Culinary Specialist

4 weeks ago


Buckhannon, West Virginia, United States WVU Medicine Full time
Job Summary

We are seeking a skilled and detail-oriented Cook to join our team at WVU Medicine. As a Cook, you will be responsible for preparing high-quality food for patients, employees, and the public. This is a dynamic role that requires strong organizational skills, attention to detail, and the ability to work effectively in a fast-paced environment.

Key Responsibilities
  • Clean and sanitize all work areas for food production, ensuring a safe and healthy environment for our customers.
  • Set up bars and lines, restock, clean, and straighten as necessary, completing cleaning assignments to maintain a high level of quality and efficiency.
  • Gather ingredients efficiently according to recipe, checking coolers for leftovers and planning for use, while following menu cycles, proper portions, and standardized recipes.
  • Properly store, label, and date leftovers and products to cool, following Health Department rules for cooling, and ensuring equipment is functioning properly.
  • Serve customers efficiently, remaining focused on the customer and service throughout the encounter, addressing complaints in a polite and professional manner, and seeking management assistance when needed.
  • Document temperatures and ensure equipment is functioning properly, alerting facilities and management of malfunctioning equipment.
  • Present food items in an attractive and orderly arrangement, keeping the area clean throughout service, and communicating with servers regarding portion size, number of pans prepared, location of pans, and ingredients.
  • Ensure all activities meet sanitation, safety, and quality control guidelines set forth by the Health Department and departmental policies.
Requirements
  • A 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, or equivalent experience in a related field.
  • High school diploma or equivalent.
Working Environment

This role requires the ability to work in a fast-paced environment, with exposure to heat and humidity, as well as cold. The potential for burns from using ovens, fryers, and hot pans of food, and cuts from using knives, is also present. Basic computer skills and the ability to follow oral and written instructions, read and follow standardized recipes, and perform basic math skills, including addition and subtraction, are required.

This is a non-exempt position, requiring the ability to work some holidays and adapt to sudden and frequent changes in work schedule. The physical demands of this role include the ability to handle (lift and transport) cases of product, such as multiple 20-pound cases of meat, frozen vegetables, and #10 cans of product, with visual acuity and hearing within normal range.


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