Multiple Food and Nutrition Opportunities Available Now in Kalamazoo SIGN ON BONUS

Bronson Healthcare•Kalamazoo, MI

2d•Onsite

About The Position

Bronson Food and Nutrition in Kalamazoo is Hiring! $1,500.00 Sign On Bonus for Full Time, $750 Part Time Competitive salary Career Pathway Shift differential pay Rotating weekends Benefits start on Day 1 for eligible positions Full time, Part time and PRN schedules available Bronson Methodist Hospital in Kalamazoo is hiring in all areas of the Food and Nutrition Department. Competitive salary, shift differential pay, rotating weekends, a top rated benefits package and a Career Pathway developed to help you make most of your skills and grow into an exciting career are all waiting for you. Applying to this position will allow you to be considered for any Culinary and Hospitality position at Bronson Methodist Hospital in Kalamazoo. Benefits are available on any positions 24hrs/wk and above. If you have any questions about this opportunity please contact Cherie Littel at 269-341-6832 or [email protected] The Culinary & Hospitality Associate Level 1 executes all assigned duties, under general supervision and according to established procedures, within the daily scope of the Food Service department. All members of the Bronson Food & Nutrition team are expected to consistently deliver the highest level of service to all customers; demonstrate a willingness and desire to work as a part of a team and contribute to a safe and positive environment; work independently and manage time effectively; follow basic instructions and pay attention to detail in the completion of assigned duties. Employee should also expect to be asked to perform duties outside of specific role on a regular basis and may be asked to fulfill any responsibilities associated with the Food and Nutrition Department’s daily operations. These responsibilities, related to and dependent upon the specific environment in which the person is scheduled, include but are not limited to those outlined below.

Requirements

Basic knowledge of food safety and sanitation
Ability to: Communicate clearly and understand basic verbal and written directions follow basic food assembly & packaging instructions read and understand, the English language
Basic math skills
Employees providing direct patient care must demonstrate competencies specific to the population served
Work which is constantly and exceptionally tiring mentally and/or visually
Repetitive motion such as cutting, chopping, or otherwise manipulating hand tools
Balancing of multiple priorities in stressful situations and busy environments
Work requiring high levels of strength and/or stamina
Involves regularly lifting of bulky or moderately heavy weights (i.e., up to 50 pounds), and occasionally assisting with heavier tasks or expending the equivalent effort in pushing, pulling, or otherwise handling material, equipment, and other objects
Occasionally assisting with heavier tasks or expending the equivalent effort in pushing, pulling, or otherwise handling material, equipment, and other objects
Uses correct body positioning, proper body mechanics to avoid injury, utilizes safe work practices (e.g. pushing vs. pulling, patient transfer/lifting devices etc.) and uses personal protective equipment when necessary – instructs Kitchen staff of the same

Nice To Haves

Extensive customer service experience
Strong organizational skills
Self-motivated, independent and creative thinker

Responsibilities

Assembly and service of foods and supplies to customers, patients, and supply facilities
Delivery of meals and supplies to patients
Light and heavy cleaning as assigned, such as dishwashing, trash, facility cleaning
Operation of cash register and patient meal ordering system(s)
Stocking and filling, product labeling and dating, product rotation
Demonstrates commitment to providing outstanding customer service to customers and peers in a manner that is reflective of our mission, values and customer service standards
Prepares, apportions, distributes, and stores various hot and cold food items (e.g., appetizers, cold plates, salads, sandwiches, soups, mashed potatoes, vegetables, fruits, fruit cups, and desserts) according to recipes, production sheets, portion control standards, established procedures, and/or specific instructions
Measures, washes, cleans, mixes, and combines ingredients for preparation of food production items (e.g., peels, dices, shreds, and slices fruit, vegetables, and other items)
Operates/utilizes automatic appliances and manual kitchen utensils
Other duties and responsibilities as assigned
Maintains a safe workplace by keeping work area free of hazards, ensuring that all equipment, counters, utensils, and assigned work areas are properly cleaned and maintained, and correcting and/or properly reporting any safety hazards