Job Listings


Here are the results of your job search. Please click on the job title for more information, and apply from that page if you are interested.

 

We recently welcomed our CHI locations into our career portal, start your job search below.

 

To search Dignity Health jobs, please click here.

 

Some popular searches:

 Cath Lab Nurse | Care Coordination | Coders| Emergency NurseExecutive Leadership | HTM/Clinical Engineering/BioMed | ICU Nurse | Lab | Nursing Leadership |
Medical Assistant | Surgery  Nurse |  ResearchTherapy

Use this form to perform another job search

The system cannot access your location for 1 of 2 reasons:
  1. Permission to access your location has been denied. Please reload the page and allow the browser to access your location information.
  2. Your location information has yet to be received. Please wait a moment then hit [Search] again.


CommonSpirit Health participates in E-Verify.
Click column header to sort

Search Results Page 51 of 282

Will work Monday - Friday, 6:00 a.m. - 2:30 p.m., with occasional weekends.    Thousands of our employees, patients, and visitors dine in CHI cafeterias daily. We strive to provide them with tasty food and lots of options. Our Cooks work hard to help us meet these goals every day. We know our guests appreciate that, and so do we.  If you are an experienced, high quantity/quality Cook with a passion for tickling taste buds, we need to talk.   What you’ll do: - Plans and prepares foods according to recipes and time schedules - Works as a team member in pre preparation, preparation, portioning, and storage of food - Exercises quality control, including portion sizes and temperature standards - Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation - Assists in food product evaluation, test trays, and environmental sanitation inspections   We offer the following benefits to support your work/life balance: - Health/Dental/Vision Insurance  - Direct Primary Plan (No copay, no deductible, and access to CHI Health provider 24/7) - Premium Access to our Family Care Program supporting your needs for childcare, pet care, and/or adult dependent care - Voluntary Protection: Group Accident, Critical Illness, and Identity Theft  - Employee Assistance Program (EAP) for you and your family - Paid Time Off (PTO)  - Growth Opportunities  - Tuition Assistance for career growth and development - Matching 401(k) and 457(b) Retirement Programs - Adoption Assistance - Wellness Programs - Flexible spending accounts   #missioncritical #chef
Job ID
2021-162912
Department
Food Service
Shift
Day
Facility / Process Level : Name
CHI Health Immanuel
Employment Type
Full Time
Location
NE-OMAHA
SALARY STARTING AT $17/HR DOE FLEXIBLE HOURS   As a Cook, you'll prepare food such as main entrees, soups and sauces in a commercial healthcare kitchen. You'll use basic and advanced cooking techniques to prepare delicious and nutritious meals for our patients, our guests and staff. As a part of our organization, we currently offer the following benefits: - Competitive starting wages (DOE) and training to grow within the company -    Paid Time Off (PTO) -    Health/Dental/Vision Insurance -     Flexible health spending accounts (FSA) -    Matching 401(k) and 457(b) Retirement Programs -    Tuition Assistance for career growth and development -    Care@Work premium account for additional support with children, pets,      dependent adults, and household needs -    Employee Assistance Program (EAP) for you and your family -    Voluntary Protection: Group Accident, Critical Illness, and Identify Theft -    Adoption Assistance -  Wellness Program
Job ID
2020-131079
Department
Food Service
Shift
Varied
Facility / Process Level : Name
CHI Franciscan St Clare Hospital
Employment Type
Per Diem
Location
WA-LAKEWOOD
As a Cook, you'll prepare food such as main entrees, soups and sauces in a commercial healthcare kitchen. You'll use basic and advanced cooking techniques to prepare delicious and nutritious meals for our patients, our guests and staff. As a part of our organization, we currently offer the following benefits: - Competitive starting wages (DOE) and training to grow within  the company - Paid Time Off (PTO) - Health/Dental/Vision Insurance - Flexible health spending accounts (FSA) - Matching 401(k) and 457(b) Retirement Programs - Tuition Assistance for career growth and development - Care@Work premium account for additional support with children, pets,  dependent adults, and household needs - Employee Assistance Program (EAP) for you and your family - Voluntary Protection: Group Accident, Critical Illness, and Identify Theft - Adoption Assistance - Wellness Program  
Job ID
2020-114841
Department
Food Service
Shift
Varied
Facility / Process Level : Name
CHI Franciscan St Joseph Medical Center
Employment Type
Per Diem
Location
WA-TACOMA
