Job Description
Additional Information About the Role Daily Pay Available! Sign-On Bonus! Looking for a fulfilling job that lets you help patients in need?
Look no further than Missouri Baptist Medical Center! We're currently seeking a Cook to join our team. As a cook, you'll be a part of providing meals to our patients, hospoital staff and guests.
Join us in our mission to provide quality services. Full Time Role - 40 Hours a Week 4 : 30 p.m.- 1 : 00 a.m. Rotating Holidays and Works Every Other Weekend Overview Missouri Baptist Medical Center, an acute care hospital in St.
Louis County, offers a full continuum of medical and surgical services, including heart care, cancer, women and infants, breast health, gastrointestinal, orthopedic, stroke, therapy, wound and pain management services.
The hospital has a 24-hour adult emergency department and cares for pediatric patients at a separate emergency department in collaboration with St.
Louis Children’s Hospital. Missouri Baptist is the first and only hospital in St. Louis County to be named a Magnet® hospital by the American Nurses Credentialing Center (ANCC).
The prestigious designation is the highest credential a health care organization can receive for nursing excellence and quality patient care.
This recognition has been accomplished by less than nine percent of hospitals nationwide. Additionally, U.S. News & World Report ranked the hospital #2 in the St.
Louis metro area. The Food and Nutrition Services department at Missouri Baptist Medical Center's mission is to provide nutritionally balanced meals and medical nutrition therapy for patients, staff and visitors of Missouri Baptist Medical Center by working collaboratively with the facility's nursing, ancillary and medical staff professionals.
Our licensed clinical dieticians provide medical nutrition therapy to both inpatients and outpatients as it relates to their personal medical needs.
The department's patient services, production and retail teams work to deliver a variety of food offerings on a daily basis that are nutritionally balanced, healthy, flavorful and fresh for the hospital's patients, employees and visitors.
Preferred Qualifications Role Purpose Performs a variety of food service production activities such as pre-preparation and preparation of hot and cold foods for patient services, retail and catering operations following all dietary requirements.
Properly handles and stores food per applicable regulatory requirements. Responsibilities Preps and prepares food items by cutting, chopping, slicing, dicing, pureeing, marinating, etc.
This includes washing, peeling, cutting, seeding vegetables / fruits, along with weighing and measuring designated ingredients.
Follows standardized recipes, producing food items by utilizing various cooking techniques such as sautéing, broiling, braising, blanching, baking, grilling, deep fat frying, and steaming using a variety of institutional equipment while meeting proper food quality and proper serving temperatures.
Properly chills and stores foods in designated areas following all labeling, dating, food safety guidelines and rotation procedures as well as completing designated food safety quality control logs.
Ensures compliance of special dietary requirements, nutritional restrictions, allergens, modified textures and other special dietary needs.
Cleans kitchen equipment, appliances, and work areas to ensure conformance to the highest level of sanitation. Minimum Requirements Experience No Experience Supervisor Experience No Experience Preferred Requirements Education High School Diploma or GED Experience
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