Line/Prep Cook

Mary Free Bed Rehabilitation Hospital•Grand Rapids, MI

About The Position

The Prep Cook prepares food and serves customers in accordance with applicable federal, state, and local standards, guidelines, and regulations. The role also operates and cleans equipment. Its focus is preparing items listed on production sheets, completing documentation, reports, and logs, and serving customers efficiently and courteously in keeping with Mary Free Bed’s mission, values, and goals. The position requires customer-service skills, teamwork, direct communication, discretion with confidential information, and participation in quality-improvement efforts. The cook helps promote patient and family satisfaction by identifying problems, seeking solutions, and contributing to efforts to monitor and report customer service. Reasonable accommodation is available to qualified applicants and employees with disabilities unless it would cause undue hardship.

Requirements

Communication and customer-service skills.
Good hand-eye coordination.
Ability to follow written and oral directions.
Ability to use standard measures.
Frequently remain in a stationary position and move around the work location.
Occasionally use a keyboard.
Frequently receive and communicate information and ideas for understanding.
Frequently transport, position, and/or exert force up to 10 pounds and up to 25 pounds.

Nice To Haves

High school diploma or GED equivalent preferred.
1–6 months of related experience and/or training, or an equivalent combination of education and experience.
Food Handler’s Permit as required by applicable state and county.
ServSafe training and certificate as required by applicable state and county.

Responsibilities

Obtain the daily production schedule and preparation requirements from the Chef.
Prepare items on production sheets according to established quantities and recipes.
Complete and use daily production worksheets and waste log sheets, and taste completed meals to check quality.
Operate and clean equipment according to department procedures after each use.
Store, label, and date food items according to policy and HACCP guidelines.
Complete required documentation, reports, and logs.
Comply with federal, state, and local health and sanitation regulations and department sanitation procedures.
Take customer orders and prepare items requiring a short preparation time.
Serve customers efficiently and courteously.
Complete orders from steam tables and the grill and serve customers at multiple stations.
Use approved recipes and production standards to ensure food quality, proper serving temperatures, and standard portion control.
Follow HACCP guidelines to ensure the quality and safety of the food supply.
Resolve customer concerns.
Demonstrate customer-service standards and behaviors, and encourage, coach, and monitor those standards in team members.
Promote teamwork and direct communication with co-workers, and handle confidential information discreetly and sensitively.
Contribute to quality improvement by identifying problems and seeking solutions, promoting patient and family satisfaction, and participating in departmental efforts to monitor and report customer service.
Perform other duties as assigned.