Cook

UHS•Auburn Hills, MI

4h•Onsite

About The Position

Havenwyck Hospital is a Joint Commission-accredited and licensed psychiatric hospital, overlooking Lake Galloway in Auburn Hills, Michigan. They specialize in providing comprehensive, compassionate behavioral health services to children, adolescents and adults. The ultimate goal of their dedicated staff is to build strength, confidence and knowledge within each patient, in hopes that they may continue learning and understanding their needs and practicing self-care for the rest of their lives. The Cook position, under the supervision of the Dietary Manager, is responsible for the provision of quality meals for patients, visitors, and staff, following policies and procedures consistent with the hospital's philosophy. Universal Health Services (UHS) is one of the nation’s largest and most respected providers of hospital and healthcare services, with annual revenues of $15.8 billion in 2024, approximately 99,000 employees, operating acute care hospitals, behavioral health facilities, outpatient facilities, and various related services across the U.S., Washington, D.C., Puerto Rico, and the United Kingdom.

Requirements

High School Graduate or GED required.
One year of experience in quantity food preparation required.
Provision of satisfactory motor vehicle operation report required.
Must maintain Serve Safe Certification required.
Employees must be in good standing (employment/corrective action history, performance evaluations, etc.) to be considered for an internal transfer.

Responsibilities

Responsible for the operation of the kitchen, servicing line, and dining room.
Supervises the food service staff, including verbal suggestions and corrections regarding any and all aspects of the Dietary department, punctuality, proper uniform, portion control, customer service, food preparation and presentation, sanitation and cleaning.
Makes recommendations to the Dietary Manager regarding disciplinary actions, including attendance and tardiness that took place in the absence of the manager.
Prepares and directs preparation of all foods indicated on menus provided for patients, visitors, and staff using standardized recipes based on standard portion size.
Prepares food production schedules or follows those provided by Dietary Manager.
Assists in completing vendor food orders.
Responsible for rotating, labeling and dating products and leftover food and uses leftover food in a timely matter.
Must be able to work independently and with minimal supervision.
Supervises the food service staff to ensure the kitchen and dining room are clean and meet all of the state, federal and local regulations and standards.
Monitors and cleans the equipment and the cooking area often to make sure safety and sanitation requirements are maintained.
Maintains and records temperatures on all refrigerators, freezers and warmers daily.
Requisitions needed food and supplies on a timely basis following posted menus and special function requests.
Follows menus provided making changes only with the consent of Dietary Manager.
Prepares snacks/nourishments for patients/residents as ordered by the Dietary Manager.
Completes reports and logs according to department procedures.
Prepares items for special functions as directed by the Dietary Manager.
Transports food supplies between the hospital and the Residential Center as needed.
Assists in putting stock away in the proper areas to assure the stock is kept at the safe temperature zone using FIFO methods.