Cook - NS

Workstream; Fishersville (VA); On-site; USD 21,000 - 30,000; Full time

Job summary

Black Bear Talent is seeking a dedicated Cook for a healthcare nutrition services client in Virginia. The role involves preparing meals for patients and cafeteria, following standardized recipes and ensuring proper temperatures and portion control.

You will work with the Manager to align with modified diet requirements and leftover management, maintaining high sanitation standards. Candidate should have at least two years of cooking experience in healthcare or high-volume settings, HS diploma,

Qualifications

• Education: High School Diploma or Equivalent.
• Experience: Minimum of two years in cooking, cold food preparation, and order/inventory management in healthcare nutrition services or other complex, high-volume food service environments.

Responsibilities

• Prepare foods for patients, cafeteria, and other food service areas according to standardized recipes.
• Maintain food safety by monitoring temperatures and sanitation.
• Rotate products using FIFO and report shortages or poor condition items.
• Assist with modified diets and portion control as directed.
• Support managers in scheduling and quality control.

Skills

Food safety

Batch cooking

Inventory management

Recipe interpretation

Modified diets

Weights & measures

Sanitation

Education

High School Diploma or Equivalent

Tools

Commercial kitchen equipment

Job description

Turn up the heat and bring your flavor to our kitchen! If you enjoy working in the kitchen, take pride in preparing quality meals, and like being part of a team that keeps things moving, this is a great opportunity to grow your skills in a supportive, high-energy setting. Black Bear Talent is recruiting a Cook for our client. The Nutritional Services Cook is responsible for planning the cooking schedule in conjunction with the Manager to ensure that food is prepared and ready at specific times. Confers with the Manager regarding modified diet preparation and the appropriate use of leftovers.

Bring the flavor. We’ll bring the opportunity!

Qualifications:

• Monitors dating and labeling of food products.
• Demonstrates an understanding of modified diets and is able to speak knowledgeably and accurately regarding modified diet requirements.
• Performs basic calculations to adjust quantities of standardized recipes and accurately expands or reduces recipes as needed.
• Checks walk-in storage units daily to coordinate the appropriate use of leftovers within the day's menu.
• Follows sanitation rules established by the Health Department and facility Infection Control policies.
• Demonstrates knowledge of cross-contamination prevention.
• Follows appropriate procedures for reporting cuts, lesions, and other potential infection control concerns.
• Uses proper food handling and preparation procedures to ensure food safety.
• Utilizes batch cooking methods to maintain product freshness.
• Participates in taste panels and monitors food palatability as directed by management and supervisors.
• Ensures proper temperatures are maintained for all food placed on serving lines and in cafeteria areas.
• Consistently takes and records food temperatures according to established procedures.
• Prepares foods for patients, cafeteria, and other food service areas according to standardized recipes.
• Follows recipes accurately and incorporates feedback from taste panels and the Production Manager.
• Rotates meats, frozen foods, and other food products using a "First In, First Out" (FIFO) system.
• Promptly reports food shortages, outdated items, or food products received in poor condition.
• Communicates with management and supervisors regarding workplace concerns.
• Replenishes cafeteria and patient serving lines throughout meal periods.
• Maintains adequate backup food items for serving lines when necessary.

Required Qualifications

• Education: High School Diploma or Equivalent
• Experience: Minimum of two years of experience in cooking, cold food preparation, and order/inventory management in healthcare nutrition services or other complex, high-volume food service environments.

Competencies, Knowledge, Skills and Abilities

• Must be competent in the operation of all equipment used in food preparation. Refer to the applicable competency checklist.
• Must be able to interpret and follow recipes accurately.
• Must understand basic food preparation techniques, including receiving, storage, preparation, and holding of food items.
• Must demonstrate working knowledge of food service sanitation and accepted techniques for the handling, preparation, and service of food items to patients, employees, and guests.
• Must have or be able to acquire knowledge of modified diets.
• Must have or be able to acquire knowledge of expanding or reducing recipe quantities.
• Must understand weights and measures and be able to apply them accurately in food preparation.

Additional Requirements:

• ServSafe certification preferred or willingness to obtain
• Must pass pre-employment background check and drug screening