Cook - Food & Nutritional Services - Days

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

Job summary

VCU Health is seeking a Cook to join our hospital kitchen team. The role follows production sheets and recipes to ensure diet compliance, portion control, and cost management while keeping the area clean and sanitary.

Shifts are 6am-2:30pm or 10:30am-7pm with rotating weekends. Requires at least 2 years of cooking experience and a high school diploma. Weekend/holiday rotation is required, with the ability to lift up to 50 lbs and stand for extended periods.

Qualifications

• 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.

Responsibilities

• Prepare foods according to recipes and production sheets.
• Maintain proper temperatures and portions during preparation.
• Clean and sanitize work area and equipment.
• Assist with food cost control and diet compliance.
• Rotating weekends and shifts as assigned.

Skills

Reading recipes and production sheets

Prolonged standing

Problem solving

Education

High School Diploma or equivalent

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
Emotional: Steady pace, Able to handle multiple priorities, Noisy environment, Able to adapt to frequent change

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