Cook

Provides courteous, friendly food service to a variety of user groups including employees, visitors, physicians, and patients. Their primary focus will be on preparing hot and cold food items using a variety of prep and production cooking equipment, following scratch recipes and department specifications. They will follow the recipes as required but if serving on a retail cooking line or as a room service cook will often be asked to tailor individual items according to special customer and/or patient requests. They must comply with all hospital and department standards and must become fully knowledgeable about - and compliant with - all specific regulatory requirements in food service and in a health care environment.

Providence caregivers are not simply valued theyre invaluable. Join our team at Queen Of The Valley Medical Ctr and thrive in our culture of patient-focused, whole-person care built on understanding, commitment, and mutual respect. Your voice matters here, because we know that to inspire and retain the best people, we must empower them.

Required Qualifications:

• National Food Handler Card - State County City Authority upon hire.
• 3 years Working in a high volume, full service restaurant or institutional food service facility working in a production cooking capacity.
• 2 years Experience working from scratch recipes and experience prepping and portioning items needed in the production process.
• Experience working successfully in a team environment to accomplish common goals.

Preferred Qualifications:

• Coursework/Training: 12 months formal culinary education/degree.
• 2 years Experience assisting with recipe development and the creation of daily specials for all service/meal periods in a large food operation.
• 2 years Experience using food production software (i.e. computrition), and ability to update recipes and production methods in the data base.
• 1 year Experience as production "lead" or experience working in other leadership capacity in a full service restaurant or large institutional food service facility.
• More years of diversified cooking experience which includes any combination of the following positions: line/grill/broiler cook, production cook, soup or saute cook (12-18 month formal culinary education may be substituted for part of this requirement).
• Experience in a USDA or HACCP production facility.

Why Join Providence?

Our best-in-class benefits are uniquely designed to support you and your family in staying well, growing professionally, and achieving financial security. We take care of you, so you can focus on delivering our Mission of caring for everyone, especially the most vulnerable in our communities.