Cook @ Rivhs

Smithfield, Virginia

Hiring Range

$17.50 - $22.75/Hourly

Actual pay is determined based on job-related factors such as relevant experience, education, credentials, skills, internal equity, and business needs.

Overview

• The RHS Food Service Cook II is at the forefront of customer service, providing patients, residents and guests with service above and beyond expectations to ensure a memorable food and dining experience.
• Works under the supervision of Food & Nutrition Department leadership.
• Demonstrates the knowledge of complex food preparation techniques, used in an institutional kitchen, including receiving, storing, preparation, holding and chilling food items.
• Possesses the ability to create and display menu items with culinary flair.
• Is competent in preparing foods to meet the needs of therapeutic diets and allergen restrictions.
• Possesses knowledge of the therapeutic nutritional guidelines and the importance of allergens as they relate to patient/resident and customer safety.
• Assists the Executive Sous Chef (Sous Chef) and Executive Chef in demonstrating the proper use of all kitchen equipment and exhibiting cooking techniques to the kitchen staff.
• Possesses a proficient knowledge of weights and measures as it relates to volume measurement and can proficiently quantify or size recipes to meet production demand.
• Prepares food items for both patient, residents and non-patient food services, following all production plans and recipes to meet guidelines established by the Department management team and regulatory standards.
• Prepares all special request food items as necessary.
• Plates patient and/or resident meals using proper portion control and plating techniques.
• Demonstrates a working knowledge of food service sanitation practices and food safety guidelines.
• Maintains overall cleanliness of food production work areas.
• Is competent in providing relief coverage in all cook positions.
• Performs other duties as assigned.
• Promotes and maintains safe work environment for staff as well as our customers.

Qualifications

Education

• , Associate of Science or Certification in Culinary Arts program required, or in lieu of certification a minimum three, preferably five or more years working as a production or banquet cook in a high volume restaurant or institutional kitchen

Experience

• With Associate of Science or Certification in Culinary Arts Program: minimum two years’ experience as a production or banquet cook, in a high-volume restaurant or institutional kitchen required.
• No degree or certificate: minimum three years’ experience, as a production or banquet cook in a high-volume restaurant or institutional kitchen required.

Licenses and Certifications

• Servesafe Certification - National Restaurant Association Educational Foundation within 30 days of hire (Required)

To learn more about being a team member with Riverside Health System visit us at https://www.riversideonline.com/careers.