Lead Cook - FT - Days - St. Vincent's

Sanford Health•Bismarck, ND

1d•Onsite

About The Position

Sanford Health is hiring a Lead Cook for St. Vincent’s, a 97-bed senior skilled nursing facility in Bismarck, North Dakota, specializing in long-term and post-acute care. The role performs food preparation and provides daily direction to cooks and other assigned areas, ensuring departmental standards and goals are met. The cook prepares, cooks, seasons, and portions food for residents, staff, and visitors according to menus and dietary requirements. The position works 8-hour day shifts, with a scheduled shift of 6:00 a.m. to 2:30 p.m. Scheduled weekly hours are 32. Every-other-weekend and holiday rotation is required. On-the-job training is provided. Depending on the location, ServSafe certification may be required within a designated time frame.

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 be on one's feet for most of the day and walk long distances throughout the hospital.
Depending on location, at least two years of experience and previous leadership experience are preferred.
ServSafe certification may be required within a designated time frame, depending on the location.

Nice To Haves

High school diploma or equivalent preferred.
Depending on location, a minimum of two years of experience and previous leadership experience preferred.

Responsibilities

Provide daily direction to cooks and other assigned areas, ensuring departmental standards and goals are met.
Prepare, cook, season, and portion food for patients/residents, staff, and visitors according to menu and dietary requirements.
Meet food quality standards for appearance, taste, temperature, and sanitation.
Wash and clean cooking and serving areas to maintain sanitation and cleanliness.
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.
Work effectively with internal customers and contribute to teamwork and communication.
Work independently when necessary.