Cook - Part Time - Evenings

Sanford Health•Waconia, MN

3d•$19 - $23

About The Position

The Cook prepares and serves food for patients or residents, staff, and visitors in accordance with menus and dietary requirements. The role includes preparing and assembling baked goods, cooking, seasoning, and portioning food while meeting standards for appearance, taste, temperature, and sanitation. The Cook follows standardized recipes and Hazard Analysis and Critical Control Point (HACCP) guidelines, documents food-safety steps and temperatures, and follows production sheets for daily and weekly menus. Duties also include cleaning cooking and serving areas and maintaining food, equipment, and machinery labeling and storage. The position requires communication and teamwork with internal customers, the ability to work independently when needed, and the ability to function in a changing culinary environment. 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.

Nice To Haves

High school diploma or equivalent preferred.
At least six months of applicable experience preferred.
Serv Safe 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, portion, and serve food and baked goods for patients or residents, staff, and visitors 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 proper 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, 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.
Complete annual continuing education requirements, including departmental meetings, safety education, and mandatory in-services.