Cook

Additional Information About the Role

Daily Pay Available!

Looking for a fulfilling job that lets you help patients in need? Look no further than Progress Wests Hospital! We're currently seeking a Cook to join our team. As a cook, you'll be a part of providing meals to our patients, hospital staff and guests. Join us in our mission to provide quality services.

• Full Time Role - 40 Hours a Week
• 10:30 a.m. to 7:30 p.m. and night hours once trained
• Rotating Holidays and Works Every Other Weekend

Opened in 2007, Progress West Hospital is BJC Health Care’s newest hospital in St. Charles County, featuring modern private rooms. It offers 24-hour emergency services and has partnered with St. Louis Children’s Hospital to provide world-class pediatric emergency care.

Progress West Hospital also provides surgical services, endoscopy services, a cardiac catheterization lab, medical/surgical inpatient services, diagnostic imaging, lab services, and the Advanced Wound Center, a specialty wound treatment facility with state-of-the-art equipment. Progress West Hospital recently completed an expansion of its Childbirth Center to include enhanced services for at-risk mothers and babies, with a newborn ICU that provides care for babies born as early as 32 weeks.

Progress West Hospital is a Certified Level II Stroke Center. The hospital’s medical office building houses offices for specialists in primary care, cardiology, obstetrics, pediatrics, and orthopedics.

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.

• 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.

• Experience:
  
  No Experience
• Supervisor
  
  Experience:
  
  No Experience

• Education:
  
  High School Diploma or GED
• Experience: