Virginia Mason Franciscan Health brings together two award-winning health systems in Washington state CHI Franciscan and Virginia Mason. As one integrated health system with the most patient access points in western Washington, our team includes 18,000 staff and nearly 5,000 employed physicians and affiliated providers.

At Virginia Mason Franciscan Health, you will find the safest and highest quality of care provided by our expert, compassionate medical care team at 11 hospitals and nearly 300 sites throughout the greater Puget Sound region. 

While you’re busy impacting the healthcare industry, we’ll take care of you with benefits that may include health/dental/vision, FSA, matching retirement plans, paid vacation, adoption assistance, annual bonus eligibility, and more!

Job Summary:

Prepares food products in an institutional setting utilizing basic and advanced cooking techniques, standardized recipes and plating guidelines.  Work involves meeting production schedules in accordance with health, safety and sanitary standards, guidelines and regulatory requirements.  An incumbent is accountable for the quality of food items prepared, ensuring proper utilization and storage of food and supplies, and for maintaining the orderliness and cleanliness of equipment, supplies and work areas.  

Food handling activities are performed in accordance with external and internal guidelines and regulatory guidelines, and an employee works effectively to minimize waste during the flow of food while maintaining a quality end product.  Work includes accurate cash handling and incumbents must accurately follow internal procedures and conform to established standards.  In addition, work includes setting up and delivering catering orders to appropriate customers.  

While there is some overlap in job duties performed at the Cook I level, this job differs by the application of advanced cooking techniques to food preparation, knowledge of a wide variety of cuisines from different cultures, performing cooking demonstrations, involvement in menu planning and recipe development and providing culinary expertise with respect to catered functions.  

Essential Job Duties:

Applies advanced cooking techniques such as sautéing, poaching, braising, searing, preparing batters and making recipe/ingredient substitutions to the preparation of primarily non-short order food items.

Applies knowledge of a wide variety of cuisines from different cultures to the development/customization of standard recipes and the preparation of food items.

May perform, as required, any or all of the Essential Job Functions set forth in the Cook I (job code 9301) job description.

Participates in menu planning and recipe development activities; performs public cooking demonstrations utilizing advanced culinary techniques.

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.

Provides counsel, from a culinary perspective, on the planning and execution of catered functions and events; ensures that food is prepared, delivered and set up in a timely manner and in accordance with the agreed-upon menu.

Performs related duties as required.

Education/Work Experience Requirements:

Two years of related food preparation experience that demonstrates attainment of the requisite job knowledge/abilities preferably in a full-service restaurant/hotel fine dining establishment.  Experience in a formal apprenticeship program is preferred.

Licensure/Certification:

Valid Department of Health Food Handler’s permit issued by the State of Washington.