Cook

HIGHLIGHTS

RESPONSIBILITIES

• Prepare and serve nutritionally adequate and culturally appropriate meals for patients, staff, and visitors.
• Follow standardized recipes and ensure consistency in quality and presentation.
• Safely operate and maintain kitchen equipment in accordance with departmental standards.
• Coordinate food production to meet scheduled meal times and special events.
• Uphold sanitation, food safety, and kitchen cleanliness standards at all times.
• KNOWLEDGE AND EXPERIENCE:
• High school diploma or GED required.
• Minimum of 2 years’ experience in commercial food production.
• Culinary arts education or formal apprenticeship preferred.
• Knowledge of standard recipes, batch cooking techniques, and therapeutic diets.
• Ability to create recipes and follow nutritional guidelines.
• Strong verbal and written communication skills.
• Current ServSafe Manager-level certification required, or ability to obtain within six months.
• Must be able to stand for extended periods, lift up to 50 pounds, and work in a fast-paced kitchen environment.
• ENVIRONMENT :
• The South Peninsula Hospital is a combined 22-bed Acute Care Critical Access Hospital and 28-bed Long Term Care facility located at the southern end of the Kenai Peninsula in South-Central Alaska. The Cook works in a large, commercial kitchen and may be exposed to hazards such as hot surfaces, sharp utensils, and industrial equipment. Despite these challenges, you'll find a welcoming team and a rewarding mission at the center of your work.