ProMedica Flower Hospital is located in Sylvania OH, a suburb of Toledo, OH.  Among being located in one of the area's most beautiful landscapes, Sylvania offers a high-quality lifestyle for its residents with Sylvania’s public school as one of the finest in the region, rated as “Excellent” by the state of Ohio. There are many outdoor activities to enjoy at our nationally recognized Pacesetter Park, along with music and entertainment found at Centennial Terrace and Downtown Sylvania, and the LPGA annual tournament.  The Flower Hospital campus is a 311-bed facility that houses the Hickman Cancer Center, ER Trauma Center, and is the regional leader for inpatient adult psychiatric services.  The campus includes, the Goerlich Center, which provides residence for patients with Alzheimer’s and Dementia, along with the Ebeid Center our hospice facility.

Position Summary:

Prepares, seasons, and cooks food for hospitals patients, employees, and visitors.  Performs lead role for kitchen service activities and the delivery of food in consultation with the Chef, Managers, Supervisors, and Clinical Dietitians.

Accountabilities:

Applies the knowledge and skills necessary to provide care appropriate to the age of the patients/clients served, i.e. infant, pediatric, adolescent, adult, and geriatric. Prepares, seasons, and cooks food.  Cuts, pours, measures, and mixes ingredients according to recipes. Uses a variety of kitchen utensils and equipment, including choppers, slicers, mixers, and blenders.  Previews menus and work orders to determine type and quantities of meals, vegetables, soups, salads, and desserts to be obtained and prepared. Responsible for menu selection and completion.  Plans and coordinates cooking schedules so that meals will be ready at required times. Assist with care and maintenance of department equipment and supplies. Alerts Manager to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment, or other unusual conditions.  Maintains established department policies, procedures, objectives, quality assurance programs, and safety standards. Ensures that sanitary levels are maintained throughout the food preparation process as well as throughout the workday. Performs other related duties as assigned or requested.