This position contributes to the mission and vision of CHI Health by preparing, distributing and storing all foods according to department policies and procedures. Assists in catering production. Assists with inventories, records, portion and cost controls according to departmental standards. Works closely with supervisory personnel in operating the department with a minimum of waste and maximum efficiency. Maintains standards of safety and sanitation of all equipment and work areas. Attitude and high morale is a high priority of this position.. - Plans and prepares foods according to recipes and time schedules. - Works as a team member in pre‑preparation, preparation, portioning, and storage of food. Assists on patient tray assembly line. - Exercises quality control, including portion sizes and temperature standards. Monitors refrigerator and freezer temperatures in designated work areas. - Logs information on production sheets and other records required in the department. - Assists in food product evaluation, test trays, and environmental sanitation inspections. - Maintains a high standard of sanitation in area of responsibility to comply with hospital management, local and state inspectors, JCAHO and CMS. Cleans and maintains all equipment and work areas. - Takes care of hospital equipment and reports any equipment that is not working properly or equipment that is not safe
Job ID
2020-109542
Department
Food Service
Shift
Varied
Facility / Process Level : Name
CHI Health Saint Mary's
Employment Type
Part Time
Location
NE-NEBRASKA CITY
Provides nutritional needs of patients by maintaining diet records, setting up patient's trays, and performing related food service duties.   1. Collects diet changes from nursing stations and makes necessary changes to diet records for kitchen use. Answers telephone calls regarding new patients and diet changes. 2. Sets up cafeteria by filling ice bins, displaying cold foods, checking supplies, etc. 3. Prepares trays for distribution to patients by gathering necessary supplies, placing cold food, condiments and silverware on trays, calls for hot food by diet and checks trays to ensure proper diet items have been placed on them. Delivers food trays to the floors. 4. Performs a variety of related food service duties such as cleaning work area, washing pots and pans, lining trays, assisting in the dish washing room, and assisting in the cafeteria. 5. Contributes to a reverent environment by (a) treating patients and staff with dignity, and (b) creating a workplace that promotes employee participation and ensures safety and wellbeing. 6. Consistently demonstrates integrity by (a) arriving to work on time and displaying a positive attitude toward others and assignments, (b) demonstrating teamwork and mentoring of others, and (c) exercising good faith and honesty in all dealings and transactions.
Job ID
2021-178523
Department
Nutrition Services
Shift
Day
Facility / Process Level : Name
CHI Mercy Health Valley City
Employment Type
Full Time
Location
ND-VALLEY CITY
Job Summary As a Cook, you'll prepare food such as main entrees, soups and sauces in an institutional (hospital) setting. You'll use basic and advanced cooking techniques, standardized recipes and plating guidelines. Your daily work will involve meeting production schedules in accordance with health, safety and sanitary standards, guidelines, and regulatory requirements. You will be accountable for the quality of the food items you've prepared and you will be accountable for ensuring the proper utilization and storage of food and supplies and for maintaining the orderliness and cleanliness of equipment, supplies and work areas.
Job ID
2021-175153
Department
Nutrition Services
Shift
Day
Facility / Process Level : Name
CHI Franciscan St. Michael Medical Center
Employment Type
Part Time
Location
WA-SILVERDALE
Job Summary As a Cook, you'll prepare food such as main entrees, soups and sauces in an institutional (hospital) setting. You'll use basic and advanced cooking techniques, standardized recipes and plating guidelines. Your daily work will involve meeting production schedules in accordance with health, safety and sanitary standards, guidelines, and regulatory requirements. You will be accountable for the quality of the food items you've prepared and you will be accountable for ensuring the proper utilization and storage of food and supplies and for maintaining the orderliness and cleanliness of equipment, supplies and work areas.
Job ID
2021-171030
Department
Nutrition Services
Shift
Day
Facility / Process Level : Name
CHI Franciscan St. Michael Medical Center
Employment Type
Per Diem
Location
WA-SILVERDALE
Job Summary As a Cook, you'll prepare food such as main entrees, soups and sauces in an institutional (hospital) setting. You'll use basic and advanced cooking techniques, standardized recipes and plating guidelines. Your daily work will involve meeting production schedules in accordance with health, safety and sanitary standards, guidelines, and regulatory requirements. You will be accountable for the quality of the food items you've prepared and you will be accountable for ensuring the proper utilization and storage of food and supplies and for maintaining the orderliness and cleanliness of equipment, supplies and work areas.
