Cook

MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Must have a valid Food Service Worker Permit (FSWP) prior to starting OR obtain a Temporary FSWP no later than the first Wednesday of employment* and a permanent FSWP within 1 month of start date (next available class). Must have a valid FSWP throughout employment. *Until a Temporary FSWP is obtained: May not handle exposed food or any food contact surface, equipment or utensil; May be trained on tray delivery and complete general department orientation.

PREFERRED QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. High School Diploma or equivalent

EXPERIENCE:

1. Two (2) years quantity cooking experience preferred (hot production).

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. Ensures all work areas are cleaned and sanitized for food preparation.

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 utilizing standardized recipes maintaining high quality and fresh products throughout meal service.

6. Correctly portions food.

7. Properly stores, labels and dates leftovers and products to cool. Follows health department rules for cooling.

8. Provides quality services to result in customer/patient satisfaction.

9. Serve customers in a timely manner, following customer service training.

10. Addresses complaints in a polite professional manner.

11. Documents temperatures, acts on unacceptable temperatures. Ensures equipment functioning properly; acts on issues.

12. On the service line ensures plates are hot, properly garnished, diet restrictions followed and plate has overall appealing appearance (nothing dry, not messy).

13. Present food items in an attractive and orderly arrangement. Keeps area clean throughout service.

14. 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.

15. Ensures that all activities meet sanitation, safety and quality control guidelines set forth and departmental policies.

16. 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. Ability to lift up to 50 lbs. Ability to pull a fully loaded patient meal cart ( approx. 250 lbs)

WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Ability to effectively work in noisy setting and under deadline pressures.,

2. Ability to stand for up to 100% of the working day.

3. May encounter temperature variations such as entering the freezer, refrigerators and cooking with steam jacketed kettles, grill, etc.

SKILLS AND ABILITIES:

1. Ability to read and follow a recipe.

2. Basic computer skills (email, MicroSoft Office).

Additional Job Description:

Scheduled Weekly Hours:

Shift:

Exempt/Non-Exempt:

Company:

Cost Center:

Address:

WVU Medicine is proud to be an Equal Opportunity employer. We value diversity among our workforce and invite applications from all qualified applicants regardless of race, ethnicity, culture, gender, sexual orientation, sexual identity, gender identity and expression, socioeconomic status, language, national origin, religious affiliation, spiritual practice, age, mental and physical ability/disability or Veteran status.