Prepares and cooks all of foods for patients, cafeteria, and catering according to standardized recipes, minimizes waste and leftover foods. Maintains safety, quality, appearance and temperature of food.
MINIMUM QUALIFICATIONS
EDUCATION, CERTIFICATION, AND/OR LICENSURE:
1. High school diploma or Vocational school graduate.
2. Current County issued Food Handlers card or online card obtained through StateFoodSafety.com within 1 week of hire.
EXPERIENCE:
1. Six (6) months of cooking experience in a restaurant, institution, or catering service.
CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.
1. Prepares a variety of foods, including soups, gravies, sauces, vegetables, meats, salads, desserts, cereals, and eggs; follows standardized recipes and methods of preparation.
2. Follows food production schedules: estimates food amount requirements according to portion standards; eliminates waste and leftovers.
3. Assures food quality and appearance is maintained.
4. Food is handled safely, packages and properly stores all usable leftover foods, labels and dates each package. Rotates all foods.
5. Maintains working area equipment and storage areas in a clean and sanitary condition; checks equipment and work area regularly to ensure safety and sanitation requirements are met; reports repair and maintenance needs to supervisor.
6. Assists in developing and standardizing new recipes.
7. Attends in-service education and department meetings as scheduled and adheres to hospital/department policies and procedures and specifications in Food Code.
8. Maintains quality, appearance and temperature of each food produced.
9. Performs other duties as assigned in a manner consistent with Association of Nutrition and Foodservice Professionals.
10. Maintains a clean and safe work area.
PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Frequent standing, stooping, pushing, pulling, and lifting.
2. Must be able to lift up to 50 pounds.
WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Exposure to heat and humidity as well as cold occurs throughout the job.
2. Potential for burns from using ovens, fryers and hot pans of food.
3. Potential for cuts from using knives.
SKILLS AND ABILITIES:
1. Ability to be scheduled for work based on operational needs of the hospital.
2. Excellent written and verbal communication skills.
3. Ability to read and follow standardized recipes.
4. Must have basic math skills including addition and subtraction.
5. Must have working knowledge of table of measure.
Additional Job Description:
Scheduled Weekly Hours:
40
Shift:
Exempt/Non-Exempt:
United States of America (Non-Exempt)
Company:
WMCH Weirton Medical Center
Cost Center:
600 WMCH Dietary
Address:
601 Colliers WayWeirtonWest 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. WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law. All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.
The West Virginia University Health System, which operates under the brand WVU Medicine, is West Virginia’s largest health system and the state’s largest employer with more than 3,400 licensed beds, 4,600 providers, 35,000 employees, and $7 billion in total operating revenues. The Health System is comprised of 25 hospitals – including J.W. Ruby Memorial Hospital, an 880-bed academic medical center, and the 150-bed WVU Medicine Golisano Children’s Hospital in Morgantown, West Virginia – and five institutes. To learn more, visit WVUMedicine.org.