Job ID
2021-171029
Department
Nutrition Services
Shift
Day
Facility / Process Level : Name
CHI Franciscan St. Michael Medical Center
Employment Type
Per Diem
Location
WA-SILVERDALE
Job Summary As a Cook, you'll prepare food such as main entrees, soups and sauces in an institutional (hospital) setting. You'll use basic and advanced cooking techniques, standardized recipes and plating guidelines. Your daily work will involve meeting production schedules in accordance with health, safety and sanitary standards, guidelines, and regulatory requirements. You will be accountable for the quality of the food items you've prepared and you will be accountable for ensuring the proper utilization and storage of food and supplies and for maintaining the orderliness and cleanliness of equipment, supplies and work areas.
Job ID
2021-171027
Department
Nutrition Services
Shift
Day
Facility / Process Level : Name
CHI Franciscan St. Michael Medical Center
Employment Type
Per Diem
Location
WA-SILVERDALE
CHI LakeWood Health is looking for a casual PRN Cook to work in our Acute Care and Long Term Care facility. This position will provide the patients, families and employees good tasting, nutritious, safe food that promotes health and healing of the body. The Cook  working in this position is responsible for the preparation and service of meals for all patients on regular and modified diets, staff dining, café menu offerings, room service meals, catered meals and special function meals in accordance with the policies/procedures of the Nutrition Services Area, Minnesota State Food Codes and Joint Commission on Accreditation of Healthcare Organization.   Job Responsibilities:  - Preparing and serving of meals to Care Center Residents, Hospital and ARC. - Know basics of therapeutic diets to ensure proper following of nutrition care plans for residents and patients. - Washing dishes with a dish machine, using meat slicer, coffee machine, steamer, grill, ovens and handling dishes, hot and cold food. - Follow standardized quantity food recipes - Ensure meal times are followed while working closely with aids, nurses and Dietitian. - Brainstorm ideas for possible solutions to problems pertaining to food service that may arise. - Abide to the Minnesota Department of Health safety standards and LakeWood’s Policies. - Stocking food items, documentation of food records, grocery items and temperatures. - Other duties as assigned
Job ID
2021-167513
Department
Nutrition Services
Shift
Varied
Facility / Process Level : Name
Lakewood Health Center
Employment Type
Part Time w/o Benefits
Location
MN-BAUDETTE
GENERAL SUMMARY: Prepares and cooks a variety of hot and cold foods with quality in taste and visual appeal. Participates in the planning, requisitioning, handling, storing and serving processes. Maintains clean, sanitary work area and practices food safety regulations.   ESSENTIAL FUNCTIONS: - Efficiently requisitions, inspects, prepares, cooks, cools and portions large and small quantities of meats, vegetables, cereals, soups, fruits and other forms of food in accordance with quality standards, quantity demands and standardized recipes. - Recommends recipes, menus and changes in recipes and cooking methods to improve quality of food; forecast specific quantities of menu items to be produced; maintains necessary food production records. - Forecasts production and utilizes leftovers to maintain efficient waste control program. - Processes food for storage and cooling following regulatory codes. - Labels and dates items as required. - Maintains organized, clean production area, equipment, utensils and tools. - Cleans work area, including but not limited to, ovens, stove, grill, and tables. - Lifts trays and pans of food from ovens, steamers, and other equipment. - Assists in other areas as required. - Monitors refrigerator and freezer temperatures internally and externally. - Inspects integrity of food products prior to use.
Job ID
2021-173943
Department
Food Service
Shift
Day
Facility / Process Level : Name
MercyOne Des Moines Medical Center
Employment Type
Full Time
Location
IA-DES MOINES
Works under the supervision of a Food Service Supervisor.  Provides optimal food service to patients, visitors, and employees in a manner consistent with the mission and philosophy of St. Alexius Medical Center. ESSENTIAL DUTIES AND RESPONSIBILITIES: - Verbalizes and demonstrates procedures in cleaning and handling of dishes, utensils, equipment and work surfaces - Knowledge of proper cleaning and equipment temperature practices - Verbalize and demonstrates proper food handling techniques when either receiving, storing, preparing, or serving food items - Verbalize and demonstrates your role in correctly storing, labeling, dating and rotating food items - Understands and adheres to department policy on taste testing food before service. - Understands and utilizes the patient menus, patient/cafeteria master menus, food forecasts, tally sheets/order sheets, serving portion guidelines - Demonstrates how to transport food correctly
