ProMedica Bay Park Hospital caters to communities east of the Maumee River. Our campus includes a state-of-the-art community hospital with 91 private beds and a professional office building dedicated to doctors' offices and outpatient rehabilitation, as well as a treatment and diagnostic center. The hospital itself was designed with patient comfort and healing in mind, with wider hallways, single-patient rooms and an abundance of natural light. Position Summary: Prepares, seasons, and cooks food for hospitals patients, employees, and visitors. Performs lead role for kitchen service activities and the delivery of food in consultation with the Chef, Managers, Supervisors, and Clinical Dietitians. Accountabilities: Applies the knowledge and skills necessary to provide care appropriate to the age of the patients/clients served, i.e. infant, pediatric, adolescent, adult, and geriatric. Prepares, seasons, and cooks food. Cuts, pours, measures, and mixes ingredients according to recipes. Uses a variety of kitchen utensils and equipment, including choppers, slicers, mixers, and blenders. Previews menus and work orders to determine type and quantities of meals, vegetables, soups, salads, and desserts to be obtained and prepared. Responsible for menu selection and completion. Plans and coordinates cooking schedules so that meals will be ready at required times. Assist with care and maintenance of department equipment and supplies. Alerts Manager to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment, or other unusual conditions. Maintains established department policies, procedures, objectives, quality assurance programs, and safety standards. Ensures that sanitary levels are maintained throughout the food preparation process as well as throughout the workday. Performs other related duties as assigned or requested. Education: None required. Skills: Capable of operating kitchen equipment, have good math and communication skills, be able to read and speak English, have the ability to learn how to change and convert recipes as needed and to learn special diet production needs. The candidate needs to be able to deal effectively with a fast-paced environment and be open to new ideas and be willing to take instruction. Must have a basic understanding of culinary basics: cooking temperatures and proper labeling/rotation of food product. Preferred Qualifications: Education: High school graduate or GED. Culinary degree preferred, but not required Skills: Specialized training in food preparation/culinary techniques Years of Experience: 1 year in food production preferred Certification: Food Handler Card or Serv Safe preferred, but not required Working Conditions: Personal Protective Equipment: Coat or apron, hat, and non-sterile medical gloves. Physical Demands: Occasional lifts, carries, pushes, pulls up to 50 lbs. Must be able to see, hear, and move intermittently, or use prosthetics that will enable you to function adequately to assure that the requirements of this position can be fully met. Frequently has prolonged standing and walking. Manual dexterity and mobility necessary. Frequent reaching, stooping, bending, kneeling, and crouching. Exposed to electrical hazards, cuts, and burns. Exposed to hot, humid, noisy equipment/environment, and varying degrees of kitchen elements. ProMedica is a mission-based, not-for-profit integrated healthcare organizational headquartered in Toledo, Ohio. For more information, please visit Qualified applicants will receive consideration for employment without regard to race, color, national origin, ancestry, religion, sex/gender (including pregnancy), sexual orientation, gender identity or gender expression, age, physical or mental disability, military or protected veteran status, citizenship, familial or marital status, genetics, or any other legally protected category. In compliance with the Americans with Disabilities Act Amendment Act (ADAAA), if you have a disability and would like to request an accommodation in order to apply for a job with ProMedica, please contact Equal Opportunity Employer/Drug-Free Workplace
Sep 20, 2023
Full time
ProMedica Bay Park Hospital caters to communities east of the Maumee River. Our campus includes a state-of-the-art community hospital with 91 private beds and a professional office building dedicated to doctors' offices and outpatient rehabilitation, as well as a treatment and diagnostic center. The hospital itself was designed with patient comfort and healing in mind, with wider hallways, single-patient rooms and an abundance of natural light. Position Summary: Prepares, seasons, and cooks food for hospitals patients, employees, and visitors. Performs lead role for kitchen service activities and the delivery of food in consultation with the Chef, Managers, Supervisors, and Clinical Dietitians. Accountabilities: Applies the knowledge and skills necessary to provide care appropriate to the age of the patients/clients served, i.e. infant, pediatric, adolescent, adult, and geriatric. Prepares, seasons, and cooks food. Cuts, pours, measures, and mixes ingredients according to recipes. Uses a variety of kitchen utensils and equipment, including choppers, slicers, mixers, and blenders. Previews menus and work orders to determine type and quantities of meals, vegetables, soups, salads, and desserts to be obtained and prepared. Responsible for menu selection and completion. Plans and coordinates cooking schedules so that meals will be ready at required times. Assist with care and maintenance of department equipment and supplies. Alerts Manager to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment, or other unusual conditions. Maintains established department policies, procedures, objectives, quality assurance programs, and safety standards. Ensures that sanitary levels are maintained throughout the food preparation process as well as throughout the workday. Performs other related duties as assigned or requested. Education: None required. Skills: Capable of operating kitchen equipment, have good math and communication skills, be able to read and speak English, have the ability to learn how to change and convert recipes as needed and to learn special diet production needs. The candidate needs to be able to deal effectively with a fast-paced environment and be open to new ideas and be willing to take instruction. Must have a basic understanding of culinary basics: cooking temperatures and proper labeling/rotation of food product. Preferred Qualifications: Education: High school graduate or GED. Culinary degree preferred, but not required Skills: Specialized training in food preparation/culinary techniques Years of Experience: 1 year in food production preferred Certification: Food Handler Card or Serv Safe preferred, but not required Working Conditions: Personal Protective Equipment: Coat or apron, hat, and non-sterile medical gloves. Physical Demands: Occasional lifts, carries, pushes, pulls up to 50 lbs. Must be able to see, hear, and move intermittently, or use