A resume must be submitted along with your application in order to be considered for this position. Applications submitted without a resume attached will not be considered.
- Accurately read and adhere to standardized recipes for large batch sizes of soups, sauces, gravies, etc., and other items as needed
- Prepare recipes per the scheduled forecast, providing a consistent level of food quality with each batch
- Consistently check ingredients for accuracy, quality, quantity, and visual presentation
- Operate and properly maintain, clean, and sanitize institutional food preparation equipment, including but not limited to kettles, tilt braiser, pump-fill station, mixers, steamers, tumble chiller, scales, Robot Coupe, ovens, grills, microwaves, etc.
- Utilize organizational skills to prioritize several tasks at once, including weighing/cooking/chilling multiple recipes
- Simultaneously execute tasks in various work areas of the kitchen to ensure that all food items are available for service to patients
- Coordinate and assign the work of other AFSCME foodservice staff, inspect the work of other AFSCME foodservice staff, and request correction when needed
- Create a daily prep list based on the expected needs of the operation
- Communicate daily with the Food Production Manager and Executive Chef regarding food products, supplies, equipment, and staffing needs in order to meet production requirements
- Assist the Executive Chef in the implementation, follow-through and verification of quality and production standards
- Assist the Executive Chef in menu development, including the related portioning and plating standards
- Understand and follow health code regulations at all times for maintaining proper food temperatures, including temperatures for holding, reheating and serving food safely. This includes inspection of, and the taking and recording of food temperatures according to the FDA Food Code and as required in the HACCP plan and departmental policies
- Assist the Executive Chef with the training and skills enhancement of the kitchen staff
- Ability to pass ServSafe certification within 90 days of employment
- Demonstrate excellent communication by having the ability to read English with comprehension, listen effectively, speak and write clearly, and accurately follow written instructions, including job routines, recipes, directions, and precautions on product labels
- Ability to perform physical job tasks safely. This includes but is not limited to lifting up to 50 pounds, bending, reaching, standing for up to 8 hours, and pushing and pulling up to 35 pounds
- Experience following standardized recipes and portioning, and the 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
- Ability to multitask and work at a fast pace
- Proven ability to perform excellent customer service
- Experience utilizing resources, and recognizing and minimizing food waste
- Experience estimating consumption levels and generating prep lists
- Experience in developing and enhancing the culinary skills of kitchen staff
- Proven organizational abilities as they apply to food production work areas, including the ability to prioritize work to provide timely meal service to patients
- Experience working in a quality-oriented foodservice environment with an emphasis on plate presentation
- Excellent attendance record
- ServSafe certified in the last three years
- Two-year degree in culinary arts and/or excellent culinary background in high-volume foodservice operation/restaurants/catering
- Experience supervising and providing leadership in a quality-oriented environment
- Experience in recipe development, including the ability to develop recipes and/or menus for specialized groups of patients
This position is primarily responsible for the production of large-volume cooking of soups, sauces, and gravies to be utilized across PFANS operations. Producing recipes safely in accordance with the proper handling of reduced-oxygen-packed food items.
Standard hours: 34.5
Work days: Thursday-Monday
Shift start/end times: Thursday-Sunday 2:30 pm-10:00 pm, Monday 3:00 pm- 10:00 pm
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.
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.
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.
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.
