Cook - PRN - Varies

Sanford Health • George, IA

4d • $16 - $24 • Onsite

About The Position

Prepares, assembles, and cooks food and baked goods for patients or residents, staff, and visitors at the designated facility, following menu and dietary requirements. Maintains food quality, appearance, taste, temperature, sanitation, and safe handling practices. Uses standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines, documents required HACCP steps and temperatures, and follows production sheets for daily and weekly menus. Performs cleaning duties and maintains proper food, equipment, and machinery labeling and storage. Works with internal customers in a dynamic culinary environment and may work independently when needed. The position requires standing for most of the day and walking long distances throughout the hospital. 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 stand for most of the day and walk long distances throughout the hospital.

Nice To Haves

• High school diploma or equivalent.
• At least six months of applicable experience.
• ServSafe certification, which may be required within a designated time frame depending on location.
• Additional ServSafe endorsements, which may be required depending on location.
• Basic Life Support (BLS), which may be required depending on location.
• Ability to drive and a valid driver's license, which may be required depending on location.

Responsibilities

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

What This Job Offers

• Education Level: High school or GED