prosthetics that will enable you to function adequately to assure that the requirements of this position can be fully met. Frequently has prolonged standing and walking. Manual dexterity and mobility necessary. Frequent reaching, stooping, bending, kneeling, and crouching. Exposed to electrical hazards, cuts, and burns. Exposed to hot, humid, noisy equipment/environment, and varying degrees of kitchen elements. ProMedica is a mission-based, not-for-profit integrated healthcare organizational headquartered in Toledo, Ohio. For more information, please visit Qualified applicants will receive consideration for employment without regard to race, color, national origin, ancestry, religion, sex/gender (including pregnancy), sexual orientation, gender identity or gender expression, age, physical or mental disability, military or protected veteran status, citizenship, familial or marital status, genetics, or any other legally protected category. In compliance with the Americans with Disabilities Act Amendment Act (ADAAA), if you have a disability and would like to request an accommodation in order to apply for a job with ProMedica, please contact Equal Opportunity Employer/Drug-Free Workplace
ProMedica Bay Park Hospital caters to communities east of the Maumee River. Our campus includes a state-of-the-art community hospital with 91 private beds and a professional office building dedicated to doctors' offices and outpatient rehabilitation, as well as a treatment and diagnostic center. The hospital itself was designed with patient comfort and healing in mind, with wider hallways, single-patient rooms and an abundance of natural light. Position Summary: Prepares, seasons, and cooks food for hospitals patients, employees, and visitors. Performs lead role for kitchen service activities and the delivery of food in consultation with the Chef, Managers, Supervisors, and Clinical Dietitians. Accountabilities: Applies the knowledge and skills necessary to provide care appropriate to the age of the patients/clients served, i.e. infant, pediatric, adolescent, adult, and geriatric. Prepares, seasons, and cooks food. Cuts, pours, measures, and mixes ingredients according to recipes. Uses a variety of kitchen utensils and equipment, including choppers, slicers, mixers, and blenders. Previews menus and work orders to determine type and quantities of meals, vegetables, soups, salads, and desserts to be obtained and prepared. Responsible for menu selection and completion. Plans and coordinates cooking schedules so that meals will be ready at required times. Assist with care and maintenance of department equipment and supplies. Alerts Manager to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment, or other unusual conditions. Maintains established department policies, procedures, objectives, quality assurance programs, and safety standards. Ensures that sanitary levels are maintained throughout the food preparation process as well as throughout the workday. Performs other related duties as assigned or requested. Education: None required. Skills: Capable of operating kitchen equipment, have good math and communication skills, be able to read and speak English, have the ability to learn how to change and convert recipes as needed and to learn special diet production needs. The candidate needs to be able to deal effectively with a fast-paced environment and be open to new ideas and be willing to take instruction. Must have a basic understanding of culinary basics: cooking temperatures and proper labeling/rotation of food product. Preferred Qualifications: Education: High school graduate or GED. Culinary degree preferred, but not required Skills: Specialized training in food preparation/culinary techniques Years of Experience: 1 year in food production preferred Certification: Food Handler Card or Serv Safe preferred, but not required Working Conditions: Personal Protective Equipment: Coat or apron, hat, and non-sterile medical gloves. Physical Demands: Occasional lifts, carries, pushes, pulls up to 50 lbs. Must be able to see, hear, and move intermittently, or use prosthetics that will enable you to function adequately to assure that the requirements of this position can be fully met. Frequently has prolonged standing and walking. Manual dexterity and mobility necessary. Frequent reaching, stooping, bending, kneeling, and crouching. Exposed to electrical hazards, cuts, and burns. Exposed to hot, humid, noisy equipment/environment, and varying degrees of kitchen elements. ProMedica is a mission-based, not-for-profit integrated healthcare organizational headquartered in Toledo, Ohio. For more information, please visit Qualified applicants will receive consideration for employment without regard to race, color, national origin, ancestry, religion, sex/gender (including pregnancy), sexual orientation, gender identity or gender expression, age, physical or mental disability, military or protected veteran status, citizenship, familial or marital status, genetics, or any other legally protected category. In compliance with the Americans with Disabilities Act Amendment Act (ADAAA), if you have a disability and would like to request an accommodation in order to apply for a job with ProMedica, please contact Equal Opportunity Employer/Drug-Free Workplace
Sep 20, 2023
Full time
ProMedica Bay Park Hospital caters to communities east of the Maumee River. Our campus includes a state-of-the-art community hospital with 91 private beds and a professional office building dedicated to doctors' offices and outpatient rehabilitation, as well as a treatment and diagnostic center. The hospital itself was designed with patient comfort and healing in mind, with wider hallways, single-patient rooms and an abundance of natural light. Position Summary: Prepares, seasons, and cooks food for hospitals patients, employees, and visitors. Performs lead role for kitchen service activities and the delivery of food in consultation with the Chef, Managers, Supervisors, and Clinical Dietitians. Accountabilities: Applies the knowledge and skills necessary to provide care appropriate to the age of the patients/clients served, i.e. infant, pediatric, adolescent, adult, and geriatric. Prepares, seasons, and cooks food. Cuts, pours, measures, and mixes ingredients according to recipes. Uses a variety of kitchen utensils and equipment, including choppers, slicers, mixers, and blenders. Previews menus and work orders to determine type and quantities of meals, vegetables, soups, salads, and desserts to be obtained and prepared. Responsible for menu selection and completion. Plans and coordinates cooking schedules so that meals will be ready at required times. Assist with care and maintenance of department equipment and supplies. Alerts Manager to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment, or other unusual conditions. Maintains established department policies, procedures, objectives, quality assurance programs, and safety standards. Ensures that sanitary levels are maintained throughout