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 prepare food safely and sanitary following hospital procedures and recipes. The role requires reading production sheets, measuring ingredients, maintaining proper temperatures, and portioning foods.

Flexible shifts include 6am-2:30pm or 10:30am-7pm with rotating weekends. Minimum two years cooking experience and a high school diploma are required; formal culinary training is a plus.

Qualifications

• Minimum of two (2) years of cooking work experience
• Five (5) years of cooking work experience (preferred)
• High School Diploma or equivalent (required)
• Professional culinary training (preferred)

Responsibilities

• 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

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