Cook (Temporary)

Position Details

Union: AFSCME
Internal Posting Timeline: Wednesday, June 17, 2026 - Monday, June 22, 2026 at 3:30pm
Shift Length(s): 8 or 10 hours
Start Time(s): 5:00am, 8:30am, 10:30am, or as assigned, including weekend rotation
Expected Duration of Temporary Position: 6 months (subject to change if needed)
Overtime Status: 12+ hours in 1 day or 40+ hours in 1 work week

Job Summary

The Cook prepares individual servings and/or large quantities of regular and special diet food items as requested for patients, the cafeteria, catered events, and outreach programs; follows production sheets and standardized recipes to prepare menu items; and cleans and sanitizes assigned work areas to maintain a clean workstation.

Responsibilities

• Prepares individual servings and/or large quantities of hot and cold food items according to established recipes in a timely and efficient manner.
• Portions food items accurately and garnishes them to following plating guidelines.
• Handles food items safely and accordingly to ensure HACCP and local agency guidelines are met.
• Serves as a quality assurance control point for every aspect of the food production service program to ensure needs are met and food temperatures are maintained at appropriate levels.
• Serves as a quality assurance control point for every aspect of the food production service program to ensure needs are met and food temperatures are maintained at appropriate levels.
• Resolves problems that arise to ensure a positive outcome.
• Pre-preps food items as indicated on production sheets to ensure food items are prepped prior to serving.
• Cleans and sanitizes work area and equipment as assigned to ensure procedures are followed.
• Portions bulk food items into proper serving containers and accurately weighs containers to record weight of bulk foods being sent out to remote sites.
• Cooks vegetables and other sensitive menu items to ensure quality throughout the entire meal service.
• Records left over prepared menu items following service so production records can be updated.
• Loads containers into appropriate carts for proper distribution.

Qualifications

• One year of experience as a cook in institutional or restaurant quantity food preparation or in hospital food service.
• Must be able to work cooperatively with others; make mature judgements; be familiar with basic food preparation, techniques and equipment; and work under varied and changing work conditions on a daily basis.
• ServSafe certification awarded by the National Restaurant Association, accredited by American National Standards Institute (ANSI)- Conference for Food Protection (CFP) preferred.

Benefits

Sanford offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, and a generous time off package to maintain a healthy home-work balance.