the food preparation process as well as throughout the workday. Performs other related duties as assigned or requested. Education: None required. Skills: Capable of operating kitchen equipment, have good math and communication skills, be able to read and speak English, have the ability to learn how to change and convert recipes as needed and to learn special diet production needs. The candidate needs to be able to deal effectively with a fast-paced environment and be open to new ideas and be willing to take instruction. Must have a basic understanding of culinary basics: cooking temperatures and proper labeling/rotation of food product. Preferred Qualifications: Education: High school graduate or GED. Culinary degree preferred, but not required Skills: Specialized training in food preparation/culinary techniques Years of Experience: 1 year in food production preferred Certification: Food Handler Card or Serv Safe preferred, but not required Working Conditions: Personal Protective Equipment: Coat or apron, hat, and non-sterile medical gloves. Physical Demands: Occasional lifts, carries, pushes, pulls up to 50 lbs. Must be able to see, hear, and move intermittently, or use prosthetics that will enable you to function adequately to assure that the requirements of this position can be fully met. Frequently has prolonged standing and walking. Manual dexterity and mobility necessary. Frequent reaching, stooping, bending, kneeling, and crouching. Exposed to electrical hazards, cuts, and burns. Exposed to hot, humid, noisy equipment/environment, and varying degrees of kitchen elements. ProMedica is a mission-based, not-for-profit integrated healthcare organizational headquartered in Toledo, Ohio. For more information, please visit Qualified applicants will receive consideration for employment without regard to race, color, national origin, ancestry, religion, sex/gender (including pregnancy), sexual orientation, gender identity or gender expression, age, physical or mental disability, military or protected veteran status, citizenship, familial or marital status, genetics, or any other legally protected category. In compliance with the Americans with Disabilities Act Amendment Act (ADAAA), if you have a disability and would like to request an accommodation in order to apply for a job with ProMedica, please contact Equal Opportunity Employer/Drug-Free Workplace
ProMedica Bay Park Hospital caters to communities east of the Maumee River. Our campus includes a state-of-the-art community hospital with 91 private beds and a professional office building dedicated to doctors' offices and outpatient rehabilitation, as well as a treatment and diagnostic center. The hospital itself was designed with patient comfort and healing in mind, with wider hallways, single-patient rooms and an abundance of natural light. Position Summary: Prepares, seasons, and cooks food for hospitals patients, employees, and visitors. Performs lead role for kitchen service activities and the delivery of food in consultation with the Chef, Managers, Supervisors, and Clinical Dietitians. Accountabilities: Applies the knowledge and skills necessary to provide care appropriate to the age of the patients/clients served, i.e. infant, pediatric, adolescent, adult, and geriatric. Prepares, seasons, and cooks food. Cuts, pours, measures, and mixes ingredients according to recipes. Uses a variety of kitchen utensils and equipment, including choppers, slicers, mixers, and blenders. Previews menus and work orders to determine type and quantities of meals, vegetables, soups, salads, and desserts to be obtained and prepared. Responsible for menu selection and completion. Plans and coordinates cooking schedules so that meals will be ready at required times. Assist with care and maintenance of department equipment and supplies. Alerts Manager to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment, or other unusual conditions. Maintains established department policies, procedures, objectives, quality assurance programs, and safety standards. Ensures that sanitary levels are maintained throughout the food preparation process as well as throughout the workday. Performs other related duties as assigned or requested. Education: None required. Skills: Capable of operating kitchen equipment, have good math and communication skills, be able to read and speak English, have the ability to learn how to change and convert recipes as needed and to learn special diet production needs. The candidate needs to be able to deal effectively with a fast-paced environment and be open to new ideas and be willing to take instruction. Must have a basic understanding of culinary basics: cooking temperatures and proper labeling/rotation of food product. Preferred Qualifications: Education: High school graduate or GED. Culinary degree preferred, but not required Skills: Specialized training in food preparation/culinary techniques Years of Experience: 1 year in food production preferred Certification: Food Handler Card or Serv Safe preferred, but not required Working Conditions: Personal Protective Equipment: Coat or apron, hat, and non-sterile medical gloves. Physical Demands: Occasional lifts, carries, pushes, pulls up to 50 lbs. Must be able to see, hear, and move intermittently, or use prosthetics that will enable you to function adequately to assure that the requirements of this position can be fully met. Frequently has prolonged standing and walking. Manual dexterity and mobility necessary. Frequent reaching, stooping, bending, kneeling, and crouching. Exposed to electrical hazards, cuts, and burns. Exposed to hot, humid, noisy equipment/environment, and varying degrees of kitchen elements. ProMedica is a mission-based, not-for-profit integrated healthcare organizational headquartered in Toledo, Ohio. For more information, please visit Qualified applicants will receive consideration for employment without regard to race, color, national origin, ancestry, religion, sex/gender (including pregnancy), sexual orientation, gender identity or gender expression, age, physical or mental disability, military or protected veteran status, citizenship, familial or marital status, genetics, or any other legally protected category. In compliance with the Americans with Disabilities Act Amendment Act (ADAAA), if you have a disability and would like to request an accommodation in order to apply for a job with ProMedica, please contact Equal Opportunity Employer/Drug-Free Workplace
Sep 20, 2023
Full time
