In 2020, united in a fierce commitment to deliver the highest quality care and exceptional patient experience, Virginia Mason and CHI Franciscan Health came together as natural partners to build a new health system centered around the patient: Virginia Mason Franciscan Health. Our combined system builds upon the scale and expertise of our nearly 300 sites of care, including 11 hospitals and nearly 5,000 physicians and providers. Together, we are empowered to make an even greater impact on the health and well-being of our communities.
CHI Franciscan and Virginia Mason are now united to build the future of patient-centered care across the Pacific Northwest. That means a seamlessly connected system offering quality care close to home. From basic health needs to the most complex, highly specialized care, our patients can count on us to meet their needs with convenient access to the region’s most prestigious experts and innovative treatments and technologies.
St Anthony is a designated Pathway hospital. We support a culture of nursing collaboration and teamwork to help each other grow. We collaborate with the surgeons to determine care plans for patients. Our mission is to deliver high quality care that meets our patients' medical needs while providing emotional and spiritual support to patients and their families. We believe this three-part approach — physical, emotional, and spiritual — is essential to healing the whole person. Come join our team!
St. Anthony Hospital enjoys the benefits of being part of the Virginia Mason family of hospitals and other health care services providing care to our communities throughout the beautiful South Puget Sound Region of Western Washington. Recreational opportunities abound here - we offer water sports, skiing, hiking, shopping, fine dining, theater and an overall excellent quality of life. We have exciting and rewarding careers with competitive salaries and benefits.
As a part of our organization, we currently offer the following benefits:
Prepares food products in an institutional setting utilizing basic and advanced cooking techniques, standardized recipes and plating guidelines. Work involves meeting production schedules in accordance with health, safety and sanitary standards, guidelines and regulatory requirements. An incumbent is accountable for the quality of food items prepared, ensuring proper utilization and storage of food and supplies, and for maintaining the orderliness and cleanliness of equipment, supplies and work areas.
Food handling activities are performed in accordance with external and internal guidelines and regulatory guidelines, and an employee works effectively to minimize waste during the flow of food while maintaining a quality end product. Work includes accurate cash handling and incumbents must accurately follow internal procedures and conform to established standards. In addition, work includes setting up and delivering catering orders to appropriate customers.
While there is some overlap in job duties performed at the Cook I level, this job differs by the application of advanced cooking techniques to food preparation, knowledge of a wide variety of cuisines from different cultures, performing cooking demonstrations, involvement in menu planning and recipe development and providing culinary expertise with respect to catered functions.
Essential Job Duties:
Applies advanced cooking techniques such as sautéing, poaching, braising, searing, preparing batters and making recipe/ingredient substitutions to the preparation of primarily non-short order food items.
Applies knowledge of a wide variety of cuisines from different cultures to the development/customization of standard recipes and the preparation of food items.
May perform, as required, any or all of the Essential Job Functions set forth in the Cook I (job code 9301) job description.
Participates in menu planning and recipe development activities; performs public cooking demonstrations utilizing advanced culinary techniques.
Performs work assignments in accordance with regulations and standards applicable to personal hygiene and food preparation/handling/disposal; keeps abreast of department standards, as well as local, state, and federal agency guidelines.
Provides counsel, from a culinary perspective, on the planning and execution of catered functions and events; ensures that food is prepared, delivered and set up in a timely manner and in accordance with the agreed-upon menu.
Performs related duties as required.
Education/Work Experience Requirements:
Two years of related food preparation experience that demonstrates attainment of the requisite job knowledge/abilities preferably in a full-service restaurant/hotel fine dining establishment. Experience in a formal apprenticeship program is preferred.
Valid Department of Health Food Handler’s permit issued by the State of Washington.
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