Cook - Sanford Medical Center

Sanford Health•Fargo, ND

About The Position

The Cook prepares and assembles baked goods; cooks, seasons, and portions food for patients/residents, staff, and visitors at the designated facility; and prepares and serves food according to menu and dietary requirements. The role follows food quality standards for appearance, taste, temperature, and sanitation, and performs washing and cleaning duties to maintain clean cooking and serving areas. The Cook labels and stores food, equipment, and machinery, and works to provide safe, high-quality food to patients/residents, coworkers, team members, and guests. The Cook follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines, documents HACCP steps, temperatures, and outcomes, and follows production sheets for daily and weekly menus. The role requires communication and teamwork with internal customers, adaptability in a changing culinary environment, and the ability to work independently when needed. On-the-job training is provided. Depending on location, Serv Safe certification, additional endorsements, BLS, and a valid driver's license may be required.

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 be on feet for the majority of the day and walk long distances throughout the hospital.
Depending on location, may be required to obtain Serv Safe certification and additional endorsements within a designated time frame.
Basic Life Support (BLS) may be required depending on location.
Depending on location, may be required to drive and hold a valid driver's license.

Nice To Haves

High school diploma or equivalent preferred.
At least six months of applicable experience preferred.

Responsibilities

Prepare and assemble baked goods; cook, season, and portion food for patients/residents, staff, and visitors.
Prepare and serve food according to menu and dietary requirements.
Meet food quality standards for appearance, taste, temperature, and sanitation.
Wash and clean cooking and serving areas to maintain sanitation and cleanliness.
Label and store food, equipment, and machinery.
Follow standardized recipes, HACCP guidelines, and production sheets for daily and weekly menus.
Document HACCP steps, temperatures, and outcomes.
Communicate and work effectively with internal customers and team members.
Operate kitchen equipment and machinery as needed.
Fulfill annual departmental and facility continuing education requirements, including meetings, safety education, and mandatory in-services.