Catering Cook

Carilion Clinic•Roanoke, VA

11d•Onsite

About The Position

How You’ll Help Transform Healthcare: Sign on Bonus Eligible: $2,000 (per applicable guidelines) Prepares and/or retherms food for patients, visitors and employees of the hospital following standard recipes and guidelines. Prepares food according to standard recipes and/or standard retherm process. Completes required documentation that includes temperature logs according to documentation requirement. Participates in department activities/meetings, which may include orientation of co-workers, patient/customer satisfaction initiatives, cost reduction initiatives, and inspection readiness. Completes all general food service tasks as assigned which may include cashier, tray assemble and/or delivery, and dishwashing with related cleaning. Work involves application of basic knowledge and advanced skills or patient care. Duties may be complex and non-routine. Resolves most issues and problems, but refers the most complex issues and problems to supervisor. Under general supervision. Impact of work is limited to department or service line.

Requirements

Education: High School diploma or GED preferred.
Experience: 1 to 3 years in commercial or institutional food preparation preferred.
Areas in which employee is deemed in charge of departmental operations, SERV-Safe Certification or equivalent certification from the Virginia Health Department is required; or ability to obtain certification within year one in this position.
Extensive communication, customer interaction and teamwork skills required.
Must successfully complete orientation and competency validation for position.
Keyboarding or computer skills for automated computer systems helpful.
Ability to multi-task and perform duties as assigned.
Knowledge of food safety/sanitation helpful.
Cleaning and other duties as assigned.

Responsibilities

Prepares and/or retherms food for patients, visitors and employees of the hospital following standard recipes and guidelines.
Prepares food according to standard recipes and/or standard retherm process.
Completes required documentation that includes temperature logs according to documentation requirement.
Participates in department activities/meetings, which may include orientation of co-workers, patient/customer satisfaction initiatives, cost reduction initiatives, and inspection readiness.
Completes all general food service tasks as assigned which may include cashier, tray assemble and/or delivery, and dishwashing with related cleaning.
Resolves most issues and problems, but refers the most complex issues and problems to supervisor.