Cook (Temporary)

Overview Sanford Health, the largest rural health system in the United States, is dedicated to transforming the health care experience and providing access to world‑class health care in America’s heartland. Marshfield Medical Center‑Dickinson is seeking a skilled, experienced Cook to join our Food Services team. Position Details Shift: Varies (United States of America). Scheduled weekly hours: 40. Compensation: Salary Range: $16.65 - $21.92. Union position: AFSCME. Work schedule may include 8 or 10 hour shifts, starting at 5:00am, 8:30am, 10:30am or as assigned, including weekend rotation. Duration: 6 months (subject to change). Summary The Cook prepares individual servings and/or large quantities of regular and special diet food items for patients, the cafeteria, catered events, and outreach programs, following production sheets and standardized recipes. The role also includes cleaning and sanitizing work areas to maintain a clean workstation. Responsibilities Prepare individual servings and/or large quantities of hot and cold food items according to established recipes in a timely and efficient manner. Portion food items accurately and garnish them according to plating guidelines. Handle food items safely to meet HACCP and local agency guidelines. Act as a quality assurance control point to ensure food temperatures are maintained at appropriate levels. Resolve problems that arise to ensure a positive outcome. Pre‑prep food items as indicated on production sheets to ensure readiness before serving. Store food items properly by covering, labeling, dating and rotating to comply with department policies. Clean and sanitize work area and equipment as assigned. Portion bulk food items into proper serving containers and weigh containers to record weight of bulk foods sent to remote sites. Cook vegetables and other sensitive menu items to maintain quality throughout meal service. Record leftover prepared menu items following service so production records can be updated. Load containers into appropriate carts for proper distribution. Maintain regular attendance and meet ongoing competency requirements to perform role functions. Qualifications One year of experience as a cook in institutional or restaurant quantity food preparation or in hospital food service. Ability to work cooperatively with others, make mature judgments, be familiar with basic food preparation techniques and equipment, and work under varied and changing work conditions. ServSafe certification awarded by the National Restaurant Association, accredited by ANSI‑CFP, is preferred. EEO Statement Sanford is an EEO/AA Employer M/F/Disability/Vet. #J-18808-Ljbffr