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Bozeman Health PREP COOK in Bozeman, Montana

  • POSITION DESCRIPTION

  • POSITION SUMMARY

  • The Nutrition Services Prep Cook position participates as a member of the food production staff to prepare food for patient and non-patient services. This position is largely responsible for the quality of food to our customers. Additional areas of responsibility may include menu development, catering set-up and service, quality control monitors, ordering and organization of inventory and cleaning assignments.

  • REQUIREMENTS

  • EDUCATION

  • Required:

  • Ability to read, perform basic math, write and follow verbal and written directions

  • Preferred:

  • High School Diploma

  • LICENSURE and CERTIFICATION

  • Required:

  • Preferred:

  • Serv-Safe Certification

  • EXPERIENCE

  • Required:

  • On the job training provided

  • Preferred:

  • 1 year similar work experience preferred.

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

  • KNOWLEDGE OF:

  • Personal computers, hardware, basic software programs including e-mail, word processing, and spreadsheets

  • Therapeutic Diets preferred

  • Institutional food production preferred

  • Commercial food service equipment operations.

  • Menu and recipe development

  • SKILLS IN:

  • Oral and written communication skills

  • Basic computer knowledge

  • Reading skills

  • Math skills

  • Customer Service including intrapersonal skill

  • Food preparation and presentation.

  • ABILITY TO:

  • Refer to policy manual for specific instructions/guidelines. Follow established Policies and Procedures.

  • Adhere to the standards of the Nutrition Services and overall philosophy of Bozeman Deaconess Hospital

  • Maintain flexibility to adapt to a variety of workload assignments.

  • Physically and mentally capable of performing all duties of the position

  • Keep Coordinator/ Manager apprised of situations directly affecting the foodservice operations.

  • COMPLEXITY AND DIFFICULTY:

  • Work independently with limited supervision.

  • ESSENTIAL FUNCTIONS

  • 60% Time Spent - Prepares food for patient and non-patient meals following standardized recipes and production sheets including but not limited to hot food production, food preparation, cold food assembly and baking.

  • 25% Time Spent - Completes cleaning assignments. Assists in pots & pan and dish room as needed.

  • 5% Time Spent - Participates in production team meetings, menu and recipe development

  • 5% Time Spent - Completes food production records and various reports

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