Cook (line) | Lunch/Dinner | 4 10hr/wk

Logan Health Medical Center•Kalispell, MT

About The Position

This position provides nutrition services according to professional standards to assigned area(s). Our Mission : Quality, compassionate care for all. Our Vision : Reimagine health care through connection, service and innovation. Our Core Values : Be Kind | Trust and Be Trusted | Work Together | Strive for Excellence.

Requirements

Minimum of three (3) years’ experience in health care or food service setting preferred.
Must possess ability to follow written and verbal instructions and established procedures.
Must be able to follow recipes and production sheets.
ServSafe certification or food handler’s certification preferred or must successfully obtain within six (6) months of hire.
Proficient knife and equipment skills required.
Possess knowledge of patient diets preferred.
Computer skills sufficient to learn department specific computer systems (Meditech, Excel, Word, online ordering and recipe programs).
Excellent organizational skills, detail-oriented, a self-starter, possess critical thinking skills and be able to set priorities and function as part of a team as well as independently.
Commitment to working in a team environment and maintaining confidentiality as needed.
Excellent verbal and written communication skills including the ability to communicate effectively with various audiences.
Excellent interpersonal skills with the ability to manage sensitive and confidential situations with tact, professionalism, and diplomacy.

Responsibilities

Adheres to state and regulatory standards as it relates to position.
Exhibits excellent practice of sanitation skills.
Follows HACCP guidelines and sets example for other staff.
Accurately and efficiently follows recipes and production sheets.
Meets meal deadlines reflecting high quality levels.
Efficiently works assigned production positions and stations.
Exhibits an excellent knowledge of patient diets and ensures compliance.
Communicates needs for procurement and maintains inventory of food and supplies.
Accurately and efficiently completes daily cleaning assignments.
Consistently produces multiple menu items concurrently in a safe and sanitary way.
Maintains regular and consistent attendance as scheduled by department leadership.