Line Cook – Production-Memorial Healthcare

Job Description

Job Title: Line Cook – Production

Company: Memorial Healthcare

Location: Owosso, MI

Pay:

AI Pay Analysis: To analyze the hourly rate for a “Line Cook – Production” in Owosso, MI, it’s important to consider local market conditions and industry standards. As of 2023, typical hourly rates for line cooks in Michigan generally range from $12 to $20, depending on experience, establishment type, and specific responsibilities. In smaller towns like Owosso, rates may lean towards the lower end of that spectrum, but competitive employers may offer higher wages to attract skilled workers. If the offered rate is within this range, it aligns with industry standards; however, if it falls significantly below $12, it may be considered uncompetitive given the rising cost of living and labor shortages in the food service industry. A detailed comparison with actual job postings in the area would provide clearer insights into competitiveness.

Job description:
Job Summary:
The role involves directing and coordinating food preparation in the culinary areas under the supervision of the Department Chef. The position entails preparing, seasoning, and cooking a variety of dishes, including entrees, vegetables, soups, cereals, and special orders for hospital patients, staff, catered meals, visitors, and Mobile Meals. The incumbent is committed to excellence by consistently delivering products and services that significantly enhance the patient and family experience while demonstrating an understanding of patient- and family-centered care.

Primary Job Responsibilities:
– Prepare meals for breakfast, lunch, and dinner.
– Prepare hot food entrees, vegetables, soups, cereals, and special orders in alignment with standardized recipes and computerized production systems.
– Ensure cleanliness by sanitizing all work surfaces and equipment as necessary.
– Collaborate closely with the Department Chef to develop new hot food items and take the initiative in crafting innovative products to boost revenue and customer interest.
– Be flexible and capable of performing other production roles to maintain appropriate service levels.
– Demonstrate knowledge of and adhere to the hospital’s mission, vision, values, standards, policies and procedures, operational directives, confidentiality protocols, corporate compliance plan, customer service expectations, and ethical guidelines.
– Complete additional duties as assigned.

Job Specifications:
Education:
– High school diploma or GED.

Experience:
– Prior experience or training in institutional cooking is preferred, with on-the-job training provided.

Essential Physical Abilities/Motor Skills:
The physical requirements outlined are not exhaustive, and additional job-related physical demands may be assigned as necessary. Corrective devices may be used to meet physical standards.
– Sedentary Work: Regularly required to stand, kneel, and crouch. Daily activities may include moving about, sitting, climbing stairs, and bending. Frequently required to lift and carry items weighing up to 20 lbs, with the possibility of pushing, pulling, or carrying heavier items (20-100 lbs).
– Vision: Ability to perceive objects clearly at close range (20 inches or less) and at midrange distances (20 inches to 20 feet).
– Motor Coordination: Proficient in tasks requiring hand and finger movement, the ability to handle or feel objects, and operate tools or equipment that require reaching. Must be capable of navigating the hospital independently, including accessing confined areas.
– Speaking/Hearing: Ability to both give and receive information through verbal and auditory communication.

Essential Technical Abilities:
– Proficiency in utilizing modern office, computer, and telephone equipment as employed by Memorial Healthcare.
– Capability to transport food, supplies, and equipment throughout the food service department and hospital.
– Skill in using knives safely and efficiently.
– Proficiency in manipulating mixing bowls, ingredients, cooking utensils, mixers, and ovens.
– Ability to accurately measure ingredients.
– Skilled in chopping, mincing, slicing, and grating various recipe ingredients.

Essential Mental Abilities:
– Adaptability and focus in fast-paced, rapidly changing, or stressful environments.
– Ability to read and interpret a variety of documents, including policies, operating instructions, regulations, and legal guidelines.
– Capacity to follow both simple and complex directives.
– Proficiency in understanding and preparing standardized computer recipes as directed.
– Ability to organize and plan daily responsibilities to meet departmental goals and objectives.
– Familiarity with standard weighing and measuring terminology.
– Competence in evaluating situations objectively and making decisions based on sound food production principles.
– Adeptness in basic mathematical calculations, reading and comprehending written material, and effective communication both verbally and in writing.
– Ability to understand and effectively utilize departmental computer systems.
– Capability to manage multiple tasks simultaneously while maintaining organization.

Essential Sensory Requirements:
– Ability to see for the purpose of reading materials in various formats, including paper, computer screens, reports, and manuals.
– Adequate hearing for job-related communication.
– Ability to discern temperature, taste, and smell of food, as well as to recognize signs of spoilage.

Interpersonal Skills:
– Competence in interacting professionally and effectively with co-workers, hospital staff, administration, patients, physicians, the public, and all internal and external customers in a courteous and tactful manner in all forms of communication.
– Ability to remain composed under challenging circumstances.
– Open, honest, and tactful communication skills.
– Collaborate as a proactive team member in all activities.
– Demonstrate a positive, cooperative, and motivated demeanor.

Job Posting Date: Thu, 07 Nov 2024 02:52:32 GMT

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