Job Overview
Employment Type
Part-time
Compensation
Type:
Salary
Rate:
Range $53,227.20 - $54,516.80
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Retirement Plan
Paid Time Off
Job Description
Michigan Medicine, located in Ann Arbor, MI, is a premier academic medical center and one of the largest health care complexes in the world. It is renowned for its commitment to excellence in education, patient care, research, community service, and technology development. Since the inception of the University of Michigan Medical School in 1850, Michigan Medicine has been a leader in pioneering medical and technological advancements with a vision to develop and inspire outstanding professionals across medicine, sciences, and healthcare. It employs over 30,000 individuals who collectively contribute to its mission of improving health outcomes locally and globally. The institution... Show More
Job Requirements
- ServSafe certification within 90 days of employment
- Ability to read, write, and communicate effectively in English
- Physical ability to lift up to 50 pounds, stand for long periods, and perform manual tasks safely
- Experience in a high-volume foodservice operation
- Ability to follow standardized recipes and portioning protocols
- Strong organizational and multitasking skills
- Proven customer service skills
- Ability to work in a fast-paced environment
- Experience in minimizing food waste and managing resources
- Prior experience training or supervising staff preferred
- Commitment to adhere to food safety and health codes
- Good attendance record
Job Qualifications
- Ability to pass ServSafe certification within 90 days of employment
- Demonstrate excellent communication by having the ability to read English with comprehension, listen effectively, speak and write clearly, and accurately follow written instructions including job routines, recipes, directions, and precautions on product labels
- Ability to perform physical job tasks safely including lifting up to 50 pounds, bending, reaching, standing for up to 8 hours, and pushing and pulling up to 35 pounds
- Experience following standardized recipes and portioning with an understanding of their importance to meet patients' nutrition needs and ensure their safety
- Ability to multitask and work at a fast pace
- Proven ability to perform excellent customer service
- Experience utilizing resources, recognizing and minimizing food waste
- Experience estimating consumption levels and generating prep lists
- Experience in developing and enhancing the culinary skills of kitchen staff
- Proven organizational abilities applicable to food production areas including prioritizing work to provide timely meal service
- Experience working in a quality oriented foodservice environment with an emphasis on plate presentation
- Excellent attendance record
Job Duties
- Accurately read and adhere to standardized recipes for large batch sizes of soups, sauces, gravies, and other items as needed
- Prepare recipes per scheduled forecast, providing a consistent level of food quality with each batch
- Consistently check ingredients for accuracy, quality, quantity, and visual presentation
- Operate and properly maintain, clean, and sanitize institutional food preparation equipment including kettles, tilt braiser, pump-fill station, mixers, steamers, tumble chiller, scales, robot coupe, ovens, grills, microwaves
- Utilize organizational skills to prioritize several tasks at once, including weighing, cooking, chilling multiple recipes
- Simultaneously execute tasks in various work areas of the kitchen to assure that all food items are available for service to patients
- Coordinate and assign the work of other AFSCME foodservice staff, inspect the work of other AFSCME foodservice staff, and request correction when needed
- Create a daily prep list based on the expected needs of the operation
- Communicate daily with the Food Production Manager and Executive Chef regarding food products, supplies, equipment and staffing needs
- Assist the Executive Chef in the implementation, follow-through and verification of quality and production standards
- Assist the Executive Chef in menu development, including the related portioning and plating standards
- Understand and follow health code regulations at all times for maintaining proper food temperatures including holding, reheating and serving food safely
- Assist the Executive Chef with the training and skills enhancement of kitchen staff
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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