Cook - Sanford Medical Center - PT

Sanford Health•Fargo, ND

1d•Onsite

About The Position

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. This position involves preparing, assembling baked goods, cooking, seasoning, and portioning food for patients/residents, staff, and visitors of the designated facility. The role requires preparing and serving food within the guidelines of menu and dietary requirements, adhering to food quality standards, and maintaining sanitation in cooking and serving areas. The cook will work with internal customers, requiring above average communication and excellent teamwork skills, and must be able to function and thrive in a dynamic culinary environment.

Requirements

Ability to read, write and follow oral and written directions.
Ability to perform basic math.
Understanding of food safety and sanitation processes.
Proficiency in reading and understanding recipes.
Ability to be on feet for the majority of the day and walk far distances throughout the hospital.
Serv Safe may be required to obtain within a designated time frame (depending upon location of hire).
Additional endorsements to Serv Safe may be required depending upon location.
Basic Life Support (BLS) may be required depending upon location requirements.
Valid Driver's License may be required (depending on location).

Nice To Haves

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

Responsibilities

Prepares, assemble baked goods, cooks, seasons and portions food for patients/residents, staff, and visitors of the designated facility.
Prepares and serves food within guidelines of menu and dietary requirements.
Adheres to food quality standards of appearance, taste, temperature and sanitation.
Performs washing and cleaning duties to insure sanitation and cleanliness in cooking and serving areas.
Maintains labeling and storage of food, equipment, and machinery.
Prepares and provides the highest quality and safest food possible to patients/residents, co-workers, team members and guests.
Works with many internal customers, requiring above average communication as well as excellent team work skills.
Displays ability to cook, function and thrive in a dynamic and changing culinary environment.
Follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines to prepare, store and use food and food products.
Documents HACCP steps, temperatures and outcomes to assure the safest food possible while following production sheets for daily and weekly menus.
Operates equipment such as, but not limited to, mixers, slicers, kettles, combination ovens, food grinders, food processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators and freezers.
Fulfill annual continuing education requirements of the department and facility including departmental meetings, safety education and mandatory in-services.