Lead Cook - Hospital Kitchen & Training

Bozeman Health; Bozeman (MT); On-site; USD 32,000 - 52,000; Full time

Job summary

Bozeman Health Deaconess Hospital is seeking a Cook 2 to join the food production team. The role leads as a trainer, preparing high-quality meals and supporting smooth kitchen operations.

Tasks and prep lists vary by shift, demanding precision, efficiency and the ability to thrive in a fast-paced setting. Minimum qualifications include a high school diploma, ServSafe certification, and two years in a high-volume kitchen.

Qualifications

• High school diploma or equivalent.
• ServSafe Food Protection Manager Certification.
• Two (2) years of experience working in a high-volume commercial kitchen.
• Preferred: Three (3) years of experience in food preparation or formal culinary training.

Responsibilities

• Meets competency assessment performance criteria in assigned areas within six months of hire.
• Actively participates with the team in daily operations, team meetings, menu and recipe development as assigned.
• Participates in training programs to enhance skills including cooking procedures, presentation, therapeutic diets, ServSafe Certification, fire safety, etc.
• Prepares food according to established recipes, ensuring consistency in flavor, quality and presentation standards.
• Completes food production records and various reports as assigned.
• Monitors and manages ingredient inventory levels to ensure freshness and minimize waste.
• Adheres to food safety and sanitation guidelines and regulations to ensure quality food service.
• Participates in and supports a positive teamwork environment.

Skills

Communication

Teamwork

Time management

Food safety

Multitasking

Education

High school diploma

ServSafe Certification

Job description

Bozeman Health Deaconess Hospital is seeking a Cook 2 to join the food production team. The role leads as a trainer, preparing high-quality meals and supporting smooth kitchen operations.

Tasks and prep lists vary by shift, demanding precision, efficiency and the ability to thrive in a fast-paced setting. Minimum qualifications include a high school diploma, ServSafe certification, and two years in a high-volume kitchen.