COOK

HIGHLAND-CLARKSBURG HOSPITAL INC•Clarksburg, WV

34d•Onsite

About The Position

The Cook prepares meals according to menus planned by the Registered Dietitian, serves food to patients and employees, and cleans the department and equipment using appropriate infection-control procedures. The position reports to the Kitchen Manager. The Cook plans cooking schedules, prepares regular and therapeutic meals and special-function food, and ensures food is ready and presented appropriately for service. The role also involves monitoring food availability during serving periods, storing leftovers properly, recording temperatures and meal counts, and maintaining a clean and orderly kitchen. The Cook may provide nursing staff with information about patients’ responses to food and may receive and check food supplies when the Kitchen Manager is absent.

Requirements

Less than one year of relevant work experience as a cook; the position starts at the entry rate.
High school diploma, GED, or work experience demonstrating the ability to perform the job.
May be required to obtain a GED within six months of hire.
Ability to read and interpret instructions and documents and follow procedures.
Ability to write routine reports and communicate effectively with patients and their families, employees, and the public.
Ability to solve practical problems and interpret written, oral, diagrammatic, or schedule-form instructions.
Health Department Food Handlers Card or Certificate.
Ability to operate a dishwasher, stoves, ovens, mixers, and related equipment.
Ability to work flexible hours.

Nice To Haves

One year of commercial cooking experience is preferred.

Responsibilities

Plan cooking schedules so food for regular and therapeutic menus and special functions is properly cooked and ready on time.
Retrieve items needed for preparation from low-temperature storage and storerooms.
Follow recipes and portioning procedures to prepare entrees, gravies, casseroles, vegetables, soups, salads, and desserts.
Taste food during preparation and adjust seasoning or cooking time as needed.
Set up and label the steam table to support attractive presentation and standardized portions.
Monitor the serving line and serve food as needed to ensure timely replenishment.
Label leftover food with its description and date, store it properly, and assist with cleaning steam tables and pans.
Record equipment and food temperatures and daily meal counts.
Keep the kitchen cooking area clean and orderly and transport trash to the dumpster.
Perform cleaning and sanitation duties.
Participate in department and facility in-service sessions.
Provide nursing staff with information about patients’ responses to food, as needed.
Receive and check in food supplies to ensure proper handling when the Kitchen Manager is absent.
Perform other related duties as assigned.