• Hospital Cook III

    University of Michigan (Ann Arbor, MI)


    HOSPITAL COOK III

    How to Apply

    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.

     

    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.

     

    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

    Responsibilities*

    + Accurately read and adhere to standardized recipes for large batch sizes of soups, sauces, gravies, etc,and other items as needed

    + Prepare recipes per 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 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 assure 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 HACCP plan and departmental policies

    + Assist the Executive Chef with the training and skills enhancement of kitchen staff

    Required Qualifications*

    + 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 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

    Desired Qualifications*

    + 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

     

    Work Schedule

     

    This position is primarily responsible for production of large volume cooking of soups, sauces, and gravies to be utilized across PFANS operations. Producing recipes safely in accordance with proper handling of reduced oxygen packed food items.

     

    Standard hours: 34.5

     

    Work days: Thursday-Monday

     

    Shift start/end times: Thursday-Sunday 2:30pm-10:00pm Monday 3:00pm-10:00pm

     

    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, and for any reason, throughout the course of employment. Learn more about thework modes (https://hr.umich.edu/working-u-m/my-employment/ways-we-work-resource-center/ways-we-work-implementation-group/modes-work) .

     

    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 Report Act.

     

    U-M EEO Statement

     

    The University of Michigan is an equal employment opportunity employer.

     

    Job Detail

     

    Job Opening ID

     

    268274

     

    Working Title

    HOSPITAL COOK III

    Job Title

    HOSPITAL COOK III

    Work Location

     

    Michigan Medicine - Ann Arbor

     

    Ann Arbor, MI

     

    Modes of Work

     

    Onsite

     

    Full/Part Time

     

    Part-Time

     

    Regular/Temporary

     

    Regular

     

    FLSA Status

     

    Nonexempt

     

    Organizational Group

     

    Um Hospital

     

    Department

     

    Patient Food Service AH

     

    Posting Begin/End Date

     

    9/08/2025 - 9/13/2025

     

    Salary

     

    $53,227.20 - $54,516.80

     

    Career Interest

     

    Hospitality

     

    Patient Dietary/Nutrition Services

     

    Service/Maintenance (AFSCME Union)