Cook – Nutrition Services

WVU Medicine

3d•Onsite

About The Position

The Cook position in Nutrition Services is responsible for safely preparing food according to recipe and projected amounts. This role ensures food served is at the proper temperature and documents these temperatures. The cook also stores food according to FDA Food Code and department policies, cleans assigned areas and equipment, and works with the manager to improve food quality, try new recipes, and control costs. Additionally, the cook serves customers in a polite and friendly manner.

Requirements

Must have a valid Food Service Worker Permit (FSWP) from Monongalia County Health Department (MCHD) prior to starting OR obtain a MCHD Temporary FSWP no later than the first Wednesday of employment and a permanent MCHD FSWP within 1 month of start date (next available class).
Must have a valid MCHD FSWP throughout employment.
Until a Temporary FSWP is obtained: May not handle exposed food or any food contact surface, equipment or utensil; May be trained on tray delivery and complete general department orientation.
Successfully pass WV DHHR Protected Services Record Check and WV CARES fingerprint-based criminal background check if assigned to Child Development Center, Chestnut Ridge Center, or Center for Hope and Healing.
Ability to lift, push and pull 50 lbs.
Ability to effectively work in noisy setting and under deadline pressures.
Ability to stand for up to 100% of the working day.
May encounter temperature variations such as entering the freezer, refrigerators and cooking with steam jacketed kettles, grill, etc.
Work area may be hot, cold, and/or wet.
Ability to read and follow a recipe.
Basic computer skills (email, Cbord for recipes).
Ability to understand written and oral communication.

Nice To Haves

High School Diploma or Equivalent preferred.
2 years quantity cooking experience preferred (hot production).

Responsibilities

Ensures all work areas are prepared for operation, per task assignment.
Sets up bars and lines.
Restocks, cleans and straightens as necessary. Completes cleaning assignments.
Gathers ingredients efficiently according to recipe.
Checks coolers for leftovers and plans for use.
Produces and maintains quality food and beverage products.
Prepares attractive and appetizing foods utilizing quality ingredients.
Prepares timely products, fresh throughout service and not in excess (batch production).
Follows menu cycle and projected servings.
Utilizes standardized recipes, with special attention to modified diets, Ornish menus and advertised healthy items.
Correctly portions food.
Properly stores, labels and dates leftovers and products to cool. Follows MCHD rules for cooling.
Provides quality services to result in customer/patient satisfaction.
Serve customers in a timely manner, following customer service training.
Addresses complaints in a polite professional manner.
Documents temperatures, acts on unacceptable temperatures. Ensures equipment functioning properly; acts on issues.
On room service line ensures plates are hot, properly garnished, diet restrictions followed and plate has overall appealing appearance (nothing dry, not messy). Keeps pace with rest of meal assembly; able to maintain 2.5 to 3 trays per minute in peak times.
Merchandises area through: Attractive and orderly arrangement. Keeps area clean throughout service.
Merchandises area through: Attractive and informative displays and garnishes (includes signage, labels, and price stickers in retail areas).
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 MCHD and departmental policies.
May be asked to perform duties typical of dietetic assistants and dietetic specialists.