Job Description

Job Description

Job Description

A Day in the Life of a Cook:

Produces foods for a variety of diets according to Quality Control guidelines for patients, employees, visitors, and catering. Responsible for handling foods using safety and sanitary guidelines, and keeping work area clean and sanitized.

Why Work at Cheyenne Regional?

• ANCC Magnet Hospital

• 403(b) with 4% employer match

• 21 PTO days per year (increases with tenure)

• Education Assistance Program

• Employer Sponsored Wellness Program

• Employee Assistance program

Here Is What You Will Be Doing:

• Prepares meals that require a short preparation time. Reads food order or receives verbal instructions and prepares food items according to dietary requirements, recipe guidelines and quality standards.

• Prepares foods by operating a variety of kitchen equipment according to recipe guidelines and specifications. Tastes products, reads, menus, estimates food requirements, checks production and maintains food freshness and quality.

• Maintains records in order to accurately plan and monitor production requirements. Requisitions supplies and equipment as needed.

• Cleans and sanitizes workstations and equipment and follows all department and regulator rules and procedures

• Follows Hazard Analysis Critical Control Point (HACCP)/ServSafe procedures to ensure proper sanitation and safety standards. Records and maintains HACCP records according to established department guidelines.

• Demonstrates stewardship through inventory and food waste control.

• Cross trains and covers other Food & Nutrition Services (FNS) areas as needed.

DEPARTMENT/ROLE SPECIFIC RESPONSIBILITIES:

RETAIL COOK: Selects recipes per menu cycle, prepares bakery items, receives inventory, and moves and lift foodstuffs and supplies. Performs cash handling duties and operates a cash register as needed. Takes after-hours room service orders for patients and prepares meals in accordance with patient dietary requirements.

Desired Skills:

• Excellent verbal, written and interpersonal communication skills

• Intermediate computer skills

• Ability to perform basic mathematic calculations

• Ability to read and follow written instructions and recipes

• Ability to use proper phone etiquette, script calls and follow protocols

• Ability to work independently with excellent organizational skills, sound judgment and attention to detail

• Ability to handle multiple tasks simultaneously

• Ability to work in a high volume and high stress environment with varying hours and shifts

• Knowledge of cooking methods and basic knife skills

• Exceptional customer service skills

Here Is What You Will Need:

• Two (2) or more years of experience in restaurant, hotel, foodservice, or hospital setting

• 90 Days: ServSafe certification within 90 days of start date

Nice to Have:

• High school diploma (or Equivalent Certificate from an accredited program) or higher degree

• Associate’s degree in culinary arts, nutrition, or related field

About Cheyenne Regional:

Cheyenne Regional Medical Center was founded in 1867 as a tent hospital by the Union Pacific Railroad to treat workers injured while building the transcontinental railroad. Today, we are the largest hospital in the state of Wyoming, employing over 2,000 people, and treating over 350,000+ patients from southeastern Wyoming, western Nebraska, and northern Colorado. We pride ourselves on patient and employee experience by living our core values of Integrity, Caring, Compassion, Respect, Service, Teamwork and Excellence to I.N.S.P.I.R.E. great health.

Our team makes a difference every day by providing trusted healthcare expertise through a passionate and I.N.S.P.I.R.E.(ing) approach with a personal touch. By living our values, we aim to achieve our goal of becoming a 5-star rated hospital, providing critical support and resources to our community and the greater region we serve. If you are eager to make a difference and passionate about healthcare, we encourage you to apply today!

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