Food Service Tech II - Cook Part Time

DHRM•Staunton, VA

6d•Onsite

About The Position

Western State Hospital, part of the Virginia Department of Behavioral Health and Developmental Services, is a 302-bed psychiatric facility in Staunton, Virginia. The Food Service Tech II - Cook supports the Nutrition Services department by performing operational food-service tasks. The role handles catering requests for events, social gatherings, and delegation visits; performs opening and closing responsibilities as a lead worker; assists with assembling patient trays, snacks, and bag meals; cleans dishes, trays, equipment, and kitchen facilities; and assists with receiving, stocking, pre-portioning, and product stocking in the storeroom. Work must comply with Virginia Department of Health rules and regulations and maintain a high level of personal hygiene. The position follows standardized recipes and food-safety procedures, including labeling and dating finished products, chilling cooked items to safe temperatures within required timeframes, and recording temperatures on HACCP logs. It monitors and adjusts food temperatures, checks incoming deliveries for quality and proper temperature, serves accurately weighed portions, and checks patient trays for menu, diet, consistency, portion size, presentation, and cleanliness. The role also cleans, sanitizes, and stores pots and pans according to applicable guidelines.

Requirements

Experience in food service.
Basic knowledge of food-service production and operations and of regulations or standards governing food-service operations.
Basic knowledge of quantity cooking.
Ability to read and write at a high school level.
Ability to communicate with superiors and coordinate with peers.
Ability to take work direction and prioritize work tasks.
Ability to lift moderate weights of 20 to 50 pounds.
Ability to stand and walk for prolonged periods on various surfaces.
Ability to work when needed in various environmental conditions.
Visual acuity to identify food soil and food spoilage.

Nice To Haves

High school graduate or equivalent.
Prior institutional food-service experience beyond the beginning level.
Bilingual ability.
Veteran or veteran spouse status.

Responsibilities

Weigh and measure ingredients, follow standardized recipes, and label and date finished products.
Chill cooked recipe items to safe temperatures within the required timeframe and document temperatures on HACCP log sheets.
Wash, rinse, and sanitize equipment and work surfaces, and store cleaning materials in designated locations.
Monitor food temperatures and make adjustments as needed to maintain proper temperatures.
Inspect incoming items for quality, freshness, appropriate temperature, and consistency with receipts.
Serve food and beverages in proper amounts by weighing portions correctly.
Check patient trays for menu items, diet, consistency, portion size, presentation, and cleanliness.
Clean, sanitize, and store pots and pans, allowing them to air dry according to Virginia Department of Health and departmental guidelines.
Handle catering requests for events, social gatherings, and delegation visits.
Perform opening and closing responsibilities as a lead worker.
Assist with assembling patient trays, snacks, and bag meals.
Clean dishes, trays, equipment, and kitchen facilities.
Assist with storeroom receiving and stocking, pre-portioning, and product stocking.