Legacy Health

Cook

Equal Opportunity Employer/Vet/Disabled
US-WA-VANCOUVER

Job ID: 26-47384
Type: Supplemental
Salmon Creek Medical Ctr campus

Overview

As a Cook at Legacy, you do more than prepare food - you create a memorable experience for others. Whether you’re cooking for patients, cafeteria guests, or catering special events, your work directly contributes to making life better for those we serve. If you’re passionate about bringing joy and nourishment to others, we invite you to apply for a Cook position with us.

Responsibilities

• Food Preparation:

  • Prepares hot and cold menu items for the cafeteria, patient therapeutic diets, and special functions, following department standardized recipes.

  • Ensures food is prepared to the highest standards of appearance, taste, temperature, and portion control, in line with prescribed therapeutic diets.

• Specialized Culinary Skills:

  • Performs meat fabrication, fish cutting, and sauce making.

  • Takes full responsibility for the quality of food products served.

• Adherence to Standards:

  • Consistently follows standard portion sizes, cooking methods, and kitchen policies.

  • Complies with quality standards for food preparation, ensuring consistent and high-quality results.

• Sanitation and Cleanliness:

  • Maintains a clean and sanitary workstation, including tables, shelves, grills, fryers, convection ovens, sauté burners, and refrigeration equipment.

  • Properly cleans and closes kitchen stations according to closing checklist requirements.

• Food Presentation:

  • Prepares food items for grilling, sautéing, or other cooking methods.

  • Follows proper plate presentation and garnish setup for all dishes.

• Team Collaboration and Improvement:

  • Assists others in closing the kitchen properly and supports team members when needed.

  • Actively participates in scheduled employee meetings and brings forward suggestions for process or kitchen improvements.

• Additional Duties:

  • Performs other related tasks as assigned by the Executive Chef, Sous Chef, or manager-on-duty.

Qualifications

Education:

• High school diploma or the equivalent, preferred.

Experience:

• Experience or education in quantity food preparation.

Skills:

• Ability to prepare and coordinate food orders to support timely and efficient delivery to patients and special functions, according to department standardized recipes.
• Demonstrated knowledge of food and food products.
• Must be able to work various hours and locations based on business needs.
• Must be able to bend, squat, stand, and walk for long periods of time.