Cook

MedStar Health; Rosedale (MD); On-site; USD 25,347 - 40,969; Full time

Job summary

MedStar Health is seeking a kitchen professional to accurately prepare portions, cook and present a variety of hot and cold items for breakfast, lunch, dinner and special events across the hospital.

Follow recipes and production records, ensure food safety and sanitation, operate equipment safely, maintain clean workstations, assist with inventory and prepare meals for patients with special diets. Collaborate with supervisors and team to meet department goals through quality service.

Qualifications

• High School Diploma or GED preferred; one year of education may substitute for one year of required work experience.
• Less than 1 year: 6 months cooking experience in any setting or completion of approved culinary certification training program.
• One year of relevant professional-level work experience may substitute for one year of required education.

Responsibilities

• Prepares ingredients and cooks food per recipes and standards.
• Reads tickets or takes verbal instructions to prepare food.
• May serve customers in made-to-order settings including a grill.
• Maintains safety, sanitation and equipment operation.
• Keeps production records and communicates with supervisors.
• Cleans and sanitizes workstation and equipment.
• Reports unsafe conditions and incidents promptly.
• Participates in training and meetings as required.

Skills

Verbal & written communication

Math basics

Professional demeanor

Team interaction

Basic computer literacy

Food safety knowledge

Education

High School Diploma or GED

Job description

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: Breakfast, Lunch, Dinner and Special/Catered Events. The 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.
• 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.
• 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.

Minimal 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. 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; honesty and ethics are essential.
• Maintains a positive attitude.
• Communicates with co‑workers and other departments with professionalism and respect.
• Maintains professional relationships 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.

Hiring Range

USD $18.40 - USD $29.74 /Hr.