Cook - Food and Nutrition Services

Cook - Food and Nutrition Services - Days

Position at VCU Health.

Rotating hours of 6am-2:30pm, or 10:30am-7pm with rotate weekends.

The Cook prepares food in a safe and sanitary manner in accordance with all hospital and local, state, federal regulatory procedures.

The Cook follows production sheets and recipes to ensure diet compliance, portion control, food cost control, etc.

The Cook keeps work area clean and sanitary at all times.

Licensure, Certification, or Registration Requirements for Hire: N/A. Licensure, Certification, or Registration Requirements for continued employment: N/A.

Experience

REQUIRED:

Minimum of two (2) years of cooking work experience. Experience PREFERRED:
Five (5) years of cooking work experience.

Education/Training

REQUIRED:

High School Diploma or equivalent. Education/Training PREFERRED:
Professional culinary training.

• Reading recipes and production sheets to prepare foods according to standards.
• Washing, slicing, dicing, etc. of ingredients necessary for food preparation.
• Measuring of ingredients.
• Setting temperatures, cook times of production equipment.
• Determining doneness of food items.
• Using proper portioning equipment to portion food.
• Maintaining food temperatures during preparation and holding.
• Cleaning and sanitizing of work area.

Additional position requirements:
Weekend, holiday, rotation required. Ability to work operational hours of department as assigned by supervisor.

Physical Requirements:

Lifting 20-50 lbs. Pushing carts up to 50 lbs. Prolonged standing, frequent bending, walking (distance), reaching (overhead, extensive, repetitive), repetitive motions (scooping, slicing). Basic addition and subtraction skills required. Ability to handle multiple priorities, adapt to frequent change in noisy environment. Write legibly, read logical thinking.

EEO Employer/Disabled/Protected Veteran/41 CFR 60-1.4.