Chef Assistant

UNIVERSITY OF MICHIGAN - Michigan

How to Apply

A cover letter is required for consideration for this position and should be attached as the first page of your resume. The cover letter should address your specific interest in the position and outline skills and experience that directly relate to this position.

Job Summary

This 32 hour Chef Assistant Relief position prepares all of the food items for the breakfast, lunch and dinner meals in the Mott Children’s and Von Voightlander Women's Hospital Kitchen (C&W).

Responsibilities*

CHARACTERISTIC DUTIES

Assist in the coordination, preparation, display, and serving of foods, including special or unique cuisine entrees, food garnishes, and seafood, meat, vegetable, and dessert dishes. Coordinate and perform the preparation, portioning and distribution of food for breakfast, lunch and/or dinner meals. Coordinate and inspect the work of the assigned assistants in general food preparation for breakfast, lunch and dinner meals and request correction when needed Prepare menu entrees in accordance with customer order, specific recipes or the directions of the chef. Combine ingredients for quantity preparation of entrees, including casserole, meat and vegetable dishes, in accordance with specific recipes or the directives of the chef.

RELATED DUTIES

Prepare grilled foods such as hamburgers, hash browns, omelets, eggs, bacon, quesadillas, and pancakes Operate the full range of kitchen equipment, including mixing machines, ovens, pasta cookers, rethermalizers, steam cookers, toasters, griddles, charbroilers, convection microwaves, slicers, choppers, and report equipment malfunctions Prepare hot and cold sandwiches, salads and soups Trim and slice cooked meats and cheese Clean, slice, dice, chop, and peel fruits and vegetables. Combine salads ingredients in accordance with specific instructions Prepare convenience food items, including prepared casseroles and vegetables for serving, by performing such duties as placing and removing from an oven or stove and setting heating temperature in accordance with specific instructions Report unsatisfactory or spoiled food items Check in and inspect food deliveries upon arrival Follow safe food handling practices according to the current Food Code and ServSafe® Food Safety standards

Required Qualifications*

Culinary Degree with 2 years minimum experience in high volume food production kitchen or 4 years in a high volume restaurant Ability to accurately read and follow written instructions. This includes but is not limited to assigned job routines, recipes, equipment handling, and directions and precautions on product and chemical label information. Ability to understand the surrounding importance as it relates to the nutritional needs of the patients Ability to communicate effectively. This includes the ability to speak and write clearly as well as demonstrate good listening skills Ability to work well independently with minimal guidance as well as work well with others as part of a team Ability to perform physical job tasks safely. This includes but is not limited to lifting (50lbs), walking (100ft), pushing, pulling, and standing (several hours) Ability to perform excellent customer service. This includes but is not limited to demonstrating respect for co-workers, maintaining equipment,

and ensuring that food items are available for patients Ability to be flexible with work schedules, job tasks, and job changes. This includes but is not limited to working holidays and picking up additional duties when a co-worker is not at work Ability to maintain appropriate appearance and personal hygiene. This includes adhering to personal hygiene requirements of the FDA Food Code and adhering to the departmental uniform policy standards Ability to arrive on time, stay in the work area unless on break and finish work in a timely manner Ability to direct the work of Kitchen Staff and create a daily prep list based on the expected needs of the operation Ability to assist in the skills coaching, training and enhancement of Kitchen Staff Ability to recommend recipe improvements and participate in recipe development to further meet and exceed patient satisfaction, including patient feedback ServSafe certified at time of employment or within 3 months Possess strong organizational skills and have the ability to prioritize several tasks at once Ability to use time efficiently and be able to simultaneously execute tasks in various work areas of the kitchen to assure that all food items are available for service to patients Consistently and continuously check ingredients for accuracy, quality, quantity and visual presentation Ability to recognize fluctuations in production demand and recommend changes in the amounts needed for production to minimize waste Ability to maintain a consistent level of food quality, including the ability to prepare and plate a high volume of food while maintaining presentation and dietary standards as well as meet tray delivery requirements Ability to take inventory for the purpose of generating orders

Desired Qualifications*

Experience working with therapeutic diets (e.g. Sodium restrictions, BMT, Cardiac, etc.) Ability to safely operate cook-chill equipment, including pump fill station, cook tank, blast chillers, etc. Ability to produce a variety of bakery items

Work Schedule

  • 5:30 am – 2:00 pm Friday and Saturday
  • 12:30 pm – 9:00 pm Sunday and Monday
  • Off Days: Tuesday, Wednesday, and Thursday

Union Affiliation

This position is covered under the collective bargaining agreement between the U-M and the AFSCME union, which contains and settles all matters with respect to wages, benefits, hours and other terms and conditions of employment.

Background Screening

Michigan Medicine conducts background screening and pre-employment drug testing on job candidates upon acceptance of a contingent job offer and may use a third party administrator to conduct background screenings. Background screenings are performed in compliance with the Fair Credit Report Act. Pre-employment drug testing applies to all selected candidates, including new or additional faculty and staff appointments, as well as transfers from other U-M campuses.

Application Deadline

Job openings are posted for a minimum of seven calendar days. This job may be removed from posting boards and filled anytime after the minimum posting period has ended.

U-M EEO/AA Statement

The University of Michigan is an equal opportunity/affirmative action employer.

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