Cook - FT

Sanford Health•Lakota, ND

1d•Onsite

About The Position

The Cook prepares, assembles baked goods, cooks, seasons, and portions food for patients/residents, staff, and visitors of the designated facility, ensuring food is prepared and served within menu and dietary guidelines. This role adheres to food quality standards regarding appearance, taste, temperature, and sanitation, and performs washing and cleaning duties to maintain sanitation in cooking and serving areas. The Cook is responsible for maintaining proper labeling and storage of food, equipment, and machinery, and is committed to providing the highest quality and safest food possible. The position involves working with many internal customers, requiring strong communication and teamwork skills. The Cook must be able to function and thrive in a dynamic culinary environment, following standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines for food preparation, storage, and use. This includes documenting HACCP steps, temperatures, and outcomes to ensure food safety while adhering to production sheets for daily and weekly menus.

Requirements

Ability to read, write and follow oral and written directions.
Ability to perform basic math.
Possesses an understanding of food safety and sanitation processes.
Exhibits understanding of basic math to appropriately measure alongside displaying proficiency in reading and understanding recipes.
Demonstrates ability to be on feet for the majority of the day and walk far distances throughout the hospital.
Serv Safe may be required to obtain within a designated time frame (depending upon location of hire).
Additional endorsements to Serv Safe may be required depending upon location.
Basic Life Support (BLS) may be required depending upon location requirements.
Valid Driver's License may be required (depending on location, may be required to drive).

Nice To Haves

High school diploma or equivalent.
Minimum of six months of applicable experience.

Responsibilities

Prepares, assemble baked goods, cooks, seasons and portions food for patients/residents, staff, and visitors of the designated facility.
Prepares and serves food within guidelines of menu and dietary requirements.
Adheres to food quality standards of appearance, taste, temperature and sanitation.
Performs washing and cleaning duties to insure sanitation and cleanliness in cooking and serving areas.
Maintains labeling and storage of food, equipment, and machinery.
Prepares and provides the highest quality and safest food possible to patients/residents, co-workers, team members and guests.
Works with many internal customers, requiring above average communication as well as excellent team work skills.
Displays ability to cook, function and thrive in a dynamic and changing culinary environment.
Follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines to prepare, store and use food and food products.
Documents HACCP steps, temperatures and outcomes to assure the safest food possible while following production sheets for daily and weekly menus.
Operates equipment such as, but not limited to, mixers, slicers, kettles, combination ovens, food grinders, food processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators and freezers.
Fulfill annual continuing education requirements of the department and facility including departmental meetings, safety education and mandatory in-services.