Cook

Missouri Baptist Medical Center is an acute care hospital in St. Louis County offering a full continuum of medical and surgical services, including heart care, cancer, women and infants, breast health, gastrointestinal, orthopedic, stroke, therapy, wound, and pain management services. The hospital features a 24-hour adult emergency department and a separate pediatric emergency department in collaboration with St. Louis Children’s Hospital. Missouri Baptist is the first and only hospital in St. Louis County designated as a Magnet® hospital by the American Nurses Credentialing Center (ANCC), a recognition achieved by less than nine percent of hospitals nationwide. Additionally, U.S. News & World Report ranked the hospital #2 in the St. Louis metro area.

About the Role

The Food and Nutrition Services department provides nutritionally balanced meals and medical nutrition therapy for patients, staff, and visitors. Licensed clinical dietitians offer medical nutrition therapy to inpatients and outpatients based on their medical needs. The department’s teams deliver a variety of healthy, flavorful, and fresh food options daily for patients, employees, and visitors.

Schedule

• Full-time, 40 hours per week
• 11:00 AM to 7:30 PM
• Rotating weekends and holidays

Responsibilities

• Preps and prepares food items by cutting, chopping, slicing, dicing, pureeing, marinating, etc., including washing, peeling, cutting, seeding vegetables/fruits, and weighing/measuring ingredients.
• Follows standardized recipes, producing food items using cooking techniques such as sautéing, broiling, braising, blanching, baking, grilling, deep fat frying, and steaming with institutional equipment while ensuring proper food quality and serving temperatures.
• Properly chills and stores foods in designated areas following labeling, dating, food safety guidelines, and rotation procedures; completes food safety quality control logs.
• Ensures compliance with special dietary requirements, nutritional restrictions, allergens, modified textures, and other special dietary needs.
• Cleans kitchen equipment, appliances, and work areas to maintain high sanitation standards.

Requirements

• High School Diploma or GED
• Less than 2 years of experience
• ServSafe Certification

Batch cooking experience is a plus.

Benefits

• Comprehensive medical, dental, vision, life insurance, and legal services available on the first day of the month after hire
• Disability insurance paid for by BJC
• Annual 4% BJC Automatic Retirement Contribution
• 401(k) plan with BJC match
• Tuition Assistance available from the first day
• BJC Institute for Learning and Development
• Health Care and Dependent Care Flexible Spending Accounts
• Paid Time Off combining vacation, sick days, holidays, and personal time
• Adoption assistance

Not all benefits apply to all jobs.