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Job Overview
Employment Type
Temporary
Full-time
Part-time
Hourly
Work Schedule
Rotating Shifts
Flexible
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Retirement Plan
Life insurance
Disability insurance
Paid Time Off
Wellness Program
Tuition Reimbursement
Employee assistance program
Job Description
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... Show More
Job Requirements
- Two or more years of experience in restaurant, hotel, foodservice, or hospital setting
- ServSafe certification within 90 days of start date
Job Qualifications
- Two or more years of experience in restaurant, hotel, foodservice, or hospital setting
- ServSafe certification within 90 days of start date
- Excellent verbal, written and interpersonal communication skills
- Intermediate computer skills
- Ability to perform basic mathematic calculations
- Ability to read and follow written instructions and recipes
- Ability to use proper phone etiquette, script calls and follow protocols
- Ability to work independently with excellent organizational skills, sound judgment and attention to detail
- Ability to handle multiple tasks simultaneously
- Ability to work in a high volume and high stress environment with varying hours and shifts
- Knowledge of cooking methods and basic knife skills
- Exceptional customer service skills
- High school diploma or equivalent certificate is a plus
- Associate's degree in culinary arts, nutrition, or related field is an advantage
Job Duties
- Prepares meals that require a short preparation time
- Reads food order or receives verbal instructions and prepares food items according to dietary requirements, recipe guidelines and quality standards
- Operates a variety of kitchen equipment according to recipe guidelines and specifications
- Maintains records to accurately plan and monitor production requirements
- Requisitions supplies and equipment as needed
- Cleans and sanitizes workstations and equipment following department and regulatory rules
- Follows Hazard Analysis Critical Control Point and ServSafe procedures to ensure sanitation and safety standards
- Records and maintains HACCP logs
- Demonstrates stewardship through inventory and food waste control
- Cross trains and covers other Food & Nutrition Services areas as needed
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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