Line/Prep Cook

About the role

Day Shift (United States of America)

Mary Free Bed Summary

We have the great privilege of helping patients and families re-build their lives. It's extraordinarily meaningful work and the reason we greet the day with optimism and anticipation. When patients "Ask for Mary," they experience a culture that has been sculpted for more than a century. Our hallmark is to carefully listen to patients and innovatively serve them. This is true of every employee, from support staff and leadership, to clinicians and care providers.

Mary Free Bed is a not-for-profit, nationally accredited rehabilitation hospital serving thousands of children and adults each year through inpatient, outpatient, sub-acute rehabilitation, orthotics and prosthetics and home and community programs. With the most comprehensive rehabilitation services in Michigan and an exclusive focus on rehabilitation, Mary Free Bed physicians, nurses and therapists help our patients achieve outstanding clinical outcomes. The growing Mary Free Bed Network provides patients throughout the system with access to our unique standard of care.

Mission Statement

Restoring hope and freedom through rehabilitation.

At Mary Free Bed, we take pride in our values-based culture

• Focus on Patient Care. A selfless drive to serve and heal connects all MFB employees.
• Clinical Variety and Challenge. An inter-disciplinary approach and a top team of professionals create ever-changing opportunities and activities.
• Family Culture. We offer the stability of a large organization while nurturing the family/team atmosphere of a small organization.
• Trust in Each Other. Each employee knows that co-workers can be trusted to make the right decision for our family, patients, staff, and community.
• A Proud Tradition. Years of dedicated, quality service to our patients and community have yielded a reputation that fills our employees with pride.

Summary

The Prep Cook is responsible for preparing food and serving customers in accordance with applicable federal, state, and local standards, guidelines, and regulations. The Prep Cook is also responsible for operating and cleaning equipment. The focus of the Prep Cook is to prepare the items on production sheets, complete all documentation, reporting, and logs for the meal services to serve customers in an efficient and friendly manner in accordance with the organizational mission statement, values, and goals.

Essential Job Responsibilities

• Obtains daily production schedule and preparation requirements from the Chef.
• Prepares items on production sheets, following established quantities and recipes.
• Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality.
• Operates and cleans equipment per department procedures after each use.
• Stores, labels and dates all food items according to policy and HACCP guidelines.
• Completes all required documentation, reports, and logs
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures.
• Takes orders from customer and prepare items requiring short preparation time.
• Serves customers in an efficient and friendly manner.
• Completes orders from steam tables and grill and serves customers at multiple stations.
• Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
• Stores, labels and dates all food items according to policy.
• Follows HACCP guidelines to ensure quality and safety of food supply.
• Resolves customer concerns.
• Other job duties that may be assigned.

Customer Service Responsibilities

Demonstrate excellent customer service and standards of behaviors as well as encourages, coaches, and monitors the same in team members. This individual should consistently promote teamwork and direct communication with co-workers and deal discretely and sensitively with confidential information.

Responsibilities in Quality Improvement

Contribute by identifying problems and seeking solutions. Promote patient/family satisfaction where possible; participates in departmental efforts to monitor and report customer service.

Essential Job Qualifications

• Communication and customer service skills, good hand-eye coordination.
• Ability to follow written and oral directions.
• Ability to use standard measures required.

Preferred Job Qualifications

• High school diploma or GED equivalent preferred.
• 1 - 6 months related experience and/or training; or equivalent combination of education and experience.
• Food Handler's Permit by applicable state and county.
• ServSafe training and certificate as required by applicable state and county.

Physical Requirements for Essential Job Qualification

Levels

• None (No specific requirements)
• Occasionally (Less than 1/3)
• Frequently (1/3 to 2/3)
• Majority (More than 2/3)
• Remain in a stationary position: Frequently
• Traverse or move around work location: Frequently
• Use keyboard: Occasionally
• Operate or use department specific equipment: None
• Ascend/Descend equipment or ladder: None
• Position self to accomplish the Essential Functions of the role: None

Receive and communicate information and ideas for understanding: Frequently:

• Transport, position, and/or exert force: Up to 10 pounds: Frequently
• Up to 25 pounds: Frequently
• Up to 50 pounds: _____
• Up to 75 pounds: _____
• More than 100 pounds: _____
• Other weight: Up to_ pounds ___
• Other: _____

Compensation based on experience, starting from $18.00