Cook - Part Time

Sanford Health•Sioux Falls, SD

1d•Onsite

About The Position

Sanford Health, the largest rural health system in the United States, is dedicated to transforming the health care experience and providing access to world-class health care in America’s heartland. This is a part-time position with a work shift of 12 Hours - Day Shifts. The scheduled weekly hours are 24. The compensation range is $18.00 - $23.00 per hour. This is not a union position. Shift start times vary. The role involves working one 8-hour shift per week and every other weekend, with differential pay applying on weekends. The cook will join a fast-paced work environment cooking for the Patient tray line. The cook prepares, assembles baked goods, cooks, seasons, and portions food for patients/residents, staff, and visitors of the designated facility, preparing and serving food within the guidelines of the menu and dietary requirements.

Requirements

High school diploma or equivalent preferred.
Ability to read, write, and follow oral and written directions.
Ability to perform basic math.
Minimum of six months of applicable experience preferred.
On-the-job training will be provided.
Fulfill annual continuing education requirements of the department and facility including departmental meetings, safety education, and mandatory in-services.

Nice To Haves

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.
May be required to drive, depending on location.
Valid Driver's License may be required.

Responsibilities

Adheres to food quality standards of appearance, taste, temperature, and sanitation.
Performs washing and cleaning duties to ensure 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 and excellent teamwork 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.
Possesses ability to work independently when necessary.
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.