Beaumont Health System Hiring for Cook at Wayne, Michigan Full Time

General Summary:
Responsible for production of complex products from raw ingredients
according to standardized recipes. Use of complex/large volume-equipment
(kettles, ovens, steamers). Responsible for recipe development and
quality control. Knowledge and application of HACCP principles in the
safe preparation of food for patients, retail customers and special
events. Able to identify ingredients/finished products that do not meet
established quality standards.  Attentive to details of
special/restricted diets.  Maintain safety and sanitation standards of
the work area.
Essential Duties:
Reports variances to leader, supervisor or Chef.
Provides input into recipe development and modification for regular and
therapeutic menus. Identifies and communicates opportunities for waste
reduction, service improvements and/or revenue enhancement to leadership
per established guidelines.
Assists in the coordination and direction of Dietetic Helpers.
Uses food service equipment, including thermometers, knives, slicers,
steamers, kettles, etc. Maintains, cleans and sanitizes equipment and
work area according to established standards for safety and sanitation.
 Reports variances to leadership.
Applies principles of safe food handling throughout the flow of food.
 Reports variances to leadership.
This document represents the major duties, responsibilities, and
authorities of this job, and is not intended to be a complete list of
all tasks and functions. It should be understood, therefore, that
incumbents may be asked to perform job-related duties beyond those
explicitly described.
Standard Qualifications:
To perform this job successfully, an individual must be able to perform
each essential duty satisfactorily.  The requirements listed below are
representative of the knowledge, skill and/or ability required.
 Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential duties.
Education/Training:
High school diploma or equivalent, required.
Must be able to read, write, speak and communicate effectively in
English.
Basic computer skills.
Culinary/food production training required. Additional coursework
preferred.
Work Experience:
One-year experience in food service production, required.
Experience with therapeutic diets, preferred.
Certification, Licensure, Registration:
Certified Food Protection Manager (ServSafe or equivalent), preferred.
Other Qualifications:
Must be at least 18 years of age to work with power equipment, required
by law.
WORKING CONDITIONS:
Physical Effort:
Physically demanding, including lifting, pushing, pulling, bending,
stooping and reaching of light to heavier objects. Ability to work for a
limited time in temperature extremes (freezer, refrigerator, near steam,
and ovens).
Work Environment:
Fast paced noisy work environment with exposure to sharp objects
(knives, slicers, etc.) and hot objects/surfaces.

* Beaumont Health grants equal employment opportunity to all qualified
persons without regard to race, color, national origin, sex, disability,
age, religion, genetic information, marital status, height, weight,
gender, pregnancy, sexual orientation, gender identity or expression,
veteran status, or any other legally protected category.

Beaumont Health is an equal opportunity employer. All qualified
applicants will receive consideration for employment without regard to
race, religion, color, national origin, sex, gender identity, sexual
orientation, age, status as a protected veteran, or status as a
qualified individual with a disability.