Cook - Food & Nutritional Services - Days

VCU Health System Authority; South Hill (VA); On-site; USD 22,000 - 33,000; Full time

Job summary

VCU Health System Authority in Virginia is seeking a Cook to prepare meals in a safe, sanitary environment while following hospital recipes and production sheets. You will help ensure diet compliance, portion control, and proper food handling across rotating shifts.

Shifts run 6:00am–2:30pm or 10:30am–7:00pm with weekend rotating schedules. Requires a high school diploma; 2+ years cooking experience (5+ preferred) and professional culinary training are advantageous.

Qualifications

• High school diploma or equivalent required.
• Professional culinary training preferred.
• Two years cooking experience required; five years preferred.

Responsibilities

• Read recipes and production sheets to prepare foods to standards.
• Wash, slice, dice ingredients as needed for preparation.
• Measure ingredients accurately.
• Set temperatures and cook times for production equipment.
• Determine doneness of foods.
• Use proper portioning equipment to portion food.
• Maintain food temperatures during preparation and holding.
• Clean and sanitize the work area.

Skills

Reading recipes

Measuring ingredients

Portion control

Food safety

Maintaining temperatures

Sanitation

Education

High School Diploma or equivalent

Professional culinary training

Job description

The Cook prepares food in a safe and sanitary manner in accordance with all hospital and local, state, federal regulatory procedures.

The Cook follows production sheets and recipes to ensure diet compliance, portion control, food cost control, etc. as appropriate.

The Cook keeps work area clean and sanitary at all times.

6am-2:30pm or 10:30am-7pm + rotating weekends

Licensure, Certification, or Registration Requirements for Hire: N/A

Licensure, Certification, or Registration Requirements for continued employment: N/A

Experience REQUIRED:

Minimum of two (2) years of cooking work experience

Experience PREFERRED:

Five (5) years of cooking work experience

Education/training REQUIRED:

High School Diploma or equivalent

Education/training PREFERRED:

Professional culinary training

Independent action(s) required:

• Reading recipes and production sheets to prepare foods according to standards.
• Washing, slicing, dicing, etc. of ingredients necessary for food preparation.
• Measuring of ingredients.
• Setting temperatures, cook times of production equipment.
• Determining doneness of food items.
• Using of proper portioning equipment to portion food.
• Maintaining food temperatures during preparation and holding.
• Cleaning and sanitizing of work area.

Supervisory responsibilities (if applicable):

N/A

Additional position requirements:

• Weekend, holiday, rotation required.
• Ability to work operational hours of department as assigned by supervisor.

Age Specific groups served:

N/A

Physical Requirements (includes use of assistance devices as appropriate):

• Physical: Lifting 20-50 lbs. Other: describe - Pushing carts up to 50 lbs.
• Activities: Prolonged standing, Frequent bending, Walking (distance), Reaching (overhead, extensive, repetitive), Repetitive motion: scooping, slicing
• Mental/Sensory: Problem solving, Hearing, Write legibly, Reading, Logical thinking, Other: Basic addition, subtraction skills

Compensation Range

$16.08 - $24.12 Actual salary offers will be based on several key factors to include relevant work experience, credentials, and qualifications.

Rotating

EEO Employer/Disabled/Protected Veteran