Cook

About the role

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Responsibilities

• 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 planning 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 customers, remains focused on the customer and service throughout the encounter.
• Adds to customer complaints in a polite professional manner.
• Sets up and maintains equipment, reporting malfunctions to facilities and management.
• 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.

Requirements

• Current Food Handlers card OR obtained within 30 days of hire through StateFoodSafety.com, Servsafe National Restaurant Association, or Local County Health Department.
• High school diploma or equivalent.
• One (1) year experience as a cook.

Qualifications

• Person in Charge (PIC) training provided through the County Health Department.

Skills

• 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.

Physical Requirements

• 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.

Working Environment

• 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.

Additional Job Description

Scheduled Weekly Hours: 40
Shift Varied (United States of America)
Exempt/Non-Exempt United States of America (Non-Exempt)
Company UHC United Hospital Center
Cost Center 600
UHC Dietary
Address: 327 Medical Park Drive
Bridgeport, West Virginia
Equal Opportunity Employer
West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws.