What are the responsibilities and job description for the Cook position at Great Plains Health?
Food Service Non-Patient
Regular Part Time =>20 hours
Varied Shifts
Mission
To inspire health and healing by putting patients first - ALWAYS.
Position Summary
The Cook is responsible for the preparation and service of all hot food, cold food, salads, and baked goods for a variety of diets for patients, employees and visitors.
Minimum Qualifications
Education-
High school degree or equivalent.
-Credentials-
State Required: None
GPRMC Required/Preferred: None
Physical Demands
Regular Part Time =>20 hours
Varied Shifts
Mission
To inspire health and healing by putting patients first - ALWAYS.
Position Summary
The Cook is responsible for the preparation and service of all hot food, cold food, salads, and baked goods for a variety of diets for patients, employees and visitors.
Minimum Qualifications
Education-
High school degree or equivalent.
-Credentials-
State Required: None
GPRMC Required/Preferred: None
Physical Demands
- Stand and/or walk entire shift.
- Lift up to 50 lbs.
- Climb small ladder.
- Push cart weighing 50 to 100 pounds.
- Bend, reach, stoop and kneel throughout shift.
- Eye hand coordination required.
- Prepares and cooks to order foods requiring short preparation time.
- Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions.
- Typically, performs fast food cooking duties in preparing food items to be served to customers.
- Provides the highest quality of service to customers at all times.
- Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
- Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
- Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
- May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
- May clean and sanitize work stations and equipment and must follow regulatory rules and procedures.
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