Hospital Cook II

3 days ago


Ann Arbor, Michigan, United States University of Michigan Full time
About the Role

This position is primarily responsible for preparing patient food in a fast-paced food service environment. The ideal candidate will have a minimum of one year of culinary experience and the ability to multitask and work at a fast pace.

Key Responsibilities
  • Complete daily prep lists, including weighing ingredients, preparing salads, cleaning, and portioning food items.
  • Coordinate and perform the preparation, portioning, and distribution of salads, desserts, and other food items.
  • Heat up food and prepare steam tables for lunch and dinner service.
  • Assist on the hot production line during breaks and peak meal times, including portioning and serving food over a counter and from a steam table.
  • Combine ingredients and prepare regular and modified diet food products, including entrees, soups, sauces, gravies, casseroles, meats, and vegetables.
  • Perform ongoing verbal communication between coworkers and at shift crossover.
  • Disassemble, operate, clean, and reassemble conventional cooking equipment, including grills, broilers, steamers, skillets, convection ovens, and other related food processing equipment.
  • Operate mixing machines, toasters, slicers, and choppers.
  • Clean food service equipment, counters, utensils, and assigned areas of work.
  • Maintain security and inventory control of prepared foods and related supplies by adhering to established storage and handling procedures.
  • Prepare convenience food items, including prepared casseroles and vegetables for serving.
  • Rethermalize foods according to standardized methods and procedures.
  • Combine ingredients and finish convenience/cook-chill food products by adding toppings/garnishes, baking off, and portioning for service.
  • Label and date food items according to departmental and regulatory guidelines.
  • Check and record refrigerator temperatures according to established procedures, and report any problems to supervisor.
  • Measure and weigh ingredients.
  • Receive and store supplies.
  • Be flexible with work schedules, job tasks, and job changes, including working holidays and picking up additional duties when a coworker is absent.
Requirements
  • Minimum of one year of culinary experience in a fast-paced food service environment, including hot production line experience.
  • Ability to successfully pass the ServSafe Food Handlers Certification within 90 days of employment.
  • Ability to multitask and work at a fast pace.
  • Ability to perform physical job tasks safely, including lifting up to 50 lbs, bending, reaching, standing (up to 8 hours), and pushing and pulling up to 35 lbs.
  • Demonstrate excellent communication skills, including the ability to read English with comprehension, listen effectively, speak and write clearly, and accurately follow written instructions.
  • Ability to perform excellent customer service, including demonstrating respect for coworkers, working effectively on a team, and working independently with minimal guidance.
  • Ability to understand the importance of following standardized recipes and portioning as it relates to meeting patients' nutrition needs and ensuring their health and safety.
  • Experience in estimating consumption levels and generating prep lists.
  • Ability to rotate stock using the First In First Out method, including identifying and discarding all expired products.
  • Excellent attendance history.

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