COOK- Bayview/Full Time

Johns Hopkins Medicine; Baltimore (MD); On-site; USD 27,000 - 38,000; Full time

Benefits offered by this job

Tuition reimbursement

Paid time off

Job summary

Johns Hopkins Medicine is hiring a Cook to perform a variety of cooking duties in both quantity production and short-order settings. The role requires working with minimal supervision while following established instructions.

You will prepare foods, supervise others, ensure cleanliness, and maintain production sheets. Full-time 40 hours with rotating shifts and weekend work; benefits include tuition reimbursement and PTO.

Qualifications

• High School Diploma or GED.
• Experience in quantity and short order cooking.
• Ability to operate standard kitchen equipment.
• Capable of following production sheets.

Responsibilities

• Guide and train cooks as directed by manager or Executive Chef in the preparation, cooking and serving of foods.
• Operate standard kitchen equipment such as mixers, cookers, ovens, stoves, toasters, coffee urns and other related equipment to cook foods in production quantities.
• Review the daily Production Sheets and produce 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.
• 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.
• 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.

Skills

Food preparation

Team training

Kitchen equipment operation

Quality control

Education

High School Diploma or GED

Tools

Ovens

Mixers

Griddles

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 the preparation, 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 production quantities
• 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

Salary Range:

Minimum 23.55/hour - Maximum 23.55/hour. Compensation will be commensurate with equity and experience for roles of similar scope and responsibility. In cases where the range is displayed as a $0 amount, salary discussions will occur during candidate screening calls, before any subsequent compensation discussion is held between the candidate and any hiring authority.

The Hospital reserves the right to modify employee schedules as needed.

We are committed to creating a welcoming and inclusive environment, where we embrace and celebrate our differences, where all employees feel valued, contribute to our mission of serving the community, and engage in equitable healthcare delivery and workforce practices.

Johns Hopkins Health System and its affiliates are drug-free workplace employers.