Cook - Per Diem, 3:00pm - 8:00pm (Anderson)

St. Luke's University Health Network is a renowned healthcare organization committed to providing compassionate and exceptional care to patients across the communities it serves. With a strong emphasis on excellence, innovation, and education, St. Luke's stands as a leader in healthcare service delivery and medical training. Their dedicated team of professionals works tirelessly to ensure quality treatment and to advance the health and well-being of every patient, regardless of their financial situation. The organization fosters a supportive and collaborative environment where employees are valued as the most important asset, working collectively to fulfill the mission of patient care, healthcare education, and improving community health access. This job opportunity is for a Cook within the Nutrition Services department at St. Luke's. This role is essential in ensuring that patients, visitors, and fellow employees receive outstanding customer service through the preparation of nutritious and appetizing meals. The Cook will collaborate directly with other kitchen staff to coordinate the menus for daily meals and catering events. The position involves cooking main dishes, assisting in food preparation, and strictly adhering to established recipes and food safety procedures. The Cook plays a critical role in maintaining the quality, taste, and presentation of the food served while ensuring that sanitary conditions and operational standards comply with health regulations. The role requires planning and organizing cooking schedules through batch cooking to ensure foods are prepared at peak quality and served at the correct temperature. Duties include measuring and mixing ingredients, preparing meats, vegetables, and soups for patients, cafeteria services, and special functions. The Cook will maintain responsibility for inspecting and cleaning cooking equipment and utensils, as well as documenting compliance with sanitation initiatives such as HACCP logs and production sheets. The position demands physical stamina, including prolonged standing, walking, lifting, and manual handling of heavy items, emphasizing the importance of strength and endurance in a fast-paced kitchen environment. Education requirements call for a high school diploma or equivalent, while candidates must have at least two years of experience in large-scale institutional food preparation. Training in institutional kitchen practices is preferred, highlighting the need for knowledge of safety, food handling, and production efficiency. This position offers the opportunity to grow professionally by taking on increased responsibilities and enhancing expertise in nutritional services operations. St. Luke's encourages applicants to submit a detailed work history and resume and to create a profile for tracking the application process. As an equal opportunity employer, St. Luke's values diversity and inclusion in its workforce and strives to create an environment where all employees can thrive and contribute to the mission of healthcare excellence.

• High school graduate or equivalent
• Two years of experience in large scale food preparation
• Training in institutional food preparation
• Ability to work prolonged periods standing and walking
• Capacity to lift, carry, push, and pull up to 75 pounds
• Ability to perform manual tasks such as handling, grasping, twisting, and turning
• Normal hearing and vision capabilities
• Ability to maintain sanitary standards and complete documentation
• Willingness to work as part of a team and follow safety protocols