Cook

Cheyenne Regional Medical Center • Cheyenne, WY

7d • Onsite

About The Position

Produces foods for a variety of diets according to Quality Control guidelines for patients, employees, visitors, and catering. Responsible for handling foods using safety and sanitary guidelines, and keeping work area clean and sanitized.

Requirements

• Two (2) or more years of experience in restaurant, hotel, foodservice, or hospital setting
• ServSafe certification within 90 days of start date

Nice To Haves

• High school diploma (or Equivalent Certificate from an accredited program) or higher degree
• Associate’s degree in culinary arts, nutrition, or related field
• Excellent verbal, written and interpersonal communication skills
• Intermediate computer skills
• Ability to perform basic mathematic calculations
• Ability to read and follow written instructions and recipes
• Ability to use proper phone etiquette, script calls and follow protocols
• Ability to work independently with excellent organizational skills, sound judgment and attention to detail
• Ability to handle multiple tasks simultaneously
• Ability to work in a high volume and high stress environment with varying hours and shifts
• Knowledge of cooking methods and basic knife skills
• Exceptional customer service skills

Responsibilities

• Prepares meals that require a short preparation time. Reads food order or receives verbal instructions and prepares food items according to dietary requirements, recipe guidelines and quality standards.
• Prepares foods by operating a variety of kitchen equipment according to recipe guidelines and specifications. Tastes products, reads, menus, estimates food requirements, checks production and maintains food freshness and quality.
• Maintains records in order to accurately plan and monitor production requirements. Requisitions supplies and equipment as needed.
• Cleans and sanitizes workstations and equipment and follows all department and regulator rules and procedures.
• Follows Hazard Analysis Critical Control Point (HACCP)/ServSafe procedures to ensure proper sanitation and safety standards. Records and maintains HACCP records according to established department guidelines.
• Demonstrates stewardship through inventory and food waste control.
• Cross trains and covers other Food & Nutrition Services (FNS) areas as needed.

Benefits

• Employer Sponsored Medical, Dental, and Vision Plans
• 403(b) and 457(b) retirement options with 4% employer match
• Life Insurance
• Short Term and Long-Term Disability Insurance
• Employer Sponsored Wellness Program
• Employee Assistance Program
• ANCC Magnet Hospital
• 21 PTO days per year (increases with tenure)
• Tuition Reimbursement Program
• Dedicated Loan Forgiveness Advisory Service

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree