The Cook I position at Bozeman Health Deaconess Hospital participates as a member of the food production team to prepare and serve a culinary experience to our patients, residents, and visitors. This position is responsible for preparing various high-quality meals and providing support for the smooth operations of our kitchen. Specific tasks and prep lists will be assigned each shift. This role requires precision, efficiency, and the ability to work in a high volume, fast-paced environment.

Minimum Qualifications:

• High school diploma or equivalent.
• ServSafe Certification within four (4) months of start date.

Essential Job Functions:

• Development: Meets competency assessment performance criteria in assigned areas of department within six (6) months of hire. Actively participates with the team in daily operations, team meetings, menu and recipe development as assigned. Actively participates in training programs to enhance skills, examples including cooking procedures, presentation, therapeutic diets, ServSafe Certification, fire safety, etc.
• Food Preparation: Prepares food according to established recipes, ensuring consistency in flavor, quality, and presentation standards. Tasks include slicing, dicing, chopping, and cooking. Assembles meal items for service in accordance with established pan and portion sizes. Completes food production records and various reports as assigned. Records department statistics and other information as assigned. May also be assigned to assist with catering set-up and service, quality control monitors, stocking and organization of inventory, and cleaning.
• Stock Management: Monitors and manages ingredient inventory levels to ensure freshness and minimize waste. Participates in putting away and organizing inventory per standard operating procedures in dry storage, refrigerators, freezers, and service areas as assigned. Ensures proper storage, labeling, rotating, and stocking of food and non-food items.
• Sanitation and Hygiene: Adheres to food safety and sanitation guidelines and regulations to ensure quality food service. Maintains and cleans all kitchen equipment to required standards as assigned.
• Collaboration and Team Work: Participates in and supports a positive teamwork environment. Supports the Nutrition Services team by training to perform additional duties that may include but are not limited to dishwashing, cleaning, stocking supplies, and organizing storage and work areas. At any time during a work shift, the employee may be assigned to perform other duties in order to meet patient, customer, and department needs.

Schedule Requirements: This role requires regular and sustained attendance. The position may necessitate working beyond a standard 40-hour workweek, including weekends and after-hours shifts. On-call work may be required to respond promptly to organizational, patient, or employee needs.

Physical Requirements: Lifting (Repeatedly – 50 pounds): Exerting force occasionally and/or using a negligible amount of force to lift, carry, push, pull, or otherwise move objects or people. Sit (Occasionally): Maintaining a sitting posture for extended periods may include adjusting body position to prevent discomfort or strain. Stand (Continuously): Maintaining a standing posture for extended periods may include adjusting body position to prevent discomfort or strain. Walk (Continuously): Walking and moving around within the work area requires good balance and coordination. Climb (Rarely): Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like using feet and legs; may also use hands and arms. Twist/Bend/Stoop/Kneel (Continuously): Twisting, bending, stooping, and kneeling require flexibility and a wide range of motion in the spine and joints. Reach Above Shoulder Level (Repeatedly): Lifting, carrying, pushing, or pulling objects as necessary above the shoulder, requiring strength and stability. Push/Pull (Continuously): Using the upper extremities to press or exert force against something with steady force to thrust forward, downward, or outward. Fine-Finger Movements (Continuously): Picking, pinching, typing, or otherwise working primarily with fingers rather than using the whole hand as in handling. Vision (Occasionally): Close visual acuity to prepare and analyze data and figures and to read computer screens, printed materials, and handwritten materials. Cognitive Skills (Continuously): Learn new tasks, remember processes, maintain focus, complete tasks independently, and make timely decisions in the context of a workflow. Exposures (Rarely): Bloodborne pathogens, such as blood, bodily fluids, or tissues. Radiation in settings where medical imaging procedures are performed. Various chemicals and medications are used in healthcare settings. Job tasks may involve handling cleaning products, disinfectants, and other substances. Infectious diseases due to contact with patients in areas that may have contagious illnesses.

The above statements are intended to describe the general nature and level of work being performed by people assigned to the job classification. They are not to be construed as a contract of any type nor an exhaustive list of all job duties performed by individuals so classified.

• ServSafe Certification within four (4) months of start date.
• Opportunity for professional development through training programs.
• Participation in team meetings and recipe development.

• High school diploma or equivalent.
• Six (6) months of work in food preparation or formal culinary training preferred.
• One (1) year of experience in a high-volume commercial kitchen preferred.
• Strong interpersonal, verbal, and written communication skills.
• Ability to work in a busy and stressful environment.
• Knowledge of food safety and sanitation guidelines.