Cook

WVU Medicine•Burbank, CA

About The Position

This position involves preparing and serving food for patients, employees, and the public, while maintaining high standards of quality food production, portion control, and sanitation. The role requires cooperative work to ensure timely service and prevent food waste, adhering to safety and hygiene standards at all times. Additional food service activities may be assigned.

Requirements

Current Food Handlers card OR obtained within 30 days of hire through ONE of the following, as required by County DHHR: StateFoodSafety.com Servsafe National Restaurant Association Local County Health Department
Person in Charge (PIC) training provided through the County Health Department (To be completed as established by department).
Ability to follow oral and written instructions and to read and follow standardized recipes.
Basic math skills including addition and subtraction.
Working knowledge of table of measure.
Basic computer skills.
Concentrated mental activity is required to organize the work.
Ability to respond to changes in work volume throughout the shift.
Ability to work some holidays.
Ability 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.