Cook - Food Services - Days

VCU Health; Tappahannock (VA); On-site; USD 22,000 - 32,000; Full time

Job summary

VCU Health is seeking a Cook who prepares food in a safe, sanitary manner following hospital standards. You will follow production sheets to ensure diet compliance and portion control while managing food costs.

Responsibilities include reading recipes, measuring ingredients, setting temperatures, and maintaining clean work spaces. Weekend and holiday rotation is required to support patient meals and hospital operations.

Qualifications

• Minimum of two years cooking work experience.
• Five 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 proper portioning equipment to portion food.
• Maintaining food temperatures during preparation and holding.
• Cleaning and sanitizing of work area.

Skills

Reading recipes

Measuring ingredients

Portion control

Food safety

Education

High School Diploma or equivalent

Professional culinary training

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.

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.

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