Cook- FT Days

Sanford Health•Bismarck, ND

About The Position

Prepares, assembles baked goods, cooks, seasons, and portions food for patients/residents, staff, and visitors at the designated facility. Prepares and serves food in accordance with menu and dietary requirements, food quality standards, sanitation practices, 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 includes cleaning cooking and serving areas, maintaining food and equipment labeling and storage, and operating kitchen equipment. Work hours are scheduled on the day shift, with listed schedules of 4:00 a.m.–12:30 p.m. or 5:00 a.m.–1:30 p.m. Rotating holidays and weekends are 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 stand for most of the workday and walk long distances throughout the hospital.
Fulfill annual continuing education requirements of the department and facility.
ServSafe certification may be required within a designated time frame, depending on location.
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.
ServSafe endorsements may be required depending on location.

Responsibilities

Prepare and assemble baked goods; cook, season, and portion food for patients/residents, staff, and visitors.
Prepare and serve 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 when preparing, storing, and using food products.
Document HACCP steps, temperatures, and outcomes and follow production sheets for daily and weekly menus.
Operate kitchen 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 effectively with internal customers, coworkers, team members, and guests.
Complete departmental continuing education requirements, including meetings, safety education, and mandatory in-services.