Cook Non Union

University of Maryland Medical System Corporation; Largo (MD); On-site; USD 24,000 - 34,000; Part time

Benefits offered by this job

Shift Differential

Job summary

The University of Maryland Medical System Corporation is seeking a Cook-NU for a hospital setting in Largo, MD. The role involves preparing, cooking, portioning and serving meals to patients, staff, and guests following recipes and safety standards.

Schedule reflects under-1000-hours-per-year commitment and adherence to state health regulations. Key duties include food prep per production sheets, portioning, serving attractively, maintaining inventory, monitoring temperatures, and upholding

Qualifications

• Entry Level - High School Diploma or equivalent.
• One year previous large quantity cooking experience.
• Therapeutic diet cooking and hospital/institutional food service experience preferred.

Responsibilities

• Completes food preparation according to production sheets, par levels and recipes.
• Serves food in an attractive manner, according to the serving guide.
• Monitors and ensures adequate quantities of foods for the hours of operation.
• Maintains inventories of refrigerated and frozen foods.
• Monitors temperatures on refrigerators.
• Adheres to the sanitation standard for food safety and personal hygiene.
• Maintains a clean and neat work area.
• Selects appropriate equipment, tools and supplies for intended food preparation.
• Operates food service equipment.
• Maintains a clean and organized serving area.
• Identifies and disposes of sub-standard food stuffs.
• Performs related work as assigned.

Skills

Institutional cooking

Equipment operation

Job description

Job Requirements

Under regular supervision the Cook-NU prepares, cooks, portions and serves foods to hospital patients, staff and guests according to recipes, proper food handling and department policies. The incumbent prepares foods according to production sheets/schedules and in a safe, appropriate, and esthetic manner in compliance with all state and county health regulations. Incumbents in this position are scheduled to work less than 1000 hours per year.

Under regular supervision the Cook-NU prepares, cooks, portions and serves foods to hospital patients, staff and guests according to recipes, proper food handling and department policies. The incumbent prepares foods according to production sheets/schedules and in a safe, appropriate, and esthetic manner in compliance with all state and county health regulations. Incumbents in this position are scheduled to work less than 1000 hours per year.

Key Responsibilities And Tasks

The following statements are intended to describe the general nature and level of work being performed by staff assigned to this classification. They are not to be construed as an exhaustive list of all job duties performed by personnel so classified.

• Completes food preparation according to production sheets, par levels and recipes.
• Serves food in an attractive manner, according to the serving guide
• Monitors and ensures adequate quantities of foods for the hours of operation.
• Maintains inventories of refrigerated and frozen foods.
• Monitors temperatures on refrigerators.
• Adheres to the sanitation standard for food safety and personal hygiene.
• Maintains a clean and neat work area.
• Selects appropriate equipment, tools and supplies for intended food preparation.
• Operates food service equipment.
• Maintains a clean and organized serving area.
• Identifies and disposes of sub-standard food stuffs.
• Performs related work as assigned.

Licensures and Certifications

Requires: Current Certified Food Service Manager card from P.G. County Health Department or

ability to obtain within six (6) months of employment.

Education And Experience

• Requires: Entry Level - High School Diploma or equivalent
• Requires: One year previous large quantity cooking experience, One year experience with

therapeutic diet cooking and hospital/institutional food service experience is preferred.

Knowledge, Skills And Abilities

• Good knowledge of institutional cooking.
• Good knowledge of and skill in the operation of food service equipment.

Benefits

• Pay Range: $17.68 - $24.76
• Other Compensation (if applicable): Shift Differential