Cook, Sanford Sports
About The Position
Sanford Health is one of the largest and fastest-growing not-for-profit health systems in the United States. We’re proud to offer many development and advancement opportunities to our nearly 50,000 members of the Sanford Family who are dedicated to the work of health and healing across our broad footprint. 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.
- Depending upon location of hire, Serv Safe may be required to obtain within a designated time frame.
- Must be willing to work nights, weekends and holidays.
Responsibilities
- 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
- attending staff meetings
- Complies with Hazardous Analysis and Critical Control Point (HACCP) guidelines for food service
- Expedites orders in a timely manner
- Executes scheduled banquet functions
- Helps reduce loss/waste
- Actively participates in training efforts
- Maintains quality control standards
- Cleans and sanitizes work areas
- 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
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What This Job Offers
Job Type
Part-time
Career Level
Entry Level
Education Level
Associate degree
Number of Employees
5,001-10,000 employees
