About This Position
In keeping with the Marian Medical Center health care philosophy the Cook reviews production records and assembles food supplies and equipment for daily food production.
Follows recipes and other production records to facilitate uninterrupted efficient operation of trayline cafeteria and other service areas. Bakes roasts broils and steams meats fish vegetables and other foods. Participates in monitoring of food quality by tasting smelling and taking temperatures. Completes set-up and placement of food items on patient trayline and other food service areas. Assists as directed facilitation of the flow of work in the operations of kitchen procedures and food distribution. Maintains proper care maintenance and sanitation of work areas equipment and supplies. Alerts supervisor to problems or needs concerning equipment food supply sanitation and safety. Detects and reports spoiled or unattractive food or supplies. Maintains established department policies procedures and objectives for quality assurance safety and infection control.
Selection Criteria:
Minimum of 1-year prior cooking experience. Minimum of 1-year prior cooking experience preferably in a health care facility Possesses good working knowledge of basic cooking techniques. Possesses sound knowledge of food storage usage and sanitation principles. Must be able to set daily priorities and work independently and as a team member. Basic knowledge of institutional cooking equipment and the safe use of such. Ability to read write and follow written and oral instructions in English.
As CommonSpirit Health, we make the healing presence of God known in our world by improving the health of the people we serve, especially those who are vulnerable, while we advance social justice for all.
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