Prep Cook

MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

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.
2. West Virginia state and Federal criminal background check required for DHHR WV CARES regulated area

PREFERRED QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. High School graduate or equivalent.
EXPERIENCE:
1. One Year commercial cooking

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. Cooks food to appropriate temperature to assure proper doneness.
2. Follows standardized recipes to assure consistency of product.
3. Follows proper food storage policies.
4. Substitutes appropriately for food items not available but on the menu.
5. Serves food according to established portions.
6. Utilizes leftovers appropriately/creatively whenever possible assuring only high quality end products are served a second time.
7. Provides sanitary conditions as outlined in the department Infection Control Policy. Fulfills daily/weekly cleaning duties as defined in daily job descriptions and weekly cleaning schedules.
8. Adheres to Food Service Policy on handling potentially hazardous food.
9. Uses and handles chemicals according to present vendor guidelines. Never mixes chemicals. Labels spray bottles with proper label.
10. Organizes the work by the time items need to be completed.

PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Must have ability to handle (lift and transport) cases of product such as multiple 20 pound cases of meat, frozen vegetables and #10 cans of product.
2. Visual acuity must be unimpaired.
3. Hearing within normal range is required.
4. Frequent walking, standing, stooping, reaching, pushing, pulling, lifting and grasping are necessary body movements in Kitchen work.

WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Exposure to heat and humidity as well as cold.
2. Potential for burns from using ovens, fryers and hot pans of food.
3. Potential for cuts from using knives.

SKILLS AND ABILITIES:

1. Must have ability to follow oral and written instructions and to read and follow standardized recipes.
2. Must have basic math skills including addition and subtraction.
3. Must have working knowledge of table of measure.
4. Basic computer skills.
5 Concentrated mental activity is required to organize the work.
6. Must be able to respond to changes in work volume throughout the shift.
7. Must be able to work some holidays.
8. Must be able to adapt to sudden and frequent changes in work schedule.

Additional Job Description:

Scheduled Weekly Hours:

Shift:

Exempt/Non-Exempt:

Company:

Cost Center:

Address:

Equal Opportunity Employer

West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law. All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.