COOK I

Maryland AG; Maryland; On-site; USD 36,000 - 48,000; Full time

Job summary

Maryland AG in Springfield Hospital Center is seeking a food service professional to prepare patient meals according to diet plans and safety guidelines. The role emphasizes adherence to recipe protocols for regular and modified diets and strict sanitation per HACCP standards.

Experience in hospital or public meal preparation is required, with substitutions allowed for relevant vocational training. This is a full-time on-site position located in Sykesville, MD, under state agency policies.

Qualifications

• Two years of experience in food preparation at a public or governmental establishment such as a hospital or comparable institution.
• Education: None. Substitutions may be allowed as described in the posting.

Responsibilities

• Prepare patient meals by following recipe guidelines for regular and modified diets.
• Handle food and sanitation per HACCP and Springfield Hospital Center Dietary Policy.

Skills

Food preparation

Meat and vegetables cooking

Job description

GRADE

ASTD7

LOCATION OF POSITION

Springfield Hospital Center Nutrition Services Department
6655 Sykesville Road
Sykesville, MD 21784

MAIN PURPOSE OF JOB

The main purpose of this position is to prepare patient meals by following the recipe guidelines for regular and modified diets, and to handle food and sanitation as per HACCP and Springfield Hospital Center Dietary Policy.

MINIMUM QUALIFICATIONS

Education: None.
Experience: Two years of experience in food preparation at a public or governmental establishment, such as a restaurant, hospital or comparable institution involving the cooking of meats and vegetables and the preparation of salads and beverages.
Notes:
1. Candidates may substitute graduation from an accredited vocational/technical high school with a major in food service or a related field for the required experience.
2. Candidates may substitute U.S. Armed Forces military service experience as a non-commissioned officer in Culinary classifications or Food Services specialty codes in the Equipment Services and Facilities field of work on a year-for-year basis for the required experience.

SELECTION PROCESS

Applicants who meet the minimum (and selective) qualifications will be included in further evaluation. The evaluation may be a rating of your application based on your education, training and experience as they relate to the requirements of the position. Therefore, it is essential that you provide complete and accurate information on your application. Please report all related education, experience, dates and hours of work. Clearly indicate your college degree and major on your application, if applicable. For education obtained outside the U.S., any job offer will be contingent on the candidate providing an evaluation for equivalency by a foreign credential evaluation service prior to starting employment (and may be requested prior to interview). Complete applications must be submitted by the closing date. Information submitted after this date will not be added. Incorrect application forms will not be accepted. Resumes will not be accepted in lieu of a completed application. Candidates may remain on the certified eligible list for a period of at least one year. The resulting certified eligible list for this recruitment may be used for similar positions in this or other State agencies.

BENEFITS

STATE OF MARYLAND BENEFITS

Equal Opportunities and Accommodations

People with disabilities and bilingual candidates are encouraged to apply.

As an equal opportunity employer, Maryland is committed to recruitment, retaining and promoting employees who are reflective of the State's diversity.