Cook - Food Services - Days

VCU Health; Tappahannock (VA); Sur place; USD 22 000 - 33 000; Plein temps

Résumé du poste

VCU Health in Virginia is seeking a Cook to prepare meals in a safe and sanitary manner following hospital and regulatory procedures. You will follow production sheets and recipes to ensure diet compliance and proper portioning while helping control food costs.

The role requires a High School Diploma or equivalent and at least two years of cooking experience; five years preferred. Weekend, holiday rotations and flexible hours are required, with on-site work in a fast-paced healthcare kitchen.

Qualifications

• Minimum of two (2) years of cooking work experience.
• High School Diploma or equivalent.

Responsabilités

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

Connaissances

Cooking

Formation

High School Diploma or equivalent

Description du poste

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.

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

Monday -Friday and every other weekend availability. Basis computer skills.

Compensation Range

$15.75 - $23.63

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

EEO Employer/Disabled/Protected Veteran