Cook

MedStar Health’s Washington Hospital Center; Rossville (MD); On-site; USD 25,347 - 40,969; Full time

Job summary

MedStar Health’s Washington Hospital Center in Maryland is seeking a dedicated culinary worker to accurately and efficiently prepare portions, cook and present a variety of hot and cold items for Breakfast, Lunch, Dinner and Special/Catered Events.

The role emphasizes adherence to recipes and safety standards, teamwork, and professional conduct. The successful candidate will have at least 6 months cooking experience or culinary training, and a high school diploma or GED.

Qualifications

• High school diploma or GED required or preferred.
• One year of relevant education may substitute for one year of required work experience.
• Minimum 6 months cooking experience in any setting or completion of approved culinary certification training program is required.

Responsibilities

• Prepares ingredients and cooks food according to recipes and standards.
• Reads orders and prepares meals for breakfast, lunch, dinner, and events.
• Cooks at grill stations and serves customers in made-to-order settings when needed.
• Maintains food safety and sanitation standards and keeps production records.
• Operates equipment safely and reports malfunctions to supervision.
• Keeps workstation clean and sanitized and adheres to safety policies.
• Assist with inventory and special diets as needed.

Skills

Verbal and written communication

Basic math skills

Basic computer skills

Professionalism

Teamwork

Food safety knowledge

Knife handling skills

Education

High School Diploma or GED

Culinary certification/training

Job description

About the Job

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 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.

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 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

USD $18.40 - USD $29.74 /Hr.