Prep Cook

RUNK & PRATT HEALTH CARE ENT INC•Hardy, VA

5d•$13 - $15•Onsite

About The Position

The Prep Cook prepares food for resident meals according to the daily menu, using knowledge of food preparation and presentation and following direction from the Sous Chef or Chef. The role ensures food is served at the correct temperatures and accommodates residents’ requests pleasantly and promptly, providing superior customer service and tactful, effective communication with residents, visitors, families, peers, and supervisors. The Prep Cook follows kitchen safety, sanitation, surface-safe, and infection-control procedures; safely operates cooking, cleaning, and beverage-dispensing equipment; and stores frozen, cold, and dry foods properly. The position also includes maintaining instructed food quantities, cleaning and sanitizing work areas and equipment, and promptly reporting equipment problems to the Culinary Director. The Prep Cook performs assigned daily tasks, cooperates with staff in residents’ best interests, maintains resident confidentiality, and provides support beyond normal expectations when needed. The position requires adherence to facility policies and procedures, health and safety requirements, and applicable Social Services licensing guidelines. Uniforms must be neat and clean, and closed-toe shoes are required. Attendance is required during inclement weather. Schedules are flexible based on residents’ needs, with availability required every other weekend and for holidays.

Requirements

High school graduation or GED.
Complete annual in-service training as required.
Pass a State Police background check with no barrier offenses.
Have a current tuberculosis screening conducted on or within 7 days before the first day of employment and be free from tuberculosis.
Be able to meet the physical requirements of the position.
Pass a drug test.
Have basic computer skills.
Be of acceptable physical and mental health to carry out assigned duties.
Possess mature judgment skills and be able to respond to emergency situations.
Have weekend availability, including every other weekend, and be available for holiday hours.
Wear a neat and clean uniform and closed-toe shoes.

Responsibilities

Prepare food for resident meals according to the daily menu and direction from the Sous Chef or Chef.
Ensure foods are served at the correct temperatures.
Provide superior customer service and accommodate residents’ requests pleasantly and promptly.
Communicate and interact effectively and tactfully with residents, visitors, families, peers, and supervisors.
Follow kitchen safety, sanitation, surface-safe, health and safety, and infection-control procedures.
Safely operate cooking, cleaning, and hot and cold beverage-dispensing equipment.
Store frozen, cold, and dry foods properly.
Perform daily tasks assigned by the Culinary Director and cooperate with staff in the best interests of residents.
Clean and sanitize work areas and equipment.
Report equipment operational problems to the Culinary Director immediately.
Apply serving techniques, portion control, and presentation standards.
Maintain the instructed amount of dedicated food items.
Maintain confidentiality about all aspects of residents.
Follow Runk and Pratt policies and procedures and maintain appropriate, respectful workplace conduct.
Provide support in other areas as needed beyond the normal expectations of the position.
Attend work during inclement weather.