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Task assignments may include cafeteria cook, patient cook, baker, grill cook, catering cook, or prep cook. In general, you will be responsible for safely preparing food according to recipe and projected amounts. You will ensure food is served at proper temperature and document temperatures. You will store food according to FDA Food Code and department policies, and clean the area and equipment as assigned. You will work with the manager to improve food quality, try new recipes, and control costs. You will serve customers in a polite and friendly manner.

Minimum Qualifications

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

• Must have a valid Food Service Worker Permit (FSWP) from Monongalia County Health Department (MCHD) prior to starting OR obtain a MCHD Temporary FSWP no later than the first Wednesday of employment and a permanent MCHD FSWP within 1 month of start date (next available class).
• Must have a valid MCHD 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.
• Successfully pass WV DHHR Protected Services Record Check and WV CARES fingerprint-based criminal background check if assigned to Child Development Center, Chestnut Ridge Center, or Center for Hope and Healing.

Preferred Qualifications

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

• High School Diploma or Equivalent preferred.

Experience

• 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.

• Ensures all work areas are prepared for operation, per task assignment.
• Sets up bars and lines.
• Restocks, cleans, and straightens as necessary.
• Completes cleaning assignments.
• Gathers ingredients efficiently according to recipe.
• Checks coolers for leftovers and plans for use.
• Produces and maintains quality food and beverage products.
• Prepares attractive and appetizing foods utilizing quality ingredients.
• Prepares timely products, fresh throughout service and not in excess (batch production).
• Follows menu cycle and projected servings.
• Utilizes standardized recipes, with special attention to modified diets, Ornish menus, and advertised healthy items.
• Correctly portions food.
• Properly stores, labels, and dates leftovers and products to cool.
• Follows MCHD rules for cooling.
• Provides quality services to result in customer/patient satisfaction.
• Serves customers in a timely manner, following customer service training.
• Addresses complaints in a polite professional manner.
• Documents temperatures, acts on unacceptable temperatures.
• Ensures equipment is functioning properly; acts on issues.
• On room service line ensures plates are hot, properly garnished, diet restrictions followed, and plate has overall appealing appearance.
• Keeps pace with the rest of meal assembly; able to maintain 2.5 to 3 trays per minute in peak times.
• Merchandises area through attractive and orderly arrangement.
• Keeps area clean throughout service.

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.

• Ability to lift, push, and pull 50 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.

• Ability to effectively work in a noisy setting and under deadline pressures.
• Ability to stand for up to 100% of the working day.
• May encounter temperature variations such as entering the freezer, refrigerators, and cooking with steam jacketed kettles, grill, etc.
• Work area may be hot, cold, and/or wet.

Skills And Abilities

• Ability to read and follow a recipe.
• Basic computer skills (email, Cbord for recipes).
• Ability to understand written and oral communication.

Additional Job Description

Primary job assignment is Nutrition Services Cook, Cook Relief, and Nutrition Team Lead Relief. The primary task assignment is Ruby Cafeteria Retail Batch/Action/Grill Cook with relief assignment in Nutrition Departments as assigned by management: exceptional customer service while working in a fast-paced, direct customer order, and multi-tasking environment based on training and certification of Hospital and Nutrition Department Standards. Task assignments include, but are not limited to, all areas of Ruby Cafeteria and general daily operations. Employee as necessary to required relief positions in Nutrition Department. This job includes alternating weekend shifts and alternating holiday shifts.

• Alternating weekend and holiday shifts.
• Opportunities for career development and training.
• Supportive work environment.

• Valid Food Service Worker Permit (FSWP).
• Minimum 2 years of quantity cooking experience preferred.
• Ability to read and follow recipes.
• Basic computer skills.
• Strong customer service skills.