Cook
WVU MedicineAbout the role
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Prepares foods for patients, employees, and public as assigned and serves food for patients. Responsible for maintaining high standards of quality food production and portion control to prevent food waste, and responsible for working cooperatively to see that all work is organized and completed in time for service. Maintains high standards of sanitation and safety at all times. Task assignments may include additional food service activities.MINIMUM QUALIFICATIONS:
EDUCATION, CERTIFICATION, AND/OR LICENSURE:
1. Current Food Handlers card OR obtained within 30 days of hire through ONE of the following, as required by County DHHR:
StateFoodSafety.com
Servsafe National Restaurant Association
Local County Health Department
To be completed as established by department: (Administered at Department level)
1. Person in Charge (PIC) training provided through the County Health Department.
PREFERRED QUALIFICATIONS:
EDUCATION, CERTIFICATION, AND/OR LICENSURE:
1. High school diploma or equivalent.
EXPERIENCE:
1. One (1) year experience as a cook.
CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.
1. Cleans and sanitizes all work areas for food production.
2. Sets up bars and lines.
3. Restocks, cleans and straightens as necessary. Completes cleaning assignments.
4. Gathers ingredients efficiently according to recipe, checking coolers for leftovers and plans for use.
5. Follows menu cycle, proper portions and standardized recipes preparing food items in batch production. Utilizes leftovers, using the first in, first out method.
6. Properly stores, labels and dates leftovers and products to cool. Follows Health Department rules for cooling.
7. Efficiently serves customer, remains focused on the customer and service throughout the encounter.
8. Addresses customer complaints in a polite professional manner. Seeks management assistance when needed.
9. Documents temperatures and ensures equipment is functioning properly. Alerts facilities and management of malfunctioning equipment.
10. On the service line ensures plates are hot, properly garnished, diet restrictions followed and plate has overall appealing appearance.
11. Present food items in an attractive and orderly arrangement. Keeps area clean throughout service.
12. Communicates with servers regarding portion size, number of pans prepared, location of pans, and ingredients. During serving period, checks with service staff to determine if more of an item should be prepared to prevent run-outs.
13. Ensures that all activities meet sanitation, safety and quality control guidelines set forth by Health Department and departmental policies.
14. May be asked to work duties of dietetic assistant and or work lead.
PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Must have ability to handle (lift and transport) cases of product such as multiple 20 pound cases of meat, frozen vegetables and #10 cans of product.
2. Visual acuity must be unimpaired.
3. Hearing within normal range is required.
4. Frequent walking, stan
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