Cook – Retail & Nutrition Services

WVU Medicine

1d•Onsite

About The Position

This position is for a Nutrition Services Cook, Cook Relief, and Nutrition Team Lead Relief. The primary task assignment is Ruby Cafeteria Retail Batch/Action/Grill Cook with relief assignments in Nutrition Departments as assigned by management. The role requires exceptional customer service while working in a fast-paced, direct customer order, and multi-tasking environment based on training and certification of Hospital and Nutrition Department Standards. Task assignments include all areas of Ruby Cafeteria and general daily operations. The employee will perform duties in required relief positions in the Nutrition Department as necessary. This job includes alternating weekend shifts and alternating holiday shifts. Primary Hours: 12:00 PM - 8:30 PM. This role will need NTL code assigned at hire.

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.
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

Safely preparing food according to recipe and projected amounts.
Ensuring food served at proper temperature and documenting temperatures.
Storing food according to FDA Food Code and department policies.
Cleaning area and equipment as assigned.
Working with manager to improve food quality, try new recipes and control cost.
Serving customers in a polite and friendly manner.
Ensuring all work areas are prepared for operation, per task assignment.
Setting up bars and lines.
Restocking, cleaning, and straightening as necessary. Completing cleaning assignments.
Gathering ingredients efficiently according to recipe.
Checking coolers for leftovers and planning for use.
Producing and maintaining quality food and beverage products.
Preparing attractive and appetizing foods utilizing quality ingredients.
Preparing timely products, fresh throughout service and not in excess (batch production).
Following menu cycle and projected servings.
Utilizing standardized recipes, with special attention to modified diets, Ornish menus and advertised healthy items.
Correctly portioning food.
Properly storing, labeling and dating leftovers and products to cool. Following MCHD rules for cooling.
Providing quality services to result in customer/patient satisfaction.
Serving customers in a timely manner, following customer service training.
Addressing complaints in a polite professional manner.
Documenting temperatures, acting on unacceptable temperatures. Ensuring equipment functioning properly; acting on issues.
On room service line ensuring plates are hot, properly garnished, diet restrictions followed and plate has overall appealing appearance (nothing dry, not messy). Keeping pace with the rest of meal assembly; able to maintain 2.5 to 3 trays per minute in peak times.
Merchandising area through attractive and orderly arrangement. Keeping area clean throughout service.
Merchandising area through attractive and informative displays and garnishes (includes signage, labels, and price stickers in retail areas).
Communicating with servers regarding portion size, number of pans prepared, location of pans, and ingredients. During serving period, checking with service staff to determine if more of an item should be prepared to prevent run-outs.
Ensuring 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.