Cook

Food Service Worker

Prepares foods for patients, employees, and public as assigned and serves food for patients. Responsible for maintaining high standards of quality food production and portion control to prevent food waste, and responsible for working cooperatively to see that all work is organized and completed in time for service. Maintains high standards of sanitation and safety at all times. Task assignments may include additional food service activities.

Minimum Qualifications

Education, Certification, and/or Licensure:

1. Current Food Handlers card OR obtained within 30 days of hire through ONE of the following, as required by County DHHR:

• StateFoodSafety.com
• Servsafe National Restaurant Association
• Local County Health Department

To be completed as established by department: (Administered at Department level)

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

Preferred Qualifications

Education, Certification, and/or Licensure:

1. High school diploma or equivalent.

Experience: 1. One (1) year experience as a cook.

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. Cleans and sanitizes all work areas for food production.

2. Sets up bars and lines.

3. Restocks, cleans and straightens as necessary. Completes cleaning assignments.

4. Gathers ingredients efficiently according to recipe, checking coolers for leftovers and plans for use.

5. Follows menu cycle, proper portions and standardized recipes preparing food items in batch production. Utilizes leftovers, using the first in, first out method.

6. Properly stores, labels and dates leftovers and products to cool. Follows Health Department rules for cooling.

7. Efficiently serves customer, remains focused on the customer and service throughout the encounter.

8. Addresses customer complaints in a polite professional manner. Seeks management assistance when needed.

9. Documents temperatures and ensures equipment is functioning properly. Alerts facilities and management of malfunctioning equipment.

10. On the service line ensures plates are hot, properly garnished, diet restrictions followed and plate has overall appealing appearance.

11. Present food items in an attractive and orderly arrangement. Keeps area clean throughout service.

12. Communicates with servers regarding portion size, number of pans prepared, location of pans, and ingredients. During serving period, checks with service staff to determine if more of an item should be prepared to prevent run-outs.

13. Ensures that all activities meet sanitation, safety and quality control guidelines set forth by Health Department and departmental policies.

14. May be asked to work duties of dietetic assistant and or work lead.

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. 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.

2. Visual acuity must be unimpaired.

3. Hearing within normal range is required.

4. Frequent walking, standing, stooping, reaching, pushing, pulling, lifting and grasping are necessary body movements in Kitchen work.

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.

2. Potential for burns from using ovens, fryers and hot pans of food.

3. Potential for cuts from using knives.

Skills and Abilities

1. Must have ability to follow oral and written instructions and to read and follow standardized recipes.

2. Must have basic math skills including addition and subtraction.

3. Must have working knowledge of table of measure.

4. Basic computer skills.

5. Concentrated mental activity is required to organize the work.

6. Must be able to respond to changes in work volume throughout the shift.

7. Must be able to work some holidays.

8. Must be able to adapt to sudden and frequent changes in work schedule.

Additional Job Description

Scheduled Weekly Hours: 20

Shift: Varied (United States of America)

Exempt/Non-Exempt: United States of America (Non-Exempt)

Company: BMC Berkeley Medical Center

Cost Center: 600 BMC Dietary

Address: 2500 Hospital Drive Martinsburg 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. 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.