ProMedica Bay Park Hospital caters to communities east of the Maumee River. Our campus includes a state-of-the-art community hospital with 91 private beds and a professional office building dedicated to doctors' offices and outpatient rehabilitation, as well as a treatment and diagnostic center. The hospital itself was designed with patient comfort and healing in mind, with wider hallways, single-patient rooms and an abundance of natural light. Position Summary: Prepares, seasons, and cooks food for hospitals patients, employees, and visitors. Performs lead role for kitchen service activities and the delivery of food in consultation with the Chef, Managers, Supervisors, and Clinical Dietitians. Accountabilities: Applies the knowledge and skills necessary to provide care appropriate to the age of the patients/clients served, i.e. infant, pediatric, adolescent, adult, and geriatric. Prepares, seasons, and cooks food. Cuts, pours, measures, and mixes ingredients according to recipes. Uses a variety of kitchen utensils and equipment, including choppers, slicers, mixers, and blenders. Previews menus and work orders to determine type and quantities of meals, vegetables, soups, salads, and desserts to be obtained and prepared. Responsible for menu selection and completion. Plans and coordinates cooking schedules so that meals will be ready at required times. Assist with care and maintenance of department equipment and supplies. Alerts Manager to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment, or other unusual conditions. Maintains established department policies, procedures, objectives, quality assurance programs, and safety standards. Ensures that sanitary levels are maintained throughout the food preparation process as well as throughout the workday. Performs other related duties as assigned or requested. Education: None required. Skills: Capable of operating kitchen equipment, have good math and communication skills, be able to read and speak English, have the ability to learn how to change and convert recipes as needed and to learn special diet production needs. The candidate needs to be able to deal effectively with a fast-paced environment and be open to new ideas and be willing to take instruction. Must have a basic understanding of culinary basics: cooking temperatures and proper labeling/rotation of food product. Preferred Qualifications: Education: High school graduate or GED. Culinary degree preferred, but not required Skills: Specialized training in food preparation/culinary techniques Years of Experience: 1 year in food production preferred Certification: Food Handler Card or Serv Safe preferred, but not required Working Conditions: Personal Protective Equipment: Coat or apron, hat, and non-sterile medical gloves. Physical Demands: Occasional lifts, carries, pushes, pulls up to 50 lbs. Must be able to see, hear, and move intermittently, or use prosthetics that will enable you to function adequately to assure that the requirements of this position can be fully met. Frequently has prolonged standing and walking. Manual dexterity and mobility necessary. Frequent reaching, stooping, bending, kneeling, and crouching. Exposed to electrical hazards, cuts, and burns. Exposed to hot, humid, noisy equipment/environment, and varying degrees of kitchen elements. ProMedica is a mission-based, not-for-profit integrated healthcare organizational headquartered in Toledo, Ohio. For more information, please visit Qualified applicants will receive consideration for employment without regard to race, color, national origin, ancestry, religion, sex/gender (including pregnancy), sexual orientation, gender identity or gender expression, age, physical or mental disability, military or protected veteran status, citizenship, familial or marital status, genetics, or any other legally protected category. In compliance with the Americans with Disabilities Act Amendment Act (ADAAA), if you have a disability and would like to request an accommodation in order to apply for a job with ProMedica, please contact Equal Opportunity Employer/Drug-Free Workplace
ProMedica Bay Park Hospital caters to communities east of the Maumee River. Our campus includes a state-of-the-art community hospital with 91 private beds and a professional office building dedicated to doctors' offices and outpatient rehabilitation, as well as a treatment and diagnostic center. The hospital itself was designed with patient comfort and healing in mind, with wider hallways, single-patient rooms and an abundance of natural light. Position Summary: Prepares, seasons, and cooks food for hospitals patients, employees, and visitors. Performs lead role for kitchen service activities and the delivery of food in consultation with the Chef, Managers, Supervisors, and Clinical Dietitians. Accountabilities: Applies the knowledge and skills necessary to provide care appropriate to the age of the patients/clients served, i.e. infant, pediatric, adolescent, adult, and geriatric. Prepares, seasons, and cooks food. Cuts, pours, measures, and mixes ingredients according to recipes. Uses a variety of kitchen utensils and equipment, including choppers, slicers, mixers, and blenders. Previews menus and work orders to determine type and quantities of meals, vegetables, soups, salads, and desserts to be obtained and prepared. Responsible for menu selection and completion. Plans and coordinates cooking schedules so that meals will be ready at required times. Assist with care and maintenance of department equipment and supplies. Alerts Manager to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment, or other unusual conditions. Maintains established department policies, procedures, objectives, quality assurance programs, and safety standards. Ensures that sanitary levels are maintained throughout the food preparation process as well as throughout the workday. Performs other related duties as assigned or requested. Education: None required. Skills: Capable of operating kitchen equipment, have good math and communication skills, be able to read and speak English, have the ability to learn how to change and convert recipes as needed and to learn special diet production needs. The candidate needs to be able to deal effectively with a fast-paced environment and be open to new ideas and be willing to take instruction. Must have a basic understanding of culinary basics: cooking temperatures and proper labeling/rotation of food product. Preferred Qualifications: Education: High school graduate or GED. Culinary degree preferred, but not required Skills: Specialized training in food preparation/culinary techniques Years of Experience: 1 year in food production preferred Certification: Food Handler Card or Serv Safe preferred, but not required Working Conditions: Personal Protective Equipment: Coat or apron, hat, and non-sterile medical gloves. Physical Demands: Occasional lifts, carries, pushes, pulls up to 50 lbs. Must be able to see, hear, and move intermittently, or use prosthetics that will enable you to function adequately to assure that the requirements of this position can be fully met. Frequently has prolonged standing and walking. Manual dexterity and mobility necessary. Frequent reaching, stooping, bending, kneeling, and crouching. Exposed to electrical hazards, cuts, and burns. Exposed to hot, humid, noisy equipment/environment, and varying degrees of kitchen elements. ProMedica is a mission-based, not-for-profit integrated healthcare organizational headquartered in Toledo, Ohio. For more information, please visit Qualified applicants will receive consideration for employment without regard to race, color, national origin, ancestry, religion, sex/gender (including pregnancy), sexual orientation, gender identity or gender expression, age, physical or mental disability, military or protected veteran status, citizenship, familial or marital status, genetics, or any other legally protected category. In compliance with the Americans with Disabilities Act Amendment Act (ADAAA), if you have a disability and would like to request an accommodation in order to apply for a job with ProMedica, please contact Equal Opportunity Employer/Drug-Free Workplace
