Cook II- Full Time- Day/PM Shift

Munson Healthcare•Traverse City, MI

About The Position

More Than Just Care, It’s Community Imagine doing meaningful work in a place where people vacation. That’s life at Munson Healthcare - northern Michigan’s largest healthcare system, with eight award-winning community hospitals serving over half a million residents across 29 counties. If you want a career in healthcare and a lifestyle most people only dream about – with freshwater lakes, scenic trails, charming downtowns, a vibrant arts scene, and endless outdoor adventures - you might just be Munson Material. To us, that means teammates who live by our values of excellence, teamness, positivity, creativity, and a commitment to creating exceptional experiences for our patients and each other. Join a team that delivers outstanding care in one of the most beautiful regions in the country. Invested in You Grow: Tuition reimbursement, in-person and online development, and access to our career hub to help you advance. Thrive: Full benefits, paid holidays, generous PTO, employee discounts, and free individual retirement counseling. Be Well: Free wellness platform for you and your family, plus personalized support for personal or family challenges. Be Heard: Share your ideas and help shape the way we work through improvement huddles, employee surveys, and town hall meetings Job Description A Day in the Life The Cook Level 2 will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner and Special/Catered Events. The general responsibilities of the position include those listed below, but management may identify other responsibilities of the position. These responsibilities may differ, depending on business necessities and client requirements Prepares and cooks to order foods requiring short and broader preparation time. May produce food and serve customers at an a la carte or may operate a grill station. Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided. Reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions. Provides the highest quality of service to customers at all times. Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. Typically performs fast food cooking duties in preparing food items to be served to customers. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Intermediate to advanced knife skills needed Tastes products, reads menus, estimates food requirements, checks production, and keeps records to accurately plan production requirements and requisition supplies and equipment. Must clean and sanitize workstations and equipment and must follow all regulatory rules and procedures. Attends all allergy and foodborne illness in-service training. Must follow all HACCP policies and procedures. Must report all accidents and injuries promptly. Follows all company safety and risk management policies and procedures. Takes part in regular safety meetings, safety training and hazard assessments. Attends training programs (classroom and virtual) as designated. Produces small to large batch goods using advanced and full range of classical cooking techniques. May perform other duties and responsibilities as assigned.

Requirements

Four or more years of related work experience.
Ability to use a computer.
Requires familiarity of kitchen equipment.
Must be able to read and follow a recipe unsupervised
Involved with the more complex requirements of the position.
Applies some advanced cooking skills.
May adapt procedures, processes, tools, equipment and techniques to meet the requirements of the position.
Extensive working knowledge of food preparation.

Nice To Haves

High School diploma, GED or equivalent preferred.
Knowledge of basic operation of equipment and cash-handling procedures preferred.

Responsibilities

Accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner and Special/Catered Events.
Prepares and cooks to order foods requiring short and broader preparation time.
May produce food and serve customers at an a la carte or may operate a grill station.
Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided.
Reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions.
Provides the highest quality of service to customers at all times.
Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
Typically performs fast food cooking duties in preparing food items to be served to customers.
Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
Intermediate to advanced knife skills needed
Tastes products, reads menus, estimates food requirements, checks production, and keeps records to accurately plan production requirements and requisition supplies and equipment.
Must clean and sanitize workstations and equipment and must follow all regulatory rules and procedures.
Attends all allergy and foodborne illness in-service training.
Must follow all HACCP policies and procedures.
Must report all accidents and injuries promptly.
Follows all company safety and risk management policies and procedures.
Takes part in regular safety meetings, safety training and hazard assessments.
Attends training programs (classroom and virtual) as designated.
Produces small to large batch goods using advanced and full range of classical cooking techniques.
May perform other duties and responsibilities as assigned.