Department

NUTRITION SERVICES - 208052

Worker Sub Type

Regular

Work Shift

Pay Grade

104

Job Description

The Prep Cook performs a wide variety of tasks and operations to prepare and cook foods for patients, employees, and others as directed, following standard practices and procedures and complying with regulatory requirements.

Responsibilities and Duties

Completes the current meal’s prep before prepping for the following day.

Prepares food for meals on the correct day at the correct time. Ensures that the food is not prepped too far in advance.

Weigh and measure all ingredients for every recipe, placing them in a safe location.

Follows established procedures using recipes, yield charts, and equipment operation instructions to produce the best quality of food.

Follows proper food handling techniques, such as wears gloves and hair net, washes hands regularly, especially after a trip to the restroom, wears apron or chef coat, warns fellow employees of hot surfaces and sharp objects, careful to not cross contaminate or leave a workstation unsupervised to prevent a fellow employee from cross contaminating.

Reads ingredients and directions carefully.

Receives and properly prepares and stores patient menu orders.

Assists cook as needed when plating food.

Checks temperatures with cook before food is served.

Researches and understands sufficiently diets and allergies.

Assists as manager deems necessary.

Cleans using sanitation after working at a particular station.

Warns employees of spills or other hazards.

Labels food that will be opened and stored in the fridge.

Cleans while working.

Takes dishes to the dishwasher and offers to spray them off and cleans stationary equipment for the next user.

Follows proper cleaning instructions whenever needed.

Stores all inventory in the correct location as well as replaces ingredients in their correct location.

Develops ideas that will improve your own job performance as well as others.

Develops ideas that will improve the quality of food and service to customers.

Assists with recipe development and testing.

Attends as many meetings as possible.

Education
High School Diploma or equivalent preferred.

Experience
Minimum of 3 years cooking experience preferred.

Certification & Licensure

Must complete and pass Serve Safe exam.

Qualifications
Must be 18 years of age.

Ability to read and follow recipes and instructions with experience in food preparation, storage, and sanitation.

Ability to calculate a change in ingredient measurements.

Ability to be a team player and have a positive attitude with the ability to communicate effectively with all levels of staff.

Ability to work efficiently and accurately while multi-tasking without direct supervision.

Ability to make responsible, quality decisions in regard to food production, safety, and sanitation.

Demonstrates a willingness to try cross training on other jobs in and outside of the kitchen.

Benefits

At Valley Health, we believe everyone is a caregiver, and our goal is to create an environment where our caregivers thrive physically, financially, and emotionally. In addition to a competitive salary, our most popular benefits for full-time employees include:

• A Zero-Deductible Health Plan
• Dental and vision insurance
• Generous Paid Time Off
• Tuition Assistance
• Retirement Savings Match
• A Robust Employee Assistance Program to help with many aspects of emotional wellbeing
• Membership to Healthy U: An Incentive-Based Wellness Program

Valley Health also offers a health savings account & flexible spending account for childcare, life insurance, short-term and long-term disability, and professional development. In addition, several perks come with working for the largest employer in the region, such as discounts to on-campus dining, and more.

To see the full scale of what we offer, visit valleyhealthbenefits.com.