Orchard Park Cook

WVU Medicine•Wheeling, IL

1d•Onsite

About The Position

The Cook prepares food for patients, employees, and the public as assigned, and serves food to patients. The role maintains high standards of food quality, portion control, sanitation, and safety while working cooperatively to organize and complete tasks in time for service. Additional food service activities may be assigned. The cook may also be asked to perform dietetic assistant or work lead duties.

Requirements

Current Food Handlers card, or obtain one within 30 days of hire through an accepted provider: StateFoodSafety.com, ServSafe National Restaurant Association, or the local County Health Department.
Complete Person in Charge (PIC) training through the County Health Department as established by the department.
Ability to follow oral and written instructions and read and follow standardized recipes.
Basic addition and subtraction skills and working knowledge of tables of measure.
Basic computer skills.
Ability to organize work requiring concentrated mental activity and respond to changes in work volume during a shift.
Ability to handle and transport product cases, including multiple 20-pound cases.
Unimpaired visual acuity and hearing within the normal range.
Ability to perform frequent walking, standing, stooping, reaching, pushing, pulling, lifting, and grasping.
Ability to work some holidays and adapt to sudden and frequent schedule changes.

Nice To Haves

High school diploma or equivalent.
One year of experience as a cook.

Responsibilities

Clean and sanitize food production work areas.
Set up service bars and lines; restock, clean, straighten, and complete assigned cleaning tasks.
Gather recipe ingredients efficiently, check coolers for leftovers, and plan for their use.
Follow the menu cycle, standardized recipes, and portion guidelines during batch food production; use leftovers according to the first-in, first-out method.
Store, label, and date leftovers and products that need to cool, following Health Department cooling rules.
Serve customers efficiently and remain focused on customer service.
Respond politely and professionally to customer complaints and seek management assistance when needed.
Document temperatures, ensure equipment is functioning properly, and report malfunctioning equipment to facilities and management.
Ensure service-line plates are hot, properly garnished, compliant with dietary restrictions, and attractively presented.
Arrange food attractively and orderly, and keep the service area clean throughout service.
Communicate with servers about portion sizes, pan quantities and locations, and ingredients; check with service staff during service to determine whether additional food is needed.
Ensure work meets Health Department and departmental sanitation, safety, and quality-control guidelines.
Work some holidays and adapt to sudden or frequent schedule changes.
May perform dietetic assistant or work lead duties.