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Cook - 0.4 FTE

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:

After submitting your application, you will receive an assessment into your email from our 3rd party vendor called PeopleAnswers. This is a timed assessment and needs to be completed in one session. Once this has been completed, a recruiter will contact you for more information about your availability and review open positions with you. Please check your job application status through our job portal in your account.

Additional Information:
Works every other weekend & holiday rotation.

Schedule runs Sunday-Saturday on a 2 week rotation.

Title: Cook Relief #8

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:

After submitting your application, you will receive an assessment into your email from our 3rd party vendor called PeopleAnswers. This is a timed assessment and needs to be completed in one session. Once this has been completed, a recruiter will contact you for more information about your availability and review open positions with you. Please check your job application status through our job portal in your account.

Employment Type

Part-Time

Schedule

Wk 1: Wednesday (6:30am-3:00pm)Saturday (5:00am-1:30pm)Wk 2: Sunday (5:00am-1:30pm)Wednesday (6:30am-3:00pm)

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