Lead Cook - FT Days

Sanford Health•Lakota, ND

2d•$18 - $28•Onsite

About The Position

The Lead Cook performs food preparation duties and provides daily direction to cooks and other assigned areas to ensure departmental standards and goals are met. The role prepares, cooks, seasons, and portions food for patients or residents, staff, and visitors, following menu and dietary requirements. The Lead Cook maintains food quality, sanitation, labeling, and storage standards, and prepares and serves safe, high-quality food. The role follows standardized recipes and Hazard Analysis and Critical Control Point (HACCP) guidelines, documents HACCP steps and temperatures, and follows production sheets for daily and weekly menus. It involves operating food preparation, cooking, refrigeration, and cleaning equipment; communicating and collaborating with internal customers and team members; and working independently when needed. The position requires standing for most of the day and walking long distances throughout the hospital.

Requirements

Ability to read, write, and follow oral and written directions.
Ability to perform basic math and measure ingredients appropriately.
Ability to read and understand recipes.
Understanding of food safety and sanitation processes.
Ability to stand for most of the day and walk long distances throughout the hospital.

Nice To Haves

High school diploma or equivalent preferred.
Depending on location, a minimum of two years of experience and previous leadership experience preferred.
ServSafe certification may be required within a designated time frame, depending on location.

Responsibilities

Provide daily direction to cooks and other assigned areas to help meet departmental standards and goals.
Prepare, cook, season, and portion food for patients or residents, staff, and visitors in accordance with menus and dietary requirements.
Maintain food quality standards for appearance, taste, temperature, and sanitation.
Wash and clean cooking and serving areas to maintain sanitation and cleanliness.
Label and store food, equipment, and machinery appropriately.
Follow standardized recipes, HACCP guidelines, and production sheets for daily and weekly menus.
Document HACCP steps, temperatures, and outcomes.
Operate food preparation, cooking, refrigeration, and cleaning equipment.
Communicate and work effectively with internal customers and team members.
Work independently when necessary and adapt to a dynamic culinary environment.