Lead Cook - PT Evenings

Sanford Health•Albion, NE

8d•$18 - $28•Onsite

About The Position

Sanford Health is hiring a part-time Lead Cook for evening shifts at Good Samaritan Albion. The role performs assigned food-preparation duties and provides daily direction to cooks and other assigned areas to help meet departmental standards and goals. The Lead Cook prepares, cooks, seasons, and portions food for patients/residents, staff, and visitors in accordance with menus and dietary requirements. The position maintains food quality, sanitation, labeling, and storage standards; prepares and serves safe, high-quality food; follows standardized recipes and HACCP guidelines; documents food-safety steps, temperatures, and outcomes; and follows production sheets for daily and weekly menus. The job involves working with internal customers in a changing culinary environment, communicating and collaborating effectively, and working independently when needed. On-the-job training is provided. ServSafe certification may be required within a designated timeframe, depending on the location.

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.
Depending on location, at least two years of experience and previous leadership experience.
ServSafe certification, where required; it may be obtained within a designated timeframe.

Responsibilities

Perform assigned food-preparation duties.
Provide daily direction to cooks and other assigned areas to help meet departmental standards and goals.
Prepare, cook, season, and portion food for patients/residents, staff, and visitors according to 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.
Maintain proper labeling and storage of food, equipment, and machinery.
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.
Work with internal customers and contribute to effective communication and teamwork.
Work independently when necessary.