Cook PRN, LTC

Sanford Health•Albert Lea, MN

1d•Onsite

About The Position

Sanford Health is hiring a Cook for a long-term care facility. The role prepares and serves food for patients/residents, staff, and visitors, following menu and dietary requirements. This includes preparing baked goods, cooking, seasoning, and portioning food. The position is part-time PRN, has varied shifts, and may require transporting food between facilities; a valid driver’s license is required when driving is required. The Cook follows food quality, sanitation, food safety, standardized recipe, and Hazard Analysis and Critical Control Point (HACCP) guidelines. The role documents HACCP steps, temperatures, and outcomes, follows production sheets for daily and weekly menus, and maintains proper labeling and storage of food and equipment. The employee performs cleaning duties and operates a range of kitchen and food-service equipment. The position requires teamwork and communication, the ability to work independently when necessary, basic math and recipe-reading skills, 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 read and understand recipes.
Understanding of food safety and sanitation processes.
Ability to work independently when necessary.
Ability to stand for most of the day and walk long distances throughout the facility.
Valid driver's license may be required depending on location; a driver's license is required for transporting food between facilities.
High school diploma or equivalent preferred.
At least six months of applicable experience preferred.
ServSafe certification may be required within a designated time frame depending on location; additional endorsements may also be required.
Basic Life Support (BLS) may be required depending on location.

Nice To Haves

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

Responsibilities

Prepare, assemble, cook, season, and portion food and baked goods for patients/residents, staff, and visitors according to menus and dietary requirements.
Maintain food quality, appearance, taste, temperature, sanitation, and food safety standards.
Follow standardized recipes and HACCP guidelines for preparing, storing, and using food and food products.
Document HACCP steps, temperatures, and outcomes, and follow production sheets for daily and weekly menus.
Wash and clean cooking and serving areas to maintain sanitation and cleanliness.
Maintain appropriate labeling and storage of food, equipment, and machinery.
Operate kitchen and food-service equipment, including mixers, slicers, kettles, combination ovens, food grinders, food processors, ovens, stovetops, induction burners, grills, deep-fat fryers, knives, dishwashers, garbage disposals, refrigerators, and freezers.
Communicate and work as a team with internal customers and other coworkers.
Fulfill annual department and facility continuing-education requirements, including departmental meetings, safety education, and mandatory in-services.
Transport food between facilities or drive when required by location.