Hospital Kitchen Cook — Patient & Staff Meals

Wheeling Hospital, Inc.; Wheeling (WV); On-site; USD 17,000 - 22,000; Full time

Job summary

Wheeling Hospital, Inc. is seeking a cook to prepare foods for patients, employees, and the public, while maintaining high standards of quality production and portion control to minimize waste.

The role requires adherence to sanitation and safety guidelines and cooperative teamwork to ensure timely service. Responsibilities include setting up lines, stocking, following standardized recipes, managing leftovers with FIFO, and serving customers with a focus on quality and presentation.

Qualifications

• Must read and follow standardized recipes accurately.
• Basic math skills for portioning and measuring.
• Must maintain high sanitation and safety standards at all times.

Responsibilities

• Cleans and sanitizes all work areas for food production.
• Sets up bars and lines.
• Restocks and completes cleaning assignments.
• Gathers ingredients according to recipes and plans for use.
• Follows menu cycle, proper portions and standardized recipes.
• Stores, labels and dates leftovers; follows cooling rules.
• Serves customers politely and focuses on service.
• Addresses customer complaints professionally and seeks management assistance when needed.
• Documents temperatures and ensures equipment functions properly.
• On service lines, ensures plates are hot, garnished, and compliant with diet restrictions.
• Maintains attractive presentation and clean service area.
• Communicates with servers about portions and prep needs to prevent run-outs.
• Complies with Health Department sanitation and safety guidelines.
• May assist with dietetic assistant duties or act as lead.

Skills

Food safety

Sanitation

Recipe reading

Math skills

Education

High school diploma or equivalent

Job description

Wheeling Hospital, Inc. is seeking a cook to prepare foods for patients, employees, and the public, while maintaining high standards of quality production and portion control to minimize waste.

The role requires adherence to sanitation and safety guidelines and cooperative teamwork to ensure timely service. Responsibilities include setting up lines, stocking, following standardized recipes, managing leftovers with FIFO, and serving customers with a focus on quality and presentation.