Cook

Riverside Hospital•Smithfield, VA

5d•Onsite

About The Position

The RHS Food Service Cook II provides patients, residents, and guests with high-quality customer service and a memorable food and dining experience. The Cook works under the supervision of Food & Nutrition Department leadership and uses complex food preparation techniques in an institutional kitchen, including receiving, storing, preparing, holding, and chilling food. The role involves creating and presenting menu items, preparing food for therapeutic diets and allergen restrictions, and applying nutritional guidelines and allergen knowledge to support customer safety. The Cook prepares food for patient, resident, and non-patient food services according to production plans, recipes, department guidelines, and regulatory standards. The role also includes preparing special requests, plating patient and resident meals with appropriate portions and presentation, maintaining food safety and sanitation, keeping production areas clean, and providing relief coverage in all cook positions. The Cook assists the Executive Sous Chef and Executive Chef with demonstrating kitchen equipment use and cooking techniques to kitchen staff, and promotes a safe work environment.

Requirements

Associate of Science degree or certification in a Culinary Arts program, or, in lieu of certification, at least three years of experience as a production or banquet cook in a high-volume restaurant or institutional kitchen.
With an Associate of Science degree or Culinary Arts program certification, at least two years of experience as a production or banquet cook in a high-volume restaurant or institutional kitchen.
Without a degree or certificate, at least three years of experience as a production or banquet cook in a high-volume restaurant or institutional kitchen.
ServSafe Certification from the National Restaurant Association Educational Foundation within 30 days of hire.

Responsibilities

Prepare food for patient, resident, and non-patient food services according to production plans, recipes, department guidelines, and regulatory standards.
Use complex food preparation techniques, including receiving, storing, preparing, holding, and chilling food items.
Create and display menu items with culinary flair.
Prepare foods to meet therapeutic diet and allergen restrictions.
Prepare special-request food items as needed.
Plate patient and resident meals using appropriate portion control and plating techniques.
Apply food service sanitation practices and food safety guidelines.
Maintain cleanliness of food production work areas.
Provide relief coverage in all cook positions.
Assist the Executive Sous Chef and Executive Chef in demonstrating kitchen equipment use and cooking techniques to kitchen staff.
Quantify or scale recipes to meet production demand using knowledge of weights, measures, and volume measurement.
Promote and maintain a safe work environment for staff and customers.
Perform other duties as assigned.