Cook - Food Services - Days

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

Job summary

Virginia Commonwealth University Health Systems is seeking a Cook to prepare food in a safe and sanitary manner in accordance with hospital and regulatory procedures. You will follow production sheets and recipes to ensure diet compliance, portion control, and food cost control.

You will keep the work area clean at all times, wash, slice and measure ingredients, and set proper temperatures and cooking times. Weekend, holiday, and rotation shifts are required to meet department needs.

Qualifications

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

Food safety awareness

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.

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

$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