Pantry/Relief Cook at St. John's United

Billings, Montana, United States -

Full Time

Start Date

Immediate

Expiry Date

22 May, 26

Salary

0.0

Posted On

21 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Meal Preparation, Dietary Compliance, Food Ordering, Kitchen Sanitation, Serv Safe Practices, Equipment Operation, Record Keeping, Inventory Monitoring, Safety Compliance, Customer Service, Time Management, Food Handling, Recipe Adjustment, Communication, Teamwork, Lifting

Industry

Hospitals and Health Care

Description

Description Full-Time: Monday-Friday 7:00 A.M.-3:30 P.M. DEPARTMENT: NURSING ADMINISTRATION POSITION TITLE: PANTRY/RELIEF COOK RESPONSIBLE TO: DIRECTOR OF NURSING EXPOSURE LEVEL: CATEGORY III GRADE: 20 EXEMPTION STATUS: NON-EXEMPT ______________________________________________________________________________________ SUMMARY: Oversees the meal production in all cottages on the Legacy Campus, ensuring these cottages have excellent food, service and maintain compliance that meet various diet restrictions and/or menu plans, ensuring quality and quantity standards are maintained. ESSENTIAL JOB FUNCTION: Cottage Maintenance Collects and delivers food ingredients and supplies from storeroom/Lillis Center cooler/freezer as required for weekly operations for all 8 cottages Assists Nursing Admin with survey when needed for culinary at the Cottages Assists with meal preparation for special cottage events/holidays as needed Prepares meals in accordance with special diet statements when necessary Receives and places the food order and ensures that all ordered items are received for all 8 cottages. Will help cook in Cottages when needed. ESSENTIAL JOB FUNCTION: Kitchen sanitation and safety Monitors for cleanliness in work areas, utensils, and equipment Practices appropriate sanitation and safety techniques in accord with Serv Safe Practices appropriate knife and equipment safety at all times Performs daily and weekly cleaning checks Monitors labeling of all foods appropriately Monitors equipment, utensils, food, and other items of inventory from contamination, spoilage, and pilferage Checks for and disposes of spoiled and/or outdated food for all cottages working with CKC ESSENTIAL JOB FUNCTION: Communication, Record Keeping, Maintenance Maintains, monitor and track all production records, food temperature logs, menus, all coolers/freezers inclusive of Lillis center, and other record keeping Attends to day to day problems and needs concerning equipment and food supplies, including minor repairs to equipment or reporting equipment needs to supervisor. ESSENTIAL JOB FUNCTION: Safety Obeys safety rules of St John’s United Identifies, reports, and/or corrects obvious safety hazards Attends mandatory safety in-services Utilizes proper body mechanics when stocking supplies or carrying items ESSENTIAL JOB FUNCTION: Mission/Customer Service Supports the growth and actively engages in the Eden Alternative philosophy, including a work environment with plants and animals Follows the St John’s Guidelines for Customer Service *Let the Mission be your guide *Make eye contact and smile *Greet & welcome each and every person *Seek out personal contact *Provide immediate service-listen & act *Use appropriate body language at all times *Be gracious to each & every person ESSENTIAL JOB FUNCTION: Employee Responsibilities Follows policy and procedures on annual TB testing Follows policy and procedures on annual influenza vaccinations Attends all mandatory in-services Complies with all certification and training requirements Performs other duties as assigned by the person in charge of area where work is being done Requirements REQUIREMENTS: Minimum Requirements: High School diploma or GED preferred. At least 2 years in a kitchen/restaurant/food service management setting required. Already has, or obtains, Serv Safe Certification within the first 6 months of employment Knowledge, skills, and abilities required: Ability to safely operate and maintain kitchen equipment, including mixers, ovens, toasters, fryers, grills, blenders, slicers, etc Ability to understand diet statements, recipes and menus Ability to understand written and verbal communication Ability to communicate and interact effectively in a professional manner Ability to work independently and in a team Ability to lift and manipulate heavy objects Ability to prepare and bake a variety of foods Skill in cooking and preparing a variety of foods Knowledge of food preparation and presentation methods, techniques, and quality standards Skill in organization, coordinating, and time management Ability to understand and follow safety policies and procedures Ability to perform basic arithmetic computation, and adjust recipes PHYSICAL DEMANDS: Requires moderate physical work more than 70% of the time, including lifting up to 25 pounds regularly and up to 50 pounds occasionally, standing, carrying, lifting, walking, and bending for prolonged periods of time. WORKING CONDITIONS: Work involves some exposure to extreme temperatures, dirt, fumes, smoke, unpleasant odors, and/or loud noises Work involves minimal exposure to hazards, bloodborne pathogens, or physical risks, which require following basic safety precautions Normal health care and food service environment Work involves exposure to plants and animals within the environment The examples of essential job functions identify the major duties and requirements for the performance of this job and do not identify all duties, responsibilities and requirements performed by positions in this class.

Responsibilities

This role oversees meal production across all cottages on the Legacy Campus, ensuring high-quality food service that adheres to various diet restrictions and menu plans while maintaining quantity standards. Essential functions include collecting supplies, preparing meals according to special diets, maintaining kitchen sanitation and safety according to Serv Safe practices, and tracking production records.