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    Cook - Cheyenne, United States - Cheyenne Regional Medical Center

    Cheyenne Regional Medical Center
    Cheyenne Regional Medical Center Cheyenne, United States

    5 hours ago

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    Description

    **Cook**

    Minimum Salary: (Dependent On Experience) $ 15

    **Description**

    **New minimum pay base hourly rate $15**

    **$3,000 Sign On Bonus**

    **Benefits including medical/dental/vision insurance and paid time off**

    **ROLE SUMMARY**

    Produces foods for a variety of diets according to Quality Control guidelines for patients, employees, visitors, and catering. Responsible for handling foods using safety and sanitary guidelines, and keeping work area clean and sanitized.

    **CORE RESPONSIBILITIES**

    Prepares meals that require a short preparation time. Reads food order or receives verbal instructions and prepares food items according to dietary requirements, recipe guidelines and quality standards.

    Prepares foods by operating a variety of kitchen equipment according to recipe guidelines and specifications. Tastes products, reads, menus, estimates food requirements, checks production and maintains food freshness and quality.

    Maintains records in order to accurately plan and monitor production requirements. Requisitions supplies and equipment as needed.

    Cleans and sanitizes workstations and equipment and follows all department and regulator rules and procedures

    Follows Hazard Analysis Critical Control Point (HACCP)/ServSafe procedures to ensure proper sanitation and safety standards. Records and maintains HACCP records according to established department guidelines.

    Demonstrates stewardship through inventory and food waste control.

    Cross trains and covers other Food & Nutrition Services (FNS) areas as needed.

    **DEPARTMENT/ROLE SPECIFIC RESPONSIBILITIES:**

    RETAIL COOK: Selects recipes per menu cycle, prepares bakery items, receives inventory, and moves and lift foodstuffs and supplies. Performs cash handling duties and operates a cash register as needed. Takes after-hours room service orders for patients and prepares meals in accordance with patient dietary requirements.

    The above statements are intended to describe the general nature and level of work performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified and employees may be required to perform other duties as assigned.

    **KNOWLEDGE, SKILLS, AND ABILITIES**

    Excellent verbal, written and interpersonal communication skills

    Intermediate computer skills

    Ability to perform basic mathematic calculations

    Ability to read and follow written instructions and recipes

    Ability to use proper phone etiquette, script calls and follow protocols

    Ability to work independently with excellent organizational skills, sound judgment and attention to detail

    Ability to handle multiple tasks simultaneously

    Ability to work in a high volume and high stress environment with varying hours and shifts

    Knowledge of cooking methods and basic knife skills

    Exceptional customer service skills

    **Minimum Requirements**

    **MINIMUM REQUIREMENTS**

    Two (2) or more years of experience in restaurant, hotel, foodservice, or hospital setting

    **90 Days** : ServSafe certification within 90 days of start date

    **PREFERRED QUALIFICATIONS**

    High school diploma (or Equivalent Certificate from an accredited program) or higher degree

    Associates degree in culinary arts, nutrition, or related field

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