Cook I - PRN (as needed)

Community Health Systems•Palmer, AK

6d•Onsite

About The Position

Seeking a PRN (as needed) Cook I to support our Cafeteria department at Mat-Su Regional Medical Center, located at 2500 S Woodworth Loop, Palmer AK. Varied Shift: on-call and is based on needs of the department.

Requirements

1-3 years of experience in food preparation or a similar role required
Knowledge of food preparation techniques, recipes, and safety standards.
Strong attention to detail to ensure accurate measurements and adherence to recipes.
Ability to work efficiently in a fast-paced environment while maintaining safety and quality.
Good communication and teamwork skills to collaborate with kitchen staff.
Physical ability to lift and carry heavy items and stand for extended periods.
Food Handler’s certification as applicable by local or state regulations required

Nice To Haves

Arizona: Arizona Health Department Sanitation Certificate, ServeSafe Certificate, or Arizona Food Handler Certificate required.

Responsibilities

Prepares and cooks food items according to established recipes, production sheets, and portion guidelines, ensuring quality and consistency.
Reviews menus and secures necessary ingredients from storage, notifying appropriate personnel of shortages or substitutions.
Cleans, seasons, and cooks a variety of foods while adhering to food safety standards and regulations.
Measures, mixes, and cooks ingredients in accordance with recipes, tasting finished products to ensure quality.
Maintains cleanliness and sanitation of cooking equipment and work areas, ensuring compliance with state and local health regulations.
Records food temperatures during preparation and on the serving line to ensure safety and compliance with food handling standards.
Participates in serving meals on the tray line, ensuring correct portions and temperatures for hot and cold foods.
Assists with cleaning and sanitizing dishes, pots, pans, utensils, and other kitchen items as needed.
Recommends menu or recipe adjustments to the Chef or Sous Chef to improve efficiency or address shortages.
Performs other duties as assigned.
Maintains regular and reliable attendance.
Complies with all policies and standards.