Cook – Nutrition Services – Monroe Hospital – Part Time-ProMedica

Job Description

Job Title: Cook – Nutrition Services – Monroe Hospital – Part Time

Company: ProMedica

Location: Monroe, MI

Pay:

AI Pay Analysis: To provide an accurate analysis of the hourly rate for the “Cook – Nutrition Services – Monroe Hospital – Part Time” role in Monroe, MI, we would need to compare it to the average salary for similar positions in the region. As of October 2023, the average hourly wage for cooks in healthcare settings typically ranges from $15 to $20 per hour, depending on experience, qualifications, and specific duties. In Monroe, MI, a comparable wage would align similarly, with potential variances based on the hospital’s budget and demand for the role. If the offered rate falls within this range or slightly above, it can be considered competitive; however, if it is significantly lower, it may not align well with industry standards, potentially affecting recruitment and retention. For a definitive assessment, access to the specific hourly rate for this position would be necessary.

Job description:
ProMedica Monroe Regional Hospital provides a comprehensive array of inpatient and outpatient services across southern Michigan and Ohio. As a nationally recognized leader in the treatment of conditions such as heart attacks, congestive heart failure, pneumonia, and surgical care, the hospital also excels in obstetrics, emergency care, intensive care, infection control, and organ donation in Michigan.

Position Summary:
Under general supervision and in accordance with established policies and procedures, the incumbent is responsible for the preparation, cooking, and baking of food items for designated meals to be served to patients, employees, visitors, and other stakeholders. The role ensures that food items are prepared promptly, in adequate quantities, and that the hospital’s quality standards are upheld.

Accountabilities:
1. Consistently applies proper HACCP techniques in the storage, handling, and holding of all food items, including monitoring food temperatures, documenting temperature logs, and following proper leftover procedures.
2. Reviews tally and production sheets along with special function notices to prepare the correct quantity of food; records post-food production information and gathers necessary food supplies from refrigerators and storerooms.
3. Accurately adheres to and measures recipes to produce high-quality products in line with cafeteria and menu standards, including modified diets. Places cooked items in suitable serving containers for use on the tray line or in the cafeteria.
4. Demonstrates the ability to manage workload across various platforms (tray line, cafeteria, mobile meals, and special functions), finishing tasks quickly and efficiently. Assists fellow cooks/bakers with food preparation as time permits and prepares items in advance for the following day, when possible.
5. Determines appropriate foods to prepare for cafeteria service and identifies substitutions as necessary.
6. Exhibits a cost-effective approach to daily food service operations; contributes to cost reduction through minimizing waste and unnecessary production by employing batch cooking techniques whenever feasible.
7. Promptly reports any shortages of food items, outdated products, or any received items that are in poor condition.
8. Maintains a strong emphasis on cleanliness for oneself, the work area, and equipment; adheres to infection control practices, including hand hygiene and wearing hair coverings, to promote safety for all.

Required Qualifications:
– High school diploma or equivalent, complemented by training in cooking and baking, as well as arithmetic skills for recipe adjustments.
– Six to twelve months of on-the-job training to familiarize oneself with work procedures, food storage locations, department operations, and various cooking techniques and recipes.
– Proficient in reading and interpreting menus and recipes, with the ability to cook and bake according to detailed instructions. Possesses arithmetic skills for accurate measurement of ingredients and for adjusting menus to meet production needs.

Physical Demands:
The role requires exposure to varying temperatures (hot and cold), noise levels, and the physical ability to stand for prolonged periods and/or move continuously. The incumbent must be able to lift and carry items weighing up to 50 pounds.

ProMedica is a mission-driven, not-for-profit integrated healthcare organization headquartered in Toledo, Ohio. For further details, please visit www.promedica.org/about-promedica.

Qualified candidates will be considered for employment without regard to race, color, national origin, ancestry, religion, sex or gender (including pregnancy), sexual orientation, gender identity or expression, age, physical or mental disability, military or protected veteran status, citizenship, familial or marital status, genetics, or any other legally protected category. In compliance with the Americans with Disabilities Act Amendment Act (ADAAA), applicants with disabilities may request accommodations to assist in the application process by contacting [email protected].

Job Posting Date: Thu, 21 Nov 2024 05:36:49 GMT

Apply now!