Job ID
2020-114566
Department
Food Service
Shift
Day
Facility / Process Level : Name
CHI St. Alexius Bismarck
Employment Type
Full Time
Location
ND-Bismarck
Job Summary: Receives and processes/prepares food orders for patients, staff, visitors and catering customers.  Performs culinary techniques and short-order cooking to the preparation of standard menu items.   All food-handling activities are performed in accordance with external and internal safety and sanitation standards and related regulatory guidelines.  Works effectively to minimize waste during the flow of food while maintaining a quality end product   Accountable for the quality of the food prepared, maintaining par stocks, ordering supplies, and rotating products for maximum quality.     Essential Duties: Prepares orders for patient, staff, visitors and catering using standardized back-up recipes and service and/or plating guidelines; notes variances in recipes and plating guidelines, and communicates issues to the Executive Chef.  Performs culinary activities such as cold food preparation, blanching, steaming, boiling, simmering, emulsifying, deep frying and routine sautéing in the preparation of food; applies basic cooking techniques such as baking, roasting, grilling and frying; prepares short-order and fast-food items using a grill station.   Maintains production pars to ensure smooth running of the food service operation; completes production par lists, freezer pull lists, pre-meal checklists, requisitioning and waste sheets, and others of similar purpose. Operates, safely and accurately, a variety of commercial food service equipment, including knives, slicer, thermometers, measuring utensils, scales toaster, food warmer, chopper, mixer, blender, steamer, grill, fryer, steam kettle, broiler, gas stove, microwave oven, slow-cooker and convection oven.    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. Assists customers with orders by answering menu and recipe-related questions.  Performs related duties as required.    
Job ID
2021-180276
Department
Food Service
Shift
Evening
Facility / Process Level : Name
CHI Franciscan St. Anthony
Employment Type
Full Time
Location
WA-GIG HARBOR
Job Summary: Receives and processes/prepares food orders for patients, staff, visitors and catering customers. Performs culinary techniques and short-order cooking to the preparation of standard menu items. All food-handling activities are performed in accordance with external and internal safety and sanitation standards and related regulatory guidelines. Works effectively to minimize waste during the flow of food while maintaining a quality end product Accountable for the quality of the food prepared, maintaining par stocks, ordering supplies, and rotating products for maximum quality. Essential Duties: Prepares orders for patient, staff, visitors and catering using standardized back-up recipes and service and/or plating guidelines; notes variances in recipes and plating guidelines, and communicates issues to the Executive Chef. Performs culinary activities such as cold food preparation, blanching, steaming, boiling, simmering, emulsifying, deep frying and routine sautéing in the preparation of food; applies basic cooking techniques such as baking, roasting, grilling and frying; prepares short-order and fast-food items using a grill station. Maintains production pars to ensure smooth running of the food service operation; completes production par lists, freezer pull lists, pre-meal checklists, requisitioning and waste sheets, and others of similar purpose. Operates, safely and accurately, a variety of commercial food service equipment, including knives, slicer, thermometers, measuring utensils, scales toaster, food warmer, chopper, mixer, blender, steamer, grill, fryer, steam kettle, broiler, gas stove, microwave oven, slow-cooker and convection oven. 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. Assists customers with orders by answering menu and recipe-related questions. Performs related duties as required.
Job ID
2021-171454
Department
Food Service
Shift
Varied
Facility / Process Level : Name
CHI Franciscan St Francis
Employment Type
Per Diem
Location
WA-FEDERAL WAY
