At Henry Ford Health, we're committed to advancing health and improving lives for the millions of people we serve across Michigan and around the world. As one of the nation's leading academic health systems, we provide a comprehensive continuum of care that includes primary and preventive services, specialty and complex care, virtual care, pharmacy, home health, eye care, health insurance, and more. With 12 hospitals and hundreds of ambulatory care locations, including former Ascension Southeast Michigan and Flint Region facilities, our growing network expands access to exceptional care in the communities we serve.

Headquartered in Detroit, Henry Ford Health is helping shape the future of healthcare through the transformative Future of Health: Detroit initiative, a $3 billion investment that is redefining our academic healthcare campus and advancing innovation, research, education, and community impact.

Our work is grounded in purpose, collaboration, and belonging. We empower team members to grow their careers, contribute innovative ideas, and make a meaningful difference every day. Whether you're caring for patients, supporting operations, conducting research, or driving new solutions, you'll be part of a team united by a shared mission: delivering exceptional care, advancing health outcomes, and building healthier communities for all.

GENERAL SUMMARY:

Join our culinary team and make a real difference! As a Cook, you'll craft delicious, nutritious meals that nourish and comfort our patients while supporting our vibrant cafeteria. You'll lead food preparation operations, mentor team members, and maintain the highest standards of food safety and sanitation—all while bringing creativity and excellence to every plate.

KEY RESPONSIBILITIES:

• Prepare and cook high-quality hot meals for patient care and cafeteria service, ensuring nutritional standards and exceptional taste
• Lead menu planning initiatives and collaborate with the culinary team to create diverse, appealing meal options
• Assign and oversee job duties, providing guidance and mentorship to kitchen staff to ensure smooth operations
• Maintain rigorous food safety and sanitation protocols, ensuring compliance with all health and safety regulations
• Monitor food quality, portion control, and presentation standards to deliver an outstanding dining experience
• Manage kitchen operations efficiently while fostering a collaborative, positive team environment

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.

MUST have high school diploma/GED or higher education