Sep 20, 2023
Full time
ProMedica Bay Park Hospital caters to communities east of the Maumee River. Our campus includes a state-of-the-art community hospital with 91 private beds and a professional office building dedicated to doctors' offices and outpatient rehabilitation, as well as a treatment and diagnostic center. The hospital itself was designed with patient comfort and healing in mind, with wider hallways, single-patient rooms and an abundance of natural light. Position Summary: Prepares, seasons, and cooks food for hospitals patients, employees, and visitors. Performs lead role for kitchen service activities and the delivery of food in consultation with the Chef, Managers, Supervisors, and Clinical Dietitians. Accountabilities: Applies the knowledge and skills necessary to provide care appropriate to the age of the patients/clients served, i.e. infant, pediatric, adolescent, adult, and geriatric. Prepares, seasons, and cooks food. Cuts, pours, measures, and mixes ingredients according to recipes. Uses a variety of kitchen utensils and equipment, including choppers, slicers, mixers, and blenders. Previews menus and work orders to determine type and quantities of meals, vegetables, soups, salads, and desserts to be obtained and prepared. Responsible for menu selection and completion. Plans and coordinates cooking schedules so that meals will be ready at required times. Assist with care and maintenance of department equipment and supplies. Alerts Manager to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment, or other unusual conditions. Maintains established department policies, procedures, objectives, quality assurance programs, and safety standards. Ensures that sanitary levels are maintained throughout the food preparation process as well as throughout the workday. Performs other related duties as assigned or requested. Education: None required. Skills: Capable of operating kitchen equipment, have good math and communication skills, be able to read and speak English, have the ability to learn how to change and convert recipes as needed and to learn special diet production needs. The candidate needs to be able to deal effectively with a fast-paced environment and be open to new ideas and be willing to take instruction. Must have a basic understanding of culinary basics: cooking temperatures and proper labeling/rotation of food product. Preferred Qualifications: Education: High school graduate or GED. Culinary degree preferred, but not required Skills: Specialized training in food preparation/culinary techniques Years of Experience: 1 year in food production preferred Certification: Food Handler Card or Serv Safe preferred, but not required Working Conditions: Personal Protective Equipment: Coat or apron, hat, and non-sterile medical gloves. Physical Demands: Occasional lifts, carries, pushes, pulls up to 50 lbs. Must be able to see, hear, and move intermittently, or use prosthetics that will enable you to function adequately to assure that the requirements of this position can be fully met. Frequently has prolonged standing and walking. Manual dexterity and mobility necessary. Frequent reaching, stooping, bending, kneeling, and crouching. Exposed to electrical hazards, cuts, and burns. Exposed to hot, humid, noisy equipment/environment, and varying degrees of kitchen elements. ProMedica is a mission-based, not-for-profit integrated healthcare organizational headquartered in Toledo, Ohio. For more information, please visit Qualified applicants will receive consideration for employment without regard to race, color, national origin, ancestry, religion, sex/gender (including pregnancy), sexual orientation, gender identity or gender expression, age, physical or mental disability, military or protected veteran status, citizenship, familial or marital status, genetics, or any other legally protected category. In compliance with the Americans with Disabilities Act Amendment Act (ADAAA), if you have a disability and would like to request an accommodation in order to apply for a job with ProMedica, please contact Equal Opportunity Employer/Drug-Free Workplace
ProMedica Bay Park Hospital caters to communities east of the Maumee River. Our campus includes a state-of-the-art community hospital with 91 private beds and a professional office building dedicated to doctors' offices and outpatient rehabilitation, as well as a treatment and diagnostic center. The hospital itself was designed with patient comfort and healing in mind, with wider hallways, single-patient rooms and an abundance of natural light. Position Summary: Prepares, seasons, and cooks food for hospitals patients, employees, and visitors. Performs lead role for kitchen service activities and the delivery of food in consultation with the Chef, Managers, Supervisors, and Clinical Dietitians. Accountabilities: Applies the knowledge and skills necessary to provide care appropriate to the age of the patients/clients served, i.e. infant, pediatric, adolescent, adult, and geriatric. Prepares, seasons, and cooks food. Cuts, pours, measures, and mixes ingredients according to recipes. Uses a variety of kitchen utensils and equipment, including choppers, slicers, mixers, and blenders. Previews menus and work orders to determine type and quantities of meals, vegetables, soups, salads, and desserts to be obtained and prepared. Responsible for menu selection and completion. Plans and coordinates cooking schedules so that meals will be ready at required times. Assist with care and maintenance of department equipment and supplies. Alerts Manager to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment, or other unusual conditions. Maintains established department policies, procedures, objectives, quality assurance programs, and safety standards. Ensures that sanitary levels are maintained throughout the food preparation process as well as throughout the workday. Performs other related duties as assigned or requested. Education: None required. Skills: Capable of operating kitchen equipment, have good math and communication skills, be able to read and speak English, have the ability to learn how to change and convert recipes as needed and to learn special diet production needs. The candidate needs to be able to deal effectively with a fast-paced environment and be open to new ideas and be willing to take instruction. Must have a basic