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Req Number: 8474
Facility: Bozeman Health Deaconess Hospital
Department: BDH NUTRITION SVC
Schedule: Full Time
FTE: 0.9
Shift: Day Shift
Additional Info: Primary position is grill cook, Panini production and production for patient dinner meal services. Must be available to work 9:00 am to 5:30 pm and 9:30am-6pm. Every other weekend and holiday required.
Job Details:
  • POSITION DESCRIPTION

    • POSITION SUMMARY
      • The Nutrition Services Cook position participates as a member of the food production staff to prepare and serve food for patient and non-patient services. This position is responsible for the quality and safety of food to our customers. Additional areas of responsibility may include catering set-up and service, quality control monitors, organization of inventory and cleaning assignments.
  • REQUIREMENTS
    • EDUCATION
      • Required:
        • Ability to read, perform basic math, write and follow verbal and written directions
      • Preferred:
        • High School Diploma

    • LICENSURE and CERTIFICATION
      • Required:
      • Preferred:
        • Serv-Safe Certification

    • EXPERIENCE
      • Required:
        • 6 - months food preparation or formal culinary training
      • Preferred:
        • 1 year previous institutional or large volume food service and preparation experience preferred
  • ESSENTIAL FUNCTIONS
    • 70% Time Spent - Prepares Food

      • Prepares food for patient and non-patient meals.
      • Includes hot, cold and baking food production
    • 15% Time Spent - Cleaning/Sanitation

      • Completes cleaning assignments
      • Assists in pots & pan and dish room as needed
    • 5% Time Spent - Menu Development

      • Participates in production team meetings, menu and recipe development
    • 5% Time Spent - Menu Development

      • Completes food production records and various reports
    • STOCK ASSIGNMENT

      10% Time Spent - Receives Stock

      • Checks in inventory as assigned
    • 60% Time Spent - Places and Rotates stock into Inventory

      • Puts inventory away per standard operating procedures in dry storage, refrigerators, freezers, service areas
      • Participates in dish room and assigned cleaning procedures
    • 20% Time Spent - Cleaning and Sanitation

      • Processes and delivers orders for nutrition services as requested
    • 5% Time Spent - Clerical Assignments

      • Records department statistics and other information
    • 5% Time Spent - Prepares Food

      • Assists with food production as assigned
    • CATERING - ASSIGNMENT

      50% Time Spent - Prepares Food

      • Prepares food for patient and non-patient meals following standardized recipes and production sheets including but not limited to hot food production, food preparation, cold food assembly and baking.
      • Prepares and assembles food for the Perk and 2nd Cup
    • 35% Time Spent - Serves Customers

      • Serves food to customers including catering, Cafeteria, and patients
      • Delivers, sets-up and cleans up special functions / catering events
    • 5% Time Spent - Menu Development

      • Participates in production team meetings, menu and recipe development
    • 5% Time Spent - Cleaning/Sanitation

      • Completes daily cleaning assignments and assist with dishes, pots/pans
    • 5% Time Spent on ADDITIONAL RESPONSIBILITIES - the following task include upto <5%

      • Assists on trayline and serving in cafeteria as needed
      • Provides input to menu & recipe development
      • Assists with organizing and putting away department inventory and supplies - putting away stock
      • Participates in department meetings and councils.
      • Prints recipes in proper scale for daily production
      • Other duties as assigned.


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