Cook

Mary Free Bed Rehabilitation Hospital•Grand Rapids, MI

44d•Onsite

About The Position

Mary Free Bed is a not-for-profit, nationally accredited rehabilitation hospital dedicated to helping patients and families rebuild their lives. With a focus on rehabilitation services, Mary Free Bed offers a unique standard of care through its comprehensive programs. The Prep Cook plays a vital role in the Nutrition Services department, ensuring food is prepared and served according to established standards, contributing to the overall mission of restoring hope and freedom through rehabilitation.

Requirements

Communication and customer service skills
Good hand-eye coordination
Ability to follow written and oral directions
Ability to use standard measures required
Food Handler’s Permit by applicable state and county
ServSafe training and certificate as required by applicable state and county

Nice To Haves

High school diploma or GED equivalent preferred
1 - 6 months related experience and/or training; or equivalent combination of education and experience

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.
Demonstrates excellent customer service and standards of behaviors as well as encourages, coaches, and monitors the same in team members.
Consistently promotes teamwork and direct communication with co-workers and deals discretely and sensitively with confidential information.
Contributes by identifying problems and seeking solutions.
Promotes patient/family satisfaction where possible; participates in departmental efforts to monitor and report customer service.