understanding of culinary basics: cooking temperatures and proper labeling/rotation of food product. Preferred Qualifications: Education: High school graduate or GED. Culinary degree preferred, but not required Skills: Specialized training in food preparation/culinary techniques Years of Experience: 1 year in food production preferred Certification: Food Handler Card or Serv Safe preferred, but not required Working Conditions: Personal Protective Equipment: Coat or apron, hat, and non-sterile medical gloves. Physical Demands: Occasional lifts, carries, pushes, pulls up to 50 lbs. Must be able to see, hear, and move intermittently, or use prosthetics that will enable you to function adequately to assure that the requirements of this position can be fully met. Frequently has prolonged standing and walking. Manual dexterity and mobility necessary. Frequent reaching, stooping, bending, kneeling, and crouching. Exposed to electrical hazards, cuts, and burns. Exposed to hot, humid, noisy equipment/environment, and varying degrees of kitchen elements. ProMedica is a mission-based, not-for-profit integrated healthcare organizational headquartered in Toledo, Ohio. For more information, please visit Qualified applicants will receive consideration for employment without regard to race, color, national origin, ancestry, religion, sex/gender (including pregnancy), sexual orientation, gender identity or gender expression, age, physical or mental disability, military or protected veteran status, citizenship, familial or marital status, genetics, or any other legally protected category. In compliance with the Americans with Disabilities Act Amendment Act (ADAAA), if you have a disability and would like to request an accommodation in order to apply for a job with ProMedica, please contact Equal Opportunity Employer/Drug-Free Workplace
Sep 19, 2023
Full time
ProMedica Bay Park Hospital caters to communities east of the Maumee River. Our campus includes a state-of-the-art community hospital with 91 private beds and a professional office building dedicated to doctors' offices and outpatient rehabilitation, as well as a treatment and diagnostic center. The hospital itself was designed with patient comfort and healing in mind, with wider hallways, single-patient rooms and an abundance of natural light. Position Summary: Prepares, seasons, and cooks food for hospitals patients, employees, and visitors. Performs lead role for kitchen service activities and the delivery of food in consultation with the Chef, Managers, Supervisors, and Clinical Dietitians. Accountabilities: Applies the knowledge and skills necessary to provide care appropriate to the age of the patients/clients served, i.e. infant, pediatric, adolescent, adult, and geriatric. Prepares, seasons, and cooks food. Cuts, pours, measures, and mixes ingredients according to recipes. Uses a variety of kitchen utensils and equipment, including choppers, slicers, mixers, and blenders. Previews menus and work orders to determine type and quantities of meals, vegetables, soups, salads, and desserts to be obtained and prepared. Responsible for menu selection and completion. Plans and coordinates cooking schedules so that meals will be ready at required times. Assist with care and maintenance of department equipment and supplies. Alerts Manager to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment, or other unusual conditions. Maintains established department policies, procedures, objectives, quality assurance programs, and safety standards. Ensures that sanitary levels are maintained throughout the food preparation process as well as throughout the workday. Performs other related duties as assigned or requested. Education: None required. Skills: Capable of operating kitchen equipment, have good math and communication skills, be able to read and speak English, have the ability to learn how to change and convert recipes as needed and to learn special diet production needs. The candidate needs to be able to deal effectively with a fast-paced environment and be open to new ideas and be willing to take instruction. Must have a basic understanding of culinary basics: cooking temperatures and proper labeling/rotation of food product. Preferred Qualifications: Education: High school graduate or GED. Culinary degree preferred, but not required Skills: Specialized training in food preparation/culinary techniques Years of Experience: 1 year in food production preferred Certification: Food Handler Card or Serv Safe preferred, but not required Working Conditions: Personal Protective Equipment: Coat or apron, hat, and non-sterile medical gloves. Physical Demands: Occasional lifts, carries, pushes, pulls up to 50 lbs. Must be able to see, hear, and move intermittently, or use prosthetics that will enable you to function adequately to assure that the requirements of this position can be fully met. Frequently has prolonged standing and walking. Manual dexterity and mobility necessary. Frequent reaching, stooping, bending, kneeling, and crouching. Exposed to electrical hazards, cuts, and burns. Exposed to hot, humid, noisy equipment/environment, and varying degrees of kitchen elements. ProMedica is a mission-based, not-for-profit integrated healthcare organizational headquartered in Toledo, Ohio. For more information, please visit Qualified applicants will receive consideration for employment without regard to race, color, national origin, ancestry, religion, sex/gender (including pregnancy), sexual orientation, gender identity or gender expression, age, physical or mental disability, military or protected veteran status, citizenship, familial or marital status, genetics, or any other legally protected category. In compliance with the Americans with Disabilities Act Amendment Act (ADAAA), if you have a disability and would like to request an accommodation in order to apply for a job with ProMedica, please contact Equal Opportunity Employer/Drug-Free Workplace
ProMedica Bay Park Hospital caters to communities east of the Maumee River. Our campus includes a state-of-the-art community hospital with 91 private beds and a professional office building dedicated to doctors' offices and outpatient rehabilitation, as well as a treatment and diagnostic center. The hospital itself was designed with patient comfort and healing in mind, with wider hallways, single-patient rooms and an abundance of natural light. Position Summary: Prepares, seasons, and cooks food for hospitals patients, employees, and visitors. Performs lead role for kitchen service activities and the delivery of food in consultation with the Chef, Managers, Supervisors, and Clinical Dietitians. Accountabilities: Applies the knowledge and skills necessary to provide care appropriate to the age of the patients/clients served, i.e. infant, pediatric, adolescent, adult, and geriatric. Prepares, seasons, and cooks food. Cuts, pours, measures, and mixes ingredients according to recipes. Uses a variety of kitchen utensils and equipment, including