Cook | Dietary Services | 1/2 Time

Gritman Medical Center; Moscow (ID); On-site; USD 21,000 - 30,000; Full time

Job summary

Gritman Medical Center, Inc. in Moscow, Idaho seeks a skilled culinary professional to manage quantity food preparation and storage for patient meals and guests. You will plan menus, estimate quantities, and prepare meals while minimizing waste and ensuring safety standards.

The role emphasizes adherence to federal and state nutrition guidelines, inventory control, and cooperative teamwork in a hospital kitchen environment.

Qualifications

• Requires experience and knowledge of techniques and methods of quantity food preparation and storage.
• Ability to prepare creative menu plans consistent with federal and state government nutrition guidelines.
• Estimate food quantities required for menus.
• Plan preparation of meals for serving at specified meal times.
• Prepare meals with a minimum of waste.
• Knowledge of safety practices related to food preparation and use of commercial kitchen utensils and equipment.
• Knowledge of sanitary methods of food handling, food preparation and cooking techniques.
• Monitor inventory levels.
• Basic arithmetic skills.
• Basic computer skills.
• Ability to stand for long periods of time.
• Knowledge of basic record keeping.
• Establish and maintain cooperative working relationships with staff, patients and guests.

Skills

Quantity food prep

Menu planning

Food quantity estimation

Meal timing

Waste minimization

Safety & sanitation

Inventory monitoring

Math basics

Computer literacy

Interpersonal skills

Physical stamina

Record keeping

Team collaboration

Education

Culinary degree

Job description

Gritman Medical Center, Inc.

Moscow, ID 83843, USA

Description

Minimum Work Experience

Two years of professional cooking experience required.

Minimum Education

Culinary degree preferred.

Required Skills

• Requires experience and knowledge of techniques and methods of quantity food preparation and storage.
• Ability to prepare creative menu plans consistent with federal and state government nutrition guidelines.
• Skill to estimate food quantities required for menus.
• Skill to plan the preparation of meals for serving at specified meal times.
• Skill to prepare meals with a minimum of waste.
• Knowledge of safety practices related to food preparation and use of commercial kitchen utensils and equipment.
• Knowledge of sanitary methods of food handling, food preparation and cooking techniques.
• Skill to monitor inventory levels.
• Skill to add, subtract, multiply and divide.
• Basic skill in using a computer.
• Ability to stand for long periods of time.
• Knowledge of basic record keeping.
• Skill to establish and maintain cooperative working relationships with staff, patients and guests.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.