Cook - FT - Varies

Sanford Health•Villisca, IA

22h•$16 - $24

About The Position

The Cook prepares, assembles, bakes, seasons, and portions food for patients or residents, staff, and visitors, following menu and dietary requirements. The role maintains food quality, including appearance, taste, temperature, and sanitation, and performs cleaning duties to keep cooking and serving areas sanitary. The Cook also labels and stores food and maintains related equipment and machinery. The Cook follows standardized recipes, production sheets, and Hazard Analysis and Critical Control Point (HACCP) guidelines when preparing, storing, and using food. The role documents HACCP steps, temperatures, and outcomes, and provides safe, high-quality food in a dynamic culinary environment. It involves communication and teamwork with internal customers, as well as the ability to work independently when needed. The position requires basic math and recipe-reading skills, understanding of food safety and sanitation, and the ability to remain on one's feet for most of the day and walk long distances throughout the facility. On-the-job training is provided.

Requirements

Ability to read, write, and follow oral and written directions.
Ability to perform basic math and measure ingredients appropriately.
Ability to read and understand recipes.
Understanding of food safety and sanitation processes.
Ability to work independently when necessary.
Ability to stand for the majority 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.
Serv Safe certification, which may be required within a designated time frame depending on location.
Additional Serv Safe endorsements, depending on location.
Basic Life Support (BLS), which may be required depending on location.
Valid driver's license, which may be required depending on location.

Responsibilities

Prepare, assemble, bake, cook, season, and portion food in accordance with menus and dietary requirements.
Maintain food quality standards for appearance, taste, temperature, and sanitation.
Wash and clean cooking and serving areas to ensure sanitation and cleanliness.
Label and store food, equipment, and machinery appropriately.
Follow standardized recipes, production sheets, and HACCP guidelines when preparing, storing, and using food.
Document HACCP steps, temperatures, and outcomes.
Communicate and work effectively with internal customers and team members.
Operate kitchen and food-service equipment.