Cook - FT Evenings

Sanford Health•Auburn, NE

About The Position

The Cook prepares and assembles baked goods, cooks, seasons, and portions food for patients or residents, staff, and visitors, following menu and dietary requirements. The role maintains food quality, appearance, taste, temperature, sanitation, and safe food handling practices. It includes washing and cleaning cooking and serving areas, maintaining food and equipment labeling and storage, and preparing food in accordance with standardized recipes, production sheets, and Hazard Analysis and Critical Control Point (HACCP) guidelines. The Cook documents HACCP steps, temperatures, and outcomes. The position works with internal customers and calls for strong communication and teamwork, along with the ability to function independently when needed in a dynamic culinary environment. The Cook operates a range of kitchen equipment and must understand food safety and sanitation, perform basic math, and read and follow recipes. The role involves being on one’s feet for most of the day and walking considerable distances throughout the hospital. On-the-job training is provided.

Requirements

Ability to read, write, and follow oral and written directions.
Ability to perform basic math.
Understanding of food safety and sanitation processes.
Ability to read and understand recipes.
Ability to stand for most of the day and walk long distances throughout the hospital.
Serv Safe certification may be required within a designated timeframe 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 depending on location.

Nice To Haves

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

Responsibilities

Prepare and assemble baked goods, and 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.
Maintain labeling and storage of food, equipment, and machinery.
Follow standardized recipes, HACCP guidelines, and daily and weekly production sheets.
Document HACCP steps, temperatures, and outcomes.
Work with internal customers and contribute to effective communication and teamwork.
Operate kitchen equipment including mixers, slicers, kettles, combination ovens, food grinders and processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators, and freezers.
Complete annual departmental and facility continuing education requirements, including meetings, safety education, and mandatory in-services.