Cook - 20 Hours per Week - Variable - Detroit

GENERAL SUMMARY:

Prepare hot food for patient care and the cafeteria. Oversees menu planning and job assignments as well as food preparation, sanitation, and other job-related duties.

PRINCIPLE DUTIES AND RESPONSIBILITIES:

• Assists in menu planning and production schedules.

• Assists in cafeteria meal service and special functions.

• Sanitizes work area and equipment.

• Prepares hot food.

• Performs other related duties as assigned or requested.

EDUCATION/EXPERIENCE REQUIRED:

• High School or G.E.D. equivalent required.
• Minimum of one year of experience required or graduation from a Culinary Program.
• Minimum of five (5) years of experience preferred.

Additional Information

• Organization: Henry Ford Hospital - Detroit Main Campus
• Department: Food _Nutrition Administration
• Shift: Variable
• Union Code: Not Applicable