Cook, Blue Rock

Sanford Health•Sioux Falls, SD

1d•Onsite

About The Position

The Cook is responsible for certain duties including, but not limited to, maintaining standards in food production and quality, practicing excellent operational sanitation, preparing items in accordance with established recipes, incorporating safe practices into daily work, communicating repair needs with chef, maintaining a professional relationship with fellow associates, and attending staff meetings. Learns and maintains standards in food production and quality. Complies with Hazardous Analysis and Critical Control Point (HACCP) guidelines for food service. Expedites orders in a timely manner. Practices excellent operational sanitation. Executes scheduled banquet functions. Maintains a professional relationship with fellow associates. Helps reduce loss/waste. Communicates equipment repair needs with chef. Actively participates in training efforts. Incorporates safe work practices in job performance. Maintains quality control standards. Cleans and sanitizes work areas. Attends staff meetings. Checks and dates all deliveries received and report any variances to chef in charge. Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis. Processes inventory requisition and receives supplies as necessary for quality production. Prepares the proper amount of food according to production or forecast sheets and production plans. Prepares items in accordance with established recipes for a consistent product. Possesses an understanding of food safety and sanitation processes. Demonstrates ability to be on feet for the majority of the day. Must be willing to work nights, weekends and holidays.

Requirements

Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience.
Serv Safe may be required to obtain within a designated time frame, depending upon location of hire.

Responsibilities

Maintain standards in food production and quality.
Practice excellent operational sanitation.
Prepare items in accordance with established recipes.
Incorporate safe practices into daily work.
Communicate repair needs with chef.
Maintain a professional relationship with fellow associates.
Attend staff meetings.
Comply with Hazardous Analysis and Critical Control Point (HACCP) guidelines for food service.
Expedite orders in a timely manner.
Execute scheduled banquet functions.
Help reduce loss/waste.
Actively participate in training efforts.
Maintain quality control standards.
Clean and sanitize work areas.
Check and date all deliveries received and report any variances to chef in charge.
Verify that all coolers are at the proper temperatures and are cleaned on a daily basis.
Process inventory requisition and receive supplies as necessary for quality production.
Prepare the proper amount of food according to production or forecast sheets and production plans.
Prepare items in accordance with established recipes for a consistent product.
Possess an understanding of food safety and sanitation processes.
Demonstrate ability to be on feet for the majority of the day.
Willing to work nights, weekends and holidays.