Senior Cook

Primary City/State:
Wheatland, Wyoming Department Name:
Culinary & Nutrition-Hosp

Work Shift:

Varied Job Category:
Facilities, Environmental Services, and Culinary Banner Health was recently recognized on Forbes inaugural list of America’s Dream Employers 2025. This list highlights employers across the country that prioritize workplace excellence and the happiness, satisfaction, wellbeing and fulfilment of their employees. Explore and excel. Operating a hospital is more than IV bags and trauma rooms. One might be surprised by the number of people who work behind the scenes and play a critical role in ensuring the best care for our patients.

In Wheatland, Wyoming you’ll enjoy a quality lifestyle in a close-knit community that is located just 70 miles north of Wyoming’s capital city of Cheyenne and an easy drive to the city of Denver. You’ll experience a wealth of recreational opportunities in southern Wyoming, including many lakes and the nearby Laramie Peak and Medicine Bow National Forest areas.

As a Senior Cook at Platte County Memorial Hospital, you will be cooking for patients, visitors, and staff. In our kitchen there is a great opportunity to develop your skillset, while ensuring those in the facility are well‑fed. Our cooks help with prepping, cooking, and cleaning in the kitchen. This is Full‑Time Varied Shift position, working 32 hours per week. Varied shifts will be 6:30am-3:00pm or 11:00am-7:00pm.

Platte County Memorial Hospital offers a full range of inpatient and outpatient services, including an Outpatient Clinic which brings in more than 20 of the region’s top physicians in nine different medical specialties to help care for southeast Wyoming residents. A $16 million renovation created a new inpatient wing, surgical suite, and diagnostic imaging departments while making enhancements to the emergency department and laboratory.

This position plans daily food production for assigned areas and produces all food items based on information obtained from production sheets, café menus, catering requests, and any other approved source.

• Prepares all food items according to standardized recipes. Adjusts recipe quantities for correct yields. Notifies supervisor of any problems relating to production.
• Plans food production timing and quantities in accordance with the daily orders, menu tally sheets and production assignments. In the event of shortage, determines menu substitutions for regular and café menus. Consults with diet tech or dietician for menu substitution needs for special diets.
• Minimizes food waste with appropriate planning and tracking. Records food shortages and excess quantities in accordance with department procedure.
• Checks and logs food and equipment temperatures and reports any problems to the supervisor. Reads thermometers and follows safety requirements.
• Maintains par levels of food and supplies in assigned areas, orders and/or restocks items in accordance with established routines, rotates food stocks, checks freshness dates.
• Keeps assigned work areas clean and in an orderly manner. Reports all needed equipment repair.
• May receive and check in deliveries from vendors and in menu planning. May also oversee production quality when needed.
• Works under general supervision. Provides leadership and knowledge in cooking and food preparation skills to other members of the kitchen staff. Has primarily inter-department responsibility. May deal with external customers in café or catering work assignments.

• High school diploma/GED or equivalent working knowledge. This position requires the knowledge and abilities in institutional food production normally acquired with two or more years of similar work experience in production…