choppers, slicers, mixers, and blenders. Previews menus and work orders to determine type and quantities of meals, vegetables, soups, salads, and desserts to be obtained and prepared. Responsible for menu selection and completion. Plans and coordinates cooking schedules so that meals will be ready at required times. Assist with care and maintenance of department equipment and supplies. Alerts Manager to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment, or other unusual conditions. Maintains established department policies, procedures, objectives, quality assurance programs, and safety standards. Ensures that sanitary levels are maintained throughout the food preparation process as well as throughout the workday. Performs other related duties as assigned or requested. Education: None required. Skills: Capable of operating kitchen equipment, have good math and communication skills, be able to read and speak English, have the ability to learn how to change and convert recipes as needed and to learn special diet production needs. The candidate needs to be able to deal effectively with a fast-paced environment and be open to new ideas and be willing to take instruction. Must have a basic understanding of culinary basics: cooking temperatures and proper labeling/rotation of food product. Preferred Qualifications: Education: High school graduate or GED. Culinary degree preferred, but not required Skills: Specialized training in food preparation/culinary techniques Years of Experience: 1 year in food production preferred Certification: Food Handler Card or Serv Safe preferred, but not required Working Conditions: Personal Protective Equipment: Coat or apron, hat, and non-sterile medical gloves. Physical Demands: Occasional lifts, carries, pushes, pulls up to 50 lbs. Must be able to see, hear, and move intermittently, or use prosthetics that will enable you to function adequately to assure that the requirements of this position can be fully met. Frequently has prolonged standing and walking. Manual dexterity and mobility necessary. Frequent reaching, stooping, bending, kneeling, and crouching. Exposed to electrical hazards, cuts, and burns. Exposed to hot, humid, noisy equipment/environment, and varying degrees of kitchen elements. ProMedica is a mission-based, not-for-profit integrated healthcare organizational headquartered in Toledo, Ohio. For more information, please visit Qualified applicants will receive consideration for employment without regard to race, color, national origin, ancestry, religion, sex/gender (including pregnancy), sexual orientation, gender identity or gender expression, age, physical or mental disability, military or protected veteran status, citizenship, familial or marital status, genetics, or any other legally protected category. In compliance with the Americans with Disabilities Act Amendment Act (ADAAA), if you have a disability and would like to request an accommodation in order to apply for a job with ProMedica, please contact Equal Opportunity Employer/Drug-Free Workplace
Sep 18, 2023
Full time
ProMedica Bay Park Hospital caters to communities east of the Maumee River. Our campus includes a state-of-the-art community hospital with 91 private beds and a professional office building dedicated to doctors' offices and outpatient rehabilitation, as well as a treatment and diagnostic center. The hospital itself was designed with patient comfort and healing in mind, with wider hallways, single-patient rooms and an abundance of natural light. Position Summary: Prepares, seasons, and cooks food for hospitals patients, employees, and visitors. Performs lead role for kitchen service activities and the delivery of food in consultation with the Chef, Managers, Supervisors, and Clinical Dietitians. Accountabilities: Applies the knowledge and skills necessary to provide care appropriate to the age of the patients/clients served, i.e. infant, pediatric, adolescent, adult, and geriatric. Prepares, seasons, and cooks food. Cuts, pours, measures, and mixes ingredients according to recipes. Uses a variety of kitchen utensils and equipment, including choppers, slicers, mixers, and blenders. Previews menus and work orders to determine type and quantities of meals, vegetables, soups, salads, and desserts to be obtained and prepared. Responsible for menu selection and completion. Plans and coordinates cooking schedules so that meals will be ready at required times. Assist with care and maintenance of department equipment and supplies. Alerts Manager to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment, or other unusual conditions. Maintains established department policies, procedures, objectives, quality assurance programs, and safety standards. Ensures that sanitary levels are maintained throughout the food preparation process as well as throughout the workday. Performs other related duties as assigned or requested. Education: None required. Skills: Capable of operating kitchen equipment, have good math and communication skills, be able to read and speak English, have the ability to learn how to change and convert recipes as needed and to learn special diet production needs. The candidate needs to be able to deal effectively with a fast-paced environment and be open to new ideas and be willing to take instruction. Must have a basic understanding of culinary basics: cooking temperatures and proper labeling/rotation of food product. Preferred Qualifications: Education: High school graduate or GED. Culinary degree preferred, but not required Skills: Specialized training in food preparation/culinary techniques Years of Experience: 1 year in food production preferred Certification: Food Handler Card or Serv Safe preferred, but not required Working Conditions: Personal Protective Equipment: Coat or apron, hat, and non-sterile medical gloves. Physical Demands: Occasional lifts, carries, pushes, pulls up to 50 lbs. Must be able to see, hear, and move intermittently, or use prosthetics that will enable you to function adequately to assure that the requirements of this position can be fully met. Frequently has prolonged standing and walking. Manual dexterity and mobility necessary. Frequent reaching, stooping, bending, kneeling, and crouching. Exposed to electrical hazards, cuts, and burns. Exposed to hot, humid, noisy equipment/environment, and varying degrees of kitchen elements. ProMedica is a mission-based, not-for-profit integrated healthcare organizational headquartered in Toledo, Ohio. For more information, please visit Qualified applicants will receive consideration for employment without regard to race, color, national origin, ancestry, religion, sex/gender (including pregnancy), sexual orientation, gender identity or gender expression, age, physical or mental disability, military or protected veteran status, citizenship, familial or marital status, genetics, or any other legally protected category. In compliance with the Americans with Disabilities Act Amendment Act (ADAAA), if you have a disability and would like to request an accommodation in order to apply for a job with ProMedica, please contact Equal Opportunity Employer/Drug-Free Workplace
