Job Overview
Employment Type
Part-time
Compensation
Salary
Range $54,828.80 - $57,512.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
vision coverage
Retirement plan 2:1 match
Job Description
Michigan Medicine is a renowned academic health system located in Ann Arbor, Michigan. It stands as one of the largest healthcare complexes globally, with a rich history dating back to the founding of the U-M Medical School in 1850. Michigan Medicine is dedicated to advancing healthcare through excellence in patient care, education, research, community service, and technology development. Employing over 30,000 staff members across diverse disciplines, Michigan Medicine is committed to fostering an environment of innovation, diversity, and inclusion, striving to improve the health of patients, populations, and communities both locally and internationally. The institution operates under a strategic mission that integrates patient care, education, and research to enhance societal contributions effectively.
The role of Hospital Cook III at Michigan Medicine is a vital position within the Patient Food Service department. This part-time, onsite role caters to preparing large volumes of food with a focus on quality, safety, and nutritional needs of patients across the healthcare network. The position offers a salary range of $54,828.80 to $57,512.00 and is union-affiliated under the AFSCME collective bargaining agreement.
Hospital Cook III responsibilities include following standardized recipes accurately for soups, sauces, gravies, and other menu items while ensuring consistent food quality daily. The role demands meticulous attention to ingredient quality, quantity, and presentation. It involves operating and maintaining various institutional food preparation equipment such as kettles, ovens, mixers, steamers, and grills. The cook is expected to multitask, handling multiple recipes simultaneously and coordinating tasks across different kitchen areas to guarantee food availability for patient service. Supervisory duties include coordinating work among other foodservice staff, inspecting quality, and ensuring corrections are made as necessary. Additionally, the cook collaborates closely with the Food Production Manager and Executive Chef, assisting with communication about supplies, staffing, and production standards. They also support menu development, training, and skill enhancement of kitchen staff, adhering strictly to health regulations and food safety protocols including HACCP plans and FDA Food Code compliance.
This role operates within a structured work schedule running from Thursday to Monday, primarily during afternoon and evening hours, requiring physical stamina for lifting, standing, and moving heavy equipment. Michigan Medicine fosters a culture of respect and equal opportunity, encouraging applicants from diverse backgrounds and offering competitive benefits like medical, dental, vision coverage from day one, and a match on retirement savings. Joining Michigan Medicine as a Hospital Cook III provides an opportunity not only to contribute to a world-class academic health system but also to develop professionally within a supportive, high-quality foodservice environment dedicated to patient wellbeing and community health.
The role of Hospital Cook III at Michigan Medicine is a vital position within the Patient Food Service department. This part-time, onsite role caters to preparing large volumes of food with a focus on quality, safety, and nutritional needs of patients across the healthcare network. The position offers a salary range of $54,828.80 to $57,512.00 and is union-affiliated under the AFSCME collective bargaining agreement.
Hospital Cook III responsibilities include following standardized recipes accurately for soups, sauces, gravies, and other menu items while ensuring consistent food quality daily. The role demands meticulous attention to ingredient quality, quantity, and presentation. It involves operating and maintaining various institutional food preparation equipment such as kettles, ovens, mixers, steamers, and grills. The cook is expected to multitask, handling multiple recipes simultaneously and coordinating tasks across different kitchen areas to guarantee food availability for patient service. Supervisory duties include coordinating work among other foodservice staff, inspecting quality, and ensuring corrections are made as necessary. Additionally, the cook collaborates closely with the Food Production Manager and Executive Chef, assisting with communication about supplies, staffing, and production standards. They also support menu development, training, and skill enhancement of kitchen staff, adhering strictly to health regulations and food safety protocols including HACCP plans and FDA Food Code compliance.
This role operates within a structured work schedule running from Thursday to Monday, primarily during afternoon and evening hours, requiring physical stamina for lifting, standing, and moving heavy equipment. Michigan Medicine fosters a culture of respect and equal opportunity, encouraging applicants from diverse backgrounds and offering competitive benefits like medical, dental, vision coverage from day one, and a match on retirement savings. Joining Michigan Medicine as a Hospital Cook III provides an opportunity not only to contribute to a world-class academic health system but also to develop professionally within a supportive, high-quality foodservice environment dedicated to patient wellbeing and community health.
Job Requirements
- Ability to pass ServSafe certification within 90 days of employment
- Demonstrate excellent communication skills by reading English with comprehension, listening effectively, speaking and writing clearly
- 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
- Ability to multitask and work at a fast pace
- Proven customer service skills
- Experience utilizing resources and minimizing food waste
- Experience estimating consumption levels and generating prep lists
- Experience in developing culinary skills of kitchen staff
- Proven organizational abilities applicable to food production
- Experience in a quality-oriented foodservice environment focusing on plate presentation
- Excellent attendance record
Job Qualifications
- Ability to pass ServSafe certification within 90 days of employment
- Demonstrate excellent communication by reading English with comprehension, listening effectively, speaking and writing clearly, and following written instructions including job routines, recipes, directions, and product labels
- Experience following standardized recipes and portioning
- Ability to multitask and work at a fast pace
- Proven ability to perform excellent customer service
- Experience utilizing resources and minimizing food waste
- Experience estimating consumption levels and generating prep lists
- Experience developing and enhancing culinary skills of kitchen staff
- Proven organizational abilities related to food production work areas
- 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, etc., and other items as needed
- Prepare recipes per the 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, and chilling multiple recipes
- Simultaneously execute tasks in various work areas of the kitchen to ensure all food items are available for service to patients
- Coordinate and assign the work of other AFSCME foodservice staff, inspect their work, 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 to meet production requirements
- Assist the Executive Chef in the implementation, follow-through, and verification of quality and production standards
- Assist the Executive Chef in menu development including 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, as per FDA Food Code and HACCP plan
- Assist the Executive Chef with the training and skills enhancement of kitchen staff
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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