Line Cook - Cafeteria

St. Peter's Health; Town of Montana (WI); On-site; USD 17,000 - 21,000; Full time

Job summary

St. Peter's Health in Wisconsin is seeking a hospital cook to support patient meals, retail and catering with safe food handling, precise recipes and quality control. Flexibility to cover weekends and holidays, and to assist with dish room operations, is essential in this role.

Knowledge of healthcare food safety standards and one year of kitchen experience are preferred; a High School diploma or GED is preferred to assure reading skills and math. This position is on site in a hospital setting.

Qualifications

• Formal cooking classes or on-the-job experience in food preparation.
• Knowledge of sanitation and food safety standards in healthcare.
• Reading and math skills sufficient for reading recipes and measuring ingredients.

Responsibilities

• Prepare and handle food according to recipes, standards and portion controls.
• Forecast food quantities based on menu and census needs; adjust as required.
• Maintain sanitary work environment and ensure quality control across patient meals, retail and catering.
• Support weekends, holidays, and dish room operations to cover needs.

Skills

Food safety

Sanitation standards

Customer service

Teamwork

Education

High School diploma or GED

Job description

Job Description

Must be flexible to cover some weekend, holiday shifts, dish washing, and vacation shifts. Prepares and handles food in accordance with food safety regulations, standardized recipes, portion controls, and quality standards to support exceptional patient care and hospitality services. Responsible for food production across patient meals, retail, and catering functions, including recipe preparation, ingredient coordination, therapeutic diet modifications, and quality control. Ensures accurate forecasting of food quantities based on menu and census needs, maintains sanitary work environments, and provides excellent customer service. This role requires competency in a full range of food preparation techniques, flexibility to support weekends, holidays, dish room operations, and coverage needs, while contributing to a safe, efficient, and compassionate healthcare environment.

KNOWLEDGE/EXPERIENCE:

Knowledge of standards of food preparation, sanitation and food safety which are typically acquired with formal cooking classes, food safety classes and on the job experience of at least one year. Experience in a health care setting is preferred.

EDUCATION:

High School diploma or GED preferred to assure reading skills and math.

LICENSE/CERTIFICATION/REGISTRY:

None.

APTITUDES:

Performs mathematical calculates to adjust recipes for needed volumes. Judgment needed to determine if a product meets quality standard for service. Cook should love food and want to seek feedback if product meets expectations.