COOK- Bayview (40 hours/Rotating)

Johns Hopkins Medicine; Baltimore (MD); On-site; USD 20,664,000 - 30,307,000; Full time

Benefits offered by this job

Tuition reimbursement

Paid time off

Job summary

Johns Hopkins Medicine is seeking a Cook to perform a variety of cooking duties in a hospital kitchen. You will prepare food for quantity production and short orders, using standard kitchen equipment with minimal supervision and helping fellow food service staff.

The role requires a High School Diploma or GED and offers tuition reimbursement and PTO as part of a robust benefits package. Expect a full-time, rotating shift schedule including weekends.

Qualifications

• High School Diploma or GED required.
• Ability to work full-time, rotating shifts including weekends.

Responsibilities

• Prepare food in production quantities and short orders.
• Operate standard kitchen equipment like ovens, mixers, and stoves.
• Review production sheets to meet patient and retail needs.
• Inspect and ensure foods are checked prior to cooking.
• Prepare roasts, stews, sauces, casseroles, soups, and baked goods as production dictates.
• Slice meat and cheese; assemble fruit plates and desserts.
• Store leftovers properly with labeling and dating.

Skills

Food preparation

Kitchen teamwork

Attention to detail

Education

High School Diploma or GED

Tools

Ovens

Mixers

Refrigeration units

Job description

Tired of not advancing? We have tuition reimbursement. We also offer PTO!

The Cook is responsible for performing a variety of cooking duties. Prepares food in both quantity production and short order cooking. Works with minimal supervision and is expected to resolve problems by reference to general work instructions or occupational practices, procedures and precedents. Provides assistance to other food service personnel.

Position Summary:

The Cook is responsible for performing a variety of cooking duties. Prepares food in both quantity production and short order cooking. Works with minimal supervision and is expected to resolve problems by reference to general work instructions or occupational practices, procedures and precedents. Provides assistance to other food service personnel.

Priniciple Duties and Responsibiities:

• Guides, and trains cooks as directed by manager or Executive Chef in thepreparation, cooking and serving of foods
• Operates standard kitchen equipment such as mixers, cookers, ovens, stoves, toasters, coffee urns and other related equipment to cook foods in productionquantities
• Reviews the daily Production Sheets and produces food to meet the needs of both Patient Services and Retail.
• Inspects and cleans all foods prior to cooking.
• Prepare all foods requiring skillful preparation such as roasts, stews, sauces, casseroles, soups and baked goods in quantities indicated on production sheets.
• Slices meat and cheese; assembles fruit plates and relish trays and desserts.
• Stores leftover food by properly covering, labeling and dating the food items.
• Ensures that all equipment such as ranges, grills, ovens, kettles, mixers, pots and pans, fryers, refrigerators, floors and grinders are clean and sanitary.
• Ensures that shelves, bins, storage drawers and utensils are in a neat and orderly condition; reports equipment needing repair and/or adjustment to appropriate personnel.
• Protects equipment, utensils and food from adulteration, spoilage and pilferage.
• Disposes of food matter in the “Food Waste” containers and all production records are maintained for food “overs and unders” for food production daily in both hot and cold production.
• Performs related work as required.

Requirements:

High School Diploma or GED

Shift:

Full-Time 40 hours

Rotating shift

Weekend Work Required - Every Weekend

Non-Exempt

• We have a robust benefits package which includes medical, dental, vision, 401K. For additional information please go to: https://jhh.mybenefitsjhhs.com