COOK I - Food and Nutrition

St. Anthony Regional Hospital; Carroll (IA); On-site; USD 28,000 - 35,000; Full time

Job summary

A leading healthcare facility is seeking a Cook I for its Food and Nutrition department. The ideal candidate will prepare meals from standardized recipes, maintain food safety standards, and support a safe kitchen environment. This full-time entry-level position offers an opportunity to grow in a dynamic healthcare setting.

Qualifications

• Working towards a high school diploma, GED, or similar certification.
• Basic understanding of food handling techniques and workplace safety.
• Ability to function well in a high-paced environment.

Responsibilities

• Prepares menu items and ensures high quality and safety.
• Maintains food production counts and cleans equipment.
• Complies with sanitation standards and safety regulations.

Skills

Food handling techniques

Basic sanitation knowledge

Ability to work in a team

Education

High school diploma or GED

Job description

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• Prepares menu items from standardized recipes, ensuring high quality, satisfying and safe foods are ready on time for our patients, residents, employees and guests.
• Maintains food production counts and reports.
• Disassembles, cleans, and reassembles cooking equipment.
• Maintains regulatory and high standards for sanitation of the assigned areas.
• Works willingly and accepts assignments as given.
• Attends all mandatory meetings and programs.
• Participates in opportunities that enhance personal and professional growth.
• Performs other duties as necessary or assigned.
• Complies with the Corporate Compliance Policy and all laws, regulations, and Standards of Conduct relating to the position and agrees to report any suspected violations of law or Standards of Conduct.
• Complies with all applicable state and federal regulations and JCAHO standards.
• Maintains a safe work environment using safe work practices, utilizing standard precautions and complying with hazardous waste procedures at all times as described in St. Anthony's Safety Manual.
• Maintains the confidentiality of patient, resident, employee and organizational information.
  
  

Supervisor Responsibilities

This job has no supervisory responsibilities.

Job Details

Description

Essential Duties and Responsibilities

• Prepares menu items from standardized recipes, ensuring high quality, satisfying and safe foods are ready on time for our patients, residents, employees and guests.
• Maintains food production counts and reports.
• Disassembles, cleans, and reassembles cooking equipment.
• Maintains regulatory and high standards for sanitation of the assigned areas.
• Works willingly and accepts assignments as given.
• Attends all mandatory meetings and programs.
• Participates in opportunities that enhance personal and professional growth.
• Performs other duties as necessary or assigned.
• Complies with the Corporate Compliance Policy and all laws, regulations, and Standards of Conduct relating to the position and agrees to report any suspected violations of law or Standards of Conduct.
• Complies with all applicable state and federal regulations and JCAHO standards.
• Maintains a safe work environment using safe work practices, utilizing standard precautions and complying with hazardous waste procedures at all times as described in St. Anthony's Safety Manual.
• Maintains the confidentiality of patient, resident, employee and organizational information.
  
  

Supervisor Responsibilities

This job has no supervisory responsibilities.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education And/or Experience

• Working towards a High school diploma, GED, or similar certification.
  
  

Position Requirements, Certifications, License

• Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.
• Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.
• Ability to function well in a high-paced and at times stressful environment.
• Ability to follow instructions.
• Ability to work quickly and efficiently.
• Ability to work well as part of a team.
• Ability to maintain personal hygiene.
  
  

Language Skills

Ability to read analyze and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to speak effectively before customers, patients, families and employees of the organization.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; talk and hear; and use hands to finger, handle or feel. The employee is frequently required to stoop, kneel, crouch, and reach with hands and arms. The employee is frequently required to walk and sit. The employee must frequently lift and/or move up to 20 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, color vision, depth perception and ability to adjust focus.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee is frequently exposed to wet and/or humid conditions, extreme heat and cold, wet floors, and moving mechanical parts. Exposure to sharp-edged utensils and containers, moving equipment and machinery. Frequent exposure to moving machinery and cleaning, disinfecting chemicals, heating appliances and cooking apparatus. Frequent exposure to chemicals including cleaning solutions, perfumes, dyes, etc.

Due to the nature of business in a health care setting, although risk is minimal, any employee of St. Anthony may be exposed to moving mechanical parts, fumes or airborne particles, blood borne pathogens, unpleasant sights, odors, and/or materials in patient care and/or provider work areas.

The noise level in the work environment is usually moderate.

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitals and Health Care

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