COOK/Full-time

BOUNDARY COMMUNITY HOSPITAL•Bonners Ferry, ID

1d•Onsite

About The Position

The primary purpose of your job position is to perform food preparation and production tasks efficiently and accurately under direction of Nutrition Service Manager. Consistently follows safe food handling policies and procedures, recipes and quality control, etc.

Requirements

Idaho Food Safety & Sanitation Certification Required (Can obtain after hire)
High School Diploma or GED required
Must be able to read, write and speak the English language.
Computer skills, keyboard 20wpm to complete required online training.
Ability to cook a variety of foods in large quantities and textures.

Nice To Haves

Minimum 2 yrs general work experience
1-2 years cook experience preferred in Institutional cooking.

Responsibilities

Maintain a willingness and ability to adapt to a changing work environment and seek out new methods and principles to incorporate into existing practices.
Communicate requests, problems, and concerns to your supervisor.
Establishes a timeline to assure that meals are prepared and served on time.
Prepare and serve quality food according to HACCP standards and within the guidelines set by the Idaho Diet Manual, Food Code, and BCH policies & Procedures.
Demonstrate the ability to assess a situation, offer suggestions, and choose an appropriate course of action to correct the problem.
Demonstrate a conscious effort in daily operations through portion control and waste reduction.
Prepare food according to standardized recipes and food production sheets.
Must be able to function independently, have flexibility, and the ability to work effectively with personnel and support staff.
Be able to follow written and oral instructions.
Prepare foods for all therapeutic diets and textures, by following approved process, recipes and procedures.
Ensure temperature of all food items meet standards.
Assure that assigned work areas are maintained in a clean, safe and sanitary manner.
Complete cleaning per department guidelines.
Participates in preparation of luncheon items for special functions.
Assist with cooking and baking of snacks for social events, as needed.
Safely and effectively operate kitchen equipment (i.e. slicer, microwave, mixer, blender, ovens, grill, can opener and food processor).
Accurately calculate weights and measurements in recipes.
Serve as lead to other staff on weekends and evenings, providing direction.