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.

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 -