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Bozeman Health COOK in Bozeman, Montana

  • POSITION DESCRIPTION

  • POSITION SUMMARY

  • To maintain a nutritious, healthy, attractive product for the Hillcrest residents. To help keep our food and labor costs at budgeted levels. In absence of Chef or Sous Chef, to assure the supervision of the kitchen. Adheres to sanitation rules & guidelines. Adheres to HSL Nutrition attire expectations including, but not limited to, hair restraints and name tags. Cleans equipment and small wares as needed. Develops new menu items, Must work in a team environment within the goals of the department.

  • REQUIREMENTS

  • EDUCATION

  • Required:

  • Must be able to read, write and follow oral and /or written instructions.

  • Preferred:

  • LICENSURE and CERTIFICATION

  • Required:

  • Must achieve or have a Serve Safe certificate 6 month from hire.

  • Preferred:

  • EXPERIENCE

  • Required:

  • 1 year of cooking experience.

  • Preferred:

  • KNOWLEDGE OF, SKILLS IN, ABILITY TO, COMPLEXITY AND DIFFICULY:

  • KNOWLEDGE OF:

  • Personal Computers, hardware and basic software programs including e-mail, word processings, and spreadsheets.

  • SKILLS IN:

  • Advance oral and written communication skills. Public Relations.

  • ABILITY TO:

  • Refer to policy manual for specific instructions/guidelines. Follow established policies and procedures. Adhere to the standards of the job description and overall philosophy of Bozeman Deaconess Hospital. Maintain flexibility to adapt to a variety of workload assignments. Learn and demonstrate proper knife skills. Follow commitment to co-worker. Learn and demonstrate proper and safe usage of all food preparation equipment.

  • COMPLEXITY AND DIFFICULTY:

  • Work independently with a minimum of supervision. Use recipe cards provided with menus and be able to convert them if necessary. Demonstrate initiative in performing responsibilities.

  • ESSENTIAL FUNCTIONS

  • 80% Time Spent - Cook/Bake all required products for breakfast, lunch, dinner and special events in an efficient and timely manner. Taste product for proper flavor and consistency and correct as needed. Maintain a daily cleaning list. Plate and serve food to any and all co-workers & service staff in a courteous and helpful manner.

  • 10% Time Spent - Have all meals prepared for service on time. Conduct taste test with wait staff. Keep a clean and sanitized work area at all times.

  • 10% Time Spent - Assists the Chef or Sous Chef with the ordering process to assure adequate levels of product. All other tasks assigned by the Food Services Supervisor, Sous Chef, or Executive Chef.

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