Cook-Patient Services

WVU Medicine; Morgantown, Northern (WV, KY); Hybrid; USD 32,000 - 52,000; Full time

Job summary

West Virginia University Health System seeks a cook to prepare food for patients and customers in a fast-paced hospital environment. You will follow standardized recipes, manage portions, and ensure meals meet safety and dietary guidelines. Training is provided, with emphasis on sanitation and quality control.

Rotating weekends and holidays apply, with shifts based on patient needs. The role requires the ability to lift up to 50 lbs and stand for long periods, delivering high-quality meals

Qualifications

• Must have a valid Food Service Worker Permit or obtain one before starting.
• Must pass background checks if assigned to certain departments.

Responsibilities

• Safely prepare food according to recipes and projected amounts.
• Ensure food served at proper temperature and document temperatures.
• Store food per FDA Food Code and policies; clean area and equipment.
• Greet customers and provide polite, friendly service.
• Gathers ingredients efficiently and follows cycle menus.
• Document temperatures and address any unacceptable readings.

Skills

Read and follow recipe

Basic computer skills

Customer service

Education

High School Diploma or Equivalent

Job description

Welcome! We’re excited you’re considering an opportunity with us! Below, you’ll find other important information about this position.

Task assignments may include cafeteria cook, patient cook, baker, grill cook, catering cook or prep cook. In general, is responsible for safely preparing food according to recipe and projected amounts. Ensures food served at proper temperature and documents temperatures. Stores food according to FDA Food Code and department policies. Cleans area and equipment as assigned. Works with manager to improve food quality, try new recipes and control cost. Serves customers in polite and friendly manner.

MINIMUM QUALIFICATIONS

• Must have a valid Food Service Worker Permit (FSWP) from Monongalia County Health Department (MCHD) prior to starting OR obtain a MCHD Temporary FSWP no later than the first Wednesday of employment* and a permanent MCHD FSWP within 1 month of start date (next available class). Must have a valid MCHD FSWP throughout employment. *Until a Temporary FSWP is obtained: May not handle exposed food or any food contact surface, equipment or utensil; May be trained on tray delivery and complete general department orientation.
• Successfully pass WV DHHR Protected Services Record Check and WV CARES fingerprint-based criminal background check if assigned to Child Development Center, Chestnut Ridge Center, or Center for Hope and Healing.

PREFERRED QUALIFICATIONS

• High School Diploma or Equivalent preferred.
• 2 years quantity cooking experience preferred (hot production).

CORE DUTIES AND RESPONSIBILITIES

• Ensures all work areas are prepared for operation, per task assignment.
• Sets up bars and lines.
• Restocks, cleans and straightens as necessary. Completes cleaning assignments.
• Gathers ingredients efficiently according to recipe.
• Checks coolers for leftovers and plans for use.
• Produces and maintains quality food and beverage products.
• Prepares attractive and appetizing foods utilizing quality ingredients.
• Prepares timely products, fresh throughout service and not in excess (batch production).
• Follows menu cycle and projected servings.
• Utilizes standardized recipes, with special attention to modified diets, Ornish menus and advertised healthy items.
• Correctly portions food.
• Properly stores, labels and dates leftovers and products to cool. Follows MCHD rules for cooling.
• Provides quality services to result in customer/patient satisfaction.
• Serve customers in a timely manner, following customer service training.
• Addresses complaints in a polite professional manner.
• Documents temperatures, acts on unacceptable temperatures. Ensures equipment functioning properly; acts on issues.
• On room service line ensures plates are hot, properly garnished, diet restrictions followed and plate has overall appealing appearance (nothing dry, not messy). Keeps pace with rest of meal assembly; able to maintain 2.5 to 3 trays per minute in peak times.
• Merchandises area through: Attractive and orderly arrangement. Keeps area clean throughout service.
• Merchandises area through: Attractive and informative displays and garnishes (includes signage, labels, and price stickers in retail areas).
• Communicates with servers regarding portion size, number of pans prepared, location of pans, and ingredients. During serving period, checks with service staff to determine if more of an item should be prepared to prevent run-outs.
• Ensures that all activities meet sanitation, safety and quality control guidelines set forth by MCHD and departmental policies.
• May be asked to perform duties typical of dietetic assistants and dietetic specialists.

PHYSICAL REQUIREMENTS

• Ability to lift, push and pull 50 lbs.

WORKING ENVIRONMENT

• Ability to effectively work in noisy setting and under deadline pressures.
• Ability to stand for up to 100% of the working day.
• May encounter temperature variations such as entering the freezer, refrigerators and cooking with steam jacketed kettles, grill, etc.
• Work area may be hot, cold, and/or wet.

SKILLS AND ABILITIES

• Ability to read and follow a recipe.
• Basic computer skills (email, Cbord for recipes).
• Ability to understand written and oral communication.

Additional Job Description

Rotating weekends and holidays. Shift varies. Earliest 8a to 430p, Main 10a to 630p, Latest 12p to 830p. Scheduled Weekly Hours: 40 Shift: Exempt/Non-Exempt: United States of America (Non-Exempt) Company: WVUH West Virginia University Hospitals Cost Center: 600 WVUH Dietary Address: 1 Medical Center Drive Morgantown West Virginia

Equal Opportunity Employer West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws.

WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law.

All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination.

This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.

Thank you for your interest in working for WVUM. You’ll be able to keep track of your progress on our site.

The West Virginia University Health System is West Virginia’s largest health system and largest private employer, providing care to communities across West Virginia, Maryland, Ohio, and Pennsylvania.

The integrated academic health system includes 25 hospitals and five institutes, with more than 3,500 licensed beds, 4,000 clinicians, 39,000 employees, and $8.5 billion in annual operating revenues.

Anchoring the system in Morgantown, West Virginia, are WVU Hospitals, an 880-bed academic medical center, and the 150-bed WVU Medicine Golisano Children’s Hospital.

Together, the Health System’s hospitals, clinics, and specialty programs provide a comprehensive continuum of care, ranging from community-based primary and specialty services to highly complex, quaternary care and post-acute care.