Lead Cook, Long Term Care (LTC)

Sanford Health•Arthur, ND

7d•$18 - $28•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 is a wonderful opportunity for a self-motivated, organized individual wanting to expand their skillset. The role involves performing all duties in food preparation as assigned, providing daily direction to cooks and other assigned areas, and ensuring all departmental standards and goals are met. The Lead Cook prepares, cooks, seasons, and portions food for patients/residents, staff, and visitors, adhering to menu and dietary requirements.

Requirements

Ability to read, write and follow oral and written directions.
Ability to perform basic math.
Minimum of two years experience (depending upon location applying for).
Previous leadership experience (depending upon location applying for).

Nice To Haves

High school diploma or equivalent preferred.
Serv Safe may be required to obtain within a designated time frame (depending upon location of hire).

Responsibilities

Performs all duties in food preparation as assigned.
Provides daily direction to cooks and other assigned areas ensuring all departmental standards and goals are met.
Prepares, cooks, seasons and portions food for patients/residents, staff, and visitors of the designated facility, preparing and serving 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.
Possesses ability to work independently when necessary.
Possesses an understanding of food safety and sanitation processes.
Exhibits understanding of basic math to appropriately measure alongside displaying proficiency in reading and understanding recipes.
Demonstrates ability to be on feet for the majority of the day and walk far distances throughout the hospital.