Cook - Broadway

Sanford Health•Fargo, ND

5d•Onsite

About The Position

Prepares and assembles baked goods; cooks, seasons, and portions food for patients or residents, staff, and visitors at the designated facility. Prepares and serves food according to menu and dietary requirements. Maintains food quality, sanitation, safe food handling, and cleanliness in cooking and serving areas. Works with internal customers in a dynamic culinary environment and may work independently when necessary. The role is scheduled for 40 hours per week on varied eight-hour shifts. On-the-job training is provided.

Requirements

Ability to read, write, and follow oral and written directions.
Ability to perform basic math and measure ingredients appropriately.
Ability to read and understand recipes.
Understanding of food safety and sanitation processes.
Ability to stand for most of the day and walk long distances throughout the hospital.
Valid driver's license may be required, depending on location.
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.
ServSafe may be required within a designated time frame, depending on location; additional endorsements may also be required.

Responsibilities

Prepare and assemble baked goods; cook, season, and portion food 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 Hazardous Analysis and Critical Control Point (HACCP) guidelines when preparing, storing, and using food products.
Document HACCP steps, temperatures, and outcomes, and follow production sheets for daily and weekly menus.
Use food-service equipment and tools, including mixers, slicers, kettles, combination ovens, grinders, food 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.
Fulfill annual departmental and facility continuing-education requirements, including departmental meetings, safety education, and mandatory in-services.
Drive when required by the location.