Cook - PT

Sanford Health•GSS SD Tyndall Ctr, SD

5d•Onsite

About The Position

Sanford Health, the largest rural health system in the United States, is dedicated to transforming the health care experience and providing access to world-class health care in America’s heartland. This 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. The role adheres to food quality standards of appearance, taste, temperature and sanitation. It performs washing and cleaning duties to ensure sanitation and cleanliness in cooking and serving areas. The cook maintains labeling and storage of food, equipment, and machinery. They prepare and provide the highest quality and safest food possible to patients/residents, co-workers, team members and guests. This role works with many internal customers, requiring above average communication and excellent teamwork skills. The cook displays the ability to cook, function and thrive in a dynamic and changing culinary environment. They follow standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines to prepare, store and use food and food products. The cook documents HACCP steps, temperatures and outcomes to assure the safest food possible while following production sheets for daily and weekly menus. They operate equipment such as, but not limited to, mixers, slicers, kettles, combination ovens, food grinders, food processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators and freezers. The cook possesses the ability to work independently when necessary and has an understanding of food safety and sanitation processes. They exhibit understanding of basic math to appropriately measure alongside displaying proficiency in reading and understanding recipes. The cook demonstrates the ability to be on feet for the majority of the day and walk far distances throughout the hospital.

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, depending upon location of hire.
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, depending on location.
Valid Driver's License may be required.

Responsibilities

Adheres to food quality standards of appearance, taste, temperature and sanitation.
Performs washing and cleaning duties to insure 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 team work 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 assure the safest food possible while following production sheets for daily and weekly menus.
Operates equipment such as, but not limited to, mixers, slicers, kettles, combination ovens, food grinders, food processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators and freezers.
Possesses ability to work independently when necessary.
Possesses an understanding of food safety and sanitation processes.
Exhibits understanding of basic math to appropriately measure alongside displaying proficiency in reading and understanding recipes.
Demonstrates ability to be on feet for the majority of the day and walk far distances throughout the hospital.