Providence Jobs

Job Information

Providence Health & Services Cook - Evening Shift *1000 Sign-On Bonus* in Spokane, Washington


$1000 Sign-On Bonus

Providence is calling a Cook (Food and Nutrition Services, Evening Shift, 1.0 FTE, 40 hours per week) to Providence Sacred Heart Medical Center in Spokane, Washington. We are a community of caregivers delivering every day on our Mission to provide compassionate care that is accessible for all - especially those who are poor and vulnerable.

Apply Today! Applications that meet qualifications will receive a text with some additional questions from our Modern System.

In this position you will:

  • Customer Service: Maintain and promote positive, open and honest interpersonal relationships with customers (physicians, employees, visitors, patients, and other PSHMC publics). Provide high quality service to all customers; focus on understanding customers’ needs and follows through. Demonstrate respect for the capabilities, different cultures and or personalities of co-workers and Medical Center publics within the mission/values of PSHMC.

  • Communication: Promote and demonstrate effective, open and honest written and verbal communication skills.

  • Self Management: Demonstrate self-management behaviors, which reflect a positive image of PSHMC, following established policies and procedures and promote an efficient, cost effective work environment.

  • Ownership /Stewardship and Accountability: Demonstrate good stewardship of resources by treating property of customers, Providence Sacred Heart Medical Center and co-workers with care and respect.

  • Teamwork: Work cooperatively and collaboratively with all levels of staff and other disciplines for problem solving without blaming.

  • Flexibility: Demonstrate flexibility by readily adapting to different situations to complete work.

  • Food Preparation and Food Handling:

  • Prepare, bake, roast, broil, grill and steam meat, fish, and poultry for daily menu according to department standards.

  • Prepare, measure and mix ingredients according to standardized recipes for sauces, soups, casseroles, vegetables and potatoes.

  • Trim, slice and portion meat, fish, and poultry for all food service functions according to portion control guidelines.

  • Label, date, and cover all food items according to policy and procedure.

  • Help to procure food stuff from refrigerators/freezers and other storage areas using proper rotation “First In First Out.”

  • Assure a high quality product is produced by testing food items being prepared: by tasting, smelling, and observing proper color of product.

  • Produce a high quality product that is aesthetically pleasing and taste appealing.

  • Check serving and holding temperatures of hot foods being served to all areas of production.

  • Assist in cost containment by minimizing waste.

  • Promptly report food shortages, out dated food items, or any food item received in poor condition to Production Manager/Buyer or Purchasing Assistant.

  • Organization:

  • Plans cooking schedule in conjunction with the Production Manager to ensure that food will be ready at specified times for all areas.

  • Plans for use of leftover foods according to department standards.

  • Reviews all menus, tally sheets and catering sheets to determine type and quantities of meats, vegetables, soups, sauces, etc. to be prepared.

  • Checks menu for pre-preparation needs as required.

  • Sets up production schedule for preparing current days entrees and other menu items.

  • Makes good use of low activity time periods by taking on additional tasks.

  • Completes all designated activities during the shift without interference in the quality of work.

  • Sanitation and Cleaning:

  • Follows HACCP guidelines when working with high risk foods, and follows department policies and procedures for safe handling of all food.

  • Maintains a neat and sanitary work area (including counters, equipment and carts) with attention to detail.

  • Washes and sanitizes serving utensils and cutting boards after each meal preparation.

  • Recycles materials from FNS; cardboard, aluminum cans, computer paper, according to established guidelines.

  • Follows through with additional scheduled cleaning assignments.

  • Uses cleaning checklist for weekly/daily cleaning activities.

  • Follows procedure by wearing gloves when handling food items and removes gloves before handling any non-food items.

  • Uses established formulas for cleaning solutions.

  • Follows department and work area policies and procedures for safe handling of all foods.

  • Follows department rules regarding designated eating areas. Refrains from eating any hospital food unless it is paid for or is provided by the hospital for specified events.

  • Leadership:

  • Serves as a role model for co-workers.

  • Guides back room cooks so that a steady work pace is maintained in order to complete work area responsibilities during assigned time frame.

  • Maintains a quiet work environment in the cook’s production area.

  • Handles problems requiring immediate attention.

  • Keeps supervisors informed of any problems or concerns that may arise.

  • Training:

  • Assists in the orientation and training of new staff as assigned.

  • Uses established training checklist as a guideline for training new employees.

  • Reports to supervisor the training progress of new staff, and identifies areas of concern for additional training, as necessary.

  • Record Keeping Requirements:

  • Records the amount of food sent to and returned from a service area according to procedure.

  • As requested, receives and signs for deliveries assuring accuracy.

  • Accurately performs simple calculations of adjustments for standardized recipes.


Required qualifications for this position include:

  • Current Washington State Food Handlers permit

  • Must be able to perform two Cook positions without guidance within the first three months of employment.

Preferred qualifications for this position include:

  • 2 years of Institutional Quantity Cooking and/or completion of a vocational school in food service.

About the hospital you will serve.

Providence Sacred Heart Medical Center & Children’s Hospital has a commanding presence in Spokane, Washington and is a beacon of hope and healing for patients throughout the region. We have over 600 beds and are chosen by people from across the state for the da Vinci surgical robotic for heart surgery and parents from all over the Inland Northwest who have children with life-threatening conditions know they’ll find the care and comfort they need at Sacred Heart Children’s Hospital.

We offer comprehensive, best-in-class benefits to our caregivers. For more information, visit

Our Mission

As expressions of God’s healing love, witnessed through the ministry of Jesus, we are steadfast in serving all, especially those who are poor and vulnerable.

About Us

Providence is a comprehensive not-for-profit network of hospitals, care centers, health plans, physicians, clinics, home health care and services continuing a more than 100-year tradition of serving the poor and vulnerable. Providence is proud to be an Equal Opportunity Employer. Providence does not discriminate on the basis of race, color, gender, disability, veteran, military status, religion, age, creed, national origin, sexual identity or expression, sexual orientation, marital status, genetic information, or any other basis prohibited by local, state, or federal law.

Schedule: Full-time

Shift: Evening

Job Category: Cook/Chef

Location: Washington-Spokane

Req ID: 313785