Cook - PT - Days

Sanford Health•Red Oak, IA

2d•$16 - $24

About The Position

The Cook prepares, assembles, and cooks food and baked goods for patients or residents, staff, and visitors, following menu and dietary requirements. The role maintains food quality, appearance, taste, temperature, sanitation, and safe food handling. Duties include cleaning cooking and serving areas, labeling and storing food and equipment, and preparing and serving food according to standardized recipes, production sheets, and HACCP guidelines. The Cook documents food-safety steps, temperatures, and outcomes and operates a range of kitchen equipment. The position involves working with internal customers, communicating and collaborating with a team, and being able to work independently in a dynamic culinary environment.

Requirements

Ability to read, write, and follow oral and written directions.
Ability to perform basic math and measure ingredients.
Ability to 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 facility.

Nice To Haves

High school diploma or equivalent.
At least six months of applicable experience.
ServSafe certification, potentially required within a designated timeframe depending on location.
Additional ServSafe endorsements, depending on location.
Basic Life Support (BLS), depending on location requirements.
Valid driver's license, if required by location.

Responsibilities

Prepare, assemble, cook, season, and portion food and baked goods for patients or residents, staff, and visitors.
Follow menus, dietary requirements, standardized recipes, production sheets, and HACCP guidelines.
Maintain food quality standards for appearance, taste, temperature, and sanitation.
Document HACCP steps, temperatures, and outcomes.
Wash and clean cooking and serving areas to maintain sanitation.
Label and store food, equipment, and machinery.
Operate kitchen equipment such as mixers, slicers, kettles, ovens, food processors, grills, fryers, knives, dishwashers, refrigerators, and freezers.
Communicate and work effectively with internal customers and team members.
Meet departmental and facility continuing education requirements, including meetings, safety education, and mandatory in-services.