Cook

Cheyenne Regional Medical Center, established in 1867, is the largest hospital in Wyoming and a cornerstone of healthcare in the region. Founded initially as a tent hospital by the Union Pacific Railroad to assist injured workers building the transcontinental railroad, it has evolved into a premier medical facility serving over 350,000 patients in southeastern Wyoming, western Nebraska, and northern Colorado. Employing more than 2,000 staff members, Cheyenne Regional is recognized for its commitment to exceptional patient care and employee experience, guided by core values of integrity, caring, compassion, respect, service, teamwork, and excellence. The hospital continually strives to achieve a 5-star rating through dedicated service and community support, making it a favored employer for individuals passionate about making a difference in healthcare.

The role of a Cook at Cheyenne Regional Medical Center is a vital position within the Food & Nutrition Services (FNS) department. This role focuses on preparing high-quality meals tailored to varied dietary needs including patients, hospital staff, visitors, and catering needs. The Cook must adhere strictly to Quality Control guidelines and food safety standards, ensuring that all food handling and preparation meet stringent sanitary guidelines. This role requires personal accountability for keeping the work area clean and sanitized to maintain a safe food preparation environment.

A typical day involves preparing meals that require short preparation times, following food orders or verbal instructions, and working with menu plans and recipe guidelines. The Cook will operate various kitchen equipment, maintain food freshness and quality through constant tasting and monitoring, and accurately plan food production through record-keeping. Sanitation and safety practices such as Hazard Analysis Critical Control Point (HACCP) and ServSafe procedures are fundamental to the role, alongside strict compliance with departmental and regulatory guidelines.

Furthermore, the Cook will manage inventory efficiently to minimize waste and maintain adequate supply levels. Flexibility is emphasized as cross-training and covering multiple areas within Food & Nutrition Services may be required. The ideal candidate will exhibit excellent communication skills, the ability to multitask under pressure, and strong organizational skills. Experience in high-volume, fast-paced environments, along with knowledge of cooking methods and basic knife skills, is highly advantageous. Exceptional customer service skills are essential to effectively interact with hospital staff and visitors.

Cheyenne Regional offers attractive benefits such as employer-sponsored medical, dental, and vision plans, retirement options with employer matching, life insurance, disability coverage, wellness programs, tuition reimbursement, and employee assistance programs. The hospital is also recognized as an ANCC Magnet Hospital, emphasizing its commitment to nursing excellence and healthcare quality. Employees receive 21 days of paid time off annually, which increases with tenure, and have access to loan forgiveness advisory services. This Cook position is ideal for candidates seeking to grow their culinary skills within a respected healthcare institution while contributing directly to patient and community wellbeing.