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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: For West Virginia locations(excluding Berkeley/Morgan County): 1. 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. For Ohio locations: 1. Obtain a Person In Charge certification within 90 days of hire. For Maryland locations: 1. Valid Food Service Worker Permit (FSWP) from the local health department, surrounding counties, ServSafe, or StateFoodSafety 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.

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,... For full info follow application link.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities. Please view Equal Employment Opportunity Posters provided by OFCCP here. The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)