Cook (2024-0379)

Job Title: Cook

Req: 2024-0379

Location: VMC Main Campus

Department: Patient and Nonpatient Food Services

Shift: Evenings

Type: Full Time

FTE: 1

Hours

City State: Renton, WA

Category Service

Salary Range: Min $22.53- Max $36.89/hrly. DOE

Job Description

VALLEY MEDICAL CENTER

Job Description

Food Management and Dietary Services

The position description is a guide to the critical duties and essential functions of the job, not an all-inclusive list of responsibilities, qualifications, physical demands and work environment conditions. Position descriptions are reviewed and revised to meet the changing needs of the organization.

Title

Cook

Job Overview

To prepare and serve high quality food items to customers - either within patient dining, the cafe, or catering.

Role

See job description for Service Partner for generic job description.

Area Of Assignment

Food Management and Nutrition Services (FMNS) Department

Responsible To

Food Production Manager/Executive Chef

Prerequisites

Must have current Washington State Food Handler's permit.

High school diploma or GED certification preferred.

Able to communicate effectively in English, both verbally and in writing.

Able to work on weekends and holidays.

Able to meet the professional appearance standards of the organization.

At least two year's cooking experience in quantity food production/short order cooking/grill cooking required.

Must have an understanding of basic mathematics in order to follow recipe instruction, make changes, weigh and measure items, and complete daily production sheets.

Must be knowledgeable about kitchen safety and sanitation practices.

Previous Experience With Modified Diet Preparation Is Preferred.

Able to read and understand a recipe.

Able to prepare food in strict accordance to a recipe.

Qualifications

Demonstrates good interpersonal skills in a diverse population.

Demonstrates ability to work independently.

Able to communicate and work effectively with the physical and emotional developments of all age groups.

Demonstrates experience in providing excellent customer service.

Demonstrates basic knowledge of working a computer (for on-line training, etc.).

Able to operate meat slicer, digital scale and other food production tools.

Unique Physical/Mental Demands, Environment, And Working Conditions:

Must be able to push, pull, and lift loads of 50 pounds or more (i.e. able to wheel a cart, with loads weighing up to 250 pounds; CO2 canisters weighing 50 lbs; sanitation buckets weighing 20 lbs.).

Transports various kinds of food service supplies and types of equipment within the area of assignment.

Requires bending, lifting and the ability to work continuously on your feet. Able to move quickly through the department and/or facility in and around patients and other staff.

Requires working with various cleaning/disinfectant solutions and chemicals.

Requires corrected vision and hearing to normal range.

Requires the ability to handle multiple demands simultaneously.

Requires frequent changes and interruptions to respond to all requests.

Requires independent problem-solving skills, compiling information and explanation of department procedures and services.

Performance Responsibilities

Generic Job Functions: See Generic Job Description for Service Support Partner

Unique Job Functions

Ability to use specialty equipment effectively for making product.

Assist in day-to-day operations of the FMNS department, which may include relief coverage.

Set up, break down, clean and sanitize all assigned work areas.

Demonstrate courteous and cooperative behavior towards patients, visitors, co-workers and staff.

Portions food accurately and has knowledge of content and complimentary garnish according to department standards.

Maintains a safe and sanitary work environment according to department standards.

Contributes to the department's image of professional food service and adds to the department's ability to provide quality food service by participating in marketing promotions.

Cooperate and actively participate in flexing hours in the times of low census.

Maintains responsibility for time management and best utilization of resources.

Uses proper storage techniques according to department standards.

Maintains temperature records in assigned work area.

Completes jobs as assigned.

Communicates customer feedback to the appropriate persons for follow-up and/or action.

Utilizes computer generated production sheets in all production. Maintains accurate tally of all data and report corrections to Inventory Specialist & Executive Chef/Food Production Manager.

Issues properly labeled and measured food/items to the appropriate workstation as per area requisition form.

Pulls ingredients from storage, cleans, dices, slices, pans, measures, and portions ingredients according to recipe. Also roasts, bakes, etc., and assembles ingredients.

Actively participates in the training of new team members as well as on-going department in-servicing and education.

Job Qualifications

Performs other related job duties as required.

Qualifications

Demonstrates good interpersonal skills in a diverse population.

Demonstrates ability to work independently.

Able to communicate and work effectively with the physical and emotional developments of all age groups.

Demonstrates experience in providing excellent customer service.

Demonstrates basic knowledge of working a computer (for on-line training, etc.).

Able to operate meat slicer, digital scale and other food production tools.