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Cook Jobs
Company | Valley Medical Center |
Address | , Renton, 98055 |
Employment type | PART_TIME |
Salary | $20.76 - $34.00 an hour |
Expires | 2023-10-15 |
Posted at | 8 months ago |
- Location: VMC Main Campus
- Job Title: Cook
- City State: Renton, WA
- Department: Patient and Nonpatient Food Services
- FTE: 0.6
- Req: 2023-0699
- Salary Range: Min $20.76 - Max $34.00/hrly. DOE
- Shift: Day/Evening
- Hours:
- Type: Part Time
:
VALLEY MEDICAL CENTER
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 for Service Support Partner
- Unique Job Functions:
- Pulls ingredients from storage, cleans, dices, slices, pans, measures, and portions ingredients according to recipe. Also roasts, bakes, etc., and assembles ingredients.
- Maintains temperature records in assigned work area.
- Set up, break down, clean and sanitize all assigned work areas.
- Completes jobs as assigned.
- Maintains responsibility for time management and best utilization of resources.
- Portions food accurately and has knowledge of content and complimentary garnish according to department standards.
- Cooperate and actively participate in flexing hours in the times of low census.
- 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.
- 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.
- Communicates customer feedback to the appropriate persons for follow-up and/or action.
- Actively participates in the training of new team members as well as on-going department in-servicing and education.
- Ability to use specialty equipment effectively for making product.
- Demonstrate courteous and cooperative behavior towards patients, visitors, co-workers and staff.
- Assist in day-to-day operations of the FMNS department, which may include relief coverage.
- Uses proper storage techniques according to department standards.
- Performs other related job duties as required.
- Maintains a safe and sanitary work environment according to department standards.
Job Qualifications:
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.
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