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VCU Health System Cook Lead in Richmond, Virginia


  • The chief objective of this position:

  • Assists the Chef/Manager in supervising the daily production of the patient food ensuring that a quality product is being served and appropriate production techniques are used. Prepares daily work schedules (production sheets) for all the cooks. Trains cooks.

  • Coordinates production activities. Resolves problems as they arise from patients, clinicians, etc.

  • Ensures proper records are kept. Ensures that staff are performing required duties as assigned. Provides input to the employees’ evaluations and assists in the selection process for new hires. Serves as weekend supervisor in rotation with other supervisors.

  • Prepares food in a safe and sanitary manner in accordance with all hospital, local, state and federal regulatory procedures. Follows production sheets and recipes to ensure diet compliance, portion control, food cost control, etc. Keeps work area clean and sanitary at all times.

  • Licensure, Certification, or Registration Requirements for Hire:

  • ServSafe Certification preferred

  • Licensure, Certification, or Registration Requirements for continued employment:

  • ServSafe Certification preferred

  • Experience REQUIRED:

  • Minimum of five (5) years cooking work experience in a healthcare setting

  • Experience PREFERRED

  • Two (2) years lead/supervisory experience

  • Education/training REQUIRED: (Note: work experience may be considered in lieu of credentials not required by law with HR approval. Work experience must be specific to role)

  • High School Diploma or equivalent

  • Education/training PREFERRED:

  • Professional culinary training