Cook - Part-time Days / Evenings

Sanford Health•Albert Lea, MN

4d•Onsite

About The Position

Prepares, assembles baked goods, cooks, seasons and portions food for patients/residents, staff, and visitors of the designated facility, preparing and serving food within guidelines of menu and dietary requirements. Adheres to food quality standards of appearance, taste, temperature and sanitation. Performs washing and cleaning duties to ensure sanitation and cleanliness in cooking and serving areas. Maintains labeling and storage of food, equipment, and machinery. Prepares and provides the highest quality and safest food possible to patients/residents, co-workers, team members and guests. Works with many internal customers, requiring above average communication as well as excellent teamwork skills. Displays ability to cook, function and thrive in a dynamic and changing culinary environment. Follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines to prepare, store and use food and food products. Documents HACCP steps, temperatures and outcomes to ensure the safest food possible while following production sheets for daily and weekly menus.

Requirements

Ability to read, write and follow oral and written directions.
Ability to perform basic math.
Minimum of six months of applicable experience preferred.
On-the-job training will be provided.
Fulfill annual continuing education requirements of the department and facility including departmental meetings, safety education and mandatory in-services.

Nice To Haves

High school diploma or equivalent preferred.
Serv Safe may be required to obtain within a designated time frame.
Additional endorsements to Serv Safe may be required depending upon location.
Basic Life Support (BLS) may be required depending upon location requirements.
May be required to drive.
Valid Driver's License may be required.

Responsibilities

Prepares, assembles baked goods, cooks, seasons and portions food for patients/residents, staff, and visitors.
Adheres to food quality standards of appearance, taste, temperature and sanitation.
Performs washing and cleaning duties to ensure sanitation and cleanliness in cooking and serving areas.
Maintains labeling and storage of food, equipment, and machinery.
Prepares and provides the highest quality and safest food possible.
Documents HACCP steps, temperatures and outcomes.
Follows production sheets for daily and weekly menus.