Washington Regional
Washington Regional Medical Center is our regions only locally governed, community-owned, not-for-profit healthcare system. Our system includes a 425-bed acute care hospital located in the heart of Fayetteville supported by our clinic system - including primary, specialty and urgent care operations - that span across Northwest Arkansas into Harrison and Eureka Springs. Being heavily supported and invested in our community makes Washington Regional a unique employer, encouraging staff to give back to the community in which we live and work and give back to each other.

Washington Regional Mission, Vision and Values prove to be a firm foundation and inspiration from which we fulfill our purpose.
Mission: Washington Regional is committed to improving the health of people in communities we serve through compassionate, high quality care, prevention and wellness education.
Vision: To be the leading healthcare system in Northwest Arkansas --- the best place to receive care and the best place to give care.
Values: To treat others patients and their families, visitors, physicians, and each other as we would want to be treated.

Position Summary
The role of the Cook reports to the Executive Chef. This position is responsible for providing remarkable food and hospitable service through our various food venues. These venues include The Apothecary coffee shop, where you can enjoy brewing as a barista; Tyson Commons, our featured retail/cafeteria location including a variety of food options: hot meals, sandwich counter, soups, salads, desserts, etc.; third retail space, offering a variety of health-conscious options. Patient Food Service also includes catering and delivery service to departments and individuals throughout the system.
Our responsibility for meal and food preparations expand to prescribed meals set by nutritional consulting team (doctors and dietitians) that assist our patients in recovery and discharge home. We also have room service options, promoting personal choice in nutritional meals offered. Patients can place an order for food options that meet their preferences while following the nutritional consulting teams specific nutritional goals. Patient Food Services have numerous touch points where our team can make a profound difference when catering to the expressed and unexpressed needs of the patient and the patrons we serve.
The Cook must be able to lift up to 35 lbs, and will spend a majority of time standing and walking (90%) as well as squatting, lifting, twisting, pulling, and pushing throughout entirety of shift (60%).

Responsibilities
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Clean food preparation areas, facilities, or equipment.
Inspect facilities, equipment or supplies to ensure conformance to standards and assess functionality.
Manage food and ingredients:
o Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
o Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
o Procure food from storage, maintaining food, beverage, or equipment inventories.
Food preparation management:
o Season and cook food according to recipes or personal judgment and experience.
o Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
o Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
o Cook, prepare, roast, broil, boil, and steam meats, fish, vegetables, and other foods.
o Rotate, turn, flip, stir foods to ensure even cooking.
o Bake breads, rolls, cakes, and pastries.
o Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
o Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
o Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
o Portion, arrange, and garnish food, and serve food to waiters or patrons.
Coordinate work within kitchen staff to ensure effectiveness and efficiency standards are managed and met.
Substitute for or assist other cooks during emergencies or rush periods.
Plan menu options.
Record operational or production data.

Qualifications
Education: High School or GED required. Culinary certificate, Culinary Certificate or Degree preferred.
Licensure and Certifications: ServSafe Food Handlers Course preferred.
Experience: 3 to 5 years preferred, will consider education in lieu of experience.