Cook

				Overview:

St. Thomas More Hospital, a 25-bed Critical Access Hospital, is the cornerstone of health care services for Fremont County and surrounding southern Colorado communities. St. Thomas More offers 24 hour emergency and trauma services; inpatient acute care; intensive care; labor, delivery, and nursery care; multi-modal diagnostic imaging; inpatient and outpatient surgical services; rehabilitation services; cardiopulmonary rehab and diagnostics; sleep studies; an infusion center; wound care; and a community blood bank. We are on a mission to provide high quality care with zero harm to patients and employees. Our board-certified physicians specialize in emergency medicine, internal medicine, urology, bariatric services, obstetrics/gynecology services, general surgery, orthopedic surgery and osteopathic treatment. Employees of St. Thomas More enjoy the camaraderie of a close-knit community hospital, the relaxed feel of small-town life and an affordable cost of living in a town rich in culture and historic architecture. Located about 50 miles from Colorado Springs at the foothills of the Rocky Mountains and the mouth of the Royal Gorge, locals and visitors alike enjoy this area for some of the state's best hiking, wildlife, rafting, camping, fishing, climbing, and mountain biking. Canon City has an assortment of restaurants, and breweries, and Farmer's Markets in the summer months.

Responsibilities:

You have a purpose, unique talents and NOW is the time to embrace it, live it and put it to work. We value incredible people with incredible skills - but your commitment to a greater cause is something we value even more. 

Prepares food for patients, staff, and visitors of the healthcare facility following safe cooking techniques. Prepares food for multiple therapeutic diets and complies with state and federal laws and regulations related to food preparation in a healthcare environment. Supports quality control measures such as recipe adherence and food quality consistency.

1. Prepares and serves food within guidelines of menu and dietary requirements, using required kitchen utensils and equipment such as slicers, mixers, ovens, fryers, steamers, stove tops, and grills, etc. Modifies preparations to account for food allergies.
2. Follows healthcare foodservice industry standards, regulations, guidelines and procedures including monitoring and maintaining food temperatures during cooking, holding, and storage processes. Avoids cross-contamination of foods and adheres to personal hygiene requirements.
3. Maintains labeling and storage of food, equipment, and machinery.
4. Performs washing and cleaning duties to ensure sanitation & cleanliness in cooking and serving areas.
5. Other duties as assigned by leader.

Qualifications:

In addition to bringing your whole self to the workplace each day, qualified Cook candidates will need the following: 

* One (1) year foodservice experience.
High School Diploma, GED, or equivalent combination of education and experience.
* If a Food Handlers Permit is a requirement by your state, county or local health code, it must be obtained within 30 days of hire.*

Physical Requirements - Medium Work - (Exert up to 50lbs force occasionally, and/or up to 20lbs frequently, and/or up to 10lbs constantly)
			

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