Lead Cook - Full Time Various Shifts

Sanford Health•Mandan, ND

7d•$18 - $28

About The Position

The Lead Cook performs assigned 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; follows standardized recipes and Hazard Analysis and Critical Control Point (HACCP) guidelines; and documents HACCP steps, temperatures, and outcomes. The position uses a range of kitchen equipment and requires food-safety knowledge, basic math and recipe-reading skills, communication, teamwork, and the ability to work independently in a changing culinary environment. On-the-job training is provided.

Requirements

Ability to read, write, and follow oral and written directions.
Ability to perform basic math and read and understand recipes.
Understanding of food safety and sanitation processes.
Ability to work independently when necessary.
Ability to be on one's feet for most of the day and walk long distances throughout the hospital.
Depending on the hiring location, at least two years of experience and previous leadership experience are preferred.
Depending on the hiring location, ServSafe certification may be required within a designated time frame.

Nice To Haves

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

Responsibilities

Prepare, cook, season, and portion food for patients or residents, staff, and visitors in accordance with menu and dietary requirements.
Provide daily direction to cooks and other assigned areas to help ensure departmental standards and goals are met.
Maintain food quality standards for appearance, taste, and temperature, as well as sanitation and cleanliness in cooking and serving areas.
Maintain labeling and storage of food, equipment, and machinery.
Follow standardized recipes and HACCP guidelines when preparing, storing, and using food products.
Document HACCP steps, temperatures, and outcomes and follow production sheets for daily and weekly menus.
Operate kitchen equipment, including mixers, slicers, kettles, combination ovens, grinders, food processors, stovetops, grills, fryers, knives, dishwashers, garbage disposals, refrigerators, and freezers.