HOSPITAL COOK II

This position is primarily responsible for food preparation and operating the hotline, ensuring timely and high-quality meal service in accordance with kitchen standards. This is a 30.5 hour position working Monday-Tuesday 10:00am-6:30pm, Wednesday 11:30am-8:00pm and Thursday 2:00pm-9:00pm.

Responsibilities:

• Complete daily prep list including but not limited to weighing ingredients, preparing salads, cleaning, slicing, dicing, chopping, and peeling fruits and vegetables, slicing meat, preparing salad dressings, etc. Also includes portioning salads, desserts and Jell-O.
• Coordinate and perform the preparation, portioning, and distribution of salads.
• Heat up food and prepare steam table for lunch/dinner service. Prepare hot and cold sandwiches and soups.
• Assist on the hot production line during breaks and peak meal times. Includes portioning and serving food over a counter and from a steam table. Prepare grilled foods such as hamburgers, eggs, bacon, French toast, pancakes, etc. cooked to order.
• Combine ingredients and prepare regular and modified diet food products, including entrees, soups, sauces, gravies, casseroles, meats, and vegetables by utilizing conventional cooking methods and procedures and standardized recipes.
• 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, slicer, 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 by performing such duties as placing and removing from an oven or a stove and setting heating temperatures in accordance with specific instructions.
• 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. This includes but is not limited to working holidays and picking up additional duties when a coworker is absent.

Qualifications:

• Minimum of one year of culinary experience in a fast-paced food service environment, which includes 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. This includes but is not limited to lifting up to 50 lbs, bending, reaching, standing (up to 8 hours), and pushing and pulling up to 35 lbs.
• Demonstrate excellent communication by having the ability to read English with comprehension, listen effectively, speak and write clearly, and accurately follow written instructions.
• Ability to perform excellent customer service. This includes but is not limited to demonstrating respect for coworkers, working effectively on a team as well as working independently with minimal guidance, and ensuring that food items are served to patients as per established service and quality standards.
• 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 First In First Out method. This includes identifying and discarding all expired products.
• Excellent attendance history.

This position is covered under the collective bargaining agreement between the U-M and the AFSCME union, which contains and settles all matters with respect to wages, benefits, hours and other terms and conditions of employment.