In 2020, united in a fierce commitment to deliver the highest quality care and exceptional patient experience, Virginia Mason and CHI Franciscan Health came together as natural partners to build a new health system centered around the patient: Virginia Mason Franciscan Health. Our combined system builds upon the scale and expertise of our nearly 300 sites of care, including 11 hospitals and nearly 5,000 physicians and providers. Together, we are empowered to make an even greater impact on the health and well-being of our communities.
CHI Franciscan and Virginia Mason are now united to build the future of patient-centered care across the Pacific Northwest. That means a seamlessly connected system offering quality care close to home. From basic health needs to the most complex, highly specialized care, our patients can count on us to meet their needs with convenient access to the region’s most prestigious experts and innovative treatments and technologies.
Receives and processes/prepares food orders for patients, staff, visitors and catering customers. Performs culinary techniques and short-order cooking to the preparation of standard menu items.
All food-handling activities are performed in accordance with external and internal safety and sanitation standards and related regulatory guidelines. Works effectively to minimize waste during the flow of food while maintaining a quality end product
Accountable for the quality of the food prepared, maintaining par stocks, ordering supplies, and rotating products for maximum quality.
Prepares orders for patient, staff, visitors and catering using standardized back-up recipes and service and/or plating guidelines; notes variances in recipes and plating guidelines, and communicates issues to the Executive Chef.
Performs culinary activities such as cold food preparation, blanching, steaming, boiling, simmering, emulsifying, deep frying and routine sautéing in the preparation of food; applies basic cooking techniques such as baking, roasting, grilling and frying; prepares short-order and fast-food items using a grill station.
Maintains production pars to ensure smooth running of the food service operation; completes production par lists, freezer pull lists, pre-meal checklists, requisitioning and waste sheets, and others of similar purpose.
Operates, safely and accurately, a variety of commercial food service equipment, including knives, slicer, thermometers, measuring utensils, scales toaster, food warmer, chopper, mixer, blender, steamer, grill, fryer, steam kettle, broiler, gas stove, microwave oven, slow-cooker and convection oven.
Performs work assignments in accordance with regulations and standards applicable to personal hygiene and food preparation/handling/disposal; keeps abreast of department standards, as well as local, state, and federal agency guidelines.
Assists customers with orders by answering menu and recipe-related questions.
Performs related duties as required.
One year of directly related work experience in the fast-food, restaurant, hospitality or other culinary environment or venue, or any combination of education and experience that would demonstrate attainment of the requisite job knowledge/abilities.
Vocational training courses in large-quantity cooking is strongly preferred.
Current Food Worker’s Card from the Washington State Department of Health is required.
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