Cook -Food Service

About the role

This position involves preparing and serving food for patients, employees, and the public. Tasks include maintaining high standards of quality and sanitation, following menus and recipes, and addressing customer complaints.

Responsibilities

• Cleans and sanitizes work areas
• Sets up bars and lines
• Restocks, cleans, and straightens as necessary
• Cleans and straightens work areas
• Follows menu cycle, prepares food items in batch production, and uses leftovers according to regulations
• Documents temperatures and ensures equipment is functioning properly
• Alerts facilities and management of malfunctioning equipment
• Serves customers, ensuring plates are hot, properly garnished, and meet dietary restrictions
• Communicates with servers regarding portion size, number of pans prepared, and ingredients
• Ensures adherence to sanitation, safety, and quality control guidelines
• May assist with duties of a dietetic assistant or work lead

Requirements

• 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
• One (1) year experience as a cook

Qualifications

• High school diploma or equivalent

Skills

• Ability to follow oral and written instructions
• Basic math skills including addition and subtraction
• Working knowledge of table of measure
• Basic computer skills

Benefits

N/A

Pay

N/A

Schedule

Scheduled Weekly Hours: 40
Shift Varied (United States of America)

Additional Job Description

Exempt/Non-Exempt United States of America
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.