Cook (Full Time, Swing Shift)

Mary Free Bed Rehabilitation Hospital•Grand Rapids, MI

1d•$18

About The Position

We have the great privilege of helping patients and families re-build their lives. It’s extraordinarily meaningful work and the reason we greet the day with optimism and anticipation. When patients “Ask for Mary,” they experience a culture that has been sculpted for more than a century. Our hallmark is to carefully listen to patients and innovatively serve them. This is true of every employee, from support staff and leadership, to clinicians and care providers. Mary Free Bed is a not-for-profit, nationally accredited rehabilitation hospital serving thousands of children and adults each year through inpatient, outpatient, sub-acute rehabilitation, orthotics and prosthetics and home and community programs. With the most comprehensive rehabilitation services in Michigan and an exclusive focus on rehabilitation, Mary Free Bed physicians, nurses and therapists help our patients achieve outstanding clinical outcomes. The growing Mary Free Bed Network provides patients throughout the system with access to our unique standard of care. The Prep Cook is responsible for preparing food and serving customers in accordance with applicable federal, state, and local standards, guidelines, and regulations. The Prep Cook is also responsible for operating and cleaning equipment. The focus of the Prep Cook is to prepare the items on production sheets, complete all documentation, reporting, and logs for the meal services to serve customers in an efficient and friendly manner in accordance with the organizational mission statement, values, and goals.

Requirements

High school diploma or GED equivalent required
Communication and customer service skills, good hand-eye coordination
Ability to follow written and oral directions
Ability to use standard measures required

Nice To Haves

1 - 6 months related experience and/or training; or equivalent combination of education and experience.
Food Handler’s Permit by applicable state and county.
ServSafe training and certificate as required by applicable state and county.

Responsibilities

Obtains daily production schedule and preparation requirements from the Chef.
Prepares items on production sheets, following established quantities and recipes.
Completes and utilizes daily production worksheets and waste log sheets.
Tastes completed meals to ensure quality.
Operates and cleans equipment per department procedures after each use.
Stores, labels and dates all food items according to policy and HACCP guidelines.
Completes all required documentation, reports, and logs
Complies with federal, state and local health and sanitation regulations and department sanitation procedures.
Takes orders from customer and prepare items requiring short preparation time.
Serves customers in an efficient and friendly manner.
Completes orders from steam tables and grill and serves customers at multiple stations.
Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
Operates and cleans equipment per department procedures after each use.
Stores, labels and dates all food items according to policy.
Follows HACCP guidelines to ensure quality and safety of food supply.
Resolves customer concerns.
Other job duties that may be assigned.
Demonstrate excellent customer service and standards of behaviors as well as encourages, coaches, and monitors the same in team members.
Consistently promote teamwork and direct communication with co-workers and deal discretely and sensitively with confidential information.
Contribute by identifying problems and seeking solutions.
Promote patient/family satisfaction where possible; participates in departmental efforts to monitor and report customer service.