Prep Cook Team Lead: Training, Quality & Fast Service

10 Mary Free Bed Rehabilitation Hospital; Grand Rapids (MI); On-site; USD 25,000 - 28,000; Full time

Job summary

Mary Free Bed Rehabilitation Hospital in Grand Rapids, MI, seeks a Prep Cook Team Lead for day shift. The role blends leadership with on‑the‑line cooking, overseeing daily food preparation, guiding team members, and ensuring compliance with safety standards, recipes and production sheets.

You will train cooks, monitor sanitation, manage production schedules, and serve meals to customers while upholding HACCP guidelines and the organization’s mission.

Qualifications

• High school diploma or GED is preferred.
• 1–6 months related experience and/or training; or equivalent.
• Food Handler’s Permit and ServSafe training as required by state/county.

Responsibilities

• Trains new cooks for all proper procedures.
• Monitors cleanliness, sanitation, date marking and temperature recording for all cooks. Reports issues to management.
• Demonstrates and promotes teamwork and positive attitudes from kitchen staff.
• Completes regular audits of cook’s line and stations as assigned by management.
• Obtains daily production schedule and preparation requirements from the Chef.
• Prepares items on production sheets, following quantities and recipes.
• Completes and utilizes daily production worksheets and waste log sheets.
• Tastes completed meals to ensure quality.
• Stores, labels and dates all food items according to policy and HACCP guidelines.
• Follows HACCP guidelines to ensure quality and safety of food supply.
• Serves customers at multiple stations and takes orders.
• Uses approved recipes and production standards to ensure proper quality and portions.

Skills

Customer service

Hand-eye coordination

Education

High school diploma or GED

Job description

Mary Free Bed Rehabilitation Hospital in Grand Rapids, MI, seeks a Prep Cook Team Lead for day shift. The role blends leadership with on‑the‑line cooking, overseeing daily food preparation, guiding team members, and ensuring compliance with safety standards, recipes and production sheets.

You will train cooks, monitor sanitation, manage production schedules, and serve meals to customers while upholding HACCP guidelines and the organization’s mission.