Cook - Food & Nutritional Services - Days

VCU Health•South Hill, VA

About The Position

The Cook prepares food safely and sanitarily in accordance with hospital and local, state, and federal regulatory procedures. The Cook follows production sheets and recipes to ensure diet compliance, portion control, and food cost control, as appropriate, and keeps the work area clean and sanitary at all times. The scheduled hours are either 6:00 a.m.–2:30 p.m. or 10:30 a.m.–7:00 p.m., with rotating weekends. Weekend and holiday rotation is required, and the Cook must be able to work the department’s operational hours as assigned by the supervisor. Compensation is $16.08–$24.12. Actual salary offers depend on relevant work experience, credentials, and qualifications.

Requirements

At least two years of cooking work experience.
High school diploma or equivalent.
Ability to work the department’s operational hours as assigned by the supervisor.
Ability to lift 20–50 pounds and push carts up to 50 pounds.
Ability to perform prolonged standing, frequent bending, walking, overhead and repetitive reaching, and repetitive scooping and slicing.
Problem-solving, hearing, legible writing, reading, logical thinking, and basic addition and subtraction skills.
Ability to maintain a steady pace, handle multiple priorities, work in a noisy environment, and adapt to frequent change.
No licensure, certification, or registration requirements for hire or continued employment.

Nice To Haves

Five years of cooking work experience.
Professional culinary training.

Responsibilities

Read recipes and production sheets to prepare foods according to standards.
Wash, slice, dice, and otherwise prepare ingredients.
Measure ingredients.
Set temperatures and cook times for production equipment.
Determine when food items are done.
Use proper portioning equipment to portion food.
Maintain food temperatures during preparation and holding.
Clean and sanitize the work area.
Prepare food in accordance with applicable hospital and local, state, and federal regulatory procedures.
Follow production sheets and recipes to ensure diet compliance, portion control, and food cost control.