Hospital Cook II

Responsibilities

• Complete daily prep lists, including weighing ingredients, slicing, dicing, and portioning fruits, vegetables, meats, and desserts.
• Prepare, portion, and distribute salads, soups, sandwiches, and hot/cold food items.
• Assist on the hot production line during peak meal times, preparing cooked-to-order items like eggs, meats, and pancakes.
• Combine ingredients to prepare regular and modified diet food products using standardized recipes and conventional cooking methods.
• Operate, clean, and disassemble various cooking equipment, including grills, steamers, convection ovens, and slicers.
• Maintain food safety and security by adhering to storage, handling, and labeling procedures.
• Monitor and record refrigerator temperatures and manage inventory using the First In First Out (FIFO) method.
• Maintain a clean workspace by cleaning equipment, counters, and utensils.

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 perform physical tasks including lifting up to 50 lbs, bending, reaching, and standing for up to 8 hours.
• Strong communication skills, including the ability to read, write, and follow complex written instructions in English.
• Ability to multitask effectively and work both independently and as part of a team.
• Commitment to following standardized recipes to meet patient nutritional and safety needs.

Benefits

• Excellent medical, dental, and vision coverage effective on your first day.
• 2:1 match on retirement savings.

About the Company

Michigan Medicine is one of the largest health care complexes in the world, comprised of over 30,000 employees. Our mission is to improve the health of patients, populations, and communities through excellence in education, patient care, research, and technology development.