Cook - Per Diem

Valley Health System; United States; On-site; USD 24,000 - 29,000; Part time

Benefits offered by this job

Zero-Deductible Health Plan

Dental and Vision Insurance

Generous Paid Time Off

Tuition Assistance

Retirement Savings Match

Employee Assistance Program

Healthy U Wellness Program

Dining discounts

Job summary

Valley Health System is seeking a Per Diem Cook for Lakeside Bistro to prepare and cook foods for patients and staff, following recipes and safety standards. You will weigh ingredients, monitor portion sizes, and ensure timely meal delivery while maintaining sanitation and store operations.

The role requires at least three years of cooking experience, a High School Diploma or equivalent, and Serve Safe certification within six months of hire.

Qualifications

• High School Diploma or equivalent preferred.
• Minimum of three years of cooking experience required, or, for internal candidates, on-the-job exposure/cross training observed by Manager.
• Must complete and pass Serve Safe exam within six months of hire.

Responsibilities

• Prepares food for meals on the correct day at the correct time.
• Ensures that the food is not prepped too far in advance.
• Weigh and measure all ingredients for each recipe placing in safe and sanitary locations until needed.
• Follows established procedures using recipes, yield charts, and equipment operation instructions to produce the best quality of food.
• Follows proper food handling techniques, such as wearing gloves and hair net, washing hands regularly, especially after a trip to the restroom, wearing an apron, warning fellow employees of hot surfaces and sharp objects, and avoiding cross contamination or leaving a workstation unsupervised to prevent a fellow employee from cross contaminating food and work areas.
• Ensures all food items are prepared, stored, thawed, and held under proper time and temperature constraints.
• Reads ingredients and directions carefully.
• Takes food temperatures carefully and correctly.
• Ensures that the portion sizes are correct and presented neatly on the plate.
• Listens and focuses on the dietary needs to ensure the correct meal is plated.
• Cleans the station when finished for the next employee.
• Assists as manager deems necessary.
• Develops ideas that improve job performance as well as others.
• Develops ideas that improve the quality of food and service to customers.
• Assists with recipe development and testing.
• Attends department meetings.
• Demonstrates a willingness to cross training on other nutritional service jobs in and outside of the kitchen.
• Cleans carefully using sanitation techniques after working at a particular station.
• Warns employees of spills or other hazards.
• Labels food that will be opened and stored in the fridge.
• Cleans while working.
• Takes dishes to the dishwasher and offers to spray them off and cleans stationary equipment for the next user.
• Follows proper cleaning instructions whenever needed.
• Stores all inventory in the correct location as well as replaces ingredients in their correct location.

Skills

Team player

Follow recipes

Multi-tasking

Communication

Food safety

Education

High School Diploma or equivalent

Job description

As one of the nation's Top 15 Health Systems, recognized by Premier and Modern Healthcare, Valley Health is a place where excellence, compassion, and purpose come together. This distinction reflects our commitment to exceptional patient care, clinical quality, and the caregivers who make it all possible.

Department: LAKESIDE BISTRO | Job ID: 108057 | Type: Per Diem Work Shift | Pay Range: $17.51 - $21.02

Job Description

The Cook performs a wide variety of tasks and operations to prepare and cook foods for patients, employees, and others as directed, following standard practices and procedures and complying with regulatory requirements.

Responsibilities and Duties

• Prepares food for meals on the correct day at the correct time.
• Ensures that the food is not prepped too far in advance.
• Weigh and measure all ingredients for each recipe placing in safe and sanitary locations until needed.
• Follows established procedures using recipes, yield charts, and equipment operation instructions to produce the best quality of food.
• Follows proper food handling techniques, such as wearing gloves and hair net, washing hands regularly, especially after a trip to the restroom, wearing an apron, warning fellow employees of hot surfaces and sharp objects, and avoiding cross contamination or leaving a workstation unsupervised to prevent a fellow employee from cross contaminating food and work areas.
• Ensures all food items are prepared, stored, thawed, and held under proper time and temperature constraints.
• Reads ingredients and directions carefully.
• Takes food temperatures carefully and correctly.
• Ensures that the portion sizes are correct and presented neatly on the plate.
• Listens and focuses on the dietary needs to ensure the correct meal is plated.
• Cleans the station when finished for the next employee.
• Assists as manager deems necessary.
• Develops ideas that improve job performance as well as others.
• Develops ideas that improve the quality of food and service to customers.
• Assists with recipe development and testing.
• Attends department meetings.
• Demonstrates a willingness to cross training on other nutritional service jobs in and outside of the kitchen.
• Cleans carefully using sanitation techniques after working at a particular station.
• Warns employees of spills or other hazards.
• Labels food that will be opened and stored in the fridge.
• Cleans while working.
• Takes dishes to the dishwasher and offers to spray them off and cleans stationary equipment for the next user.
• Follows proper cleaning instructions whenever needed.
• Stores all inventory in the correct location as well as replaces ingredients in their correct location.

Education

High School Diploma or equivalent preferred.

Experience

Minimum of three years of cooking experience required, or, for internal candidates, on-the-job exposure/cross training observed by Manager.

Certification & Licensure

Must complete and pass Serve Safe exam within six months of hire.

Qualifications

• Must be 18 years of age.
• Ability to read and follow recipes and instructions with experience in food preparation, storage, and sanitation is required.
• Ability to calculate a change in ingredient measurements.
• Ability to be a team player and have a positive attitude with the ability to communicate effectively with all levels of staff.
• Ability to work efficiently and accurately while multi-tasking without direct supervision.
• Ability to make responsible, quality decisions in regard to food production, safety, and sanitation.

Benefits

At Valley Health, we believe everyone is a caregiver, and our goal is to create an environment where our caregivers thrive physically, financially, and emotionally.

• A Zero-Deductible Health Plan Dental and vision insurance
• Generous Paid Time Off
• Tuition Assistance
• Retirement Savings Match
• A Robust Employee Assistance Program to help with many aspects of emotional wellbeing
• Membership to Healthy U: An Incentive-Based Wellness Program
• Valley Health also offers a health savings account & flexible spending account for childcare, life insurance, short-term and long-term disability, and professional development
• In addition, several perks come with working for the largest employer in the region, such as discounts to on-campus dining, and more.

To see the full scale of what we offer, visit valleyhealthbenefits.com.

Our Growth is Creating Great Opportunities! Our team is expanding, and we want to hire the most talented people we can. Continued success depends on it!