Cook

ProMedica Monroe Regional Hospital offers a broad range of inpatient and outpatient services in southern Michigan and Ohio.

A national leader in treatment of heart attack, congestive heart failure, pneumonia and surgical care, ProMedica Monroe Regional Hospital is also a pacesetter in Michigan for obstetrics, emergency care, intensive care, controlling infections and organ donation.

Position Summary :

Under general supervision and according to established policies and procedures is responsible for preparing, cooking, and baking food items for assigned meals to be served to patients, employees, visitors, and others.

Ensures items are prepared in a timely manner that adequate quantities are prepared, and that quality standards of the hospital are maintained.

Job Requirements

Accountabilities :

1. Consistently ensures that proper HACCP techniques are used in the storage, handling, and holding of all food items, including taking temperatures of food, documenting temperature logs and proper leftover procedure.

2. Checks tally and production sheets and special function notices to prepare correct amount of food; record post food production and gathers required food and supplied from refrigerators and storerooms.

3. Accurately follows and measures recipes to produce a quality product in accordance with cafeteria and menu standards (including modified diets).

Places cooked items in appropriate serving containers for use on the tray line or in the cafeteria.

4. Consistently demonstrates the ability to maintain workload (tray line, cafeteria, mobile meals, and special functions), completing duties quickly and efficiently.

Assists other cooks / bakers with the preparation of assigned items as time allows, prepares items in advance for next day as time allows.

5. May determine which foods to cook for serving in the cafeteria and may determine substitutions as required.

6. Demonstrates a cost-conscious attitude in the daily operation of food service; helps to reduce costs by minimizing waste and over production by batch cooking whenever possible.

7. Promptly reports food shortages, outdated items, or any foods received in poor condition.

8. Demonstrates a concern for cleanliness of self, work area, and equipment; practices infection control (hand washing and hair coverings) for the protection of others and self.

Required Qualifications :

• Six to twelve months on-the-job training to gain exposure to work procedures, food storage locations, department operations, and to learn cooking techniques, recipes, and the like.
• Ability to read and interpret menus and recipes and to cook and bake items according to detailed instructions. Arithmetic ability to measure ingredients and to adjust menus to meet production needs.
• Physical Demands : Exposure to hot and cold temperature, noise, etc. Physical ability to stand for extended periods and / or constantly move about;

to lift and carry heavy weight up to 50 pounds.

ProMedica

Last updated : 2024-05-11