Job Information
Valley Medical Center Cook in Renton, Washington
At Valley, we serve a critical role in helping maintain and improve the health of our community. We share common core values such as compassion, respect, trust and teamwork. And we have an honest passion for helping others, patients and staff alike. If this excites and motivates you, consider joining our team!
When you join Valley, you join a remarkable and motivated team dedicated to caring for our community and each other. From the operating room to the board room and all of the departments and clinics in between, we are committed, capable and eager to share our expertise and passion for helping others.
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 frequ