Job Overview
Employment Type
Part-time
Compensation
Salary
Range $46,467.20 - $49,025.60
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Retirement plan match
Job Description
Michigan Medicine is a renowned academic health system that is dedicated to improving the health of patients, populations, and communities through a combination of excellence in education, patient care, community service, research, and technological development. Located in Ann Arbor, Michigan, Michigan Medicine comprises one of the largest healthcare complexes globally, employing over 30,000 staff members. This world-class institution has been a site for numerous groundbreaking medical and technological advancements since the University of Michigan Medical School opened in 1850. Michigan Medicine is deeply committed to its mission, centered on three critical components: patient care, education, and research, which combined enhance its contributions to society on a local, national, and international stage.
The Hospital Cook II position at Michigan Medicine offers a unique opportunity to join a dynamic team in the Kahn Health Care Pavilion. This part-time, regular position is situated onsite and plays a crucial role within the MM Patient Food Service Pavilion. The salary range for this role is between $46,467.20 and $49,025.60 annually. The successful candidate will be supported by the University of Michigan’s commitment to mutual respect, equal employment opportunities, and fostering an inclusive workplace. As a member of the AFSCME union, this role is governed by the collective bargaining agreement, which secures wages, benefits, and working conditions.
The Hospital Cook II is vital in maintaining efficient food service operations within the healthcare environment, emphasizing the preparation of healthy and nutritionally sound meals for patients. The duties include completing daily preparation lists such as weighing ingredients, preparing salads, cleaning, slicing, dicing, chopping, and peeling fruits and vegetables. The cook coordinates and performs the preparation, portioning, and distribution of salads, warms food and prepares the steam table for lunch and dinner service, makes hot and cold sandwiches and soups, and assists the hot production line during busy periods. They are also responsible for cooking grilled items to order, preparing regular and modified diet food products following standardized recipes, and maintaining clear communication with coworkers throughout the shift.
This role requires operating, cleaning, and maintaining conventional cooking equipment like grills, broilers, steamers, convection ovens, and food processing machines. Responsibilities also include maintaining inventory control by adhering to established storage and handling protocols, labeling, dating food items according to regulatory guidelines, checking refrigerator temperatures, and ensuring strict adherence to safety and sanitation standards. The position demands physical stamina for tasks such as lifting, bending, standing for extended periods, and performing multiple tasks efficiently in a fast-paced environment.
Joining Michigan Medicine means becoming part of a vision to attract, inspire, and develop outstanding professionals across medicine, sciences, and healthcare disciplines. Employees here are integral in pushing forward the mission of advancing health through world-class medical care and research. The institution offers excellent medical, dental, and vision insurance starting from the first day of employment, along with a 2:1 match on retirement savings, underscoring their commitment to supporting employees' well-being and financial security. Furthermore, Michigan Medicine offers a variety of work arrangements where eligibility for hybrid or remote work depends on departmental discretion, with work schedules reviewed and adjusted annually. This role exemplifies a rewarding career pathway for those passionate about culinary arts in a healthcare setting, emphasizing both teamwork and independence while contributing directly to patient satisfaction and care standards.
The Hospital Cook II position at Michigan Medicine offers a unique opportunity to join a dynamic team in the Kahn Health Care Pavilion. This part-time, regular position is situated onsite and plays a crucial role within the MM Patient Food Service Pavilion. The salary range for this role is between $46,467.20 and $49,025.60 annually. The successful candidate will be supported by the University of Michigan’s commitment to mutual respect, equal employment opportunities, and fostering an inclusive workplace. As a member of the AFSCME union, this role is governed by the collective bargaining agreement, which secures wages, benefits, and working conditions.
The Hospital Cook II is vital in maintaining efficient food service operations within the healthcare environment, emphasizing the preparation of healthy and nutritionally sound meals for patients. The duties include completing daily preparation lists such as weighing ingredients, preparing salads, cleaning, slicing, dicing, chopping, and peeling fruits and vegetables. The cook coordinates and performs the preparation, portioning, and distribution of salads, warms food and prepares the steam table for lunch and dinner service, makes hot and cold sandwiches and soups, and assists the hot production line during busy periods. They are also responsible for cooking grilled items to order, preparing regular and modified diet food products following standardized recipes, and maintaining clear communication with coworkers throughout the shift.
This role requires operating, cleaning, and maintaining conventional cooking equipment like grills, broilers, steamers, convection ovens, and food processing machines. Responsibilities also include maintaining inventory control by adhering to established storage and handling protocols, labeling, dating food items according to regulatory guidelines, checking refrigerator temperatures, and ensuring strict adherence to safety and sanitation standards. The position demands physical stamina for tasks such as lifting, bending, standing for extended periods, and performing multiple tasks efficiently in a fast-paced environment.
Joining Michigan Medicine means becoming part of a vision to attract, inspire, and develop outstanding professionals across medicine, sciences, and healthcare disciplines. Employees here are integral in pushing forward the mission of advancing health through world-class medical care and research. The institution offers excellent medical, dental, and vision insurance starting from the first day of employment, along with a 2:1 match on retirement savings, underscoring their commitment to supporting employees' well-being and financial security. Furthermore, Michigan Medicine offers a variety of work arrangements where eligibility for hybrid or remote work depends on departmental discretion, with work schedules reviewed and adjusted annually. This role exemplifies a rewarding career pathway for those passionate about culinary arts in a healthcare setting, emphasizing both teamwork and independence while contributing directly to patient satisfaction and care standards.
Job 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 pulling up to 35 lbs
- Demonstrate excellent communication by reading English with comprehension listening effectively speaking and writing clearly and accurately following written instructions
- Ability to perform excellent customer service including demonstrating respect for coworkers working effectively on a team as well as independently with minimal guidance ensuring food items are served as per established quality standards
- Ability to understand the importance of following standardized recipes and portioning for patients nutrition needs 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 expired products
- Excellent attendance history
Job Qualifications
- 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 excellent customer service demonstrating respect for coworkers working effectively on a team and independently with minimal guidance ensuring food items are served as per established service and quality standards
- Ability to understand the importance of following standardized recipes and portioning related to patients nutrition needs 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 expired products
- Excellent attendance history
- Demonstrate excellent communication skills including reading English with comprehension listening speaking and writing clearly
- Ability to multitask and work at a fast pace
Job Duties
- Complete daily prep list including weighing ingredients preparing salads cleaning slicing dicing chopping and peeling fruits and vegetables slicing meat preparing salad dressings portioning salads desserts and Jell-O
- Coordinate and perform the preparation portioning and distribution of salads
- Heat up food and prepare the steam table for lunch and dinner service prepare hot and cold sandwiches and soups
- Assist on the hot production line during breaks and peak meal times including portioning and serving food over a counter from a steam table prepare grilled foods such as hamburgers eggs bacon French toast pancakes 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 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 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 by placing and removing from the oven or stove and setting heating temperatures according to 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 problems to the supervisor
- Measure and weigh ingredients
- Receive and store supplies
- Be flexible with work schedules job tasks and job changes including working holidays and additional duties when a coworker is absent
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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