Senior Cook, Long Term Care (LTC)

Sanford Health•Osceola, NE

4d•Onsite

About The Position

The Senior Cook prepares and serves food for patients and residents, staff, and visitors at the designated facility, following menus and dietary requirements, including prescribed patient and resident diets. The role maintains food quality standards for appearance, taste, temperature, and sanitation, and supports safe food production and meal service in a dynamic culinary environment. The cook 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. Duties also include cleaning cooking and serving areas and maintaining food, equipment, and machinery labeling and storage. The role requires communication and teamwork with internal customers, as well as the ability to work independently when needed.

Requirements

Ability to read, write, and follow oral and written directions.
Depending on location, at least one year of previous cooking experience is required.
Strong restaurant line-cooking skills to prepare food on time and coordinate with patient-tray assembly.
Understanding of food safety and sanitation processes.
Basic math skills for measuring and proficiency in reading and understanding recipes.
Ability to work independently when necessary.
Ability to remain on one’s feet for most of the day and walk long distances throughout the hospital.
ServSafe certification may be required within a designated time frame, depending on the location of hire.

Nice To Haves

High school diploma or equivalent preferred.
Previous experience working with therapeutic diets preferred.

Responsibilities

Prepare, cook, season, and portion food for patients and residents, staff, and visitors according to menus and dietary requirements.
Execute meal service based on prescribed patient and resident diets.
Maintain food quality standards for appearance, taste, temperature, and sanitation.
Wash and clean cooking and serving areas to ensure sanitation and cleanliness.
Maintain 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 kitchen and food-service equipment.
Communicate and work effectively with internal customers and team members.
Meet departmental and facility continuing education requirements, including meetings, safety education, therapeutic diet training, and mandatory in-services.