Line Cook

Company Description CommonSpirit Health is one of the nation’s largest nonprofit Catholic healthcare organizations, providing integrated health services focused on compassion, innovation, and humankindness. The organization delivers more than 20 million patient encounters annually through thousands of clinics, care sites, hospital-based locations, home-based services, and virtual care offerings across 24 states. With a workforce of more than 160,000 employees, including tens of thousands of nurses, physicians, and advanced practice providers, CommonSpirit Health is committed to high-quality, equitable care for diverse communities. Each year, the organization contributes over $5 billion in charity care, community benefits, and unreimbursed government programs. Team members join a mission-driven environment dedicated to building a more just and innovative healthcare delivery system.

Role Description The Line Cook is a full-time, on-site role based in Layton, UT, responsible for preparing and cooking menu items according to established recipes, portion standards, and nutritional guidelines for patients, visitors, and staff. Daily tasks include setting up and stocking stations, safely operating kitchen equipment, and ensuring food is cooked, plated, and served in a timely, appealing, and sanitary manner. The Line Cook assists with basic food prep, follows dietary restrictions and special orders, and collaborates with kitchen and dietary team members to support meal service schedules. Additional responsibilities include maintaining cleanliness of work areas, following food safety and infection prevention procedures, rotating and storing inventory properly, and supporting catering or special events as needed.

Qualifications

• Demonstrated skills in basic cooking techniques, food preparation, and portioning, preferably in a healthcare, institutional, or commercial kitchen setting.
• Knowledge of food safety, sanitation standards, and safe operation of kitchen equipment (e.g., ovens, grills, slicers, and steam tables).
• Ability to follow recipes, menu plans, and dietary guidelines, including attention to special diets, allergies, and nutritional requirements.
• Strong teamwork, communication, and time management skills to support coordinated meal service in a fast-paced environment.
• High school diploma or equivalent preferred; culinary training or certification in food handling/safety (e.g., ServSafe) is an advantage.
• Ability to stand for extended periods, lift and carry food and supplies, and comply with all safety and infection control policies.
• Prior experience as a line cook, prep cook, or similar food service role is preferred; experience in a hospital or long-term care facility is a plus.