

Qualified applicants will be considered without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, genetic information, disability, status as a protected veteran or political affiliation.

UNC Health makes reasonable accommodations for applicants' and employees' religious practices and beliefs, as well as applicants and employees with disabilities. All interested applicants are invited to apply for career opportunities. Please email if you need a reasonable accommodation to search and/or to apply for a career opportunity.

Who can apply

Review the original listing for work authorization, qualifications and employer requirements.