Cook - FT Evenings

Sanford Health•Hutchinson, KS

About The Position

Sanford Health is hiring a Cook for Hutchinson Village, a 65-bed senior skilled nursing facility providing long-term and post-acute care. The Cook prepares, assembles, and serves food and baked goods for patients/residents, staff, and visitors in accordance with menus and dietary requirements. The role is scheduled for 8-hour evening shifts, 32 hours per week, with a salary range of $17.00 to $23.50. The Cook follows food quality, sanitation, food safety, and Hazardous Analysis and Critical Control Point (HACCP) standards. The position involves using standardized recipes and production sheets, documenting food-safety steps and temperatures, maintaining food and equipment storage and labels, and cleaning cooking and serving areas. The role requires communication and teamwork with internal customers, the ability to work independently when needed, and the ability to work in a changing culinary environment. 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 work independently when necessary.
Ability to stand for most of the day and walk long distances throughout the facility.
High school diploma or equivalent preferred.
At least six months of applicable experience preferred; on-the-job training is provided.
Serv Safe 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.
Depending on location, may be required to drive; a valid driver's license may be required.

Nice To Haves

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

Responsibilities

Prepare, assemble, cook, season, portion, and serve food and baked goods for patients/residents, staff, and visitors according to menus and dietary requirements.
Maintain 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, HACCP guidelines, and daily and weekly menu production sheets.
Document HACCP steps, temperatures, and outcomes.
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, co-workers, team members, and guests.
Complete annual continuing education requirements, including departmental meetings, safety education, and mandatory in-services.