Cook, Kenmare (4310)

Trinity Health; Kenmare (ND); On-site; USD 23,000 - 33,000; Part time

Job summary

Trinity Health Kenmare Hospital in Kenmare, ND is seeking a Casual Cook to support high-quality meal production for patients, residents, visitors, and staff. You will prepare menu items per recipes, meet diet requirements, and follow strict sanitation standards in a fast-paced kitchen environment.

Responsibilities include cooking to standardized recipes, monitoring temperatures, maintaining equipment, and coordinating with the Nutrition Services team to ensure timely service.

Qualifications

• One year of institutional food service experience preferred

Responsibilities

• Prepare and cook food items according to standardized recipes, production sheets, and therapeutic diet specifications while ensuring consistency, quality, and portion control.
• Follow all food safety, sanitation, and infection control protocols, including proper food handling, storage, labeling, and temperature monitoring.
• Operate, clean, and maintain kitchen equipment safely and effectively, reporting any malfunctions or hazards to supervisory staff.
• Assist with inventory rotation, supply stocking, and monitoring food quantities to support accurate ordering and minimize waste.
• Coordinate meal preparation timelines to ensure food is ready for service on schedule and assist in resolving any issues that may disrupt workflow.
• Support communication and teamwork within the Nutrition Services department, providing guidance or leadership in the absence of supervisors as needed.

Skills

English proficiency

Job description

Job DetailsJob Location: Trinity Health Kenmare Hospital (03) - Kenmare, ND 58746Position Type: CasualSalary Range: $16.88 - $23.63 Hourly

Position Summary:

The Cook works under the supervision of the Director of Nutrition Services and department supervisors to support high-quality meal production for patients, residents, visitors, and staff. This role prepares menu items according to established recipes, therapeutic diet requirements, and food safety standards while maintaining strict adherence to sanitation, food handling, and regulatory guidelines. As part of a collaborative nutrition services team, the Cook contributes to efficient kitchen operations by assisting with inventory monitoring, equipment care, and daily kitchen organization. Strong attention to detail, the ability to work both independently and alongside coworkers, and effective time management are essential in this fast-paced food service environment focused on consistent, reliable service.

Key Responsibilities:

• Prepare and cook food items according to standardized recipes, production sheets, and therapeutic diet specifications while ensuring consistency, quality, and portion control.
• Follow all food safety, sanitation, and infection control protocols, including proper food handling, storage, labeling, and temperature monitoring.
• Operate, clean, and maintain kitchen equipment safely and effectively, reporting any malfunctions or hazards to supervisory staff.
• Assist with inventory rotation, supply stocking, and monitoring food quantities to support accurate ordering and minimize waste.
• Coordinate meal preparation timelines to ensure food is ready for service on schedule and assist in resolving any issues that may disrupt workflow.
• Support communication and teamwork within the Nutrition Services department, providing guidance or leadership in the absence of supervisors as needed.

QualificationsLicenses and Certifications Required:

None

Educational Requirements:

None

Experience Requirements:

• One year of institutional food service experience preferred

Special Skills or Training Requirements:

• Ability to read, write and understand the English language

Physical Requirements:

This position requires extended periods of standing, walking, lifting, bending, and reaching in a busy kitchen environment. The Cook must be able to lift and carry food items, pots, pans, and supplies—frequently weighing up to 25 pounds and occasionally up to 50 pounds. Duties involve exposure to heat from ovens and steam, continuous manual dexterity for food preparation tasks, and the ability to remain focused in a fastmoving setting.

Environmental Requirements:

Work occurs in a commercial kitchen environment with exposure to heat, humidity, cold storage areas, cleaning chemicals, and routine noise from equipment and food service operations. The Cook must maintain awareness of safety risks such as hot surfaces, sharp tools, and slippery floors. This role requires consistent adherence to regulatory standards, safe work practices, and departmental policies while functioning effectively during busy meal periods and occasional interruptions.