Cook - Food & Nutritional Services - Days

Virginia Commonwealth University Health Systems; South Hill (VA); On-site; USD 22,000 - 33,000; Full time

Job summary

Virginia Commonwealth University Health Systems in Virginia is seeking a Cook to prepare food in a safe and sanitary manner, following recipes and production sheets to ensure diet compliance and portion control. The role requires reading recipes, measuring ingredients, and maintaining proper temperatures.

The position demands at least a High School Diploma and 2 years of cooking experience; five years preferred.

Qualifications

• Minimum of two years cooking experience.
• Five years cooking experience preferred.
• High School Diploma or equivalent.
• Professional culinary training preferred.

Responsibilities

• Read recipes and production sheets to prepare foods to standard.
• Wash, slice, dice ingredients for food preparation.
• Measure ingredients and set equipment temperatures.
• Maintain proper food temperatures during prep and holding.
• Clean and sanitize work areas.

Skills

Cooking experience

Reading recipes

Portion control

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