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Temporary 1.0 Float Cook

Regions Hospital
St Paul

Job Description

Performs food preparation and cooking tasks in the kitchen and caf. Prepares, cooks, supplies, and distributes food to various serving lines. Cleans and sanitizes dishes, utensils, and work areas.

MINIMUM QUALIFICATIONS:

Education:

Experience:
Five (5) years of professional cooking experience in a healthcare kitchen, restaurant or catering with high volume, high quality food production, short order cooking or institutional baking.
Culinary education may substitute for three (3) years of professional experience.

Licensure/ Registration/ Certification:

Knowledge, Skills and Abilities:
Must be proficient in English and able to read, write, and follow written directions and recipes and oral instructions.
Must have good communication and customer service skills.
Must have knowledge and experience in culinary techniques, including knife skills and understand Hazard Analysis Critical Control Point [HACCP] guidelines.

PREFERRED QUALIFICATIONS:

Education:

High school diploma or equivalent

Culinary Education

Experience:

Licensure/ Registration/ Certification:

ServSafe Certification

Knowledge, Skills and Abilities:

Additional Information:
Everyother Weekend and holiday rotation
Must have an open & flexable scheduling

We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class.

Qualifications

Experience:
Five (5) years of professional cooking experience in a healthcare kitchen, restaurant or catering with high volume, high quality food production, short order cooking or institutional baking.
Culinary education may substitute for three (3) years of professional experience.

Licensure/ Registration/ Certification:

Knowledge, Skills and Abilities:
Must be proficient in English and able to read, write, and follow written directions and recipes and oral instructions.
Must have good communication and customer service skills.
Must have knowledge and experience in culinary techniques, including knife skills and understand Hazard Analysis Critical Control Point [HACCP] guidelines.

PREFERRED QUALIFICATIONS:

Education:

High school diploma or equivalent

Culinary Education

Experience:

Licensure/ Registration/ Certification:

ServSafe Certification

Knowledge, Skills and Abilities:

Employment Type

Temporary Full-Time

Schedule

Hours & Shifts Varied based off on business needsDays & Times will have to be open.Start of shift maybe as early as 5:00a.m or as late as 11:30. End of shift will be determined based off of job scheduled. Earliest time out would be 1:30 or could be as lat

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