Cook PRN, LTC

Sanford Health•Albert Lea, MN

1d•$19 - $24•Onsite

About The Position

The Cook prepares and serves food for patients/residents, staff, and visitors at the designated facility, following menu and dietary requirements. Duties include assembling baked goods; cooking, seasoning, and portioning food; maintaining food quality, appearance, taste, temperature, and sanitation; and cleaning cooking and serving areas. The Cook labels and stores food and maintains equipment and machinery, while following standardized recipes, production sheets, and Hazard Analysis and Critical Control Point (HACCP) guidelines. The role documents HACCP steps, temperatures, and outcomes to support safe food handling and works with internal customers in a dynamic culinary environment. The position requires the ability to work independently when needed, understand food safety and sanitation, perform basic math, and read and follow recipes. Depending on location, the Cook may transport food between facilities and may need a valid driver's license.

Requirements

Ability to read, write, and follow oral and written directions.
Ability to perform basic math and read and understand recipes.
Ability to stand for most of the day and walk long distances throughout the facility.
Valid driver's license may be required; a driver's license is required for transporting food between facilities.
ServSafe certification may be required within a designated time frame, depending on location.
Fulfill annual continuing education requirements, including departmental meetings, safety education, and mandatory in-services.
Basic Life Support (BLS) may be required depending on location.

Nice To Haves

High school diploma or equivalent preferred.
At least six months of applicable experience preferred.

Responsibilities

Prepare, assemble, cook, season, portion, and serve food and baked goods according to menus and dietary requirements.
Maintain food quality standards for appearance, taste, temperature, and sanitation.
Wash and clean cooking and serving areas to maintain sanitation and cleanliness.
Label and store food and maintain equipment and machinery.
Follow standardized recipes, production sheets, and HACCP guidelines when preparing, storing, and using food products.
Document HACCP steps, temperatures, and outcomes.
Work cooperatively with internal customers and team members, and work independently when necessary.
Transport food between facilities when required.