FT - Cook - BLH - Bronson Healthcare

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Location

BLH Bronson LakeView Hospital

Title

FT - Cook - BLH

Culinary & Hospitality Associates execute all assigned duties, under general supervision and according to established procedures, within the daily scope of the Food Service department. The incumbent must possess an unwavering sense of compassion and the highest possible level of customer service.  All members of the Bronson Food & Nutrition team are expected to consistently deliver the highest level of service to all customers; demonstrate a willingness and desire to work as a part of a team and contribute to a safe and positive environment; work independently and manage time effectively; follow basic instructions and pay attention to detail in the completion of assigned duties. Employee should also expect to perform duties outside of specific role on a regular basis and to fulfill any responsibilities associated with the Food and Nutrition Department’s daily operations. These responsibilities, related to and dependent upon the specific environment in which the person is scheduled, include but are not limited to those outlined below.

The Culinary & Hospitality Associate Level 3 must possess an elevated level of flexibility and skill, and function effectively in all positions, throughout the Food Service Department. The individual is expected to work effectively and maintaining composure and a positive attitude, consistently demonstrating leadership by example. They play a critical role in the delivery of meal service in all areas of the department. This roll is responsible for ensuring that all scheduled employees are functioning as intended in their assigned roles; monitor break schedules and cover for colleagues when they are on break or absent; ensure that all members of the team are abiding by food safety and sanitation standards; clearly communicate with department leaders regarding the needs of individuals, positions, and specific functions of their scheduled shift. The incumbent must maintain awareness of the schedule for their work area, and anticipate scheduling needs for the week, relative to their scheduled shifts. The individual will assume select responsibilities necessary to ensure that their scheduled shift runs smoothly and that subsequent shifts and teams are set up for success.

Required Qualifications:

• Strong functional knowledge of food safety and sanitation
• Ability to:
  • Communicate clearly and understand basic verbal and written directions
  • follow basic food assembly & packaging instructions
  • read and understand, the English language
• Basic math skills
• Employees providing direct patient care must demonstrate competencies specific to the population served

Desired Qualifications:

• Extensive customer service experience
• Self-motivated, independent and creative thinker
• Dietary Technician certification
• Related experience or education demonstrating knowledge of therapeutic diets
• Functional knowledge of cash register and/or dietary software system
• Two years cooking experience, preferably in a high volume operation with some supervisory experience, required (external candidates)
• Completion of AGF 110 & 210 CUL 100 & 125 at the KVCC Bronson Healthy Living Campus

• 2 years leadership experience
• Excellent computer skills
• Strong organizational & problem solving skills

• Serve Safe Certification or other comparable third-party food safety certification

Job Responsibilities:

• Assembly and service of foods and supplies to customers, patients, and supply facilities
• Delivery of meals and supplies to patients
• Light and heavy cleaning as assigned, such as dishwashing, trash, facility cleaning
• Operation of cash register and patient meal ordering system(s)
• Stocking and filling, product labeling and dating, product rotation
• Prepares, apportions, distributes, and stores various hot and cold food items (e.g., appetizers, cold plates, salads, sandwiches, soups, mashed potatoes, vegetables, fruits, fruit cups, and desserts) according to recipes, production sheets, portion control standards, established procedures, and/or specific instructions
• Measures, washes, cleans, mixes, and combines ingredients for preparation of food production items (e.g., peels, dices, shreds, and slices fruit, vegetables, and other items)
• Operates/utilizes automatic appliances and manual kitchen utensils
• Appropriately modifies production amounts given the proper recipe
• Maintains the highest standard of quality and utilization of proper cooking methods
• Demonstrates commitment to providing outstanding customer service to customers and peers in a manner that is reflective of our mission, values and customer service standards
• Performs various cooking tasks, including preparing and cooking meats, vegetables, desserts and special dishes as required by the daily menu plan
• Bakes breads, cakes, cookies and pies-as needed
• Cleans and maintains a variety of kitchen equipment including stoves, refrigerators, work tables, mixers, kettles, utensils and dishwashers
• Perform job assignments on an independent basis referring difficult or unusual problems to Management for technical guidance and direction
• Communicates and ensures compliance with policies and procedures
• Follows proper techniques for sanitation as described in the Department Sanitation Manual
• Charts intakes and updates patient’s diet information in Bronson Room Service system
• Classifies patients as room service or non-select
• Assists patients with meal ordering at the bedside
• Delivers patient meals, retrieves patient trays after meal
• Shift-specific responsibility for: break schedules, customer service standards, timeliness of service, product quality and safety
• Flexibility and skills to work all positions within scheduled department

• Ensures that all food production is completed on time and in accordance with standards
• Follows proper, FIFO, rotation of all product and supplies
• Maintains quality control procedures:  Time & Temp monitoring logs
• Other duties and responsibilities as assigned

Conditions exist more than 90% of the work time:

• Work which is constantly and exceptionally tiring mentally and/or visually
• Repetitive motion such as cutting, chopping, or otherwise manipulating hand tools
• Balancing of multiple priorities in stressful situations and busy environments
• Work requiring high levels of strength and/or stamina
• Involves regularly lifting of bulky or moderately heavy weights (i.e., up to 50 pounds), and occasionally assisting with heavier tasks or expending the equivalent effort in pushing, pulling, or otherwise handling material, equipment, and other objects
• Occasionally assisting with heavier tasks or expending the equivalent effort in pushing, pulling, or otherwise handling material, equipment, and other objects
• Uses correct body positioning, proper body mechanics to avoid injury, utilizes safe work practices (e.g. pushing vs. pulling, patient transfer/lifting devices etc.) and uses personal protective equipment when necessary – instructs Kitchen staff of the same
• Maintains a safe workplace by keeping work area free of hazards, ensuring that all equipment, counters, utensils, and assigned work areas are properly cleaned and maintained, and correcting and/or properly reporting any safety hazards

BronsonBattleCreekSpecific

• Dependentonjobresponsibilities,avalidMichigandriver’slicenseandinsurabilitythroughBronson’scarriermayberequired.

Shift

First Shift

Time Type

Full time

Sign-On Bonus

External Candidates Only: Up to $750.00

Retention Bonus

External Candidates Only, $750.00

Scheduled Weekly Hours

40

Cost Center

1600 Food Services (BLH)

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