Wages start at $17.12/hour   Job Summary: Receives and processes/prepares food orders for patients, staff, visitors and catering customers. Performs culinary techniques and short-order cooking to the preparation of standard menu items.   All food-handling activities are performed in accordance with external and internal safety and sanitation standards and related regulatory guidelines. Works effectively to minimize waste during the flow of food while maintaining a quality end product   Accountable for the quality of the food prepared, maintaining par stocks, ordering supplies, and rotating products for maximum quality.   Essential Duties: - Prepares orders for patient, staff, visitors and catering using standardized back-up recipes and service and/or plating guidelines; notes variances in recipes and plating guidelines, and communicates issues to the Executive Chef. - Performs culinary activities such as cold food preparation, blanching, steaming, boiling, simmering, emulsifying, deep frying and routine sautéing in the preparation of food; applies basic cooking techniques such as baking, roasting, grilling and frying; prepares short-order and fast-food items using a grill station. - Maintains production pars to ensure smooth running of the food service operation; completes production par lists, freezer pull lists, pre-meal checklists, requisitioning and waste sheets, and others of similar purpose. - Operates, safely and accurately, a variety of commercial food service equipment, including knives, slicer, thermometers, measuring utensils, scales toaster, food warmer, chopper, mixer, blender, steamer, grill, fryer, steam kettle, broiler, gas stove, microwave oven, slow-cooker and convection oven. - 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. - Assists customers with orders by answering menu and recipe-related questions. - Performs related duties as required.
Job ID
2020-113137
Department
Nutrition Services
Shift
Evening
Facility / Process Level : Name
CHI Franciscan St. Anthony
Employment Type
Full Time
Location
WA-GIG HARBOR
Job Summary The nature of “lead” responsibilities may vary slightly depending on the core job, but generally involves exercising limited supervision over a group of employees that are typically classified in the same core job family.  An incumbent performs much the same work as others in the job family, participating in the day-to-day operations of the work unit, with “lead” work comprising a relatively minor portion of the overall job.  An incumbent is involved in all aspects of dietary food service production, including cooking, evaluating equipment/recipes and overseeing the work of less experienced staff.   The work requires knowledge of the policies, procedures and equipment applicable to the work unit at appointment. Lead Essential Functions     - Provides on-the-job training to new or lower-level employees; monitors work flow, prepares work schedules and reviews work to ensure it meets quality and productivity standards; orders/maintains appropriate supply levels; identifies training needs and advises higher-level authority. - Monitors individual staff performance and provides feedback to higher-level authority; coaches employees on procedures and protocols; may provide input into formal employee performance evaluations; may make recommendations with respect to employee pay, recognition, discipline and/or termination. - May assist in implementing new procedures or processes; explains new and/or revised procedures, forms or other tools to staff; may demonstrate new systems, PC applications, equipment or supplies.  
Job ID
2021-180277
Department
Food Service
Shift
Evening
Facility / Process Level : Name
CHI Franciscan St. Anthony
Employment Type
Per Diem
Location
WA-GIG HARBOR
Under general supervision, perform skilled functions and activities in cooking, baking and salad preparation in large quantities; assist in monitoring nutrition service personnel and in the maintenance of a food service facility in an orderly, safe and sanitary condition.  
Job ID
2021-183181
Department
Nutrition Services
Shift
Varied
Facility / Process Level : Name
Unity Family Healthcare
Employment Type
Per Diem
Location
MN-LITTLE FALLS
Job Summary: 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.    
Job ID
2021-180282
Department
Nutrition Services
Shift
Evening
Facility / Process Level : Name
CHI Franciscan St. Anthony
Employment Type
Per Diem
Location
WA-GIG HARBOR
Job Summary: 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.
Job ID
2021-157689
Department
Nutrition Services
Shift
Evening
Facility / Process Level : Name
CHI Franciscan St. Anthony
Employment Type
Full Time
Location
WA-GIG HARBOR
Job Summary: 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.
Job ID
2021-156476
Department
Nutrition Services
Shift
Evening
Facility / Process Level : Name
CHI Franciscan St. Anthony
Employment Type
Per Diem
Location
WA-GIG HARBOR
First page of results Previous page of results Next page of results Last page of results

Connect With Us!

Not ready to apply, or can't find a relevant opportunity?

Join one of our Talent Communities to learn more about a career at CommonSpirit Health and experience #humankindness.