Cook - FT Evenings

Sanford Health•Auburn, NE

6d•$16 - $24•Onsite

About The Position

The Cook prepares, assembles baked goods, cooks, seasons, and portions food for patients or residents, staff, and visitors. Food must be prepared and served according to menu and dietary requirements, food quality standards, and sanitation guidelines. The role follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) procedures, documents food-safety steps and temperatures, and uses production sheets for daily and weekly menus. The Cook maintains food, equipment, and machinery labeling and storage; cleans cooking and serving areas; and provides safe, high-quality food in a dynamic culinary environment. The position requires teamwork and communication with internal customers, the ability to work independently when needed, basic math and recipe-reading skills, and standing for most of the day and walking long distances throughout the hospital. On-the-job training is provided.

Requirements

Ability to read, write, and follow oral and written directions.
Ability to perform basic math and read and understand recipes.
Understanding of food safety and sanitation processes.
Ability to work independently when necessary.
Ability to stand for most of the day and walk long distances throughout the hospital.

Nice To Haves

High school diploma or equivalent preferred.
At least six months of applicable experience preferred.
ServSafe certification may be required within a designated time frame depending on location; additional endorsements may also be required.
Basic Life Support (BLS) may be required depending on location.
Ability to drive and a valid driver's license may be required depending on location.

Responsibilities

Prepare, assemble, cook, season, and portion food and baked goods for patients or residents, staff, and visitors.
Prepare and serve food according to menus and dietary requirements.
Meet food quality standards for appearance, taste, temperature, and sanitation.
Wash and clean cooking and serving areas to maintain sanitation and cleanliness.
Maintain labeling and storage of food, equipment, and machinery.
Follow standardized recipes and HACCP guidelines when preparing, storing, and using food products.
Document HACCP steps, temperatures, and outcomes, and follow production sheets for daily and weekly menus.
Operate kitchen equipment and tools, including mixers, slicers, kettles, combination ovens, food grinders and processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators, and freezers.
Communicate and work effectively with internal customers and team members.
Complete departmental continuing education requirements, including meetings, safety education, and mandatory in-services.