Cook I

Prairie Mountain Health; Elkhorn (WI); On-site; USD 30,000 - 40,000; Full time

Job summary

Prairie Mountain Health is seeking a Cook I to manage food service production and distribution. This role involves preparing meals according to dietary guidelines, ensuring food safety, and supervising staff in the absence of management. Ideal candidates will have a Grade 12 education, food handler certification, and previous experience in healthcare food service.

Qualifications

• Grade 12 education required.
• Food Handler Training Certificate Level 1 or willingness to obtain.
• Previous healthcare food service experience preferred.

Responsibilities

• Supervises Nutrition Services staff in absence of supervisors.
• Prepares food according to production schedules and quality standards.
• Monitors food temperatures and maintains a safe food preparation environment.

Skills

Organizational skills

Communication skills

Dexterity

Speed

Education

Grade 12 (MB Standards)

Current Food Handler Training Certificate Level 1

Job description

Join to apply for the Cook I role at Prairie Mountain Health.

Get AI-powered advice on this job and more exclusive features.

Responsibilities

• In the absence of the Nutrition Services Supervisor or Manager, assumes a leadership role in coordinating the Nutrition Services for the facility, including the daily supervision of the Nutrition Services staff and required quality assurance processes.
• Ensures familiarity with all diets, reference materials, and technical terms used in Nutrition Services.
• Prepares all food according to production schedules, standard recipes, quality standards, and portion control guidelines.
• Prepares food for special and departmental programs, including therapeutic diets and texture-modified foods, adhering to approved menus and guidelines.
• Monitors food temperatures during storage, preparation, and service to meet established goals.
• Maintains a safe and healthy food preparation environment in compliance with standards.
• Labels, dates, and stores or discards leftovers appropriately, including hazardous food samples.
• Assists with purchasing, receiving, and storing food and supplies, reporting damaged or missing goods.
• Participates in menu planning, organizing, and evaluating menu items.
• Follows safe work procedures for equipment and tasks, ensuring equipment cleanliness and efficiency.
• Assists with inventory procedures and departmental quality control audits.
• Participates in training and mentoring new employees and students.
• Reports maintenance needs, accidents, injuries, security issues, and unsafe conditions, completing necessary documentation.
• Adheres to all policies and procedures and performs other duties as assigned.

Qualifications

• Grade 12 (MB Standards).
• Current Food Handler Training Certificate Level 1 or willingness to obtain within six months.
• Previous healthcare food service or cooking experience required; other education and experience combinations considered.
• Demonstrated dexterity, speed, and efficient work methods.
• Strong organizational, communication skills, and ability to work independently.
• Flexibility to adapt to changes in techniques and procedures.
• Ability to exercise independent judgment.
• Respect for and ability to promote a culturally diverse population and confidentiality.
• Ability to perform duties regularly.

Position Summary

The Cook I, under supervision, handles food service production and distribution, focusing on portion control, waste reduction, sanitation, and safety. Prepares food per menu and therapeutic specs, monitors food temperatures, and oversees departmental activities in the absence of supervisors.