Cook

Sanford Health•Iron Mountain, MI

1d•Onsite

About The Position

The Cook prepares individual servings and/or large quantities of regular and special diet food items as requested for patients, the cafeteria, catered events, and outreach programs; follows production sheets and standardized recipes to prepare menu items; and cleans and sanitizes assigned work areas to maintain a clean workstation. 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.

Requirements

One year of experience as a cook in institutional or restaurant quantity food preparation or in hospital food service.
Must be able to work cooperatively with others; make mature judgements; be familiar with basic food preparation, techniques and equipment; and work under varied and changing work conditions on a daily basis.

Nice To Haves

ServSafe certification awarded by the National Restaurant Association, accredited by American National Standards Institute (ANSI)- Conference for Food Protection (CFP) preferred.

Responsibilities

Prepares individual servings and/or large quantities of hot and cold food items according to established recipes in a timely and efficient manner.
Portions food items accurately and garnishes them to following plating guidelines.
Handles food items safely and accordingly to ensure HACCP and local agency guidelines are met.
Serves as a quality assurance control point for every aspect of the food production service program to ensure needs are met and food temperatures are maintained at appropriate levels.
Resolves problems that arise to ensure a positive outcome.
Pre-preps food items as indicated on production sheets to ensure food items are prepped prior to serving.
Stores food items properly by covering, labeling, dating and rotating to comply with department policies.
Cleans and sanitizes work area and equipment as assigned to ensure procedures are followed.
Portions bulk food items into proper serving containers and accurately weighs containers to record weight of bulk foods being sent out to remote sites.
Cooks vegetables and other sensitive menu items to ensure quality throughout the entire meal service.
Records left over prepared menu items following service so production records can be updated.
Loads containers into appropriate carts for proper distribution.
Regular attendance is required in order to carry out the essential functions of the position.
Reviews and meets ongoing competency requirements of the role to maintain the skills, knowledge and abilities to perform, within scope, role specific functions.