One of the nation's largest and most respected hospital companies, Universal Health Services, Inc. (UHS) has built an impressive record of achievement and performance. Steadily growing from a startup to an esteemed Fortune 500 corporation, UHS today has annual revenue nearing $10 billion. In 2017, UHS was recognized as one of the World's Most Admired Companies by Fortune; ranked #276 on the Fortune 500, and listed #275 in Forbes inaugural ranking of America's Top 500 Public Companies.
Our operating philosophy is as effective today as it was 40 years ago: Build or acquire high quality hospitals in rapidly growing markets, invest in the people and equipment needed to allow each facility to thrive, and become the leading healthcare provider in each community we serve.
Headquartered in King of Prussia, PA, UHS has more than 81,000 employees and through its subsidiaries operates more than 320 acute care hospitals, behavioral health facilities and ambulatory centers in the United States, Puerto Rico, the U.S. Virgin Islands and the United Kingdom.
Havenwyck Hospital is a 243 bed, Joint Commission accredited and licensed psychiatric and substance abuse facility overlooking Lake Galloway in Auburn Hills, Michigan. We specialize in providing behavioral health and substance abuse services to children, adolescents, and adults.
Havenwyck Hospital is seeking a dynamic and talented Cook.
Key Responsibilities include:
Responsible for the operation of the kitchen, servicing line, and dining room.
Supervises the food service staff, including verbal suggestions and corrections regarding any and all aspects of the Dietary department, punctuality, proper uniform, portion control, customer service, food preparation and presentation, sanitation and cleaning.
Makes recommendations to the Dietary Manager regarding disciplinary actions, including attendance and tardiness that took place in the absence of the manager.
Prepares and directs preparation of all foods indicated on menus provided for patients, visitors, and staff using standardized recipes based on standard portion size.
Prepares food production schedules or follows those provided by Dietary Manager.
Assists in completing vendor food orders.
Responsible for rotating, labeling and dating products and leftover food and uses leftover food in a timely matter.
Must be able to work independently and with minimal supervision.
Supervises the food service staff to ensure the kitchen and dining room are clean and meet all of the state, federal and local regulations and standards.
Assures all food to be served is within the safe temperature zone and records temperatures of food for every meal.