Food Service Tech II - Cook Part Time

Virginia Information Technologies Agency•Staunton, VA

3d•Onsite

About The Position

Western State Hospital, part of the Virginia Department of Behavioral Health and Developmental Services (DBHDS), is seeking a Food Service Tech II - Cook Part Time. This position performs operational tasks in the Nutrition Services department, including handling catering requests, leading opening/closing responsibilities, assembling patient trays and meals, cleaning, and assisting with storeroom duties. All work must be performed in accordance with Virginia Department of Health regulations and maintaining a high level of personal hygiene.

Requirements

Prior knowledge/experience in foodservice, sanitation, tray assembly preferred.
Ability to effectively communicate (both written and oral) and work with others and to work with deadlines required.
Ability to communicate with superiors and coordinate with peers.
Ability to take work direction and prioritize work tasks.
Ability to work independently and make decisions with minimal guidance.
Ability to lift moderate to heavy objects (20 – 50+ lbs).
Prolonged standing and walking on various surfaces.
Must be able to work when needed in various environmental conditions.
Must be able to understand and follow written and oral instructions.
Able to read tray tickets and posted job assignments.

Nice To Haves

High school graduate or equivalent
prior institutional food service experience beyond beginning level
bilingual
veteran or veteran spouse

Responsibilities

Perform a combination of operational tasks in support of the Nutrition Services department.
Handle catering requests for events, social gatherings, and delegation visits.
Function as a lead worker performing opening/closing responsibilities.
Assist with assembly of patient trays, snacks and bag meals.
Clean dishes, trays, equipment, and kitchen facilities.
Perform storeroom assistance in receiving/stocking and/or pre-portioning/product stocking.
Weigh/measure ingredients and follow standardized recipes for products assigned, appropriately labeling/dating finished products.
Chill cooked recipe items to appropriate safe temperature within the appropriate timeframe and document all temperatures on appropriate HACCP log sheets.
Wash, rinse, and sanitize equipment and work surfaces and store all cleaning materials in designated locations.
Monitor the temperature of food items and make adjustments as necessary to maintain proper temperatures.
Inspect incoming items for quality, freshness, appropriate temperature and shipments verified with receipts.
Serve food and beverage items in proper amounts by weighing correctly.
Check trays for accuracy of menu items, diet, consistency, portion size, tray presentation and cleanliness.
Clean, sanitize and store all pots and pans allowing them to air dry according to the VDH and Department guidelines.