Catering Cook Temp

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Task assignments may include cafeteria cook, patient cook, baker, grill cook, catering cook or prep cook. In general, is responsible for safely preparing food according to recipe and projected amounts. Ensures food served at proper temperature and documents temperatures. Stores food according to FDA Food Code and department policies. Cleans area and equipment as assigned. Works with manager to improve food quality, try new recipes and control cost. Serves customers in polite and friendly manner.

MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Must have a valid Food Service Worker Permit (FSWP) from Monongalia County Health Department (MCHD) prior to starting OR obtain a MCHD Temporary FSWP no later than the first Wednesday of employment* and a permanent MCHD FSWP within 1 month of start date (next available class). Must have a valid MCHD FSWP throughout employment. *Until a Temporary FSWP is obtained: May not handle exposed food or any food contact surface, equipment or utensil; May be trained on tray delivery and complete general department orientation.

2. Successfully pass WV DHHR Protected Services Record Check and WV CARES fingerprint-based criminal background check if assigned to Child Development Center, Chestnut Ridge Center, or Center for Hope and Healing.

PREFERRED QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. High School Diploma or Equivalent preferred.

EXPERIENCE:

1. 2 years quantity cooking experience preferred (hot production).

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. Ensures all work areas are prepared for operation, per task assignment.

2. Sets up bars and lines.

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

4. Gathers ingredients efficiently according to recipe.

5. Checks coolers for leftovers and plans for use.

6. Produces and maintains quality food and beverage products.

7. Prepares attractive and appetizing foods utilizing quality ingredients.

8. Prepares timely products, fresh throughout service and not in excess (batch production).

9. Follows menu cycle and projected servings.

10. Utilizes standardized recipes, with special attention to modified diets, Ornish menus and advertised healthy items.

11. Correctly portions food.

12. Properly stores, labels and dates leftovers and products to cool. Follows MCHD rules for cooling.

13. Provides quality services to result in customer/patient satisfaction.

14. Serve customers in a timely manner, following customer service training.

15. Addresses complaints in a polite professional manner.

16. Documents temperatures, acts on unacceptable temperatures. Ensures equipment functioning properly; acts on issues.

17. On room service line ensures plates are hot, properly garnished, diet restrictions followed and plate has overall appealing appearance (nothing dry, not messy). Keeps pace with rest of meal assembly; able to maintain 2.5 to 3 trays per minute in peak times.

18. Merchandises area through: Attractive and orderly arrangement. Keeps area clean throughout service.

19. Merchandises area through: Attractive and informative displays and garnishes (includes signage, labels, and price stickers in retail areas).

20. 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.

21. Ensures that all activities meet sanitation, safety and quality control guidelines set forth by MCHD and departmental policies.

22. May be asked to perform duties typical of dietetic assistants and dietetic specialists.

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. Ability to lift, push and pull 50 lbs.

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. Ability to effectively work in noisy setting and under deadline pressures.

2. Ability to stand for up to 100% of the working day.

3. May encounter temperature variations such as entering the freezer, refrigerators and cooking with steam jacketed kettles, grill, etc.

4. Work area may be hot, cold, and/or wet.

SKILLS AND ABILITIES:

1. Ability to read and follow a recipe.

2. Basic computer skills (email, Cbord for recipes).

3. Ability to understand written and oral communication.

Additional Job Description:

Shift Varies; 3rd Shift Mainly; Rotating Weekends and Holidays.

Scheduled Weekly Hours:
40

Shift:

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

Company:
WVUH West Virginia University Hospitals

Cost Center:
602 WVUH Catering

Address:
1 Medical Center Drive

Morgantown

West Virginia

WVU Medicine is proud to be an Equal Opportunity employer. We value diversity among our workforce and invite applications from all qualified applicants regardless of race, ethnicity, culture, gender, sexual orientation, sexual identity, gender identity and expression, socioeconomic status, language, national origin, religious affiliation, spiritual practice, age, mental and physical ability/disability or Veteran status.

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