Cook - Food & Nutritional Services - Days

VCU Health System; United States; On-site; USD 22,000 - 33,000; Full time

Job summary

VCU Health System in the United States is seeking a Cook to prepare food safely and according to recipes and production sheets. You will follow standards to ensure diet compliance, portion control, and cost management while maintaining a clean work area.

This role requires at least two years of cooking experience, a high school diploma, and weekend/holiday rotation. The work involves lifting up to 50 lbs, standing for long periods, and the ability to work rotating shifts.

Qualifications

• Minimum of two (2) years of cooking work experience.
• Experience preferred: five (5) years of cooking work experience.
• High School Diploma or equivalent required.

Responsibilities

• Read recipes and production sheets to prepare foods according to standards.
• Wash, slice, dice, and prep ingredients for cooking.
• Measure ingredients accurately.
• Set temperatures and cook times on production equipment.
• Determine doneness of food items.
• Portion food using proper equipment.
• Maintain food temperatures during preparation and holding.
• Clean and sanitize work area.

Skills

Read recipes

Production sheets

Washing/prep

Measuring ingredients

Temperature control

Portioning

Food safety

Sanitation

Education

High School Diploma

Culinary training (preferred)

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