100091 - Cook-Food Service

WVU Medicine

About The Position

Prepares foods for patients, employees, and public as assigned and serves food for patients. Responsible for maintaining high standards of quality food production and portion control to prevent food waste, and responsible for working cooperatively to see that all work is organized and completed in time for service. Maintains high standards of sanitation and safety at all times. Task assignments may include additional food service activities. MINIMUM QUALIFICATIONS: EDUCATION, CERTIFICATION, AND/OR LICENSURE: For West Virginia locations(excluding Berkeley/Morgan County): 1. Valid Food Service Worker Permit (FSWP) from the local health department prior to starting OR obtain a Temporary FSWP no later than the first worked day and a permanent FSWP within 1 week of start date or next available class. For Ohio locations: 1. Obtain a Person In Charge certification within 90 days of hire. For Maryland locations: 1. Valid Food Service Worker Permit (FSWP) from the local health department, surrounding counties, ServSafe, or StateFoodSafety prior to starting OR obtain a Temporary FSWP no later than the first worked day and a permanent FSWP within 1 week of start date or next available class. PREFERRED QUALIFICATIONS: EDUCATION, CERTIFICATION, AND/OR LICENSURE: 1. High school diploma or equivalent. EXPERIENCE: 1. One (1) year experience as a cook. CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.

Requirements

For West Virginia locations(excluding Berkeley/Morgan County): 1. Valid Food Service Worker Permit (FSWP) from the local health department prior to starting OR obtain a Temporary FSWP no later than the first worked day and a permanent FSWP within 1 week of start date or next available class.
For Ohio locations: 1. Obtain a Person In Charge certification within 90 days of hire.
For Maryland locations: 1. Valid Food Service Worker Permit (FSWP) from the local health department, surrounding counties, ServSafe, or StateFoodSafety prior to starting OR obtain a Temporary FSWP no later than the first worked day and a permanent FSWP within 1 week of start date or next available class.
Must have ability to handle (lift and transport) cases of product such as multiple 20 pound cases of meat, frozen vegetables and #10 cans of product.
Visual acuity must be unimpaired.
Hearing within normal range is required.
Frequent walking, standing, stooping, reaching, pushing, pulling, lifting and grasping are necessary body movements in Kitchen work.
Must have ability to follow oral and written instructions and to read and follow standardized recipes.
Must have basic math skills including addition and subtraction.
Must have working knowledge of table of measure.
Basic computer skills.
Concentrated mental activity is required to organize the work.
Must be able to respond to changes in work volume throughout the shift.
Must be able to work some holidays.
Must be able to adapt to sudden and frequent changes in work schedule.

Nice To Haves

High school diploma or equivalent.
One (1) year experience as a cook.

Responsibilities

Cleans and sanitizes all work areas for food production.
Sets up bars and lines.
Restocks, cleans and straightens as necessary. Completes cleaning assignments.
Gathers ingredients efficiently according to recipe, checking coolers for leftovers and plans for use.
Follows menu cycle, proper portions and standardized recipes preparing food items in batch production. Utilizes leftovers, using the first in, first out method.
Properly stores, labels and dates leftovers and products to cool. Follows Health Department rules for cooling.
Efficiently serves customer, remains focused on the customer and service throughout the encounter.
Addresses customer complaints in a polite professional manner. Seeks management assistance when needed.
Documents temperatures and ensures equipment is functioning properly. Alerts facilities and management of malfunctioning equipment.
On the service line ensures plates are hot, properly garnished, diet restrictions followed and plate has overall appealing appearance.
Present food items in an attractive and orderly arrangement. Keeps area clean throughout service.
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 Health Department and departmental policies.
May be asked to work duties of dietetic assistant and or work lead.