Cook - Food Services - Days

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

Job summary

VCU Health System is seeking a Cook to prepare meals in a safe, sanitary manner according to hospital procedures and production sheets. The role requires reading recipes, measuring ingredients, controlling portions, and maintaining temperatures while ensuring cleanliness throughout the shift.

Two years of cooking experience are required, with five years preferred, and a high school diploma or equivalent. Weekend and holiday rotations are required; culinary training is a plus.

Qualifications

• Minimum of two (2) years of cooking work experience.
• Five (5) 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 and 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

Recipe reading

Food safety

Sanitation

Time management

Manual dexterity

Education

High School Diploma or equivalent

Professional culinary training

Tools

Production equipment operation

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

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.

Days

EEO Employer/Disabled/Protected Veteran