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St. Peters Health Line Cook - Cafeteria Part-Time 8100.139 in Helena, Montana

Our Mission, Vision, and Values

Mission St. Peter's Health partners with our patients and the community to provide exceptional and compassionate health care.

Vision To be the “gold standard” for health care in Montana.

Values Quality, Service, Safety, Accountability and Collaboration

JOB SUMMARY [T1] (overview of job): This position is responsible for the handling and preparation of the food in accordance with food safety requirements, standards of quality preparation, portion controls, standardized recipes and forecasting the appropriate quantities to meet menu and census requirements in accordance with our mission to provide exceptional and compassionate healthcare. This position must locate appropriate recipes for meals and assist in ordering of ingredients, prepare those recipes, evaluate the recipes for additional uses and file the acceptable recipes for the future. In the daily handling and preparation of food, must participate in daily quality control and food production in accordance with food saftey requirements as follow the techniques necessary to prepare menu items to food quality and safety standards. Must be competent in all aspects of food production, from patient feeding to upscale catering. Must be flexible to cover some weekend, holiday shifts and vacation shifts. Assures accurate therapeutic modification of foods.

  • Completes basic cooking/baking skills such as sifting, dicing, pureeing, roasting, basting, poaching, grilling, weighing, measuring and steaming in an accurate manner.

  • Demonstrates knowledge of quality food production.

  • Follows production sheets using standardized recipes and completes production sheets in stating amounts produced and left overs for a left over amount for each meal.

  • Obtains quantities of food from storage areas and reports any low quantities or supplies needed to supervisor.

  • Provides high quality customer service.

  • Tastes all foods prior to serving. Takes action to improve flavor when necessary or replaces item.

  • Weighs, measures and performs basic math in order to follow and prepare items in proper standardized recipes and in proper portions.

  • Adheres to safety precautions including hazardous wastes and proper sharps disposal.

  • Participates in hospital and unit specific practices to maintain clean, safe and comfortable environment for patients and staff.

  • Reports any faulty equipment or unsafe conditions to supervisor.

  • Covers, labels and dates all food for storage. Maintains proper food safety, cleaning and sanitary standards in work area.

    KNOWLEDGE/EXPERIENCE [T2] : Knowledge of standards of food preparation, sanitation and food safety which are typically acquired with formal cooking classes, food safety classes and on the job experience of at least one year. Experience in a health care setting is preferred.

    EDUCATION [T3] : High School diploma or GED preferred to assure reading skills and math.


    Aptitudes [T5] : Performs mathematical calculates to adjust recipes for needed volumes. Judgment needed to determine if a product meets quality standard for service. Cook should love food and want to seek feedback if product meets expectations.