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About the Role
Prepares and serves food for patients, employees, and the public, maintaining high standards of quality, portion control, and sanitation. This role is crucial for ensuring efficient and organized food production and service.
Responsibilities
- Prepares foods for patients, employees, and public as assigned.
- Serves food for patients.
- Maintains high standards of quality food production and portion control to prevent food waste.
- Works cooperatively to ensure all work is organized and completed in time for service.
- Maintains high standards of sanitation and safety at all times.
- Performs additional food service activities as assigned.
- 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, remaining focused on the customer and service throughout the encounter.
- Addresses customer complaints in a polite, professional manner.
- Seeks management assistance when needed.
- Documents temperatures and ensures equipment is functioning properly.
- Alerts facilities and management of malfunctioning equipment.
- Ensures plates are hot, properly garnished, diet restrictions followed, and plates have an overall appealing appearance on the service line.
- Presents food items in an attractive and orderly arrangement.
- Keeps the service area clean throughout service.
- Communicates with servers regarding portion size, number of pans prepared, location of pans, and ingredients.
- Checks with service staff during serving period to determine if more of an item should be prepared to prevent run-outs.
- Ensures that all activities meet sanitation, safety, and quality control guidelines set forth by the Health Department and departmental policies.
- May be asked to work duties of a 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.
- Person in Charge (PIC) training provided through the County Health Department.
- 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 the normal range is required.
- Frequent walking, standing, stooping, reaching, pushing, pulling, lifting, and grasping are necessary body movements in kitchen work.
- Ability to follow oral and written instructions and to read and follow standardized recipes.
- Basic math skills including addition and subtraction.
- Working knowledge of table of measure.
- Basic computer skills.
- Concentrated mental activity is required to organize work.
- Ability to respond to changes in work volume throughout the shift.
- Ability to work some holidays.
- Ability to adapt to sudden and frequent changes in work schedule.
Skills
- Food production
- Portion control
- Sanitation
- Safety
- Customer service
- Communication
- Problem-solving
- Adaptability
Location
- Wheeling, West Virginia
Work Type
- Full-time
Experience Level
- One (1) year experience as a cook
Education Level
- High school diploma or equivalent (Preferred)
- Current Food Handlers card
About the Company
- Company: WH Wheeling Hospital Inc.
- Cost Center: 921 WH Orchard Park
- Address: 2211 Eoff Street, Wheeling, West Virginia
Equal Opportunity
- 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.