Cook

WVU Medicine; Buckhannon, Northern (WV, KY); On-site; USD 17,000 - 22,000; Full time

Job summary

West Virginia University Health System in Buckhannon, WV is seeking a cook to prepare foods for patients, staff, and visitors. You will follow standardized recipes, control portions to minimize waste, and uphold strict sanitation and safety standards.

The role includes setting up bars/lines, stocking, monitoring temperatures, and assisting as needed with dietetic duties. A Food Handlers card and PIC training are required or provided, with weekend/holiday shifts possible.

Qualifications

• 1 year experience as a cook.
• Current Food Handlers card or obtained within 30 days of hire as required by county rules.
• PIC training provided through County Health Department.

Responsibilities

• Cleans and sanitizes all work areas for food production.
• Sets up bars and lines.
• Restocks, cleans and straightens as necessary; completes cleaning assignments.
• Gathers ingredients efficiently according to recipe and checks coolers for leftovers.
• Follows menu cycle, proper portions and standardized recipes; uses leftovers with FIFO.
• Properly stores, labels and dates leftovers and products to cool; follows cooling rules.
• Serves customers with focus on service and quality.
• Documents temperatures and ensures equipment functions; alerts management of malfunctions.
• Ensures plates are hot, garnished and presentation is appealing.

Skills

Follow instructions

Basic math

Unit conversions

Computer skills

Adaptability

Holiday availability

Communication skills

Education

High school diploma or equivalent

Job description

Prepares foods for patients, employees, and public as assigned and serves food for patients.

Responsible for maintaining high standards of quality food production and portion control to prevent food waste, and responsible for working cooperatively to see that all work is organized and completed in time for service.

Maintains high standards of sanitation and safety at all times.

Task assignments may include additional food service activities.

MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

• 1. Current Food Handlers card OR obtained within 30 days of hire through ONE of the following, as required by County DHHR: StateFoodSafety.com Servsafe National Restaurant Association Local County Health Department
• To be completed as established by department: (Administered at Department level)
• 1. Person in Charge (PIC) training provided through the County Health Department.

PREFERRED QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

• 1. High school diploma or equivalent.

EXPERIENCE:

• 1. One (1) year experience as a cook.

CORE DUTIES AND RESPONSIBILITIES:

The statements described here are intended to describe the general nature of work being performed by people assigned to this position.

They are not intended to be constructed as an all-inclusive list of all responsibilities and duties.

Other duties may be assigned.

• 1. Cleans and sanitizes all work areas for food production.
• 2. Sets up bars and lines.
• 3. Restocks, cleans and straightens as necessary. Completes cleaning assignments.
• 4. Gathers ingredients efficiently according to recipe, checking coolers for leftovers and plans for use.
• 5. Follows menu cycle, proper portions and standardized recipes preparing food items in batch production. Utilizes leftovers, using the first in, first out method.
• 6. Properly stores, labels and dates leftovers and products to cool. Follows Health Department rules for cooling.
• 7. Efficiently serves customer, remains focused on the customer and service throughout the encounter.
• 8. Addresses customer complaints in a polite professional manner. Seeks management assistance when needed.
• 9. Documents temperatures and ensures equipment is functioning properly. Alerts facilities and management of malfunctioning equipment.
• 10. On the service line ensures plates are hot, properly garnished, diet restrictions followed and plate has overall appealing appearance.
• 11. Present food items in an attractive and orderly arrangement. Keeps area clean throughout service.
• 12. Communicates with servers regarding portion size, number of pans prepared, location of pans, and ingredients. During serving period, checks with service staff to determine if more of an item should be prepared to prevent run-outs.
• 13. Ensures that all activities meet sanitation, safety and quality control guidelines set forth by Health Department and departmental policies.
• 14. May be asked to work duties of dietetic assistant and or work lead.

PHYSICAL REQUIREMENTS:

• 1. Must have ability to handle (lift and transport) cases of product such as multiple 20 pound cases of meat, frozen vegetables and #10 cans of product.
• 2. Visual acuity must be unimpaired.
• 3. Hearing within normal range is required.
• 4. Frequent walking, standing, stooping, reaching, pushing, pulling, lifting and grasping are necessary body movements in Kitchen work.

WORKING ENVIRONMENT:

• 1. Exposure to heat and humidity as well as cold.
• 2. Potential for burns from using ovens, fryers and hot pans of food.
• 3. Potential for cuts from using knives.

SKILLS AND ABILITIES:

• 1. Must have ability to follow oral and written instructions and to read and follow standardized recipes.
• 2. Must have basic math skills including addition and subtraction.
• 3. Must have working knowledge of table of measure.
• 4. Basic computer skills.
• 5. Concentrated mental activity is required to organize the work.
• 6. Must be able to respond to changes in work volume throughout the shift.
• 7. Must be able to work some holidays.
• 8. Must be able to adapt to sudden and frequent changes in work schedule.

Additional Job Description:

Scheduled Weekly Hours: 40 Shift: Exempt/Non-Exempt: United States of America (Non-Exempt) Company: STJ St. Joseph's Hospital Cost Center: 600 STJ Dietary Address: 1 Amalia Drive Buckhannon West Virginia

Equal Opportunity Employer West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law. All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.

The West Virginia University Health System is West Virginia’s largest health system and largest private employer, providing care to communities across West Virginia, Maryland, Ohio, and Pennsylvania. The integrated academic health system includes 25 hospitals and five institutes, with more than 3,500 licensed beds, 4,000 clinicians, 39,000 employees, and $8.5 billion in annual operating revenues. Anchoring the system in Morgantown, West Virginia, are WVU Hospitals, an 880-bed academic medical center, and the 150-bed WVU Medicine Golisano Children’s Hospital. Together, the Health System’s hospitals, clinics, and specialty programs provide a comprehensive continuum of care, ranging from community-based primary and specialty services to highly complex, quaternary care and post-acute care.