Cook

University of Maryland Medical System; Bel Air (MD); On-site; USD 32,000 - 42,000; Full time

Job summary

University of Maryland Medical System is seeking a hospital cook responsible for preparing, cooking, portioning and serving meals to patients, staff and guests in a timely, aesthetically appealing manner.

The role follows production sheets, adheres to safety and sanitation standards, and supports diet therapy through modified menus. Regular day-evening shifts with rotating weekends provide exposure to diverse hospital food service operations.

Qualifications

• Entry level position requiring a High School Diploma or equivalent.
• One year of large quantity cooking experience preferred.
• One year of therapeutic diet cooking and hospital/institutional food service experience preferred.

Responsibilities

• Completes food preparation according to production sheets, par levels and recipes.
• Serves food in an attractive manner, according to the serving guide
• Monitors and ensures adequate quantities of foods for the hours of operation.
• Maintains inventories of refrigerated and frozen foods.
• Monitors temperatures on refrigerators.
• Adheres to the sanitation standard for food safety and personal hygiene.
• Maintains a clean and neat work area.
• Identifies and disposes of sub-standard food stuffs. Performs related work as assigned.
• Operates food service equipment.

Skills

Food preparation

Food safety

Equipment operation

Education

High School Diploma or equivalent

Job description

Job Requirements Under regular supervision the Cook prepares, cooks, portions and serves foods to hospital patients, staff and guests according to recipes, proper food handling and department policies. The incumbent prepares foods according to production sheets/schedules and in a safe, appropriate, and esthetic manner in compliance with all state and county health regulations.

Days, Evenings, and rotating weekends

Key Responsibilities and Tasks

The following statements are intended to describe the general nature and level of work being performed by staff assigned to this classification. They are not to be construed as an exhaustive list of all job duties performed by personnel so classified.

• Completes food preparation according to production sheets, par levels and recipes.
• Serves food in an attractive manner, according to the serving guide
• Monitors and ensures adequate quantities of foods for the hours of operation.
• Maintains inventories of refrigerated and frozen foods.
• Monitors temperatures on refrigerators.
• Adheres to the sanitation standard for food safety and personal hygiene.
• Maintains a clean and neat work area.
• Selects appropriate equipment, tools and supplies for intended food preparation.
• Operates food service equipment.
• Maintains a clean and organized serving area.
• Maintains a clean and organized serving area.
• Identifies and disposes of sub-standard food stuffs. Performs related work as assigned.

Work Experience Requires: Entry Level - High School Diploma or equivalentRequires: One-year previous large quantity cooking experience, one year experience with therapeutic diet cooking and hospital/institutional food service experience is preferred.