HOSPITAL COOK II

Michigan Medicine; Ann Arbor (MI); On-site; USD 19,000 - 28,000; Part time

Benefits offered by this job

Medical, dental, and vision coverage

Retirement savings 2:1 match

Job summary

Michigan Medicine in Ann Arbor is seeking a dependable culinary assistant to support daily food preparation and service for patients and staff. You will follow standardized recipes, assist on hot production lines, rotate stock, and maintain cleanliness and safety standards.

The position offers a 32-hour weekly schedule with shifts from 1:30 pm to 10:00 pm, Friday through Monday. Flexibility with holidays and additional duties is required; ServSafe certification is expected within 90 days.

Qualifications

• Minimum of one year of culinary experience in a fast-paced food service environment (hot production line experience).
• Ability to pass ServSafe Food Handlers Certification within 90 days of employment.
• Ability to multitask and work at a fast pace.
• Ability to perform physical tasks safely (lift up to 50 lbs, stand up to 8 hours, push/pull up to 35 lbs).
• Excellent communication: read, listen, speak and write clearly, follow instructions.
• Strong customer service, teamwork and independent work capability.
• Understanding of standardized recipes and portioning to meet nutrition needs.
• Experience estimating consumption and generating prep lists.
• Ability to rotate stock using First In First Out (FIFO) method.

Responsibilities

• Complete daily prep list, including weighing ingredients, preparing salads, and handling fruits, vegetables, meats, and dressings.
• Coordinate and perform preparation, portioning, and distribution of salads.
• Heat up food and prepare steam table, sandwiches, soups, and hot dishes.
• Assist on hot production line during breaks and peak times; prepare grilled items as ordered.
• Prepare regular and modified diet items per recipes and standards.
• Communicate effectively with coworkers and during shift crossover.
• Operate and clean cooking equipment safely and efficiently.
• Maintain equipment cleanliness and storage procedures; ensure inventory security.

Skills

Culinary experience

ServSafe certification

Multitask

Physical stamina

Communication

Customer service

Follow recipe standards

Estimating consumption

FIFO rotation

Attendance

Job description

Mission Statement

Michigan Medicine improves the health of patients, populations and communities through excellence in education, patient care, community service, research and technology development, and through leadership activities in Michigan, nationally and internationally. Our mission is guided by our Strategic Principles and has three critical components: patient care, education and research that together enhance our contribution to society.

Responsibilities

• Complete daily prep list, including but not limited to weighing ingredients, preparing salads, cleaning, slicing, dicing, chopping, and peeling fruits and vegetables, slicing meat, preparing salad dressings, etc. Also includes portioning salads, desserts, and Jell‑O.
• Coordinate and perform the preparation, portioning, and distribution of salads.
• Heat up food and prepare the steam table for lunch/dinner service. Prepare hot and cold sandwiches and soups.
• Assist on the hot production line during breaks and peak meal times. Includes portioning and serving food over a counter and from a steam table. Prepare grilled foods such as hamburgers, eggs, bacon, French toast, pancakes, etc., cooked to order.
• Combine ingredients and prepare regular and modified diet food products, including entrees, soups, sauces, gravies, casseroles, meats, and vegetables by utilizing conventional cooking methods and procedures and standardized recipes.
• Perform ongoing verbal communication between coworkers and at shift crossover.
• Disassemble, operate, clean, and reassemble conventional cooking equipment, including grills, broilers, steamers, skillets, convection ovens, and other related food processing equipment.
• Operate mixing machines, toasters, slicers, and choppers.
• Clean food service equipment, counters, utensils, and assigned areas of work.
• Maintain security and inventory control of prepared foods and related supplies by adhering to established storage and handling procedures.
• Prepare convenience food items, including prepared casseroles and vegetables for serving by performing such duties as placing and removing from an oven or a stove and setting heating temperatures in accordance with specific instructions.
• Reheat foods according to standardized methods and procedures.
• Combine ingredients and finish convenience/cook‑chill food products by adding toppings/garnishes, baking off, and portioning for service.
• Label and date food items according to departmental and regulatory guidelines.
• Check and record refrigerator temperatures according to established procedures, and report any problems to the supervisor.
• Measure and weigh ingredients.
• Receive and store supplies.
• Be flexible with work schedules, job tasks, and job changes. This includes but is not limited to working holidays and picking up additional duties when a coworker is absent.

Required Qualifications

• Minimum of one year of culinary experience in a fast‑paced food service environment, which includes hot production line experience.
• Ability to successfully pass the ServSafe Food Handlers Certification within 90 days of employment.
• Ability to multitask and work at a fast pace.
• Ability to perform physical job tasks safely. This includes but is not limited to lifting up to 50 lbs, bending, reaching, standing (up to 8 hours), and pushing and pulling up to 35 lbs.
• Demonstrate excellent communication by having the ability to read English with comprehension, listen effectively, speak and write clearly, and accurately follow written instructions.
• Ability to perform excellent customer service. This includes but is not limited to demonstrating respect for coworkers, working effectively on a team as well as working independently with minimal guidance, and ensuring that food items are served to patients as per established service and quality standards.
• Ability to understand the importance of following standardized recipes and portioning as it relates to meeting patients' nutrition needs and ensuring their health and safety.
• Experience in estimating consumption levels and generating prep lists
• Ability to rotate stock using First In First Out method. This includes identifying and discarding all expired products.
• Excellent attendance history.

Why Join Michigan Medicine?

Michigan Medicine is one of the largest health care complexes in the world and has been the site of many groundbreaking medical and technological advancements since the opening of the U-M Medical School in 1850. Michigan Medicine is comprised of over 30,000 employees and our vision is to attract, inspire, and develop outstanding people in medicine, sciences, and healthcare to become one of the world's most distinguished academic health systems. In some way, great or small, every person here helps to advance this world‑class institution. Work at Michigan Medicine and become a victor for the greater good.

What Benefits can you Look Forward to?

• Excellent medical, dental, and vision coverage effective on your very first day
• 2:1 Match on retirement savings.

Modes of Work

Positions that are eligible for hybrid or mobile/remote work mode are at the discretion of the hiring department. Work agreements are reviewed annually at a minimum and are subject to change at any time, for any reason, throughout the course of employment. Learn more about the work modes.

Work Schedule

Standard hours: 32 hrs

Work days: Friday-Monday

Shift start/end times: 1:30 pm - 10:00 pm

Union Affiliation

This position is covered under the collective bargaining agreement between the U-M and the AFSCME union, which contains and settles all matters with respect to wages, benefits, hours and other terms and conditions of employment.

Background Screening

Michigan Medicine conducts background screening and pre‑employment drug testing on job candidates upon acceptance of a contingent job offer and may use a third‑party administrator to conduct background screenings. Background screenings are performed in compliance with the Fair Credit Reporting Act. Pre‑employment drug testing applies to all selected candidates, including new or additional faculty and staff appointments, as well as transfers from other U‑M campuses.

Application Deadline

Job openings are posted for a minimum of five calendar days. The review and selection process may begin as early as the sixth day after posting. This opening may be removed from posting boards and filled at any time after the minimum posting period has ended.

U-M EEO Statement

The University of Michigan is an Equal Opportunity Employer. We are committed to providing an environment of mutual respect where equal employment opportunities are available to all applicants, including protected veterans and individuals with disabilities.