Cook, Evenings, Full Time

Samaritan•Moses Lake, WA

1d•$43,888 - $59,592•Onsite

About The Position

At Samaritan, we do more than deliver healthcare - we make a meaningful difference in the lives of our community every day. We're committed to creating an exceptional workplace where professionals feel valued, supported, and inspired to provide outstanding care to every patient we serve. As a Cook for Samaritan, you are responsible for the preparation of foods and departmental support for patients, personnel, and visitors while maintaining high standards of quality food production and portion control, using standard recipes. This position includes high volume cooking and autonomy in creating menu items. You will be responsible for preparing the appropriate quantities of food to meet menu requirements. As a Cook, you will work closely with the Nutrition Services Director, Food Preparers, Diet Technicians, and Dietitians in order to prepare sufficient quantities and quality of foods for patients, staff, and visitors.

Requirements

High school diploma or GED.
Two years of cooking experience in a commercial kitchen
Knowledge of cooking methods/procedures, including types of preparation and related routines.
Ability to use the inventory to avoid waste.
Current Washington State Food Handlers Permit.
Demonstrates competency on equipment listed on department specific checklist.
Critical thinking skills: Seeks resources for direction, when necessary. Performs independent problem solving. Decision-making is logical and deliberate.
Performs actions that demonstrate accountability. Exercises safe judgment in decision-making. Practices within legal and ethical guidelines.
Demonstrates competency in ability to care for customers/patients across the age continuum.

Nice To Haves

Experience in a healthcare setting preferred.

Responsibilities

Prepares or directs preparation of all foods - in all food preparation stations, indicated on menus, provided for patients, catering and cafeteria food service, using standardized recipes based on standard portion size directed by Executive Chef.
Prepares food production schedules, meets serving line deadline.
Estimates food requirements and controls serving portions, minimizing waste and leftovers; yet sufficiently covers amount needed on cafeteria line.
Collaborating with Executive Chef to standardize and develop new recipes.
Records temperatures of foods served to patients and records daily temperatures of all refrigerators and freezers.
Ensures that all foods prepared meets quality standards for freshness, taste, and appearance.
Uses proper food handling techniques to minimize cross contamination.
Measures and mixes ingredients according to recipes.
Checks equipment and cooking area often to make sure safety and sanitation requirements are met. Reports repair and maintenance needs to Leadership.
Cleans equipment, worktables, ranges, utensils, pots and pans, using proper techniques and cleaning solution.
Ensures that required county, state and federal safe food handling and sanitary levels are maintained throughout the food preparation process.
Assist customers with checkout transactions and cash handling as necessary.