Cook - FT Days

Sanford Health•Beatrice, NE

4d•$16 - $24

About The Position

Prepares, assembles baked goods, cooks, seasons, and portions food for patients/residents, staff, and visitors at the designated facility, following menu and dietary requirements. Maintains food quality, appearance, taste, temperature, and sanitation. Cleans cooking and serving areas, maintains food and equipment labeling and storage, and follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines. Documents HACCP steps, temperatures, and outcomes and follows daily and weekly production sheets. Works with internal customers and team members in a dynamic culinary environment, and may work independently. The role requires understanding food safety and sanitation, basic math, and the ability to read recipes. The employee is on their feet for most of the day and walks 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 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.
Serv Safe 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.
A valid driver's license may be required depending on location.

Nice To Haves

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

Responsibilities

Prepare and assemble baked goods; cook, season, and portion food according to menus 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.
Maintain labeling and storage of food, equipment, and machinery.
Follow standardized recipes and HACCP guidelines for preparing, storing, and using food products.
Document HACCP steps, temperatures, and outcomes, and follow production sheets for daily and weekly menus.
Operate kitchen and food-service equipment, including mixers, slicers, kettles, combination ovens, grinders, food processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators, and freezers.
Communicate and work effectively with internal customers, co-workers, team members, and guests.
Complete annual departmental and facility continuing education requirements, including meetings, safety education, and mandatory in-services.