Production Worker / Cook

Virginia Information Technologies Agency•Dinwiddie, VA

1d•Onsite

About The Position

Central State Hospital (CSH) is a 277-bed Joint Commission accredited psychiatric inpatient facility located in Petersburg, Virginia, serving citizens of the Commonwealth since 1870. CSH operates the state's only maximum-security treatment facility (111 beds) and provides inpatient care for community members and individuals in the criminal justice system (166 beds). The hospital emphasizes holistic, person-centered treatment, recognizing that recovery is unique to each individual. Treatment modalities include medication, evidence-based therapies, peer support, psychosocial rehabilitation, vocational training, court preparation, and substance use treatment. This role is responsible for providing three nutritionally adequate meals daily, prepared under safe and sanitary conditions and served at a palatable temperature, on time and in the appropriate location for all individuals/patients of Hiram W. Davis Medical Center and Central State Hospital.

Requirements

Ability to perform manual labor and tasks such as bending, stooping, and lifting
Demonstrate ability to follow written and verbal instructions
Experience in interpreting and applying written instructions, including recipes.
Experience in food service operation required.

Nice To Haves

Food Service Handler Certification
ServSafe Certification

Responsibilities

Applies knowledge of a variety of food preparation techniques to prepare quality food items in quantity specified following posted menus and standardized production recipes for patient meals and snacks, special activity requests, and special functions with limited supervision.
Ensures food is prepared following food safety and sanitation standards and all HACCP guidelines.
Ensures that all prep work is completed as assigned with limited supervision.
Maintains optimum cooking, storage, and serving temperatures throughout preparation, cooking and serving process per HACCP guidelines.
Provides ongoing feedback to managers regarding recipes that immediately affect quality of food items and service of food.
Ability to train others in food services to include food handling, equipment maintenance and safety.
Retrieve food and supplies to meet daily production needs.
Follows menu, tallies, production sheets and recipes to determine correct amounts of product needed for daily production with specific regard to impact of food cost on overall department budget.
Keep all perishables at optimum temperatures during preparation and cooking (HACCP).
Secures leftovers, properly covering, chilling, labeling and dating (HACCP).
May be required to perform other duties as assigned.
May be required to assist the agency or state government generally in the event of an emergency declaration by the Governor.