Food Service Tech II - Cook Part Time

Virginia Information Technologies Agency • Staunton, VA

1d • Onsite

About The Position

Western State Hospital, part of the Virginia Department of Behavioral Health and Developmental Services (DBHDS), has been a leader in psychiatric treatment since 1828. WSH is a 302-bed Joint Commission/CMS-accredited psychiatric facility located in the scenic Shenandoah Valley, serving adults with serious mental health needs and nationally recognized for its Psychosocial Rehabilitation “Learning” programs. The hospital provides a modern clinical setting and a therapeutic environment. This position supports the Nutrition Services department by performing operational tasks, handling catering requests, functioning as a lead worker with opening/closing responsibilities, assisting with patient trays, snacks, and bag meals, cleaning dishes, equipment, and kitchen facilities, and providing storeroom assistance. All work must adhere to Virginia Department of Health rules and regulations, maintaining a high level of personal hygiene.

Requirements

• High school graduate or equivalent
• Experience in food service
• basic knowledge of food service production and operations and of regulations and/or standards governing foodservice 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 an prioritize work tasks
• ability to lift moderate weights (20 to 50 lbs)
• ability to perform these functions: prolonged standing and walking on various surfaces; ability to work when needed in various environmental conditions; visual acuity to see food soil and food spoilage

Nice To Haves

• prior institutional food service experience beyond beginning level
• bilingual
• veteran or veteran spouse

Responsibilities

• 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
• Checks 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

What This Job Offers

• Job Type: Part-time
• Career Level: Mid Level
• Education Level: High school or GED
• Number of Employees: 1-10 employees