Cook, Long Term Care (LTC) - FT Varied Shifts

Sanford Health•Hastings, NE

2d•$16 - $24

About The Position

The Cook prepares, assembles, bakes, seasons, and portions food for patients/residents, staff, and visitors at the designated facility, following menu and dietary requirements. The role maintains food quality, appearance, taste, temperature, and sanitation standards; cleans cooking and serving areas; and labels and stores food and equipment appropriately. The Cook follows standardized recipes and HACCP guidelines, documents required steps, temperatures, and outcomes, and uses production sheets for daily and weekly menus. The position works with internal customers in a changing culinary environment and requires communication, teamwork, and the ability to work independently when needed. On-the-job training is provided. This full-time position is scheduled for 40 hours per week with varied shifts, including 5 a.m.–2 p.m. and noon–8 p.m. Every-other-weekend and holiday rotation is required.

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.
Every-other-weekend and holiday rotation is required.
ServSafe 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 and ability to drive may be required depending on location.

Nice To Haves

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

Responsibilities

Prepare, assemble, bake, cook, season, and portion food for patients/residents, staff, and visitors 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.
Label and store food, equipment, and machinery appropriately.
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.
Communicate and work effectively with internal customers and team members.
Complete departmental and facility continuing education requirements, meetings, safety education, and mandatory in-services.