Cook-Food Service

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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.

• Valid Food Service Worker Permit (FSWP) from the local health department prior to starting OR obtain a Temporary FSWP no later than the first worked day and a permanent FSWP within 1 week of start date or next available class. (West Virginia locations excluding Berkeley/Morgan County)
• Obtain a Person In Charge certification within 90 days of hire. (Ohio locations)
• Valid Food Service Worker Permit (FSWP) from the local health department, surrounding counties, Serv Safe, or State Food Safety prior to starting OR obtain a Temporary FSWP no later than the first worked day and a permanent FSWP within 1 week of start date or next available class. (Maryland locations)

• High school diploma or equivalent.

• One (1) year experience as a cook.

• Cleans and sanitizes all work areas for food production.
• Sets up bars and lines.
• Restocks, cleans and straightens as necessary. Completes cleaning assignments.
• Gathers ingredients efficiently according to recipe, checking coolers for leftovers and plans for use.
• Follows menu cycle, proper portions and standardized recipes preparing food items in batch production. Utilizes leftovers, using the first in, first out method.
• Properly stores, labels and dates leftovers and products to cool. Follows Health Department rules for cooling.
• Efficiently serves customer, remains focused on the customer and service throughout the encounter.
• Addresses customer complaints in a polite professional manner. Seeks management assistance when needed.
• Documents temperatures and ensures equipment is functioning properly. Alerts facilities and management of malfunctioning equipment.
• On the service line ensures plates are hot, properly garnished, diet restrictions followed and plate has overall appealing appearance.
• Present food items in an attractive and orderly arrangement. Keeps area clean throughout service.
• 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.
• Ensures that all activities meet sanitation, safety and quality control guidelines set forth by Health Department and departmental policies.
• May be asked to work duties of dietetic assistant and/or work lead.

• 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.
• Visual acuity must be unimpaired.
• Hearing within normal range is required.
• Frequent walking, standing, stooping, reaching, pushing, pulling, lifting and grasping are necessary body movements in Kitchen work.

• Exposure to heat and humidity as well as cold.
• Potential for burns from using ovens, fryers and hot pans of food.
• Potential for cuts from using knives.

• Must have ability to follow oral and written instructions and to read and follow standardized recipes.
• Must have basic math skills including addition and subtraction.
• Must have working knowledge of table of measure.
• Basic computer skills.
• Must be able to respond to changes in work volume throughout the shift.
• Must be able to work some holidays.
• Must be able to adapt to sudden and frequent changes in work schedule.

Scheduled Weekly

Hours:

40

Shift: Varied

Exempt/Non‑Exempt:
Non‑Exempt

Company: UHC United Hospital Center

Cost Center: 600 UHC Dietary

Address: 327 Medical Park Drive, Bridgeport, West Virginia

West Virginia University Health System and its subsidiaries (collectively…