Cook - Broadway - FT

Sanford Health•Fargo, ND

6d•$17 - $23•Onsite

About The Position

Prepares, assembles, bakes, cooks, seasons, and portions food for patients and residents, staff, and visitors at the designated facility, following menu and dietary requirements. Ensures food meets standards for appearance, taste, temperature, and sanitation, and prepares and serves the safest, highest-quality food possible. Follows standardized recipes, production sheets, and Hazard Analysis and Critical Control Point (HACCP) guidelines, documenting required steps, temperatures, and outcomes. Maintains food labeling and storage and keeps cooking and serving areas clean and sanitary. Works with internal customers in a dynamic culinary environment, using communication and teamwork skills while also working independently when needed. The role requires standing for most of the day and walking long distances throughout the hospital. On-the-job training is provided. Depending on location, ServSafe certification, additional ServSafe endorsements, Basic Life Support certification, and driving with a valid driver’s license may be required.

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 most of the day and walk long distances throughout the hospital.
Minimum of six months of applicable experience preferred.
ServSafe 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 may be required if driving is required at the location.

Nice To Haves

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

Responsibilities

Prepare, assemble, bake, cook, season, and portion food according to menu 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 properly and maintain equipment and machinery.
Follow standardized recipes, production sheets, and HACCP guidelines when preparing, storing, and using food products.
Document HACCP steps, temperatures, and outcomes.
Operate kitchen equipment and tools, 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, coworkers, team members, and guests.
Work independently when necessary.
Fulfill annual departmental and facility continuing education requirements, including departmental meetings, safety education, and mandatory in-services.