Prep Cook

Valley Health System; Virginia (MN); On-site; USD 25,000 - 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

Wellbeing program access

Job summary

Valley Health System is hiring a Prep Cook for the Nutrition Services department. This per diem, first shift position prepares and cooks foods for patients, staff, and visitors in a hospital setting, following standardized procedures and food safety rules.

The role requires reading recipes, measuring ingredients, and using proper sanitation practices. Applicants should have at least 3 years of cooking experience and be prepared to obtain a ServSafe certification.

Qualifications

• High School Diploma or equivalent preferred.
• Minimum of 3 years cooking experience preferred.
• Must complete and pass ServSafe exam.

Responsibilities

• Prepare and cook foods for patients, employees, and others.
• Follow recipes, yield charts, and equipment instructions to ensure quality.
• Care for food safety by proper handling, gloves, hairnet, and sanitation.
• Receive, store, and label patient menu orders and ingredients.
• Assist with plating and presentation and support the cooking team.

Skills

Team player

Read recipes

Food preparation

Multi-tasking

Communication

Sanitation awareness

Education

High School Diploma or equivalent

Tools

Kitchen equipment operation

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 NUTRITION SERVICES - 208052 Worker Sub Type Per Diem Work Shift First Shift (United States of America)

Pay Range $17.51 - $21.02

Job Description

The Prep 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

• Completes the current meal’s prep before prepping for the following day.


• 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 every recipe, placing them in a safe location.


• 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 wears gloves and hair net, washes hands regularly, especially after a trip to the restroom, wears apron or chef coat, warns fellow employees of hot surfaces and sharp objects, careful to not cross contaminate or leave a workstation unsupervised to prevent a fellow employee from cross contaminating.


• Reads ingredients and directions carefully.


• Receives and properly prepares and stores patient menu orders.


• Assists cook as needed when plating food.


• Checks temperatures with cook before food is served.


• Researches and understands sufficiently diets and allergies.


• Assists as manager deems necessary.


• Cleans using sanitation 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.


• Develops ideas that will improve your own job performance as well as others.


• Develops ideas that will improve the quality of food and service to customers.


• Assists with recipe development and testing.


• Attends as many meetings as possible.

Education

• High School Diploma or equivalent preferred.

Experience

• Minimum of 3 years cooking experience preferred.

Certification & Licensure

• Must complete and pass Serve Safe exam.

Qualifications

• Must be 18 years of age.


• Ability to read and follow recipes and instructions with experience in food preparation, storage, and sanitation.


• 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.


• Demonstrates a willingness to try cross training on other jobs in and outside of the kitchen.

Benefits

• 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!

Thanks for your interest in working on our team!