DMC Huron Valley-Sinai Hospitalin Oakland County is committed to outstanding customer service and medical care. This hospital features the Harris Birthing Center with all private birthing suites, the Charach Cancer Treatment Center (affiliated with the Barbara Ann Karmanos Cancer Center), cardiac services, and comprehensive inpatient and outpatient diagnostic care. For emergency services, obstetrics and ambulatory surgery, Huron Valley-Sinai consistently ranks among the top hospitals in the nation.
Summary Description
Under limited supervision, prepares or is responsible for all hot foods requiring on-premises preparation for cafeteria, and special events. Assists with daily clean-up, washes pans and performs routine monthly and weekly cleaning of assigned areas.
1. Prepares hot food items as indicated on daily production sheet in amounts needed, according to standardized recipes and safe food handling practices. Utilizes kitchen equipment such as convention ovens, slicers and steam kettles.
2. Clean and sanitizes assigned work area.
3. Cleans and maintains small and large kitchen equipment.
4. Follows up on proper storage and refrigeration of food.
5. Assists in food production planning.
6. Provides back-up services to the patient tray line and cafeteria throughout the day when needed. This may include set-up or serving in cafeteria and tray assembly.
7. Participates in in-service programs as planned by Nutrition Services Department.
8. Complies with and/or implements the “We Care” program philosophy as well as all Hospital, health, human relations, safety, Personnel and departmental policies, procedures and guidelines and meets all licensing and accreditation requirements.
9. Performs other related duties as assigned.
DMC Huron Valley-Sinai Hospitalin Oakland County is committed to outstanding customer service and medical care. This hospital features the Harris Birthing Center with all private birthing suites, the Charach Cancer Treatment Center (affiliated with the Barbara Ann Karmanos Cancer Center), cardiac services, and comprehensive inpatient and outpatient diagnostic care. For emergency services, obstetrics and ambulatory surgery, Huron Valley-Sinai consistently ranks among the top hospitals in the nation.
Summary Description
Under limited supervision, prepares or is responsible for all hot foods requiring on-premises preparation for cafeteria, and special events. Assists with daily clean-up, washes pans and performs routine monthly and weekly cleaning of assigned areas.
1. Prepares hot food items as indicated on daily production sheet in amounts needed, according to standardized recipes and safe food handling practices. Utilizes kitchen equipment such as convention ovens, slicers and steam kettles.
2. Clean and sanitizes assigned work area.
3. Cleans and maintains small and large kitchen equipment.
4. Follows up on proper storage and refrigeration of food.
5. Assists in food production planning.
6. Provides back-up services to the patient tray line and cafeteria throughout the day when needed. This may include set-up or serving in cafeteria and tray assembly.
7. Participates in in-service programs as planned by Nutrition Services Department.
8. Complies with and/or implements the “We Care” program philosophy as well as all Hospital, health, human relations, safety, Personnel and departmental policies, procedures and guidelines and meets all licensing and accreditation requirements.
9. Performs other related duties as assigned.
Minimum Qualifications
1. High school diploma or equivalent level of knowledge gained through education and/or experience. Vocational training in Culinary Arts preferred.
2. Six months of prior institutional or catering business cooking experience, or two years of experience in quantity food preparation.
Skills Required
1. Ability to perform basic arithmetic calculations, make recipe extensions, follow standardized recipes, understand portion control and evaluate prepared food according to criteria set by Nutrition Services Department.
2. Communications kills to speak and write effectively.
3. Interpersonal skills to direct other Nutrition Services workers when necessary.
4. Knowledge of operation and maintenance of food production equipment in the kitchen.
5. Ability to lift fifty (50) pounds.
6. Quantity food production skills.
Minimum Qualifications
1. High school diploma or equivalent level of knowledge gained through education and/or experience. Vocational training in Culinary Arts preferred.
2. Six months of prior institutional or catering business cooking experience, or two years of experience in quantity food preparation.
Skills Required
1. Ability to perform basic arithmetic calculations, make recipe extensions, follow standardized recipes, understand portion control and evaluate prepared food according to criteria set by Nutrition Services Department.
2. Communications kills to speak and write effectively.
3. Interpersonal skills to direct other Nutrition Services workers when necessary.
4. Knowledge of operation and maintenance of food production equipment in the kitchen.
5. Ability to lift fifty (50) pounds.
6. Quantity food production skills.