Cook

Additional Information About the Role Daily Pay Available! Want to be a part of providing excellent meals for for our patients? Do you strive to make a lasting impact? Join the Food & Nutrition team at Missouri Baptist Sullivan Hospital! Must be able to work all of these:

Weekdays :

10:30am to 7:00pm and 5:30am to 2:00pm

Weekends:

6:00am to 7:00pm Once a month: 4:00pm to 12:30am Rotating weekends Rotating holidays Overview Missouri Baptist Sullivan Hospital is a designated critical access hospital committed to providing quality health care service to residents in Crawford, Franklin and Washington counties. The hospital has enhanced and expanded the health care services available to the greater Sullivan community with its state-of-the-art emergency department, modern childbirth center, critical care unit, multiroom surgical suite, expanded cardiac rehab services, and a cancer center.

A 22,500

square-foot medical office building provides offices for primary care physicians as well as space for a variety of visiting medical and surgical specialists from the St. Louis area. Missouri Baptist Sullivan Hospital operates four rural health clinics providing quality health care to surrounding communities. In addition, the hospital operates a comprehensive Therapy and Rehabilitation department and an award-winning Wound Care Center with two hyperbaric chambers. We offer a spacious cafeteria with a variety of food stations, indoor dining with booths and seating in a lounge for patients and visitors. There is an outdoor dining areas with café tables surrounded by a mural created by students from the Sullivan School District. Preferred Qualifications Role Purpose Performs a variety of food service production activities such as pre-preparation and preparation of hot and cold foods for patient services, retail and catering operations following all dietary requirements. Properly handles and stores food per applicable regulatory requirements. Responsibilities Preps and prepares food items by cutting, chopping, slicing, dicing, pureeing, marinating, etc. This includes washing, peeling, cutting, seeding vegetables/fruits, along with weighing and measuring designated ingredients. Follows standardized recipes, producing food items by utilizing various cooking techniques such as sautéing, broiling, braising, blanching, baking, grilling, deep fat frying, and steaming using a variety of institutional equipment while meeting proper food quality and proper serving temperatures. Properly chills and stores foods in designated areas following all labeling, dating, food safety guidelines and rotation procedures as well as completing designated food safety quality control logs. Ensures compliance of special dietary requirements, nutritional restrictions, allergens, modified textures and other special dietary needs. Cleans kitchen equipment, appliances, and work areas to ensure conformance to the highest level of sanitation. Minimum Requirements Experience No Experience Supervisor Experience No Experience Preferred Requirements Education High School Diploma or GED Experience