Cook - Sanford Medical Center - PT

Sanford Health • Fargo, ND

7d • $17 - $23

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. Ensures food quality, appearance, taste, temperature, and sanitation standards. Performs cleaning duties and maintains proper labeling and storage of food, equipment, and machinery. Follows standardized recipes and HACCP guidelines, documents required steps, temperatures, and outcomes, and follows production sheets for daily and weekly menus. Works with internal customers and team members in a dynamic culinary environment, and may work independently when needed. The role involves standing for most of the day and walking 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 measure ingredients appropriately.
• Ability to read and understand recipes.
• Understanding of food safety and sanitation processes.
• Ability to stand for the majority of the day and walk long distances throughout the hospital.

Nice To Haves

• 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 ServSafe endorsements may be required depending on location.
• Basic Life Support (BLS) may be required depending on location.
• A valid driver's license may be required depending on location.

Responsibilities

• Prepare, assemble, cook, season, and portion food and baked goods according to menus and dietary requirements.
• Meet food quality standards for appearance, taste, temperature, and sanitation.
• Wash and clean cooking and serving areas and maintain sanitation and cleanliness.
• Label and store food, equipment, and machinery appropriately.
• Follow standardized recipes, HACCP guidelines, and production sheets for daily and weekly menus.
• Document HACCP steps, temperatures, and outcomes.
• Work effectively with internal customers and team members in a changing culinary environment.
• Operate kitchen and food-service equipment as required.

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level
• Education Level: High school or GED