Cook Second

University of Maryland Medical System; Baltimore (MD); On-site; USD 32,000 - 52,000; Full time

Job summary

The University of Maryland Medical System is seeking a kitchen worker to prepare foods for patients and cafeteria staff using approved recipes, production sheets, and batch cooking methods in a hospital kitchen.

Qualifications include a high school diploma or GED, at least three years of institutional cooking experience (special diet cooking preferred), and ability to read and write English. You must stand for long periods and follow HACCP, labeling, temperature logs, and sanitation rules.

Qualifications

• High school diploma or GED preferred; must be able to read and write English.
• 3 years institutional cooking experience; special diet cooking preferred.

Responsibilities

• Prepares food using recipes, planned menus and production sheets.
• Maintains safe and sanitary conditions in production area by cleaning equipment, counters, ovens and preparation area.
• Maintains clean and orderly storage areas. Labels, dates, and stores leftovers in designated cooler/storage areas.
• Completes production sheets including food temperatures taken before meal portions and leftovers.
• Sets up patient trayline and ensures cafeteria foods are prepared with quality, batch cooked foods in a timely manner.
• Ensures foods are replenished for patient and cafeteria areas with no run outs.
• Uses leftovers effectively and is compliant with 48 hour use standards.
• Wears proper attire designed by dress code (hairnet and washes hands frequently; wears I.D. badge).
• Wears gloves when handling any food item. Uses proper color cutting boards during food preparation.
• Demonstrates safe and proper use of equipment; follows HACCP procedures and completes related documentation.
• Performs other related duties and assists in other areas of the kitchen as needed.

Education

High school diploma or GED

Job description

Main Function

To prepare foods following recipes and quantities and using production sheets while maintaining a clean and sanitary work area. Works under general direction of the Production Manager.

Duties and Responsibilities

1. Prepares food using recipes, planned menus and production sheets.
2. Maintains safe and sanitary conditions in production area by cleaning equipment, counters, ovens and preparation area.
3. Maintains clean and orderly storage areas. Immediately and consistently covers, labels, and dates food and places them in designated cooler/storage areas.
4. Completes production sheets including food temperatures taken before meal portions prepared and leftover for each meal.
5. Sets up Patient trayline and ensures Cafeteria foods are prepared with quality, batch cooked foods in a timely manner.
6. Ensure foods are replenished for patient and cafeteria areas with no run outs.
7. Uses leftovers effectively and is compliant with 48 hour use standards.
8. Wears proper attire designed by dress code (hairnet and washes hand frequently. Consistently wears I.D. badge.
9. Wears gloves when handling any food item. Utilizes proper color cutting boards during food preparation.
10. Demonstrates the use of equipment in a safe and proper manner.
11. Follows all proper food safety procedures in accordance with HACCP standards and completes documentation of food cooling logs, roast meat charts and daily use of sanitizing buckets.
12. Performs other related duties as directed and assists in other areas of the Kitchen as needed.

Education

High school diploma or GED preferred. Must be able to read and write English.

Experience

3 years institutional cooking for restaurant experience. Special diet cooking preferred.

Contacts

Department employees, hospital staff and visitors.

Physical Demands

Constant standing, bending, stretching lifting, walking and pulling. Required to be on feetmost of the time.

Working Conditions

Exposure to inevitable kitchen heat and cool to freezing storage temperature.

Hazards

Exposed to potentially hazardous equipment that can cause cuts, burns. etc.