Gritman Medical Center

  • Cook

    Job ID
    # of Openings
    Gritman Medical Center
    Food Services
    3/4 Time
  • Overview

    Prepares and serves specified food for patients and cafeteria customers, maintaining a safe and sanitary environment, acts as the kitchen supervisor in the absence of the Lead Cook, Coordinator and Director; functions as a part of the team. The cook will work under pressure during rush hours.


    Minimum Work Experience:
    Two years of professional cooking experience required.
    Minimum Education:
    Culinary degree preferred.
    Required Skills:
    • Requires experience and knowledge of techniques and methods of quantity food preparation and storage.
    • Ability to prepare creative menu plans consistent with federal and state government nutrition guidelines.
    • Skill to estimate food quantities required for menus.
    • Skill to plan the preparation of meals for serving at specified meal times.
    • Skill to prepare meals with a minimum of waste.Knowledge of safety practices related to food preparation and use of commercial kitchen utensils and equipment.
    • Knowledge of sanitary methods of food handling, food preparation and cooking techniques.
    • Skill to monitor inventory levels.
    • Skill to add, subtract, multiply and divide.
    • Basic skill in using a computer.Ability to stand for long periods of time.
    • Knowledge of basic record keeping.
    • Skill to establish and maintain cooperative working relationships with staff, patients and guests.
    Required Licenses:
    ServSafe® Certification required by 12/2018


    1. Reading/writing/verbal communication required

    2. Arrive on time/punch in and put chef coat on.

    3. Answer the phone.

    4. Send texts and emails to host via computer

    5. Cook patient meals according to food ticket.

    6. Set up trays according to food ticket.

    7. Check in and inspect food stock deliveries.

    8. Follow and keep up par list for prep.

    9. FIFO for pantry items.

    10. Contribute to Shopping list.

    11. Run to Co-op for special orders

    12. Clean work area

    13. Pull dishes

    14. Sweep and Mop Floor

    15. Wear specified cook uniform

    16. Wash hands often

    17. Change gloves often

    18. Clock out on time


    Population Served:
    Neonatal, Adolescent, Adult, and Geriatric.
    Physical Demands:
    -Lifting: Occasional lift-max of 50 lbs. 2 x week from floor to waist, 20 lbs, 4-5 x per day. Frequent lift- 5 lbs. from knee to waist 10-20 x per hour and 50 x per day. Items lifted-boxes of food, bags of lettuce, produce, utensils, pots, pans, etc…
    -Push/Pull: Minimal force to push wheeled foot carts 300+ yards at one time
    -Carry: Max of 10 lbs. for 10 yards, 10-15 x per day and 3 x per hour
    -Transfers: none
    -Fine Motor: High degree for food preparation and cleaning
    -Climbing: up to 1 minutes at one time and 15 minutes per day
    -Stand: up to 2 hours at one time and 7.5 hours per day
    -Sit: up to 10 minutes at one time and 20 minutes per day
    -Kneeling: up to 5 minutes at one time and 20 minutes per day
    -Stooping: up to 5 minutes at one time and 20 minutes per day
    -Driving: some
    -Walking: Throughout the day
    -Other: frequent overhead and forward reaching required.
    Environmental Conditions:
    Location: inside. Occasional exposure to extreme cold plus temperature changes when working in the walk-in freezer. Constant exposure to wet conditions from hand washing, dish washing, food preparation. Constant exposure to noise from the dish machine. Constant exposure to injury due to moving or mechanical parts from dish machine and mixers. Constant exposure to toxic or caustic materials with the use of bleach and oven cleaner. Minimal biohazard exposure.




    Sorry the Share function is not working properly at this moment. Please refresh the page and try again later.
    Share on your newsfeed