Cook II- Main Campus (FT- 1.0 FTE, Day Shift)

Bozeman Health•Bozeman, MT

56d•Onsite

About The Position

Position Summary: The Cook II position at Bozeman Health Deaconess Hospital participates as a member of the food production team to prepare and serve a culinary experience to our patients, residents and visitors. The Cook II is an advanced level position that participates as a lead member and trainer of food production staff. This position is responsible for preparing various high-quality meals and providing support for the smooth operations of our kitchen. Specific tasks and prep lists will be assigned each shift. This role requires precision, efficiency and the ability to work in a high volume, fast-paced environment.

Requirements

Required High school diploma or Equivalent.
ServSafe Food Protection Manager Certification
Two (2) years of experience working in a high-volume commercial kitchen
Demonstrates sound judgment, patience, and maintains a professional demeanor at all times
Exercises tact, discretion, sensitivity, and maintains confidentiality
Performs essential job functions successfully in a busy and stressful environment
Learns current and new computer applications and office equipment utilized at Bozeman Health
Strong interpersonal, verbal, and written communication skills
Analyzes, organizes, and prioritizes work while meeting multiple deadlines
This role requires regular and sustained attendance.
The position may necessitate working beyond a standard 40-hour workweek, including weekends and after-hours shifts.
On-call work may be required to respond promptly to organizational, patient, or employee needs.

Nice To Haves

Three (3) years of experience in food preparation or formal culinary training

Responsibilities

Meets competency assessment performance criteria in assigned areas of department within six (6) months of hire.
Actively participates with the team in daily operations, team meetings, menu and recipe development as assigned.
Actively participates in training programs to enhance skills, examples including cooking procedures, presentation, therapeutic diets, ServSafe Certification, fire safety, etc.
Prepares food according to established recipes, ensuring consistency in flavor, quality and presentation standards.
Participates in quality assurance, safety, and sanitation audits as assigned.
Tasks include slicing, dicing, chopping, and cooking.
Assembles meal items for service in accordance with established pan and portion sizes.
Completes food production records and various reports as assigned.
Records department statistics and other information as assigned.
May also be assigned to assist with catering set-up and service, quality control monitors, stocking and organization of inventory and cleaning.
Monitors and manages ingredient inventory levels to ensure freshness and minimize waste.
Notifies management of any ingredient discrepancies/availability and works with team and management to identify solutions for product shortages or overages.
Participates in putting away and organizing inventory per standard operating procedures in dry storage, refrigerators, freezers and service areas as assigned.
Ensures proper storage, labeling, rotating and stocking of food and non-food items.
Adheres to food safety and sanitation guidelines and regulations to ensure quality food service.
Maintains and cleans all kitchen equipment to required standards as assigned.
Participates in and supports a positive team work environment.
Supports the Nutrition Services team by training to perform additional duties that may include but are not limited to dishwashing, cleaning, stocking supplies, and organizing storage and work areas.
At any time during a work shift, the employee may be assigned to perform other duties in order to meet patient, customer, and department needs.