Cook

MedStar Health; Baltimore (MD); On-site; USD 24,796 - 39,578; Full time

Job summary

A health care provider in Baltimore is looking for a Cook to prepare and present food for meals in accordance with established recipes and standards. Candidates should possess basic food safety knowledge and preferably a high school diploma. This entry-level, full-time position offers a hiring range of $18 - $28.73.

Qualifications

• Less than 1 year of cooking experience in any setting or completion of culinary certification training program required.
• Basic knowledge of knife handling skills.

Responsibilities

• Accurately prepares, portions, cooks, and presents food for various meal periods.
• Operates and maintains kitchen equipment safely and efficiently.
• Complies with food safety and sanitation standards.
• Participates in departmental meetings and training programs.

Skills

Verbal and written communication skills

Basic math skills

Ability to maintain a positive attitude

Basic food safety and sanitation knowledge

Education

High School Diploma or GED

Tools

Kitchen equipment

Job description

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General Summary Of Position

Accurately and efficiently prepares, portions, cooks, and presents 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 department leadership may identify other responsibilities of the position. These responsibilities may differ among hospitals, depending on business necessities and department requirements.

General Summary Of Position

Accurately and efficiently prepares, portions, cooks, and presents 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 department leadership may identify other responsibilities of the position. These responsibilities may differ among hospitals, depending on business necessities and department requirements.

Primary Duties And Responsibilities

• Prepares, measures ingredients and cooks food in accordance with established recipes, production records, current applicable federal, state and department standards, guidelines and regulations to ensure high-quality food and service is provided.
• Where appropriate, reads food order tickets or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions.
• May prepare food and serve customers in a made to order setting, including a grill station.
• Prepares food in accordance with current applicable federal, state and corporate food safety & sanitation standards, guidelines and regulations to ensure high-quality food service is provided.
• Prepares foods under supervision of department leadership. Operates and maintains departmental equipment in a safe, orderly and efficient manner. Informs supervisor of malfunctioning, damaged and/or unsafe equipment.
• Tastes products as needed to ensure high quality, reads menus, adheres to production sheets, and keeps accurate taste, temperature and production records.
• Responsible for cleaning and sanitizing workstation and equipment.
• Works in a safe manner to avoid injury to self and others. Reports unsafe conditions, accidents and injuries immediately.
• Complies with all company safety and risk management policies and procedures.
• May receive inventory, lift products and supplies and prepare meals for customers requiring special diets.
• Contributes to the achievement of established department goals and objectives and adheres to department policies, procedures, quality and safety standards. Complies with governmental and accreditation regulations.
• Participates in departmental meetings, initiatives, training programs as required.
  
  

Minimum Qualifications

Education

• High School Diploma or GED preferred
• One year of relevant education may be substituted for one year of required work experience.
  
  

Experience

• Less than 1 year Minimum of 6 months cooking experience in any setting or completion of approved culinary certification training program. required
• One year of relevant professional-level work experience may be substituted for one year of required education.
  
  

Knowledge, Skills, And Abilities

• Verbal and written communication skills, basic math skills required.;
• Basic computer skills preferred.
• Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
• Ability to maintain a positive attitude.
• Ability to communicate with co-workers and other departments with professionalism and respect.
• Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, and customers.
• Basic food safety and sanitation knowledge required.
• Basic knowledge of kitchen equipment, proper use of equipment and proper knife handling skills.
  
  

This position has a hiring range of $18 - $28.73

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitals and Health Care

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