Job Information
University Of Michigan Health Sparrow UMH Sparrow - Food and Nutrition Retail Cook in Lansing, Michigan
UMH Sparrow - Food and Nutrition Retail Cook
Positions Location: Lansing, MI
Job Description
General Purpose of Job:
To prepare, cook and serve food items for patient needs and for public areas as needed.
Essential Duties:
This job description is intended to cover the minimum essential duties assigned on a regular basis. Caregivers may be asked to perform additional duties as assigned by their leader. Leadership has the right to alter or modify the duties of the position.
- Prepare and cook according to recipes, methods and procedures for all different aspects of patient care
- Prepare and cook as needed for catering events, special functions and retail support as needed.
- Responsible for proper storage and handling of food products. Ensures proper food temperatures. Labels and dates all products according to established guidelines.
- Follows all appropriate sanitation guidelines.
- Responsible for cleaning all cooking, preparation, serving and storage areas and reporting equipment that needs repair or maintenance to supervisor.
- Assists in training of new or part-time Caregivers.
- Contributes to and supports Goals and Objectives of Food and Nutrition Services and the Health System.
- Is flexible in working alternate schedules as required for the proper operations of the department.
- Helps in solving work area problems by communicating ideas and solutions to supervisor and fellow Caregivers.
- Maintains hospital standards by participating is in services, committees and continuing education programs, etc.
- Proactive approach to daily work; take the initiative
- Demonstrate customer service congruent with Sparrow's ICARE Value system.
Job Requirements
General Requirements
• None
Work Experience
• Two years general cooking experience or one year Sparrow FANS experience • Previous short order experience • Previous batch cooking experience
Education
• High school diploma, GED or successful completion of 12 grades combined with continued enrollment in early college program
Specialized Knowledge and Skills
Required: • Demonstrated high standards of customer service skills, self-motivation, problem solving and time management. • Demonstrated high volume and high-quality food production skills. • Demonstrated ability to prepare multiple items in a limited time frame, with expected accuracy. • Demonstrated knowledge of garnish, portion control, cost control, food handling and sanitation, and recipe interpretation and adherence. • Demonstrated writ