Description We need you at The Grove in Toledo as a Cook. Come be a part of the Wallick team - where we are making a difference in residents' lives. Specifics: Flexibility is required. This position may work holidays and weekends. Pay is $15-17/hr. Benefits: Pay on-demand (access your money as you earn it) Paid Parental Leave Health, Dental and Vision insurance within two weeks Free meals Company provided uniforms Gym membership or Fitness equipment reimbursement Company paid life and long-term disability insurance Voluntary life, short-term disability, accident, critical illness, and hospital indemnity coverage Paid time off & Holiday Pay 401(k) with a company match after 90 days Tuition reimbursement Employee Referral Bonus Working at Wallick Communities: Diversity, equity, inclusion, plus belonging. Four impactful words. One powerful and transformative journey. Here at Wallick, we know that when we invest in the equity of each group, all groups benefit. It's not about one person, one idea, nor any one action. It's about what we can accomplish together. Join us and work towards creating an inclusive and diverse workforce experience at Wallick. About your role as a Cook: You will prepare, season, and cook food according to tested recipes for residents, visitors, and employees. Great care goes into every meal for our residents, and you will play a big role in providing residents with a great dining experience. Your Responsibilities as a Cook on our team: Responsible for cleanliness of large equipment in preparation and serving areas. Plans cooking schedule so food is ready at serving time. Maintains quality of products throughout preparation and serving by means of routine temperature checks and taste tests. Sets up food in steam tables and delivers more food as needed. Maintains portion control in preparation and serving. Checks left-over perishables in refrigerator and freezer and arranges to use them. Perform other related duties as assigned. About You: You have great customer service skills, and are flexible, compassionate, and dependable. Previous experience working in an Assisted Living or Memory Care Community is a plus, but all are encouraged to apply! You also have: One to two years institutional or restaurant experience. Ability to communicate in writing and verbally with co-workers, residents, family members and business partners. Ability to respond to inquiries or complaints from internal and external sources. Must be proficient using Microsoft Office. Ability to apply basic math skills. Make routine decisions requiring little judgment. Decisions typically affect immediate department. About Wallick: Wallick Communities gives low-income families, single parents, and senior citizens a place called "home" - thanks to five decades of experience in developing, building, managing and overseeing affordable multi-family housing and assisted-living communities across the mid-west. 55 years serving our communities 24,000+ residents call our community's home 9 states and growing 1000+ associates 92% associate engagement score Wallick Mission: Opening doors to homes, opportunity, and hope. Wallick Values: Our Values flow directly from our Mission and set the expectation for how all associates work together. These values are: Care Character Collaboration Candidates must successfully pass a pre-employment drug screen and physical (completed by our Nurse Practitioner) and background check.
Sep 10, 2023
Full time
Description We need you at The Grove in Toledo as a Cook. Come be a part of the Wallick team - where we are making a difference in residents' lives. Specifics: Flexibility is required. This position may work holidays and weekends. Pay is $15-17/hr. Benefits: Pay on-demand (access your money as you earn it) Paid Parental Leave Health, Dental and Vision insurance within two weeks Free meals Company provided uniforms Gym membership or Fitness equipment reimbursement Company paid life and long-term disability insurance Voluntary life, short-term disability, accident, critical illness, and hospital indemnity coverage Paid time off & Holiday Pay 401(k) with a company match after 90 days Tuition reimbursement Employee Referral Bonus Working at Wallick Communities: Diversity, equity, inclusion, plus belonging. Four impactful words. One powerful and transformative journey. Here at Wallick, we know that when we invest in the equity of each group, all groups benefit. It's not about one person, one idea, nor any one action. It's about what we can accomplish together. Join us and work towards creating an inclusive and diverse workforce experience at Wallick. About your role as a Cook: You will prepare, season, and cook food according to tested recipes for residents, visitors, and employees. Great care goes into every meal for our residents, and you will play a big role in providing residents with a great dining experience. Your Responsibilities as a Cook on our team: Responsible for cleanliness of large equipment in preparation and serving areas. Plans cooking schedule so food is ready at serving time. Maintains quality of products throughout preparation and serving by means of routine temperature checks and taste tests. Sets up food in steam tables and delivers more food as needed. Maintains portion control in preparation and serving. Checks left-over perishables in refrigerator and freezer and arranges to use them. Perform other related duties as assigned. About You: You have great customer service skills, and are flexible, compassionate, and dependable. Previous experience working in an Assisted Living or Memory Care Community is a plus, but all are encouraged to apply! You also have: One to two years institutional or restaurant experience. Ability to communicate in writing and verbally with co-workers, residents, family members and business partners. Ability to respond to inquiries or complaints from internal and external sources. Must be proficient using Microsoft Office. Ability to apply basic math skills. Make routine decisions requiring little judgment. Decisions typically affect immediate department. About Wallick: Wallick Communities gives low-income families, single parents, and senior citizens a place called "home" - thanks to five decades of experience in developing, building, managing and overseeing affordable multi-family housing and assisted-living communities across the mid-west. 55 years serving our communities 24,000+ residents call our community's home 9 states and growing 1000+ associates 92% associate engagement score Wallick Mission: Opening doors to homes, opportunity, and hope. Wallick Values: Our Values flow directly from our Mission and set the expectation for how all associates work together. These values are: Care Character Collaboration Candidates must successfully pass a pre-employment drug screen and physical (completed by our Nurse Practitioner) and background check.
