Cook (2026-0649)

Location: Renton, WA | Variable shift | On-call / Per Diem

About the Role

Prepare and serve high-quality food items to customers in patient dining, the café, or catering within Valley Medical Center’s Food Management and Nutrition Services (FMNS) department.

Responsibilities

• Set up, break down, clean, and sanitize all assigned work areas.
• Portion food accurately and garnish according to department standards.
• Maintain a safe and sanitary work environment in compliance with kitchen safety and sanitation practices.
• Use specialty equipment (meat slicer, digital scale, etc.) effectively for food production.
• Assist in day-to-day operations, including relief coverage as needed.
• Pull, clean, dice, slice, pan, measure, and portion ingredients according to recipes; roast, bake, and assemble ingredients.
• Issue properly labeled and measured food/items to workstations per requisition forms.
• Maintain temperature records and accurate tally of production data; report corrections to Inventory Specialist & Executive Chef/Food Production Manager.
• Utilize computer-generated production sheets for all production tasks.
• Demonstrate courteous and cooperative behavior toward patients, visitors, co-workers, and staff.
• Communicate customer feedback to appropriate personnel for follow-up.
• Actively participate in training new team members and ongoing department in-servicing.
• Contribute to the department’s professional image and quality food service through marketing promotions.
• Cooperate in flexing hours during low census periods.
• Perform other related duties as required.

Requirements

• Current Washington State Food Handler’s permit.
• High school diploma or GED preferred.
• At least two years of cooking experience in quantity food production, short-order cooking, or grill cooking.
• Understanding of basic mathematics for recipe adjustments, weighing, measuring, and completing production sheets.
• Ability to read and follow recipes strictly.
• Knowledge of modified diet preparation preferred.
• Ability to communicate effectively in English, both verbally and in writing.
• Ability to work weekends, holidays, and variable shifts.
• Ability to meet the organization’s professional appearance standards.

Skills

• Strong interpersonal skills in a diverse population.
• Ability to work independently and handle multiple demands simultaneously.
• Experience providing excellent customer service.
• Basic computer skills for online training and production tasks.
• Ability to operate food production tools (meat slicer, digital scale, etc.).
• Independent problem-solving and time management skills.

Physical Demands

• Ability to push, pull, and lift loads of 50 pounds or more (e.g., carts up to 250 pounds, CO2 canisters, sanitation buckets).
• Frequent bending, lifting, and continuous standing/foot movement.
• Ability to move quickly through the department/facility around patients and staff.
• Corrected vision and hearing to normal range.
• Ability to work with cleaning/disinfectant solutions and chemicals.

Pay

Salary range: $26.66 – $42.48 per hour, depending on experience.